• 3 large zucchini, spiralized or julienned
  • 1/4 cup fresh lime juice
  • 1/4 cup sweet chili sauce (tomato-based)
  • 3 TBSP coconut aminos
  • 2 TBSP coconut sugar
  • 1 TBSP anchovy paste
  • 4 TBSP coconut oil, divided use
  • 3 cloves garlic, minced
  • 1 lb medium shrimp, peeled and deveined
  • 8 scallions, trimmed, halved lengthwise, and cut into 2-inch pieces
  • 1 large egg, lightly beaten
  • Lime wedges and fresh cilantro, for garnish


  1. Preheat oven to 200°F. Line a baking sheet with paper towels. Spread the zucchini noodles evenly
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