14 Day Reset: Spinach & Herb Shrimp over Zoodles

Last night's dinner . . . this is so delicious.  Takes about 30 minutes to make (took longer for me as I used chicken instead of shrimp).  I also used carrots instead of the bell pepper and I sprinkled Onion Onion instead of using the shallot.

Nutritional information if prepared per recipe:  250 calories, 16 g fat, 12 g saturated fat, 145 mg cholesterol, 990 mg sodium, 11 g carbs, 2 g fiber, 5 g sugar, and 19 g protein.

Ingredients:

1 can (13.5 oz) full-fat coconut milk, refrigerated several hours
1/2 c unsweetened non-dairy milk of choice (almond, cashew, coconut)
1 Tbsp Spinach & Herb Seasoning
1 Tbsp Avocado Oil
1 red bell pepper, chopped
1 large shallot, sliced
1 pkg (8 oz) sliced fresh button mushrooms
2 tsp Ultimate Steak Seasoning, divided
1 1/2 lbs raw shrimp, peeled and deveined
1 1/2 Tbsp arrowroot powder or cornstarch
1 1/2 Tbsp cold water
2 pkgs (12 oz) zoodles, prepared as desired

Instructions:

1.  Carefully remove coconut milk can from refrigerator (do not shake) and open.  Scoop out the solid coconut cream into a medium bowl.  Discard remaining coconut water.  Whisk milk and Spinach & Herb Seasoning into bowl with solid coconut cream until a creamy consistency.  Set aside.


2.  In large skillet, heat oil over medium-high heat.  Add bell peppers, shallots, mushrooms and 1 teaspoon Ultimate Steak Seasoning.  Saute 4-5 minutes.  Remove from skillet; set aside.

3.  Add shrimp and remaining 1 teaspoon Ultimate Steak Seasoning to skillet; saute until opaque in color, about 4-5 minutes.  Add cooked vegetables back to skillet.

4.  Stir in coconut milk mixture.  Reduce heat and simmer 3-4 minutes.  In small bowl, whisk together arrowroot powder and water.  Stir into pan and simmer until sauce is desired thickness.  Salt and pepper as desired.


5.  Serve over prepared zoodles.

Makes 6 servings