This post was sponsored by Crisco® Coconut Oil as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.

Our fall season is always super busy with school, sports, family activities and trying to spend a ton of time outdoors before it turns too cold. I adore fall foods like pumpkin, squash, and sweet potatoes. But, while we love all the comfort foods that fall brings, I find it can be difficult sometimes to cook some of those meals in the time we have. Plus, we are trying to eat a little healthier and add in lots of vegetables where possible into our diet. With shrimp vegetable noodle chow mein, I can still get my fall butternut squash fix and reach my healthier meal goal in a quick and easy meal my family loves.

We have started using coconut oil in our cooking a lot and I love the combination with veggie noodles. Our Target carries Crisco® Organic Coconut Oil which is perfect for all my cooking needs. The Crisco Organic Coconut Oil comes in both refined (no coconut aroma or taste) and unrefined (a slight coconut aroma and taste) and both are great for baking, sauteeing, stir-frying or roasting. I chose the unrefined version for my recipe because I like that hint of coconut smell and taste in my dish. Your kitchen will smell amazing while you cooking for sure. For baking, I tend to go with the refined version more often.

Ingredients for Shrimp Vegetable Noodle Chow Mein:

1 lb shrimp, peeled and deveined
2 Tbsp Crisco Unrefined Organic Coconut Oil, divided
Salt and Pepper
1/2 cup onion, diced
2 stalks celery, sliced
2 garlic cloves, minced
2 tsp grated fresh ginger
3 cups vegetable noodles (I used a combination of zucchini and butternut squash)
1 cup coleslaw mix
1 Tbsp coconut sugar
1/4 cup soy sauce, tamari or coconut aminos
Sesame seeds for garnish (optional)

Let’s Make It:

1. Heat 1 Tbsp Crisco Unrefined Organic Coconut Oil in pan over medium-high heat. Season shrimp with salt and pepper. Once the oil has melted, add shrimp to pan and cook for 2-3 minutes on each side or until just opaque. Remove from pan. 

2. Add remaining 1 Tbsp to pan. Add onion and celery and cook for 2 minutes. Add garlic and ginger and cook for an additional minute. Add vegetable noodles (if using different types, add butternut squash noodles first and cook for 3 minutes before adding zucchini noodles) and cook, tossing frequently, for 5 minutes. 

3. Stir in coconut sugar and soy sauce. Cook for 1-2 minutes. Add shrimp and cabbage mix and cook for an additional 1-2 minutes or until heated through.

This shrimp vegetable noodle chow mein is super fast to cook but is a perfect fall dish thanks to the butternut squash veggie noodles and the hint of coconut flavor that comes from the Crisco Unrefined Organic Coconut Oil. I love being able to cook a quick meal that allows my family to gather around our table and still enjoy a family dinner even if our schedule is crazy. Right now, our fall weather is so perfect so we’ve even been eating out on the deck since, now, we can do it without sweating to death in the summer heat.

Right now, Crisco is running a Cartwheel coupon offer at Target for 25% off all varieties from September 3^rd to October 7th. So, it is a perfect time to try either variety of Crisco Organic Coconut Oil in all of your favorite fall recipes.