This Thai Peanut Shrimp is quick, easy, and flavorful. It will satisfy your take out craving in no time.
My husband surprised me with a bag of shrimp the other day. Most wives would probably prefer chocolates or flowers but I was thrilled with a 2 pound bag of frozen shrimp. That meant we would not be eating fried eggs again for dinner on this meatless Friday. One of my favorite Thai dishes is Pad Thai. This peanut shrimp mimics the flavors of that classic without the heaviness of all those rice noodles. It is a quick dinner and can be prepared in until thirty minutes.
This is low carb, gluten free (use coconut aminos), and a THM S.
1/4 cup peanut butter
2 T. soy sauce (or 4 T. coconut aminos)
2 T. rice vinegar
2 T. water
1 t. ground ginger
Combine the sauce ingredients in a rocket blender and blend until smooth. Alternatively, you can whisk them together in a small bowl.
1 T. coconut oil
1 onion, sliced
4 cloves garlic, peeled and chopped
1 sweet pepper, seeded and sliced
1 pound of shrimp, thawed (I prefer tail off in this recipe)
1 pound of broccoli (or other vegetable of your choice), steamed until tender
chopped cilantro, peanuts, and lime wedges, to serve
Heat coconut oil in a large frying pan. Cook the onion for 2 min over medium heat until it starts to soften. Add the garlic and pepper. Cook until softened. Move to the edges of the pan and put the shrimp in the middle. Cook the shrimp until they curl up and turn pink all the way through.
Stir in the sauce. If it is too thick you can add a few more ounces of water. Fold in the broccoli. Serve with chopped cilantro, peanuts, and lime wedges.
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