-
1. Heat 1 Tbsp Crisco Unrefined Organic Coconut Oil in pan over medium-high heat. Season shrimp with salt and pepper. Once the oil has melted, add shrimp to pan and cook for 2-3 minutes on each side or until just opaque. Remove from pan.
-
2. Add remaining 1 Tbsp to pan. Add onion and celery and cook for 2 minutes. Add garlic and ginger and cook for an additional minute. Add vegetable noodles (if using different types, add butternut squash noodles first and cook for 3 minutes before adding zucchini noodles) and cook, tossing frequently, for 5 minutes.
-
3. Stir in coconut sugar and soy sauce. Cook for 1-2 minutes. Add shrimp and cabbage mix and cook for an additional 1-2 minutes or until heated through.