Whole30 Shrimp & Butternut Squash Noodles with Curry Peanut Sauce (Paleo)
An easy one pan meal that is ready is 30 minutes! This Whole30 Shrimp & Butternut Squash Noodles with Curry Peanut Sauce is loaded with protein, veggies, and flavor!
Servings 3
Calories 502kcal
Ingredients
- 1 pound peeled and deveined shrimp
- 2 packages Cece's Noodle Co. Butternut Squash Noodles (or 8 cups butternut squash noodles/600 grams)
- 6 cups broccoli florets (about 1 large head/430 grams)
- 2 medium red bell peppers, julienned (365 grams)
- 1/2 cup coconut aminos
- 1/4 cup Sunbutter
- 1 1/2 tablespoons red curry paste
- 2 cloves garlic, minced
- 1 inch fresh ginger, minced
- 1 tablespoon lime juice
- 1 tablespoon avocado oil
- salt and pepper, to taste
- optional toppings: lime wedges, cilantro, hot sauce
Instructions
- 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!
Notes
if doing the Whole30, make sure your Sunbutter doesn't have any added sugar. You can also substitute with your nut butter of choice
Nutrition
Calories: 502kcal | Carbohydrates: 56g | Protein: 51g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 6g | Fiber: 13g | Sugar: 17g