Total Time: 30-35 minutes

• 1 lb uncooked shrimp deveined & peeled
• 4 TBS Ghee
• 1 bundle of asparagus; ends removed and cut into 2-3 pieces depending on size
• 1 container of sliced organic baby bella mushrooms; very well washed
• 1 large bell pepper
• 1 head of broccoli cut into florets
• 1 cup coconut aminos
• 1/2 tsp fish sauce
• 1/4 tsp red pepper flakes
• Salt & pepper to taste
• 1 package of frozen beet noodles or zucchini noodles
• Optional: add sesame seeds at end

• Prepare beet noodles based on the instructions on the bag and strain excess liquid
• Pat shrimp dry with paper towel and season with sea salt
• In a large skillet, heat 1 TBS of ghee over medium heat
• Add in half of the shrimp making sure not to over crowd the pan and cook for 2 minutes on each side
• Once pink, remove and set aside
• Add 1 TBS of ghee to skillet and repeat step 3 with the other half of shrimp; remove and set aside
• In the same skillet, add coconut aminos, fish sauce, red pepper flakes, a dash of salt and pepper and bring to a low boil for 10-15 minutes or until the sauce coats the back of the spoon
• While sauce is reducing, heat 2 TBS of ghee in a separate large skillet
• Add in diced bell pepper, broccoli and asparagus; saute for 5-7 minutes
• Add in mushrooms and continue to saute for another 7-10 minutes until veggies are to desired softness
• Assemble bowls by adding some beet noodles topped with veggies then shrimp and lastly pour sauce over top. Mix well and enjoy!