Make the zucchini noodles by using a julienne peeler. Put noodles into a strainer and sprinkle generously with salt. Let the noodles sit for at least 20 minutes until they soften and water drains out. [Science nerd alert: you've created a hypertonic environment with the salt which pulls water out of the plant cells via osmosis.] Rinse the noodles well and squeeze gently to remove the excess moisture. Set aside.
Meanwhile, peel and devein the shrimp if needed.
Prep the veggies: slice all the veggies into pieces of roughly the same thickness.
In a large skillet over medium-high heat: add the coconut oil and when it’s hot, sauté all the veggies until softened but still a bit crisp, about 5 minutes.
Add the shrimp and cook until pink, about 2 minutes.
Add the almond butter, coconut aminos and fish sauce to the pan. Stir until the almond butter is well incorporated.
Plate the zucchini noodles on the bottom (I like them uncooked but you could heat them through) and the shrimp / veggies on top. Garnish with cilantro.
Delight in the fact that you’re eating your lunch from a single bowl. Yeah!