Cut the parsnips in to curly noodle shapes using a spiral slicer. If you don't have one of these, you can use a peeler, or just very thinly slice the parsnips.
Melt the coconut oil in a large pan or wok.
Add the chopped carrots and sauté for 2 minutes.
Add the thinly sliced onion and green beans and sauté for another 2 minutes.
Add parsnip noodles and continue sautéing on medium heat for 5-8 minutes until all ingredients are starting to soften.
Add the garlic powder, pepper, salt, coconut aminos, fish sauce and honey and stir well.
If shrimp are frozen, add them now and put a lid on the pan.
If using defrosted pre-cooked shrimp, wait an additional 2 minutes and then add.
Continue cooking until shrimp are hot and vegetables are all tender.