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Shrimp Pad Thai – The Paleo Mother


Recipes for fast weeknight meals are so important when following the Paleo weight loss plan.  Figuring out what you’ll be able to rapidly whip up while you get house late from work ravenous, or when the children’ soccer video games go into time beyond regulation, could make the distinction between staying on target or derailing by way of the closes drive-thru window.  Particularly when that fast meal goes to be ridiculously scrumptious!

That is one in all my favourite fast meals: a few luggage of broccoli slaw and a few pre-cooked salad shrimp get magically reworked into this Paleo-adaptation of a take-out favourite, all in beneath 20 minutes.  You’ll be able to even use frozen shrimp, with a mere further minute or two of cooking time.  To make this Autoimmune Protocol-friendly, merely omit the chopped cashews on the finish.

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Paleo Shrimp Pad Thai Recipe

shrimp pad thai

Prep time: 10 minutes

Prepare dinner time: 10 minutes

Serves: 2 to three

Components:

  • 2 tablespoons coconut oil or different cooking fats
  • ¼ cup fish sauce
  • 6 tablespoons recent lime juice
  • 2 cloves garlic, crushed
  • 2 12-oz luggage broccoli slaw (8 to 10 cups)
  • 2-3 massive carrots, julienned or thickly grated
  • 12-16 oz salad shrimp, precooked and tails off
  • 1/2 cup recent cilantro, chopped
  • 2-3 inexperienced onions, sliced
  • 1/3 cup chopped roasted unsalted cashews (omit for AIP)

Instructions:

  1. Warmth a big frying pan or wok over medium-high warmth. Add coconut oil, fish sauce, lime juice, garlic, broccoli slaw and julienned carrot. Prepare dinner stirring regularly till broccoli slaw and carrot are cooked al dente, about 5-7 minutes.
  2. Add shrimp and prepare dinner 2-3 minutes simply till shrimp are warmed. Add cilantro and inexperienced onions, prepare dinner 30 extra seconds.
  3. Garnish with chopped cashews.
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