Ingredients

• 1/2 cup chicken or vegetable broth, low sodium
• 1 zucchini, large (made into zucchini noddles)
• 1.5 tbsp Bragg’s  Liquid Aminos
• 1 tsp stevia clear (liquid)
• 2 tsp  white vinegar
• 1/8 tsp garlic powder
• 1 tsp Frank’s red hot sauce
• 1/8 tsp pepper
• 1 tbsp minced garlic
• 1 tsp minced fresh ginger
• 1 pound jumbo shrimp, shelled and deveined
• 1 medium bell pepper, sliced (yellow or green)
• 2/3 cup red onion
• PHASE 2: 3 tbsp  olive oil, divided
• PHASE 2: 1 tsp sesame seed oil
• PHASE 2: 2 tbsp powdered peanut butter
• PHASE 3: ½ cup shredded carrots 2/3 cup snap peas

Directions

1. In a small bowl, whisk together the vegetable broth, hot sauce, Bragg’s liquid aminos, stevia, white vinegar powdered peanut butter (PHASE 2) and sesame oil (PHASE 2).
2. Set the mixture aside.
3. Place a large sauté pan or wok over medium-low heat.
4. Add 2 tablespoons olive oil to pan and heat for 1 minute.
5. Add the garlic and ginger and cook for 2 minutes, stirring constantly.
6. Add the shrimp to the pan and cook, stirring as needed, until the shrimp are cooked throughout and pink on all sides, about 3 minutes.
7. Season the shrimp with pepper and set aside in a bowl for later.
8. Increase the heat to medium. Add the remaining 1 tbsp. of olive oil to the pan, then add the bell pepper, carrots (PHASE 3), red onions and snap peas (PHASE 3) and cook, stirring constantly, for 3 to 4 minutes until the vegetables are crisp but tender.
9. Add the prepared sauce from step 1 and cook, stirring constantly, for 2 minutes until the sauce thickens slightly.
10. Return the shrimp to the pan, stirring to combine, then add the zucchini noodles and cook, tossing to coat, for 1 minute.