1 tbs sesame seed oil
3 tbs coconut aminos (you may use soy sauce, but I am allergic to soy)
1 cup mushrooms
2-3 cups fresh bok choy, chopped
3 fresh scallions, sliced
2 zucchini, spiralized
1 cup (grilled/cooked) shrimp
salt & ground black pepper
Spiralize zucchini and place them in a large serving bowl, then set aside.
Heat sesame oil in a large skillet over medium heat. Add garlic and cook for 1 minute. Add bok choy, scallions and coconut aminos and cook 3 to 5 minutes, until greens are wilted and stalks are crisp-tender.
Add the greens to the bowl of zucchini noodles, followed by the cooked shrimp. Mix together.
Season to taste with salt and pepper, or additional coconut aminos (if desired).