optional toppings: lime wedges, cilantro, hot sauce
Make the sauce. In a small bowl, combine the coconut aminos, sunbutter, curry paste, half of the garlic and ginger, lime juice, and salt and pepper and mix to combine. Set aside.
In a large saute pan, add 1/2 tablespoon oil and let it get hot, about 30 seconds. Add shrimp and salt and pepper and cook for 3-4 minutes, flipping once until cooked through. Remove from pan and set aside.
Add remaining oil to the pan. Add broccoli and cook for 5 minutes, stirring occasionally. Add peppers and cook 2-3 more minutes. Add butternut squash noodles, the rest of the garlic and ginger, and some salt and pepper and cook for 4-5 minutes. Add sauce and and shrimp and stir to combine until warmed through. Top with optional toppings and enjoy!
if doing the Whole30, make sure your Sunbutter doesn't have any added sugar. You can also substitute with your nut butter of choice