Make the sauce. Combine the first five ingredients in a rocket blender and blend until smooth. Alternatively, you can whisk them together in a small bowl.
Heat coconut oil in a large frying pan. Cook the onion for 2 min over medium heat until it starts to soften.
Add the garlic and pepper. Cook until softened.
Move the veggies to the edges of the pan and put the shrimp, zucchini, and mushrooms in the middle. Cook the shrimp until they curl up and turn pink all the way through.
Stir in the sauce. If it is too thick you can add a few more ounces of water. If using the crushed red pepper now is the time to add it. If you like spicy food add as much as you want. Taste, as you go, until the sauce has the right heat level.
Serve with chopped cilantro, peanuts, and lime wedges.
Nutrition: This recipe has 4 servings. There are 8.2 NET carbs per serving.