Serves 4 Takes 20 Minutes
- 1 tbsp Avocado Oil (divided)
- 2 1/2 cups Green Beans (trimmed)
- 1 pound of Shrimp (raw, peeled and de-veined)
- 1/8 tsp Sea Salt
- 2 tbsp Coconut Aminos
- 1/2 tsp Red pepper flakes
Heat half of the oil in a large skillet over medium-high heat. Add the green beans and stir for 5 to 7 minutes, or until tender and crisp. Transfer the beans to a dish and set aside.
Reduce the heat to medium and add the remaining oil to the skillet. Add the shrimp, season with salt and cook for about 2 to 3 minutes per side. Return the green beans to the skillet, and add the coconut aminos and red pepper flakes.
Stir until the shrimp is cooked through and evenly coated.
Optional: add ¼ cup of chicken stock
Divide onto plates and enjoy!
Total Calories: 155