• Fill a large pot halfway with hot water from the tap, cover, and bring to a boil over high heat.

• Wash and dry the lime, ginger root, carrots, bell peppers, zucchini, and cilantro.
• Peel and mince the ginger.
• Peel and slice the carrots into thin rounds.
• Dice the bell peppers.
• Dice the zucchini.
• Shave the cilantro leaves off the stems; discard stems and set aside the leaves for later.

• Once the water is boiling, remove the pot from heat and add 10 oz of whole wheat spaghetti.
• Cook according to package instructions, then drain and rinse under cold water.
• Set aside.

• If using frozen shrimp, place them in a colander and thaw slightly by running them under cold water.
• For fresh shrimp, pat them dry.

• Juice the lime into a small bowl.
• Add ½ cup water, 2 tbsp low-sodium soy sauce or tamari, 1 tsp honey, 2 tbsp curry powder, ¼ tsp salt, and ¼ tsp black pepper.
• Whisk to combine.

• Preheat a large skillet over medium-high heat.
• Once hot, add 2 tsp virgin coconut oil.
• Add the shrimp and cook until opaque, about 1-2 minutes per side.
• Remove the shrimp from the skillet and set them aside.

• Return the skillet to medium-high heat.
• Add 1 tbsp virgin coconut oil.
• Add the sliced carrots, diced bell peppers, diced zucchini, and a pinch of salt.
• Stir-fry until the veggies are softened, about 3-4 minutes.

• Add the drained spaghetti and prepared sauce to the skillet with the veggies.
• Cook until well combined and warmed through, stirring frequently.

• Mix in the cilantro leaves and cooked shrimp.
• Toss everything together and remove from heat.
• Serve and enjoy your Curried Shrimp & Veggie Whole Wheat Stir-Fry!

Enjoy these curry shrimp and stir-fried vegetables with whole wheat flour.