Spicy Shrimp & Chayote Noodle Bowl with Thai Peanut-Free Sauce

Ingredients

• 8 oz shrimp, peeled and deveined
• 2 chayote squash, spiralized into noodles
• 1/2 cup shredded cabbage
• 1/4 cup chopped cilantro
• 1/4 cup chopped carrots
• 2 tablespoons lime juice
• 1 tablespoon coconut aminos
• 1 tablespoon rice vinegar
• 1 teaspoon sriracha (or to taste)
• 1 teaspoon grated ginger
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. In a small bowl, whisk together lime juice, coconut aminos, rice vinegar, sriracha, and ginger. Set aside.
2. Heat olive oil in a large skillet over medium-high heat. Add shrimp and cook until pink and opaque, about 2-3 minutes per side. Season with salt and pepper.
3. Add the chayote noodles and cabbage to the skillet and stir-fry for 2 minutes, until slightly softened.
4. Pour the sauce over the noodles and shrimp and toss to combine.
5. Serve immediately, garnished with cilantro and carrots.