Zucchini and Carrot Pasta with Shrimp



Ingredients to make 2 servings:

3/4 pound raw shrimp (peeled and deveined)
2 large zucchini
4 medium-sized colorful carrots
Sauce (season to taste with all ingredients, except the use of extra oil)
3 tablespoons coconut aminos (substitutes: Bragg Liquid Aminos or low sodium soy sauce)
1 tablespoon apple cider vinegar
half orange juice
1 tablespoon of sesame oil

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