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Shrimp Pad Thai – The Paleo Mother

Shrimp Pad Thai – The Paleo Mother


Recipes for fast weeknight foods are so crucial when following the Paleo vitamin.  Realizing what you’ll temporarily whip up while you get house past due from paintings ravenous, or when the children’ football video games cross into additional time, could make the adaptation between staying not off course or derailing by the use of the closes drive-thru window.  Particularly while you know that fast meal goes to be ridiculously scrumptious!

That is certainly one of my favourite fast foods: 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 underneath 20 mins.  You’ll even use frozen shrimp, with an insignificant additional minute or two of cooking time.  To make this Autoimmune Protocol-friendly, merely overlook the chopped cashews on the finish.

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Paleo Shrimp Pad Thai Recipe

shrimp pad thai

Prep time: 10 mins

Cook dinner time: 10 mins

Serves: 2 to a few


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


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



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