Rocko's Thai shrimp stir fry

Rocko’s Thai red shrimp stir fry Yields-4-6 servings    1/2 can (14 ounces) unsweetened coconut milk-organic  1 tablespoon canned red curry paste  1 teaspoon stevia  1 Tablespoon liquid aminos  11/2 pounds large shrimp, shelled  1 large yellow squash organic, cut in half diced  4 Cloves of garlic minced  Sea salt to taste  1 Teaspoon smoked paprika  2 Tablespoons coconut oil

In a large wok, heat coconut oil to just smoking. Add zucchini and garlic, sauté on med-high heat for three minutes. Stir in the curry paste, coconut milk, seasoning, and liquid aminos.  Add the shrimp and cook over medium-high heat, stirring often, for a couple of minutes, or until sauce thickens. Serve over brown rice, or cauliflower rice.