Thai Basil Shrimp with Zucchini and Mushrooms

• 6 oz shrimp
• 1 cup cooked mushroom (from 2 cups raw sliced)
• 1 cup cooked zucchini (from 1.5 cups raw sliced)
• 1 tablespoon coconut oil
• 1 tablespoon tamari (gluten free)
• 1 red chili, sliced
• handful fresh basil
• 1 clove garlic, minced

• 12 oz shrimp
• 2 cup cooked mushroom (from 2 cups raw sliced)
• 2 cup cooked zucchini (from 1.5 cups raw sliced)
• 2 tablespoon coconut oil
• 2 tablespoon tamari (gluten free)
• 2 red chili, sliced
• handful fresh basil
• 2 clove garlic, minced

• 18 oz shrimp
• 3 cup cooked mushroom (from 2 cups raw sliced)
• 3 cup cooked zucchini (from 1.5 cups raw sliced)
• 3 tablespoon coconut oil
• 3 tablespoon tamari (gluten free)
• 3 red chili, sliced
• handful fresh basil
• 3 clove garlic, minced

• 24 oz shrimp
• 4 cup cooked mushroom (from 2 cups raw sliced)
• 4 cup cooked zucchini (from 1.5 cups raw sliced)
• 4 tablespoon coconut oil
• 4 tablespoon tamari (gluten free)
• 4 red chili, sliced
• handful fresh basil
• 4 clove garlic, minced

1. Warm 1 tablespoon olive oil in a large skillet over medium heat for 2 minutes until it shimmers.

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2. Add the shrimp and cook 3 minutes, turning once, until pink and opaque and a thermometer reads 145°F.

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3. Move the shrimp to a plate and tent with foil while you cook the vegetables.
4. Add the mushrooms and cook 5 minutes until browned and their liquid has cooked off.

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5. Add the zucchini and cook 4 minutes until the slices are tender and lightly browned.

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6. Return the shrimp and any resting juices to the skillet and toss 1 minute until everything is hot.

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7. Season with salt and pepper to taste and serve.

• Calories218
• Protein41g
• Carbs8g
• Fat0g
• Fiber2g
• Sodium1155mg

• Blood Sugar
• A Healthy Weight

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