Paleo Shrimp Pad Thai
Dive into a flavorful and wholesome twist on a classic dish with this Paleo Shrimp Pad Thai! Perfectly pan-seared shrimp are combined with nutrient-packed zucchini and sweet potato noodles, creating a grain-free alternative that's both light and satisfying. A vibrant homemade sauce, featuring coconut aminos, almond butter, and a touch of lime juice, adds a savory depth of flavor without compromising paleo-friendly ingredients. Packed with fresh veggies, eggs, fragrant garlic, and garnished with crunchy cashews and cilantro, this quick and easy dish boasts layers of texture and taste. Ready in just 35 minutes, it's a healthy, gluten-free meal that's perfect for weeknight dinners or impressing guests with its vibrant colors and delicious aroma.
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Recipe Information
Ingredients
- 1 pound large shrimp, peeled and deveined
- 2 medium zucchini, spiralized
- 2 small sweet potatoes, spiralized
- 2 tablespoons coconut oil
- 2 large eggs
- 2 cloves garlic, minced
- 1 medium red bell pepper, thinly sliced
- 3 stalks green onions, sliced
- 3 tablespoons fish sauce
- 3 tablespoons coconut aminos
- 1 tablespoon lime juice
- 2 tablespoons almond butter
- 0.5 teaspoon crushed red pepper flakes
- 0.25 cup fresh cilantro, chopped
- 0.25 cup raw cashews, roughly chopped
Instructions
Begin by preparing all ingredients: peel and devein the shrimp if not already done, spiralize the zucchini and sweet potatoes into noodles, mince the garlic, and slice the red bell pepper and green onions.
In a small bowl, whisk together the fish sauce, coconut aminos, lime juice, almond butter, and crushed red pepper flakes until smooth. Set aside.
Heat a large skillet over medium-high heat and add 1 tablespoon of coconut oil. Once hot, add the shrimp in a single layer. Cook for about 2-3 minutes on each side, or until pink and cooked through. Remove the shrimp from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of coconut oil. Add the minced garlic, and sauté for about 30 seconds until fragrant.
Add the spiralized sweet potatoes and zucchini, and sauté for 3-4 minutes, or until they begin to soften.
Push the noodles to one side of the skillet and crack the eggs into the empty space. Scramble the eggs until cooked, then mix them into the noodles.
Add the sliced red bell pepper and cook for an additional 2 minutes until slightly softened.
Return the cooked shrimp to the skillet. Pour the sauce over the noodle mixture and gently toss everything to combine and heat through.
Remove the skillet from the heat and stir in half of the green onions and cilantro, reserving some for garnish.
Serve the Paleo Shrimp Pad Thai hot, topped with remaining green onions, chopped cilantro, and chopped raw cashews.
Nutrition Facts
Calories |
1688 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.7 g | 91% | |
| Saturated Fat | 30.8 g | 154% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1229 mg | 410% | |
| Sodium | 5450 mg | 237% | |
| Total Carbohydrate | 119.3 g | 43% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 45.7 g | ||
| Protein | 149.7 g | 299% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 726 mg | 56% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 4551 mg | 97% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
