Make the zucchini noodles by using a julienne peeler or spiralizer. Put noodles into a strainer and sprinkle with salt. Let the noodles sit for at least 20 minutes until they soften and water drains out. Rinse the noodles well and squeeze gently to remove the excess moisture. Set aside.
In a large skillet over medium-high heat add 1 tablespoon coconut oil and when it’s hot, sauté all the veggies until softened but still a bit crisp, about 5 minutes.
Add the shrimp and cook until pink, about 2 minutes.
Add the almond butter, coconut aminos and fish sauce to the pan. Stir until the almond butter is well incorporated.
Plate the zucchini noodles on the bottom (I like them uncooked but you could heat them through) and the shrimp / veggies on top.
Garnish with cilantro.
Paleo Noodle Bowl Recipe
Amount Per Serving
Calories 341Calories from Fat 126
% Daily Value*
Saturated Fat 4g20%
Vitamin A 3275IU66%
Vitamin C 92.2mg112%
* Percent Daily Values are based on a 2000 calorie diet.