1 Tbsp coconut oil
½ tsp sesame oil
1 tsp fresh ginger, minced
1 Tbsp fresh garlic, minced
2 cups snow peas, trimmed
2 Tbsp gluten free soy sauce (or Paleo alternative)
1 Tbsp sweetener (I used Swerve)
1 tsp fresh lime juice
1 lb raw shrimp, peeled and deveined
1 tsp Sambal Oelek or other chili paste
Heat the coconut oil and sesame oil in a large skillet.
Add the ginger and garlic and cook about 2 minutes or until fragrant and softened.
Add the snow peas and cook for 1 minute.
Stir in the gluten free soy sauce, sweetener and lime juice until combined.
Add the shrimp and cook for 2 – 3 minutes or until pink and opaque.
Stir in the Sambal Oelek (or any garlic chili paste) and remove from heat.
Serve hot over cauliflower rice, shiritake noodles or even zucchini noodles if you prefer.