Place a pan on medium heat and add the coconut oil.
1 Tbsp Coconut Oil
Finely chop the garlic and add it to the pan with the shrimps. When the shrimps are ready, add in the bean sprouts.
8 oz Shrimps, 1 cloves Garlic, 1 cup Bean Sprouts
Mix the coconut aminos and the almond butter to form a thick sauce and toss it in the pan and lower the heat.
¼ cup Coconut Amino, 2 Tbsp Almond Butter
Meanwhile, spiralize the zucchini and add it in the pan for the last 3 minutes to let it warm up a bit, but don’t leave the zucchini noodles in for too long or else they will become overly soft.