Paleo Shrimp Pad Thai (Recipe for Printing)
Paleo shrimp Pad Thai with carrots, almonds, and a flavorful Thai-style sauce. Naturally gluten-free and low-carb.
# What You Need:
→ Main Ingredients
01 -
1/3 cup whole almonds
02 -
2 tablespoons coconut oil, divided
03 -
1 pound raw shrimp, peeled and deveined
04 -
4 cups carrot spirals (or 1 package Green Giant Veggie Spirals Carrot)
05 -
1/2 medium onion, sliced
06 -
2 large eggs, whisked
07 -
2 green onions, cut into 1-inch pieces
08 -
1 cup mung bean sprouts
→ Pad Thai Sauce
09 -
2 tablespoons lime juice
10 -
2 tablespoons fish sauce
11 -
1 tablespoon honey
12 -
1 teaspoon coconut aminos
13 -
2 cloves garlic, minced
14 -
1-2 bird's eye chili peppers, finely chopped
→ Garnish
15 -
Fresh cilantro, chopped, for serving
# How to Make It:
01 -
Combine lime juice, fish sauce, honey, coconut aminos, minced garlic, and chili peppers in a small bowl; whisk until smooth and set aside.
02 -
Heat a large skillet over medium-low heat. Add almonds and toast, stirring frequently, until golden and fragrant, about 4 to 5 minutes. Remove almonds, roughly chop, and set aside.
03 -
Increase heat to medium-high. Add 1 tablespoon coconut oil to the skillet. Stir-fry shrimp and sliced onion for 3 minutes, until shrimp turn opaque and onion softens. Transfer both to a plate.
04 -
Add remaining 1 tablespoon coconut oil to the skillet. Add carrot spirals, cover, and cook for 8 minutes, stirring occasionally, until carrots are just tender.
05 -
Push carrots to the side. Pour whisked eggs and green onions into the skillet. Stir gently and cook until eggs are nearly set, about 1 minute.
06 -
Return shrimp and onions to the skillet. Add mung bean sprouts and prepared sauce. Toss well to combine and stir-fry for 30 seconds.
07 -
Remove from heat. Top with chopped toasted almonds and fresh cilantro. Serve immediately.
# Extra Tips:
01 -
For optimal texture, if using fresh spiralized carrots, sauté uncovered for 2 minutes instead of 8.