Whole30 Shrimp & Butternut Squash Noodles with Curry Peanut Sauce (Paleo)

About This Recipe

An easy one pan meal that is ready is 30 minutes! This Whole30 Shrimp & Butternut Squash Noodles with Curry Peanut Sauce is loaded with protein, veggies, and flavor!

Ingredients

• 1 pound peeled and deveined shrimp
• 2 packages Cece's Noodle Co. Butternut Squash Noodles (or 8 cups butternut squash noodles/600 grams)
• 6 cups broccoli florets (about 1 large head/430 grams)
• 2 medium red bell peppers, julienned (365 grams)
• 1/2 cup coconut aminos
• 1/4 cup Sunbutter
• 1 1/2 tablespoons red curry paste
• 2 cloves garlic, minced
• 1 inch fresh ginger, minced
• 1 tablespoon lime juice
• 1 tablespoon avocado oil
• salt and pepper, to taste
• optional toppings: lime wedges, cilantro, hot sauce

Instructions

1. Make the sauce. In a small bowl, combine the coconut aminos, sunbutter, curry paste, half of the garlic and ginger, lime juice, and salt and pepper and mix to combine. Set aside.
2. In a large saute pan, add 1/2 tablespoon oil and let it get hot, about 30 seconds. Add shrimp and salt and pepper and cook for 3-4 minutes, flipping once until cooked through. Remove from pan and set aside.
3. Add remaining oil to the pan. Add broccoli and cook for 5 minutes, stirring occasionally. Add peppers and cook 2-3 more minutes. Add butternut squash noodles, the rest of the garlic and ginger, and some salt and pepper and cook for 4-5 minutes. Add sauce and and shrimp and stir to combine until warmed through. Top with optional toppings and enjoy!