- 1-2lbs fresh peeled shrimp, washed
- 3 medium zucchini
- 1 small onion
- fresh garlic (opt)
- 1c red peppers
- 1c sugar snap peas
- butternut squash noodles (bought this at whole foods!)
- 1/2 tbsp ghee or butter
- 1/2 apple
- 5-6 medium mushrooms
Cut up all the vegetables and cook in a large pot with 1/4c chicken broth on medium heat.
In a separate frying pan, melt the ghee or butter and cook the shrimp on medium heat until pink and tender. Add spices and lemon.
Once your veggies are tender to your liking, stir in shrimp. Cut up the apples and serve as a side. A delicious Flex and Starter recipe!