Serves: 1

Cook time: 10 minutes


4 oz raw, tail-off shrimp

½ small spaghetti squash

½ cup frozen edamame

¼ cup frozen mixed veggies (green beans, carrots, peas, corn)

⅓ cup snow peas

Chopped onion

½ T coconut/avocado/olive oil


  1. Cut spaghetti squash length-wise and place on a microwave-safe plate with about an inch of water.  Microwave for 4-5 min, depending on size. *can also roast in oven, but I don’t have patience for that 🙂
  2. Marinate shrimp in 2 T lime juice, 1 tsp chili powder, pink himalyan salt, pepper, and 2 tsp garlic. Cook in coconut oil sprayed pan until done. Remove from heat.
  3. Add ½ T of oil (I like coconut oil or avocado oil) to pan and sautee veggies until cooked through.
  4. Add spaghetti squash and shrimp to pan along with liquid aminos (soy sauce alternative). Stir fry and add more seasoning if desired. Serve with sriracha if you like it spicy!

Allergens: Gluten-free, dairy-free,