STEPS
First, cut the ends of the squash and carrots.
Then you will need a Julienne peeler or a mandolin to slice the pumpkin and carrots to make the vegetable paste.
Chop garlic and red onion that we will use to season the shrimp.
In a bowl, add 3 tablespoons of coconut aminos. If you don’t have coconut aminos you can use Bragg Liquid Aminos or low sodium soy sauce. Next, 1 tablespoon of apple cider vinegar. To give it a citrus flavor, we are going to squeeze the game from half an orange. Put those forearms to work and squeeze that orange. Finally, add a tablespoon of sesame oil. Mix. Feel free to add more of any of these ingredients if you want a little more flavor, except for the oil!
Put a nonstick skillet over medium-high heat and drizzle with coconut oil.
Cook the onion until it is brown and translucent.
Once the shrimp are 80% done, look for a little pink, and add the raw vegetable paste. Stir the pasta frequently to make sure all the pasta is receiving heat from the pan so that it becomes smooth.
Once the pasta is smooth, pour the sauce all over the pan. Make sure the pasta and shrimp absorb the impressive, light fresh flavor.
Cook for another 3 to 4 minutes, garnish with sesame seeds