Instructions

1. In a large skillet over medium heat, add 1 tablespoon olive oil, ginger and garlic
2. Once fragrant, add shrimp, salt, pepper and parsley and cook 4 minutes on each side, or until cooked completely
3. While shrimp is cooking, combine broth, coconut aminos and beef gelatin in a small bowl and set aside
4. Remove shrimp from pan and set aside
5. Add 1 tablespoon of oil to the pan and add zucchini noodles
6. Allow to cook, stirring frequently, until fork tender/soft
7. Remove from the pan and set aside for straining out the excess water
8. Discard all of the excess water from the pan and place back on stovetop over medium heat
9. Add remaining 1 tablespoon of oil to the pan and add in the red and green onion, pepper, carrots and sugar snap peas, stirring occasionally
10. Cook for 6-8 minutes, or until veggies are fork tender and crisp
11. While the veggies are cooking, wrap zucchini noodles in a paper towel to wring out or use a nut milk bag to remove any excess water
12. Add sauce into pan with the veggies, stirring to combine
13. Then add shrimp and zucchini noodles back in and cook for 2 minutes, stirring frequently to coat shrimp and zucchini
14. Remove from heat, sauce will thicken as it cools
15. Top with sesame seeds, parsley and additional green onion
16. Serve and enjoy!