Paleo Seafood Pho

Dive into a comforting bowl of Paleo Seafood Pho, a wholesome and aromatic twist on the classic Vietnamese dish. This recipe swaps out traditional noodles for nutrient-packed spiralized zucchini and carrot, making it both low-carb and gluten-free. Brimming with tender shrimp and scallops, the richly spiced broth comes alive with the warm flavors of star anise, cinnamon, and cloves, balanced by a splash of tangy lime and umami-rich fish sauce. Topped with fresh herbs, crunchy bean sprouts, and a touch of heat from red chili, this paleo-friendly seafood pho is a vibrant, satisfying meal that’s as nourishing as it is flavorful. Perfect for a cozy dinner or an impressive meal to share, this recipe is ready in under an hour and sure to delight!

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 200 grams shrimp, peeled and deveined
• 200 grams scallops
• 2 large zucchini, spiralized
• 1 large carrot, spiralized
• 2 tablespoons fish sauce
• 2 tablespoons coconut aminos
• 4 cups chicken or seafood stock
• 1 medium lime, juiced
• 1 inch piece ginger, thinly sliced
• 2 whole star anise
• 1 cinnamon stick
• 4 cloves
• 2 cloves garlic, minced
• 1 teaspoon sea salt
• 1 teaspoon black pepper
• 0.25 cup fresh cilantro, chopped
• 0.25 cup fresh basil leaves
• 1 cup bean sprouts
• 1 small red chili, sliced

Directions

Step 1

In a large pot, combine the chicken or seafood stock, ginger slices, star anise, cinnamon stick, cloves, and sea salt. Bring to a boil, then reduce to a simmer and cook for 20 minutes to allow the flavors to meld.

Step 2

While the broth is simmering, prepare the shrimp and scallops by rinsing under cold water and patting them dry with a paper towel.

Step 3

After 20 minutes of simmering the broth, remove the ginger, star anise, cinnamon stick, and cloves. Adjust seasoning by adding fish sauce, coconut aminos, lime juice, and black pepper.

Step 4

Add the shrimp and scallops to the broth and simmer for an additional 3-5 minutes, or until the seafood is cooked through and tender.

Step 5

In separate bowls, divide the spiralized zucchini and carrot among the servings.

Step 6

Ladle the hot broth and seafood over the spiralized vegetables, allowing the heat to slightly soften them while retaining a fresh texture.

Step 7

Garnish each bowl with fresh cilantro, basil leaves, bean sprouts, and sliced red chili. Serve immediately with additional lime wedges if desired.

Nutrition Facts

Serving size	(2223.8g)

Amount per serving	% Daily Value*
Calories	720.3

Total Fat 10.8g	0%
Saturated Fat 1.7g	0%
Polyunsaturated Fat 0.4g
Cholesterol 450.6mg	0%
Sodium 9941.0mg	0%
Total Carbohydrate 70.4g	0%
Dietary Fiber 17.6g	0%
Total Sugars 27.6g
Protein 97.8g	0%

Vitamin D 0IU	0%
Calcium 466.1mg	0%
Iron 12.6mg	0%
Potassium 3493.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 12.6%

Protein: 50.8%

Carbs: 36.6%