Photo: Iain Bagwell; Styling: Heather Chadduck Hillegas
Smarter carbs are easy with the handy spiralizer--it works like a pencil sharpener to create long strands of veggies. Find the tool at kitchen stores and amazon.com.
Serves 4 (serving size: 1 1/2 cups)
1. Cut sweet potatoes into long noodles using a julienne peeler or spiralizer.
2. Combine soy sauce, nut butter, 1 tablespoon lime juice, 2 teaspoons garlic, 1 teaspoon ginger, honey, Sriracha, and sesame oil in a bowl. Whisk until smooth.
3. Heat a large wok or skillet over high. Add 1 tablespoon olive oil to pan, and swirl to coat. Add remaining 1 teaspoon garlic and remaining 1 teaspoon ginger; cook 30 seconds, stirring constantly. Add shrimp; stir-fry 4 minutes or until done. Remove shrimp from pan. Add remaining 1 tablespoon olive oil to pan; swirl to coat. Add sweet potato noodles; stir-fry until crisp-tender, about 5 minutes. Add Brussels sprouts and remaining 1 1/2 teaspoons lime juice. Stir-fry 1 minute. Stir in soy sauce mixture; cook 1 minute, stirring often. Stir in shrimp; toss to coat. Sprinkle with green onions and almonds.