Healthy Thai Cashew Shrimp (Whole-30 friendly)

If you like pad thai, you will like this Healthy Thai Cashew Shrimp. You can make this in less than 15-minutes and can pair it with any veggies or grains you will like.

Inroduction

About this Recipe

By: Caitlin Greene

I love cooking a variety of cuisines and Thai food is easily one of my favorites. If you have been with me for awhile, you know my love for seafood so of course, these shrimps are involved. However, if you want to use other proteins like tofu for vegans or chicken, feel free to substitute them!

Here is what you will need to make this Healthy Thai Cashew Shrimp:

-sushi rice, cooked
-steamed broccoli
-roasted mini, red peppers
-unsalted, raw cashews
-wild shrimp or substitute for any other protein or omit
-sriracha
-coconut aminos
-cashew butter
-full fat coconut milk
-tamari sauce
-fresh lime
-curry powder
-red pepper flakes

How do you make this Healthy Thai Cashew Shrimp?
To make this Healthy Thai Cashew Shrimp, first, heat a pan with 1 tbsp oil over medium-high heat.
Toss the shrimps with the salt, pepper, sriracha and coconut aminos. Add the shrimps to the pan and saute for 2 minutes per side. Remove from heat and place the shrimps on a plate.

Add all the ingredients for the sauce together. Whisk the sauce until smooth and creamy. Add water a little at a time if you want to thin it out. Add some cooked rice (or any other grains or cauliflower rice) into a bowl. Top with the steamed broccoli, red peppers, cashews and the shrimp. Top with the sauce and enjoy!

Yield: 4

Healthy Thai Cashew Shrimp (Whole-30 friendly)

pad thai shrimps

If you like pad thai, you will like this Healthy Thai Cashew Shrimp. You can make this in less than 15-minutes and can pair it with any veggies or grains you will like.

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

  • 2 cups sushi rice, cooked
  • 1 cup steamed broccoli
  • 4-6 roasted mini, red peppers
  • ½ cup Cashews
  • 1 pound wild shrimp
  • Salt & pepper to taste
  • 1 tablespoon sriracha
  • 1 tablespoon coconut aminos
  • ¼ cup cashew butter
  • ¼ cup full fat coconut milk
  • 1-2 tbsp coconut aminos
  • 1 tbsp tamari
  • Juice of ½ lime
  • 1 ½ tsp curry powder
  • ¼ tsp or more red pepper flakes

Instructions

    1. Heat a pan with 1 tbsp oil over medium-high heat.
    2. Toss the shrimps with salt, pepper, sriracha and coconut aminos. Add the shrimps to the pan and saute for 2 minutes per side. Remove from heat and place in a plate.
    3. Add all the ingredients for the sauce together. Whisk until smooth and creamy. Add water a little at a time if you want to thin it out.
    4. Add rice into a bowl. Top with the steamed broccoli, red peppers, cashews and the shrimp. Top with the sauce. Enjoy!
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