Paleo Shrimp Pad Thai

Transform your favorite takeout dish into a nourishing, grain-free masterpiece with this Paleo Shrimp Pad Thai! Packed with fresh, wholesome ingredients like spiralized zucchini and sweet potatoes standing in for traditional noodles, this recipe delivers all the classic flavors you love in a nutrient-dense, paleo-friendly version. Succulent shrimp, crisp bell peppers, and fluffy scrambled eggs are tossed in a creamy almond butter sauce infused with fish sauce, coconut aminos, and a kick of red pepper flakes. Topped with crunchy cashews, zesty lime, and fresh cilantro, this dish is a vibrant, satisfying meal that’s ready in just 35 minutes. Perfect for a quick weeknight dinner or a healthy twist on comfort food, this Paleo Shrimp Pad Thai will have your taste buds dancing!

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 pound large shrimp, peeled and deveined
• 2 medium zucchini, spiralized
• 2 small sweet potatoes, spiralized
• 2 tablespoons coconut oil
• 2 large eggs
• 2 cloves garlic, minced
• 1 medium red bell pepper, thinly sliced
• 3 stalks green onions, sliced
• 3 tablespoons fish sauce
• 3 tablespoons coconut aminos
• 1 tablespoon lime juice
• 2 tablespoons almond butter
• 0.5 teaspoon crushed red pepper flakes
• 0.25 cup fresh cilantro, chopped
• 0.25 cup raw cashews, roughly chopped

Directions

Step 1

Begin by preparing all ingredients: peel and devein the shrimp if not already done, spiralize the zucchini and sweet potatoes into noodles, mince the garlic, and slice the red bell pepper and green onions.

Step 2

In a small bowl, whisk together the fish sauce, coconut aminos, lime juice, almond butter, and crushed red pepper flakes until smooth. Set aside.

Step 3

Heat a large skillet over medium-high heat and add 1 tablespoon of coconut oil. Once hot, add the shrimp in a single layer. Cook for about 2-3 minutes on each side, or until pink and cooked through. Remove the shrimp from the skillet and set aside.

Step 4

In the same skillet, add the remaining 1 tablespoon of coconut oil. Add the minced garlic, and sauté for about 30 seconds until fragrant.

Step 5

Add the spiralized sweet potatoes and zucchini, and sauté for 3-4 minutes, or until they begin to soften.

Step 6

Push the noodles to one side of the skillet and crack the eggs into the empty space. Scramble the eggs until cooked, then mix them into the noodles.

Step 7

Add the sliced red bell pepper and cook for an additional 2 minutes until slightly softened.

Step 8

Return the cooked shrimp to the skillet. Pour the sauce over the noodle mixture and gently toss everything to combine and heat through.

Step 9

Remove the skillet from the heat and stir in half of the green onions and cilantro, reserving some for garnish.

Step 10

Serve the Paleo Shrimp Pad Thai hot, topped with remaining green onions, chopped cilantro, and chopped raw cashews.

Nutrition Facts

Serving size	(1720.3g)

Amount per serving	% Daily Value*
Calories	1687.9

Total Fat 70.7g	0%
Saturated Fat 30.8g	0%
Polyunsaturated Fat 0.5g
Cholesterol 1229.3mg	0%
Sodium 5450.0mg	0%
Total Carbohydrate 119.3g	0%
Dietary Fiber 23.4g	0%
Total Sugars 45.7g
Protein 149.7g	0%

Vitamin D 82IU	0%
Calcium 725.6mg	0%
Iron 12.6mg	0%
Potassium 4551.4mg	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: 37.2%

Protein: 35.0%

Carbs: 27.9%