Use a spiralizer to make the zucchini and sweet potato noodles. You can peel the sweet potato beforehand if you like. Peel and mince the garlic. Wash and chop cilantro and parsley.

Heat olive oil in a large pan over medium heat. Add sweet potato noodles and fry for about 2 minutes on each side. Make some room in the pan and add half of the zucchini noodles, toss and fry for about 2 minutes each side. Place the first batch of zucchini noodles on a plate (the sweet potato noodles stay in the pan, make sure to toss them as well)and fry the rest of the zucchini noodles until cooked through, for about 2 minutes each side. Add the first batch back in, toss, season with salt and pepper. The sweet potatoes noodles should be fork tender.

In the meantime heat avocado oil in a small pan over medium heat. Season the shrimp with salt on both sides. Add shrimp and garlic and fry until slightly golden on both sides.

Add coconut cream and lemon juice, bring to a boil until the sauce is thicker and season with salt and pepper.

Serve shrimp and sauce over the vegetables noodles and sprinkle with parsley and cilantro.

Enjoy!