Tag Archives: shrimp

Paleo Silky Egg Stir-Fry with Jumbo Shrimp (Whole30, Low Carb)

This delicious Paleo Silky Egg Stir-Fry with Jumbo Shrimp is a Whole30 and low carb Chinese dish full of umami. Serve over rice or cauliflower rice for a complete, flavorful meal!

Silky Egg Stir-Fry with Jumbo Shrimp

Stir-frys are our go-to on busy weeknights. I always have white rice or cauliflower rice on hand, and quickly heating up protein and veggies in a delicious sauce is always a winner that turns out to be a super tasty complete meal that both my husband I love.

Paleo Silky Egg Stir-Fry with Jumbo Shrimp Recipe

This is why I’m so excited to share this Paleo Silky Egg Stir-Fry with Jumbo Shrimp recipe with you today. It’s one of the quickest and easiest recipes, but has so much flavor. The first time my husband took a bite of this dish, he said, “Oh wow, very UMAMI!”

I thought this was so perfect and funny, because this paleo silky egg recipe is from my talented friend’s newest cookbook and her blog name is I Heart Umami. ChihYu Smith is my amazingly talented blogger friend, and she recently wrote a cookbook, Asian Paleo, and it’s filled so many amazing grain free Asian dishes like this one!

Silky Egg Stir-Fry with Jumbo Shrimp
Silky Egg Stir-Fry with Jumbo Shrimp

Asian Paleo Cookbook

After writing my own Asian cuisine centered cookbook, I was so excited to have this cookbook in my hand so I can expand my knowledge of Asian cooking. ChihYu, who was born and raised in Taiwan, took inspiration from various Asian countries (China, Japan, Korean, Thailand, Vietnam, etc) to create amazingly flavorful and authentic dishes that are free of gluten, soy, wheat, grains, dairy, and added sugar.

Asian Paleo is divided into 5 delicious sections to fit your mood:

  • Weeknight BFF features dinners that require little prep time and cooking time
  • Batch-Cooking Perfect features recipes that are perfect for prepping for the week ahead
  • Weekend Fun shows that you can still entertain friends while sticking to your Paleo diet
  • Easy Add-Ons range from vegetables to side dishes that perfectly pair with a variety of recipe
  • Flavor Pop includes recipes for healthy homemade condiments to replace gloppy, cloying store-bought sauces

Besides this Paleo Silky Egg Stir-Fry with Jumbo Shrimp recipe, here are some of the recipes that I’m most excited to try:

  • Filipino Skirt Steak and Cauliflower Fried Rice Brunch
  • Paleo Chicken Katsu
  • Romantic Steamed Seafood Dim Sum
  • Cold Ramen Noodles
  • Smoky Curly Sweet Potato Noodle Fries

…and so much more! If you love Asian cuisine this book is a must-buy and I highly recommend it. I love that the recipes are accessible and easy, which being healthy and flavorful at the same time!

Check Out Asian Paleo!

Asian Paleo cookbook
Print

Paleo Silky Egg Stir-Fry with Jumbo Shrimp (Whole30, Low Carb)

This dish is very popular in Hong Kong, Taiwan, and China because it’s super fast to make and tastes delicious. It could also be made without shrimp for a simple silky egg and tomato stir-fry. Serve with cauliflower rice or Simple Cauli Fried Rice (page 162 of Asian Paleo).
Course Main Course
Cuisine Chinese
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 2 servings
Calories 370kcal
Author ChihYu Smith

Ingredients

  • 12 medium raw shrimp (about 1/2 lb), peeled and deveined
  • 6 large eggs
  • 1/2 tsp coarse sea salt plus a pinch
  • 1/8 tsp ground white pepper
  • 5 tbsp chopped scallions plus more if you like
  • 1 tsp arrowroot starch
  • 1 1/2 tbsp ghee
  • 2 medium firm (not ripe) tomatoes roughly chopped
  • 2 tbsp tomato paste
  • Toasted sesame oil for serving

Instructions

  • Blanch the shrimp by bringing a pot of water to boil, then add the shrimp. As soon as the shrimp turn pink and start curling, scoop them out and drain. Set aside.
  • Place the eggs, 1/2 teaspoon of salt, the white pepper, and 1 tablespoons of chopped scallions in a medium bowl. In a separate bowl, whisk the arrowroot starch with a little less than 1 tablespoon of water and add the egg mixture and gently whisk. Add the shrimp to the egg mixture.
  • Heat a large skillet over medium-high heat, add 1 tablespoon of ghee, and lower the heat to medium. Add the shrimp and egg mixture. Gently stir-fry until the eggs are about 70 percent cooked, similar to soft, runny scrambled eggs. Scoop the mixture out of the pan and set aside.
  • Add the remaining 1/2 tablespoon of ghee to the skillet, then add the remaining 3 tablespoon of scallions, the chopped tomato, and the tomato paste. Season with a small pinch of salt. Sauté for about 10 seconds. Add the shrimp and egg back to the pan and give a quick toss, about 5 seconds.
  • Serve hot with cauliflower rice. Drizzle with sesame oil and top with more scallions, if desired.
What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

Paleo Shrimp Alfredo with Artichokes Hearts (Whole30, Keto, AIP)

This is a sponsored post written by me on behalf of Reese Specialty Foods. I was compensated and received a product to try. I fully stand behind this product, and the opinions are 100% my own.

