Shrimp Pad Thai (plus Vegan/Kosher variation)

Shrimp Pad Thai

For the Shrimp

  • 1 Tbsp extra virgin olive oil
  • 1 Tbsp hot sauce (Whole30 compliant)
  • ½ tsp finely grated lemon zest
  • ½ tsp kosher salt
  • ¼ tsp ground black pepper
  • ¼ tsp cayenne pepper
  • 1 pound large shrimp, peeled and deveined
  • 1 tsp paprika
  • 1 Tbsp coconut oil
  • 2 Tbsp olive oil

For the Vegetables

  • 1 Tbsp coconut oil
  • ¾ cup chopped yellow onion
  • 2 Tbsp chopped garlic
  • 3 cups finely julienned carrots
  • 2 tsp kosher salt
  • ¼ tsp ground black pepper
  • 4 cups thinly sliced cabbage
  • ¾ cup thinly sliced scallions
  • ½ cup stir fry infuser (see recipe below)
  • ½ cup roasted cashews
  • 1 lime, cut into wedges
  • Spicy Almond Sauce (see recipe below)

Stir Fry Infuser

  • 9 Tablespoons Coconut aminos
  • 6 Tbsp rice wine vinegar
  • 1 Tbsp hot sauce
  • Juice from 3 Tbsp grated, fresh ginger (see tip below)
  • 1 tsp minced garlic

In a medium bowl, mix all ingredients together, stirring until thoroughly combined.

Ginger Juice Tip – Grate fresh, washed, unpeeled ginger until you have about 3 Tbsp. Pick it up in your hands, squeeze the juice into a bowl, and discard the pulp. 

For the Shrimp:

In a large bowl, mix the olive oil, hot sauce, lemon zest, salt, black pepper, and cayenne until combined well. Add the shrimp to the bowl and toss to thoroughly coat.  Let marinate for 5 minutes.  Add the paprika and then toss again to coat.

In a large skillet, melt the coconut oil over medium-high heat.  Add the shrimp to the pan and cook, turning gently, until pink and just cooked through, about 3 minutes; be sure not to overcook.  Transfer the shrimp to a clean bowl and set aside.

For the vegetables:

In the same pan that you cooked the shrimp in, melt 1 Tbsp of coconut oil.  Add the onion and garlic and cook, stirring, until translucent, about 1 minute.  Add the carrots, 1 tsp of the salt and the black pepper and cook, stirring, until tender, about 1 ½ minutes.  Add the cabbage and the remaining 1 tsp of salt and cook, stirring and rotating the ingredients from the bottom of the pan to the top, until the cabbage is softens and melds with the carrots, about 2-2 ½ minutes.

Add the scallions, stir fry infuser and cashews and stir to combine; cook for 30 seconds. Return the shrimp and any juices from the bowl to the pan and stir to combine and warmed through.

Serve with lime wedges and spicy almond sauce on the side.

Spicy Almond Sauce MAGIC ELIXIRS

  • 1 cup, full fat unsweetened coconut milk, blended
  • ¼ cup plus 1 Tbsp almond butter
  • ¼ cup scallions
  • 3 Tbsp coconut aminos
  • 2 Tbsp rice wine vinegar
  • 1 Tbsp hot sauce
  • 1 Tbsp dark toasted sesame oil
  • 1 red Fresno pepper, seeded and chopped
  • 2 garlic cloves, pressed
  • Juice from 1 Tbsp of grated fresh ginger
  • ¼ to ½ tsp cayenne pepper

In a food processor or blender, combine the coconut milk and almond butter and blend until smooth. Add the remaining ingredients and blend until smooth.

Use immediately or store in an airtight container in the refrigerator for up to 4 days.

Kosher/Vegan version

For the Mushrooms:

  • 3 Tbsp extra virgin olive oil, divided
  • 1 Tbsp hot sauce (Whole30 compliant)
  • ½ tsp finely grated lemon zest
  • ½ tsp kosher salt
  • ¼ tsp ground black pepper
  • ¼ tsp cayenne pepper
  • 1 pound of mushrooms
  • 1 tsp paprika

In a large bowl, mix 2 Tbsp of the olive oil, hot sauce, lemon zest, salt, black pepper, and cayenne until combined well. Add the shrimp to the bowl and toss to thoroughly coat.  Let marinate for 5 minutes.  Add the paprika and then toss again to coat.

In a large skillet, heat the remaining 1 Tbsp of olive oil over medium-high heat.  Add the mushrooms to the pan and cook for 5 minutes, be sure not to overcook.  I did them in two batches.

Prepare the rest of the vegetables as described in the Shrimp recipe.

1 thought on “Shrimp Pad Thai (plus Vegan/Kosher variation)

  1. Christine Muyres July 12, 2019 — 11:24 am

    Oh my! Our taste buds were exploding last night! This was so tasty! All the tips shared with this recipe were so helpful and made this recipe a success! We made the vegan version with mushrooms, and also made the stir fry infuser and the spicy almond sauce too. Definitely game chagers. So so good!

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