INGREDIENTS
2 Tbsp coconut oil
3 Tbsp ginger, fresh raw grated
2 cloves garlic, fresh crushed
1 jalapeno, fresh minced
1 lb shrimp
14 oz coconut cream
3 cups spaghetti squash, cooked
8 basil leaves, fresh minced
2 Tbsp lime juice
salt and black pepper to taste
PROCESS
Heat up a large sauté pan to medium heat.
Add the coconut oil and when it has melted add in the crushed garlic, and grated ginger.
Mix for a minute until fragrant.
Add jalapeño.
Add in the shrimp and sauté for a minute to coat with the spices. Add basil. Mix until shrimp start getting pink.
Once the pink just start to get pink, add in the spaghetti squash.
Then add in the coconut milk.
Mix and cook until the shrimp is cooked all the way through. Then remove shrimp.
Let the mixture simmer down until thick.
When done, toss with the lime juice and remaining basil and serve.
You can add a few lime wedges to your dish if you want as well.