- 1 lb Shrimp
- 0.5 cup Zucchini
- 0.5 cup Bell Pepper
- 0.5 cup Bok Choy
- 2 tbsp Scallion Tops
- 1 tbsp Olive Oil
- 1 tbsp Coconut Aminos
- 1 tsp Ginger (omit for GERD symptoms)
- Rice
Directions
- Heat oil and sauté ginger.
- Add shrimp and veggies. Cook until shrimp is pink and veggies tender.
- Stir in coconut aminos. Serve over rice.
Nutrition Facts
| Total Servings | 4 |
| Single Serving Size | 2-3 oz shrimp (about 3-5), 1/2 c vegetables, 1/4-1/2 c cooked rice |
| Amount Per Serving | |
| Calories | 250 |
| Total Fat | 9 g |
| Carbohydrates | 18 g |
| Protein | 20 g |
