Clara's Cooking | Shrimp & Zucchini in Almond Sauce

Shrimp & Zucchini in Almond Sauce

YOUTUBE VIDEO HERE: 
https://www.youtube.com/watch?v=jJ_QXqVtmwM

Ingredients:

3 medium zucchini, halved lengthwise then chopped

1/4 onion, sliced

1/2 cup almond butter 

(I use Trader Joe’s brand)

1/3 cup milk (I use coconut milk or skim, depending on how creamy I would like the sauce)

1 TBSP lime juice

1/2-1 TBSP fresh ginger, 

peeled and minced

1 TBSP minced garlic

30-40 medium cooked shrimp, defrosted

Olive oil (1-2 TBSP)

Crushed red pepper (optional)

Salt & pepper

Directions:

1. Defrost cooked shrimp if needed.

2. Heat olive oil in pan, cook zucchini and onion.

3. While vegetables are cooking, use a fork to mix almond butter, milk, lime/lemon juice, ginger, and garlic. Use fork to mash the almond butter, and when the consistency is more fine, use a whisk to further mix the sauce.

4. Taste sauce, add salt and pepper as desired. Mix well.

5. Add shrimp and sauce to pan and mix with vegetables. Taste sauce again and add crushed red pepper if desired.

6. Allow to cook for about 10-15 minutes, stirring every few minutes so sauce won't burn. Enjoy alone or with 

Tips:

If you dislike ginger, consider using soy sauce and/or onion powder instead.

If you don't have lime juice, may substitute lemon or calamondin juice.

To make Whole30 compliant, replace the milk with water or a compliant coconut milk or almond milk. Also, make sure your almond butter is compliant and doesn't have any peanut oil!

Consider adding water if sauce seems too thick, in 1/4 cup increments until you achieved your desired consistency.

Enjoy!

love + light,

Clara