So there I was at Costco one weekend enjoying an interesting people watching episode when I found myself standing next to the PB2. I had heard about PB2 but wasn’t really sure what it was. So, being that I was in Costco, I threw it in my cart because I knew I needed it. I just didn’t know for what yet.
Later that night I was cruising Pinterest for what to do with PB2. I found a zillion recipes. I feel like I’ve been missing out on so many yummy things because of all the fat in regular peanut butter. So I wasted no time in picking a recipe.
If you don’t know about PB2, its a powdered peanut powder. Think, powdered peanut butter. 85% of the fat and oil is removed making it only 45 calories a serving compared to peanut butters 165 calories. It also has 1.5 grams of fat (no saturated fat) compared to peanut butters 16 grams of fat! That’s huge.
I love a creamy peanut sauce with my Thai food so I found this recipe, tweaked a couple of things, made it and LOVED IT. No more shying away from Thai peanut recipes because of all the fat in peanut butter!!
Chop those veggies!
Saute those veggies!
Whip up the sauce! So easy.
Combine shrimp with cooked veggies then add sauce. That’s it.
3 of my favorite things…Thai, Coconut and Shrimp! Ok, 4 of my favorite things, it’s also Paleo.
This shiz is so friggin good. It is well worth the steps.
I found this recipe at PaleOMG.com and was feeling adventurous. I really thought it would be harder but the instructions were laid out so well that they turned out PERFECT. Not just perfect, more like impressive. Just take it one step at a time.
There were definitely some pats on the back with this one. This is one of those recipes you’ll want to pull out for company because your guests will think you went to cooking school or something. These little shrimps may be little but they are far from little on taste. So much flavor in this combination of ingredients.
I was really proud how well this turned out. I’ve not had a lot of good luck with “breading” in paleo recipes but this one nailed it. I liked it so much in fact that all the shrimp pictured was gone in 2 days and I’ve already purchased another pound of shrimp to do it all over again. It’s THAT good.
Serving suggestion: serve with a sweet chili sauce dipping sauce, a squirt of lime, a drizzle of honey, or on a bed of quinoa vegetable fried rice.
bowl for the egg whites that you will whisk until foamy.
bowl for a mixture of coconut flour, 2 tablespoons curry powder, cayenne pepper, sea salt, pepper.
The third bowl has the unsweetened shredded coconut.
Keep a plate at the end of the bowls for the coated shrimps.
Put the bowls in this order, raw shrimp, egg whites, coconut flour/spice mixture, shredded coconut and a plate.
Now it's time to coat the shrimp. First, dip the shrimp in the egg, then coat with the coconut flour/spice mixture, then finish off coating with the shredded coconut (press shrimp down into shredded coconut, it will stick better), place on plate.
Once all the shrimp is coated, heat a large skillet and heat the coconut oil on medium. Add the garlic and mix in.
Once the garlic starts to become fragrant, add sriracha, 1 tablespoon curry powder and coconut milk. Heat on medium until mixture starts to thicken up, should take a minute or two. Once thickened up and bubbly, add shrimp.
Cook shrimp on each side on medium/high until browned. Should take about 4 - 5 minutes per side.
Remove shrimp from oil with slotted spoon and lay on a layer of paper towels on a plate to soak up more of the oil.
Serve with your favorite dipping sauce. I used a sweet chili sauce but honey or a squirt of lime juice is delicious too.
These also reheat really good. Just pop them in the microwave and eat up.