Paleo Shrimp Pad Thai

By ROBandSEAN

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

Ingredients

• 4 Tbsp Lime Juice about 2 limes
• 2-3 cloves Garlic minced
• 1 tsp Crushed Red Pepper Flakes
• 1 Tbsp Coconut Aminos of gluten-free soy sauce
• 1 piece " of Fresh Ginger finely chopped
• 1 tsp Rice Vinegar
• 1/2 cup Cashew Butter
• 3 Medjool dates soaked *see notes*
• 4-5 drops fish sauce
• 1/2 cup Coconut Milk canned, shaken to combine
• 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

Preparation

Step 1

Place all the ingredients from 4 Tbsp Lime Juice all the way to 1/2 cup Sunflower Butter in a food processor or blender and pulse until well blended and smooth.
Scrape down the sides of the bowl with a rubber spatula, then add the coconut milk. Pulse until it’s blended and smooth. Set aside. This is your sauce.
Heat a large skillet over medium low heat.

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 with cilantro.

Serve immediately.