| 16 | 25 | 549 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 15 min | 4 |
| 3 tbsp | Ghee |
| 2 clove(s) | Garlic (chopped) |
| 3 stalk(s) | Green onion (chopped) |
| 1 pepper(s) | Red chili pepper (also chile or chilli) (fresh; chopped) |
| 1 piece, 1-inch | Ginger root (minced) |
| 2 tsp, leaves | Basil, dried |
| 165 gm | Broccoli florets (5 1/2 oz; cut into small florets) |
| 4 medium mushroom(s) | White mushrooms (chopped) |
| 800 gm | Shrimp, cooked (21 oz; prawns) |
| 50 gm | Butter, grass fed, unsalted (2 oz) |
| 200 gm | Zucchini (spiralized) |
| 1/2 tsp | Himalayan salt |
| 1/2 tsp | Black pepper (fresh ground) |
| 2 tbsp | Cilantro (coriander) (fresh; chopped) |
| 2 tbsp | Lime juice (fresh) |
| 4 tbsp | Olive Oil, Extra Virgin (cold-pressed, extra-virgin) |
Melt the ghee in a wok or medium sized frying pan
Sauté the garlic, scallions, chilli, ginger, basil, broccoli and mushrooms for 10 minutes
In a separate pan sauté the zoodles in the butter with salt and pepper for 3-4 minutes
Add the zoodles to the wok along with the shrimp and cook for 1-2 minutes until warmed through, stirring altogether
Serve immediately sprinkled with the coriander, fresh lime juice and a tbsp of olive oil per dish
| Meat | 2.7 |
| Vegetables | 2.1 |
