Ingredients
Prep
- 2 lbs shrimp
- 1 T minced garlic
- 1 T tamarind optional
- 3 T almond butter
- 1 T Sriracha sauce
- 1 T fish sauce
- 1/4 cup lime juice
- 1/4 t sea salt
- 1/2 t pepper
- 2 spaghetti squash
On Cooking Day
- 3 T coconut oil
- 1 cup bean sprouts
- 6 cup salad greens
Instructions
To Assemble
- Remove tails from shrimp if desired.
- Combine all ingredients except squash in a large zipper bag.
- Wash squash and wrap in aluminum foil.
To Cook
- Heat large skillet with 3 T coconut oil. Add ingredients of bag along with 1 C bean sprouts and cook until shrimp is done. Serve over spaghetti squash.
- Place wrapped squash in slow cooker that morning and cook on low for 6 hours.
Ingredients
Prep
On Cooking Day
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Instructions
To Assemble
To Cook
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