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Best-Ever Shrimp Pad Thai

Best-Ever Shrimp Pad Thai Recipe - What’s better than a night in with takeout? How about a night in with a delicious, guilt-free takeout-inspired dish? Sounds good, right? Well, this insanely easy shrimp pad Thai is going to be your new favorite on takeout night! We are using Napa and red cabbage as our noodle substitute, along with a flavorful umami sauce and a nice crunch from the macadamia nuts. This is the low-carb guilty pleasure you have been waiting for.

SERVES 4
MACROS
Fat: 21.7 g
Carbs: 11.1 g
Net carbs: 9.3 g
Protein: 10 g
Fiber: 1.8 g
Best-Ever Shrimp Pad Thai Recipe

Ingredients

  • 2 tbsp (30 ml) fish sauce
  • 2 tbsp (30 ml) coconut aminos
  • 1 tbsp (15 ml) rice vinegar
  • 1 tbsp (15 ml) harissa sauce
  • ¼ cup (60 ml) avocado oil, divided
  • ½ lb (226 g) wild-caught shrimp, peeled and deveined with tails off
  • 2 cloves garlic, grated
  • 2 cups (140 g) shredded Napa cabbage
  • 1 cup (70 g) shredded red or green cabbage
  • ½ bell pepper, thinly sliced
  • ¼ cup (33 g) roasted macadamia nuts, chopped and divided
  • Pinch of sea salt
  • Greens of 1 scallion, finely chopped, to garnish

How to make Best-Ever Shrimp Pad Thai

  1. To make the sauce, combine the fish sauce, coconut aminos, rice vinegar and harissa sauce in a bowl. Stir and set it aside.
  2. Heat 2 tablespoons (30 ml) of avocado oil in a large skillet over medium-high heat. Sear the shrimp for 2 to 3 minutes on both sides. Remove the shrimp from the pan and set it aside.
  3. Add the remaining avocado oil to the pan and stir in the garlic. Sauté the garlic until it is fragrant, about 1 minute. Then, add all of the cabbage and the bell pepper to the pan. Toss the vegetables in the garlic oil and sauté for about 3 minutes. Lower the heat to medium and return the shrimp to the pan along with the sauce and half of the macadamia nuts.
  4. Toss all the ingredients together and continue to cook for 5 to 7 minutes, stirring frequently, until the cabbage is fork tender. Season with sea salt to taste. Garnish with the remaining macadamia nuts and the scallion.
PRO TIPS: If you want to use noodles in this dish instead of cabbage, I recommend using the zero-calorie shirataki noodles. You can find them at most grocery stores or online.
Not a fan of shrimp? You can use chicken, pork or steak instead.