Paleo Shrimp Pad Thai (Sorta)
Shrimp Pad Thai
- 2 T lemon juice (lime is better if you have it though!)
- 1 clove garlic, minced
- 1/2 tsp crushed red pepper
- 1 T coconut aminos (soy sauce substitute)
- 1/4 tsp powdered ginger
- 1/2 tsp rice vinegar
- 1/4 cup almond butter (add some salt if you have the unsalted kind)
- 1/4 cup coconut milk
- 1 batch of sauce (you may not even use it all, depending on your preference)
- 2 eggs
- 2 tsp coconut aminos
- coconut oil (for cooking)
- 1/2 cup leeks, chopped (or a 1/2 a medium onion, sliced thinly)
- 2 garlic cloves
- Brussels sprouts or cabbage, chopped or shaved thinly
- Two big handfuls of snap peas, sliced lengthwise
- 7 baby bella mushrooms, quartered or sliced
- about a 1/2 lb shrimp
- Cajun seasoning (I know, it's weird... but it adds a non-competing flavor kick to the shrimp)
- Lemon juice
- Salt and pepper to taste
- Optional: Cilantro, green onion, crushed cashews/almonds and a lime for garnish
Egg crepes come first! This was unexpectedly one of my favorite parts of the dish. Heat a little bit of coconut oil in a medium size nonstick pan on medium high. Scramble one egg with 1 tsp coconut aminos and then pour it into the pan. Let it spread out like a thin crepe and cover the whole bottom of the pan. It only takes a minute or two for this to cook. Once it starts browning on the bottom and is fully set on the top, take it out of the pan and set it aside. Repeat to make a second crepe for your dinner date.
Then veggies. In the same pan, heat some more oil and throw in the Brussels sprouts until they are starting to caramelize a little. Then add the mushrooms. Wait a minute. Then the garlic, snap peas and leeks and let this saute until the snap peas are cooked crisp tender. Overdone snap peas are pretty gross. Take this out of the pan and set aside for a hot minute. Don't worry, they won't be off the heat very long.
Now, shrimp. In the same pan, heat a little more oil and throw in the shrimp (dusted with Cajun seasoning), turning as soon as they are half opaque (this takes 2-3 minutes). Once you flip them, then throw all the still-hot veggies back into the pan. Pour in the sauce and stir to coat. Try not to disturb the shrimp until they are done cooking. It doesn't take long.
Pile some of this Thai-inspired goodness onto each egg crepe, top with your garnish of choice and you're in business.
Other notes, ideas and uses:
- You can easily sub chicken or pork (beef might be too much). Those would both make better leftovers than the shrimp, which I prefer to be cooked right before eating.
- This would also make a great vegetarian dish with extra veggies instead of the meat.
- The egg crepes would be wonderful with moo shoo pork or even just for breakfast.
Still listening? Good. It's delicious.