Thoroughly wash the vegetables before transforming them into noodles.

Heat a large nonstick pan to medium and add the avocado oil. Give the oil a few extra seconds to heat before adding in the noodles. Cover and allow noodles to cook for a few minutes before stirring and adding in the instant coconut rice.

The rice will cook perfectly in the liquid from the vegetables and create a hint of a creamy texture. Add in a little sea salt and pepper.

Cook until the vegetable noodles are tender and the rice is cooked through, this is typically about 6 to 8 minutes total depending on the size of the pan and how many noodles being made at a time.

They hold up well to being over cooked and are quite nice when al dente so you can’t go wrong with how long they cook for.

Plate the noodles and add a little more oil to the pan. Toss in the fresh/thawed and clean shrimp.

Cook on medium for about 2 minutes per side or until they have transitioned from being translucent to being white with brighter orange lines and are slightly golden.

Top the noodles with the shrimp and serve right away.