Tag Archives: sriracha

Easy Low Fat Spicy Thai Peanut Shrimp Stir Fry

Easy Low Fat Spicy Thai Peanut Shrimp Stir Fry
pb2 shrimp stir fry thai peanut low fat low carb gluten free bell pepper carrot onion broccoli

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!

pb2 shrimp stir fry thai peanut low fat low carb gluten free bell pepper carrot onion broccoliSaute those veggies!

pb2 shrimp stir fry thai peanut low fat low carb gluten free bell pepper carrot onion broccoliWhip up the sauce! So easy.

pb2 shrimp stir fry thai peanut low fat low carb gluten free bell pepper carrot onion broccoliCombine shrimp with cooked veggies then add sauce. That’s it.

pb2 shrimp stir fry thai peanut low fat low carb gluten free bell pepper carrot onion broccoliEnjoy!

pb2 shrimp stir fry thai peanut low fat low carb gluten free bell pepper carrot onion broccoli

5.0 from 1 reviews
Easy Low Fat Spicy Thai Peanut Shrimp Stir Fry
 
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Author:
Recipe type: Protein, Low Carb, Pescetarian
Serves: 4
Ingredients
  • SHRIMP:
  • 12 ounce bag frozen cooked shrimp
  • 1 red bell pepper, sliced into matchsticks
  • 1 orange or yellow bell pepper, sliced into matchsticks
  • 1 onion, sliced
  • 2 large carrots, shaved
  • 2 cups broccoli florets
  • 2 Tbsp coconut oil
  • *Optional: 1 tsp red pepper flakes or more if you really like your eats hot hot hot
  • SAUCE:
  • 4 Tbsp rice vinegar
  • 1 Tbsp sriracha (more if you like it really spicy)
  • 4 Tbsp coconut aminos
  • 5 Tbsp pb2 (powdered peanut butter). Can add ½ Tbsp at a time if needed for thickening up the sauce.
  • **Serving suggestion: Top some sprouted brown rice, quinoa, brown rice pasta or shredded cabbage.
Instructions
  1. Heat coconut oil on medium heat and add your sliced bell pepper, onion, carrots and broccoli. Saute, stirring occasionally.
  2. While your veggies are sauteing, prepare your sauce.
  3. In a small bowl mix coconut aminos, rice wine vinegar, PB2 and sriracha. If you feel you would like the sauce thicker, add a ½ Tbsp of PB2 at a time until thick enough for your taste.
  4. Once veggies are almost fully cooked, add shrimp and cook for about 2 minutes.
  5. Once the shrimp has cooked for about 2 minutes, add the sauce and continue cooking another minute or so.
  6. Eat it as is or top some sprouted brown rice, quinoa, brown rice pasta or shredded cabbage.

 

 

Paleo Thai Curry Coconut Shrimp

Paleo Thai Curry Coconut Shrimp

thai coconut curry shrimp paleo gluten free

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.

thai coconut curry shrimp paleo gluten free

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.

thai coconut curry shrimp paleo gluten free

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

{ I always choose organics whenever available }

Paleo Thai Curry Coconut Shrimp
 
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Author:
Serves: 4
Ingredients
  • 1 lb uncooked, deveined shrimp, peeled
  • 3 ounces coconut milk
  • 3 egg whites, whisked
  • ⅓ cup coconut flour
  • 1 cup unsweetened shredded coconut
  • 3 tablespoons curry powder
  • 1 teaspoon cayenne pepper
  • ½ teaspoon sriracha
  • ½ teaspoon sea salt
  • ½ teaspoon black pepper
  • 1 teaspoon minced garlic
  • 3 tablespoon coconut oil
Instructions
  1. You will need 3 bowls.
  2. bowl for the egg whites that you will whisk until foamy.
  3. bowl for a mixture of coconut flour, 2 tablespoons curry powder, cayenne pepper, sea salt, pepper.
  4. The third bowl has the unsweetened shredded coconut.
  5. Keep a plate at the end of the bowls for the coated shrimps.
  6. Put the bowls in this order, raw shrimp, egg whites, coconut flour/spice mixture, shredded coconut and a plate.
  7. 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.
  8. Once all the shrimp is coated, heat a large skillet and heat the coconut oil on medium. Add the garlic and mix in.
  9. 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.
  10. Cook shrimp on each side on medium/high until browned. Should take about 4 - 5 minutes per side.
  11. 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.
  12. Serve with your favorite dipping sauce. I used a sweet chili sauce but honey or a squirt of lime juice is delicious too.
  13. These also reheat really good. Just pop them in the microwave and eat up.

 

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Easy Hoisin Drumsticks

Easy Hoisin Drumsticks

I am not ashamed to say that I love drumsticks!!! I don’t eat them often but I do love them.  I especially love them when the recipe only has 4 ingredients!

Super easy and fast to whip up.  Dinner done in an hour. You can use chicken wings for this recipe too.

chicken hoisin asian spicy sriracha protein main dish poultry fast easy the organic rabbit

Easy Hoisin Drumsticks
 
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Easy Hoisin Drumsticks is a tasty, quick main dish that everyone will love. So easy, high in protein, low in carbs and big on delicious.
Author:
Recipe type: Chicken
Serves: 3
Ingredients
  • 6 Thawed chicken legs
  • 4 tablespoons hoisin sauce
  • 1 tablespoon lime juice
  • 1 tablespoon sriracha sauce (more or less depending on how hot you like it)
Instructions
  1. Preheat oven to 375
  2. Spray pan with non-stick spray (I use coconut oil spray).
  3. In a small bowl whisk hoisin, lime juice and sriracha.
  4. Brush chicken on both sides with mixture.
  5. Cook 30 minutes, turn chicken over and baste with the liquid from the bottom of the pan, continue cooking for the remaining 30 minutes.

 

Seriously tasty and seriously easy.

 

 

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