Shrimp Pad Thai
Green salad
  • freezable, skinny
Shrimp Pad Thai
Green salad
  • freezable, skinny
Servings:

Ingredients

Prep
  • 2 lbs shrimp
  • 1 T minced garlic
  • 1 T tamarind optional
  • 3 T almond butter
  • 1 T Sriracha sauce
  • 1 T fish sauce
  • 1/4 cup lime juice
  • 1/4 t sea salt
  • 1/2 t pepper
  • 2 spaghetti squash
On Cooking Day
  • 3 T coconut oil
  • 1 cup bean sprouts
  • 6 cup salad greens

Instructions

To Assemble
  1. Remove tails from shrimp if desired.
  2. Combine all ingredients except squash in a large zipper bag.
  3. Wash squash and wrap in aluminum foil.
To Cook
  1. Heat large skillet with 3 T coconut oil. Add ingredients of bag along with 1 C bean sprouts and cook until shrimp is done. Serve over spaghetti squash.
  2. Place wrapped squash in slow cooker that morning and cook on low for 6 hours.

Ingredients

Prep
  • 2 lbs shrimp
  • 1 T minced garlic
  • 1 T tamarind optional
  • 3 T almond butter
  • 1 T Sriracha sauce
  • 1 T fish sauce
  • 1/4 cup lime juice
  • 1/4 t sea salt
  • 1/2 t pepper
  • 2 spaghetti squash
On Cooking Day
  • 3 T coconut oil
  • 1 cup bean sprouts
  • 6 cup salad greens

Instructions

To Assemble
  1. Remove tails from shrimp if desired.
  2. Combine all ingredients except squash in a large zipper bag.
  3. Wash squash and wrap in aluminum foil.
To Cook
  1. Heat large skillet with 3 T coconut oil. Add ingredients of bag along with 1 C bean sprouts and cook until shrimp is done. Serve over spaghetti squash.
  2. Place wrapped squash in slow cooker that morning and cook on low for 6 hours.
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