A healthier take on honey garlic shrimp, using coconut aminos as a soy sauce substitute and a limited amount of honey. This dish is served with zucchini noodles (zoodles) and broiled broccoli for a simple, quick, and satisfying meal.
1. In a bowl, combine coconut aminos, honey, chili powder, garlic powder, and pink Himalayan salt. Mix well and set aside.
2. Heat some avocado oil in a skillet over medium-high heat.
3. Add shrimp to the skillet and cook for about 3-4 minutes, until partially cooked.
4. Pour the honey garlic mixture over the shrimp and continue to cook for another 3-4 minutes, or until the shrimp are fully cooked and coated in the sauce.
5. While the shrimp are cooking, prepare the sides: Cook zoodles in the same pan used for shrimp (after removing shrimp, or in a separate pan).
6. Broil frozen broccoli in the oven on the middle shelf until tender-crisp (be careful not to burn them).
7. Serve the honey garlic shrimp with the zoodles and broiled broccoli. Top with red pepper flakes for extra spice if desired.
