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.

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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 a while, you know my love for seafood runs deep; so naturally, I included shrimps today. However, if you are vegan and want to use tofu, or perhaps prefer other forms of protein, feel free to substitute!
In less than 15 minutes, you will have made delicious shrimp, able to be paired with any grains or veggies you desire.

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 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 shrimp. Top with the sauce and enjoy!

pad thai shrimps
Yield: 4

Healthy Thai Cashew Shrimp (Whole-30 friendly)

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

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.

Ingredients

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

Instructions

      1. Heat a pan with 1 tbsp oil over medium-high heat.
      2. In a medium to large bowl, toss the shrimps with sriracha, coconut aminos, salt, and pepper. Add the tossed shrimps to the pan and saute for 2 minutes per side. Remove from heat and place on a plate.
      3. To make the sauce: Whisk the red pepper flakes, curry powder, coconut aminos, tamari, cashew butter, coconut milk, and lime juice together in a bowl until smooth and creamy. Add water a little at a time if you want to thin it out. 
      4. Add rice to a bowl. Top with the steamed broccoli, red peppers, cashews, and the previously made shrimp. Top with the sauce. Enjoy!

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