This delicious and easy Paleo Shrimp Alfredo with Artichoke Hearts is lightened up by using zucchini noodles and creamy, dairy free sauce!

Paleo Shrimp Alfredo with Artichokes

The last time I had real alfredo sauce with real pasta was probably over 6 years ago at an Italian restaurant. I remember fully enjoying this delicious and creamy dish, and then feeling like I got hit with a tranquilizer gun from the high dose of carbs and a sharp stomachache from the dairy in the sauce. Yikes.

Paleo Shrimp Alfredo with Artichokes Hearts Recipe

So, of course, I had to recreate a grain and dairy free version of the dish I enjoyed eating so much, and I’m absolutely delighted with how it turned out. (And bonus: I feel great afterwards!) This Paleo Shrimp Alfredo is low in carbs by using zucchini noodles, and the sauce tastes like the real deal without a hint of dairy by using thick and decadent coconut cream.

Paleo Shrimp Alfredo with ArtichokesPaleo Shrimp Alfredo with Artichokes

Elevate Paleo Shrimp Alfredo with Artichoke Hearts

While I tried this recipe with the addition of a variety of vegetables, my absolute favorite so far has been tender and juicy artichoke hearts. I used Reese Quartered Artichoke Hearts for this recipe as part of their Step Out of Your Comfort Food campaign (#StepOutOfYourComfortFood), and I absolutely love the yummy flavor and texture it gives the dish.

Not only are their canned artichokes made with clean and simple ingredients, they’re flavorful and so versatile, great for a variety of dishes both cooked and uncooked. If you’ve never tried Reese artichokes before, I highly recommend you do. I especially appreciate it when I’m feeling too lazy to cut or cook up extra veggies to add to a dish. You just open the can, drain, and enjoy it to your liking.

Paleo Shrimp Alfredo with Artichokes

Save on Reese Artichokes!

Wanna try out Reese artichokes? You can get a discount on them all summer using the Ibotta app. Ibotta is a savings app that you can download on your phone to get rebates on your purchases, which I can always appreciate since I love me some savings. You can check out how you can save on Reese canned artichokes here.

You can also enter their summer sweepstakes for a chance to win a Kitchenaid Mixer, a $100 gift card to the grocer of your choice, and a Reese prize pack! Enter here for your chance to win.

I hope you try out this Paleo Shrimp Alfredo, and let me know how you like it! I’ve been heating up the leftovers lightly in the microwave, or you can even reheat it low and slow on the stove if you don’t own a microwave. It still tastes amazing reheated, but make sure you don’t heat it up too much because you can overcook the shrimp!

Paleo Shrimp Alfredo with Artichokes

Print

Paleo Shrimp Alfredo with Artichokes Hearts (Whole30, Keto, AIP)

This delicious and easy Paleo Shrimp Alfredo with Artichoke Hearts is lightened up by using zucchini noodles and creamy, dairy free sauce!
Course Main Course
Cuisine Italian
Prep Time 5 minutes
Cook Time 35 minutes
Zucchini Sweating Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 565kcal
Author Jean Choi

Ingredients

  • 4 medium zucchini
  • 2 tsp sea salt divided
  • 2 tbsp ghee or coconut oil for AIP, divided
  • 1 onion chopped
  • 3 garlic cloves minced
  • 1 14-oz can coconut cream
  • 1 tbsp lemon juice
  • 1 tbsp nutritional yeast
  • 1 tsp garlic powder
  • 1/2 tsp ground black pepper omit for AIP
  • 1/4 cup chopped parsley
  • 1 lb raw shrimp peeled and deveined
  • 1 14oz can of Reese Quartered Artichoke Hearts drained and moisture squeezed out

Instructions

  • Use a vegetable peeler or spiralizer to slice the zucchini into noodles.
  • Place the zucchini noodles in a colander over a bowl, and toss with 1 tsp of sea salt.
  • Let this sit for 30 minutes to sweat the zucchini. Start cooking the shrimp and the sauce while the zucchini sits.
  • Pat dry the shrimp with a paper towel and heat 1 tbsp of ghee in a large skillet over medium high heat. 
  • Add shrimp in a single layer, and pan fry for 2 minutes on each side. 
  • Remove the shrimp from the pan and set aside. 
  • Heat another tbsp of ghee in the same skillet.
  • Add onion and garlic and sauté for 3-4 minutes until the onions are translucent.
  • Add coconut cream, lemon juice, nutritional yeast, 1 tsp sea salt, garlic powder, and ground black pepper. Stir together.
  • Once the sauce begins to boil, reduce the heat to medium low to simmer for 20 minutes until reduced. Stir occasionally so the sauce doesn't stick and burn on the bottom. 
  • Drain the zucchini and wrap in a paper towel to squeeze out the moisture.
  • Stir in Reese Quartered Artichoke Hearts, zucchini noodles, and parsley, and let everything simmer for 5 more minutes while stirring frequently.
  • Turn off heat and stir in shrimp. Serve warm. 

