Another great recipes to help get your veggies for dinner! Shrimp Pad Thai without the noodles!
This recipes starts with scrambling 4 eggs in 1 tsp of olive oil. Then remove from the pan.
Add another tsp of olive oil and 1lb of shrimp to your pan. Cook on both sides until just pink.
Remove the shrimp from the pan and add in all of the vegetables: 10 oz broccoli, 5oz shredded red or green cabbage, 4.5oz shredded carrots, 6oz red bell pepper, seeded and sliced, 2.5oz yellow onion, chopped and 1.5oz green onions, sliced. Cook these down for 6-8 minutes.
Next, add in 4 cloves of minced garlic, 2 tsp fresh minced ginger, salt and pepper. Then you will make the sauce. In a bowl, whisk together until smooth: 1 tbsp (no sugar) peanut butter, 1/4 cup tamari or soy sauce, 2 tbsp lime juice, 1/2- 1 tsp crushed red pepper, 2 tbsp rice vinegar and 1 tbsp sesame oil.
Add back into the vegetable mixture the shrimp, eggs and sauce. Combine and allow to heat for 2 more minutes. Top with green onions, lime and sesame seeds.
This recipe makes 4 servings and includes 1 full protein, 1 full fat and 7oz of vegetables. With the addition of a 7oz salad this would make a complete BLE women’s weight loss dinner. Recipe to follow.
noodle-free shrimp pad thai
Skillet Ingredients:
- 2 tsp olive oil
- 4 eggs, whisked
- 1 lb shrimp
- 10 oz broccoli
- 1 1/2 cups shredded red or green cabbage (5 oz)
- 1 1/2 cup shredded carrots (4.5 oz)
- 1 red bell pepper, seeded and sliced (6.2 oz)
- 1/2 cup yellow onion, chopped (2.5 oz)
- 6 green onions, sliced (1.5 oz)
- 4 garlic cloves, minced
- 2 tsp fresh ginger, minced
- Salt and pepper
Sauce:
- 1 tbsp peanut butter
- 1/4 cup tamari or soy sauce
- 2 tbsp lime juice
- 1/2- 1 tsp crushed red pepper
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
Toppings:
- Sliced green onion
- Lime wedges
- Sesame seeds
In a 12-inch skillet, heat 1 t. olive oil. Scramble the eggs over medium heat. Remove from skillet and set aside.
Add the additional 1 t. olive oil to the skillet. Sauté shrimp until just pink. Remove from skillet.
Add remaining skillet ingredients and cook for 6-8 minutes stirring occasionally.
Combine the sauce ingredients and whisk until smooth.
When the veggies are tender, add the eggs, shrimp and sauce to the skillet. Stir to combine and cook for another 2 minutes until heated through.
Serve hot with toppings.
4 servings
1 serving = 1 full protein, 1 full fat and 7 oz veggies
Note: Next time I make this I’m going to add 1 tsp Thai chili paste to the sauce to add more spice.
Enjoy!