Paleo Shrimp Pad Thai (Print Version)
# Ingredients:
01 -
1/3 cup almonds
02 -
2 tbsp coconut oil, divided
03 -
1 lb raw peeled and deveined shrimp, preferably wild-caught
04 -
1 package of Green Giant® Veggie Spirals Carrot or about 4 cups of spiralized carrots
05 -
1/2 onion, sliced
06 -
2 eggs, whisked
07 -
2 green onions, cut into 1 inch pieces
08 -
Cilantro for garnish
09 -
1 cup mung bean sprouts
→ Pad Thai Sauce
10 -
2 tbsp lime juice
11 -
2 tbsp fish sauce
12 -
1 tbsp honey (omit for Whole30)
13 -
1 tsp coconut aminos
14 -
2 garlic cloves, minced
15 -
1-2 bird's eye chili peppers, chopped finely (omit if you don't like spicy)
# Instructions:
01 -
Whisk together the ingredients for the Pad Thai sauce and set aside.
02 -
Heat a large skillet over medium low heat. Add the almonds to the skillet and toast them while stirring frequently until they are golden brown and smell fragrant, about 4-5 minutes. Remove the almonds from the skillet and chop roughly. Set aside.
03 -
Heat 1 tbsp of coconut oil in the skillet over medium high heat. When the pan is hot, add the shrimp and onions to the pan. Stir fry for 3 minutes until the shrimp are opaque and the onions are somewhat translucent. Remove the shrimp and onions from the pan and set aside.
04 -
Add 1 tbsp of coconut oil in the same skillet. Add Green Giant® Veggie Spirals Carrot. Cover the skillet and let it cook for 8 minutes, stirring occasionally to ensure even cooking. If using fresh spiralized carrots, stir fry uncovered for 2 minutes.
05 -
Push the carrot spirals aside and add the eggs and green onions. Let them cook while stirring occasionally until the eggs are almost cooked through, about 1 minute.
06 -
Add the shrimp and onions back into the pan, with mung bean sprouts and Pad Thai sauce. Stir together for about 30 seconds. Remove from heat and toss with chopped toasted almonds and cilantro. Serve immediately.
# Notes:
01 -
If using fresh spiralized carrots, reduce the cooking time to 2 minutes and stir fry uncovered.