Over the past week, as I’ve been focusing on following the autoimmune protocol, I’ve been eating a lot of the same foods over and over. Grass finished meat, salmon, bone broth, and kale/other vegetables have more or less have become my staples.
That’s not to say these are bad foods, but, as you might’ve guessed, the selection has become a bit repetative. So, to that end, I made it my mission to make something different for dinner this past Tuesday night.
The inspiration for my Paleo Shrimp Pad Thai recipe came from ThePaleoMom’s Chicken Pad Thai recipe. The reason I switched from chicken to shrimp is that the more I read about chicken, the less appealing it is, due to higher omega-6 levels, the difficulty in finding pastured chicken breasts, plus, I really haven’t been in the mood for it anyway.
I think I went a little too light on the veggies, but, since I was kind of veggied out, the meal was exactly what I needed… delicious and filling!
- 1 pound of shrimp
- 4 TBS of coconut oil
- 5 cloves of diced garlic
- 3 TBS of fish sauce
- 1 TBS of coconut aminos
- 4 TBS of lime juice
- 1/2 TBS of apple cider vinegar
- 1 chopped carrot
- 1/2 head of broccoli (remove all stems)
- Fresh cilantro and green onions
- Heat the coconut oil on medium-high heat so that it fully melts, and add in the garlic. Let the garlic heat for about a minute.
- Add all of the shrimp, and let cook for about three minutes. Make sure you stir frequently.
- Add fish sauce, coconut aminos, lime juice, and apple cider vinegar. Mix everything together and cook for about eight minutes.
- Add the carrots and broccoli. Cook for another two minutes.
- Now it’s ready to serve. Add cilantro and green onions as desired.
What are your thoughts on this? Think it looks pretty delicious? Tried a recipe like this? Leave a comment below and share with the community!