Grain-Free Thai Shrimp (Printable Version)
# What You’ll Need:
01 -
1/3 cup almonds
02 -
2 tbsp coconut oil, split
03 -
1 lb raw cleaned shrimp, wild-caught if possible
04 -
1 pack of Green Giant® Veggie Spirals Carrot or roughly 4 cups carrot noodles
05 -
1/2 onion, thinly cut
06 -
2 eggs, beaten
07 -
2 green onions, chopped into 1 inch segments
08 -
Fresh cilantro for topping
09 -
1 cup bean sprouts
→ Pad Thai Sauce
10 -
2 tbsp fresh lime juice
11 -
2 tbsp fish sauce
12 -
1 tbsp honey (skip for Whole30)
13 -
1 tsp coconut aminos
14 -
2 garlic cloves, finely chopped
15 -
1-2 bird's eye chilies, diced small (leave out if you can't handle heat)
# Steps to Follow:
01 -
Combine all sauce ingredients in a bowl and set to the side.
02 -
Put a large skillet on medium low heat. Toss in almonds and stir often until they turn golden and smell nutty, about 4-5 minutes. Take them out, chop them up, and save for later.
03 -
Warm 1 tbsp coconut oil in your pan over medium high heat. Once hot, throw in shrimp and onions. Cook for 3 minutes till shrimp turns pink and onions look clear. Move them to a plate.
04 -
Drop the other tbsp coconut oil in the same pan. Add the carrot spirals. Cover and let them cook for 8 minutes, giving them a stir now and then. For fresh carrot spirals, just cook uncovered for 2 minutes.
05 -
Make space in the pan by pushing carrots aside. Drop in eggs and green onions. Stir a bit until eggs are nearly done, about a minute.
06 -
Toss the shrimp and onions back in with bean sprouts and your sauce. Stir for half a minute. Turn off heat, mix in toasted almonds and cilantro. Serve right away.
# Additional Notes:
01 -
Fresh carrot spirals only need 2 minutes of cooking time with no lid.