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
 
Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

Paleo Shrimp Pad Thai

This post was sponsored by Green Giant as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.

This gluten free and Paleo Shrimp Pad Thai gives the Thai classic dish a low carb makeover using spiralized carrots for the noodles! 

Gluten Free Paleo Shrimp Pad Thai

Pad Thai is one of those dishes that I really love at Thai restaurants. There’s something about that salty and sweet combo that is just so addicting. However, being gluten free, I sometimes get nervous about ordering Pad Thai when I’m dining out since I’m never sure about the ingredients they use in the sauce and the noodles. This is why I haven’t had it in a long time at a restaurant, and it’s just not worth the stomach bloat and pains that I experience if I’m exposed to gluten.

Well, I’m not too sad about it because I’ve been making variations of it at home that’s healthier and cleaner, and I’ve been having so much fun recreating and experimenting with the flavors that I love so much. One of my favorite grain free and low carb versions is this Paleo Shrimp Pad Thai that’s packed with so much umami and yumminess and I’m so excited to share the recipe with you.

The noodles are made with spiralized carrots, and it couldn’t be easier to prepare with the Green Giant® Veggie Spirals that you can find at the freezer section of Walmart. They are the perfect, gluten free swap-in for traditional pasta, and most importantly, they are made with 100% vegetables and no other preservatives or weird ingredients.

Gluten Free Paleo Shrimp Pad ThaiGluten Free Paleo Shrimp Pad Thai

I especially appreciated the simple cooking instructions: You can either microwave the noodles or sauté them, and then they are ready to eat in soups, salads, or as an entree, easily substituted into any dish that use noodles. I used and followed the sauté method for this recipe and it was perfectly cooked by the end of it.

There are 4 different vegetables that are currently sold under Green Giant® Veggie Spirals: zucchini, carrots, butternut squash, and beets. While I will definitely be trying out all of them, I thought the spiralized carrots would fit best with the flavor profile of this Paleo Shrimp Pad Thai and I wasn’t wrong. This dish came out fabulous and my husband asked for seconds, so it’s definitely a winner!

If you are want to check out Green Giant® Veggie Spirals, you can learn more about where you can find them, along with other fun recipes ideas, here. Because if you are like me, you love cooking with spiralized veggies, but they can be a pain in the butt to prepare and they add to more dishes you have to do. I always appreciate finding out about these new products that make healthy cooking at home so easy and convenient!

Gluten Free Paleo Shrimp Pad Thai

Print

Paleo Shrimp Pad Thai

This gluten free and Paleo Shrimp Pad Thai gives the Thai classic dish a low carb makeover using spiralized carrots for the noodles! 
Course Main Course
Cuisine Thai
Prep Time 5 minutes
Cook Time 18 minutes
Total Time 23 minutes
Servings 4 servings
Calories 341kcal
Author Jean Choi

Ingredients

  • 1/3 cup almonds
  • 2 tbsp coconut oil divided
  • 1 lb raw peeled and deveined shrimp preferably wild-caught
  • 1 package of Green Giant® Veggie Spirals Carrot or about 4 cups of spiralized carrots
  • 1/2 onion sliced
  • 2 eggs whisked
  • 2 green onions cut into 1 inch pieces
  • Cilantro for garnish
  • 1 cup mung bean sprouts

Pad Thai Sauce

  • 2 tbsp lime juice
  • 2 tbsp fish sauce
  • 1 tbsp honey
  • 1 tsp coconut aminos
  • 2 garlic cloves minced
  • 1-2 bird's eye chili pepper, chopped finely omit if you don't like spicy

Instructions

  • Whisk together the ingredients for the Pad Thai Sauce and set aside. 
  • Heat a large skillet over medium low heat. 
  • Add the almonds to the skillet and toast them while stirring frequently until they are golden brown and smell fragrant, about 4-5 minutes.
  • Remove the almonds from the skillet and chop them roughly. Set aside.
  • Heat 1 tbsp of coconut oil in the skillet over medium high heat.
  • When the pan is hot, add the shrimp and onions to the pan. Stir fry for 3 minutes until the shrimp are opaque and the onions are somewhat translucent.
  • Remove the shrimp and onions from the pan and set aside.
  • Add 1 tbsp of coconut oil in the same skillet. 
  • Add Green Giant® Veggie Spirals Carrot. Cover the skillet and let it cook for 8 minutes, stirring occasionally to ensure even cooking.*
  • Push the carrot spirals aside and add the eggs and green onions and let them cook while stirring occasionally until the eggs are almost cooked through, about 1 minute.
  • Add the the shrimp and onions back in to the pan, with mung bean sprouts and Pad Thai Sauce. Stir together for about 30 seconds.
  • Remove from heat and toss chopped toasted almonds and cilantro. 
  • Serve immediately. 

Notes

*If using fresh spiralized carrots, stir fry uncovered for 2 minutes.