This recipe is full of nutrients, and is really quite easy and versatile. I make it with whatever veggies I have around or sound good. My favorite fish to use is Black Cod, also called Sablefish, which is a nice source of Omega 3 fatty acids, but you could use any fish, really. I have used: Halibut, Petrale Sole, and Salmon. Feel free to get creative!Read More
1 Shallot, thinly sliced
1 Tbsp Olive Oil, Avocado Oil, or Coconut Oil
1 lb Wild Shrimp, peeled, cleaned, and deveined
8 oz Mung bean sprouts
1 - 2 Zucchinis, spiralized (zucchini noodles)
1 Tbsp Fish Sauce (Red Boat Brand)
After shrimp have been cleaned and prepped, place in a bowl and add the fish sauce.
In a saute pan, heat oil over medium heat.
Add shallot and cook until starting to brown, so about 1 minute.
Add shrimp to the pan and cook for about 5 minutes.
Add bean sprouts and zucchini and cook for about 5 more minutes, until veggies are softened and shrimp are done.
Sprinkle with fresh cilantro.