Shrimp Thai

If you’ve been here a while, you know that I think shellfish are a must, weekly, to support healthy thyroid production. Shellfish have the perfect ration of zinc, selenium, iodine, and copper. All of which, are incredibly important to thyroid health. This recipe also works in ginger for anti inflammatory purposes and my beloved cilantro, which helps to pull heavy metals out of your body.

Shrimp Thai

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Yield: 4

Author: Germaine Benoit/ Nourished + Empowered

Prep time: 15 MinCook time: 15 MinTotal time: 30 Min

Ingredients

• 2 lbs shrimp, peeled and deveined
• 2 tbs ginger powder
• 2 carrots, shaved
• 1 red bell pepper, sliced thin
• 1 cup snow peas
• 3 tbs avocado oil
• 2 garlic cloves, chopped
• 1/4 cup coconut aminos
• 2 tbs fish sauce
• 1 tsp thai chili paste
• 3 tbs cilantro, chopped
• lime juice to taste

Instructions

1. Peel and devein shrimp then toss in ginger powder and 1/2 tsp salt.
2. In a large skillet, heat 2 tbs of avocado oil. Once hot, add the shrimp and cook on each side till cooked through - this is usually about 3-4 mins per side, depending on how large your shrimp are.
3. Once ready, take out of the pan and set to the side.
4. To the hot skillet, add 1 tbs of avocado oil. Once hot, add the carrots, bell pepper, snow peas, and garlic.
5. Turn the heat to medium and cover - continue stirring until tender - about 8 mins.
6. Once the veggies are cooked, add the shrimp back in.
7. Add the coconut aminos, fish sauce, and Thai chili paste.
8. Stir until combined and the sauce thicken
9. Add the cilantro
10. Add lime juice to taste
11. Additional Notes
12. Serve over rice, cauliflower rice, or rice noodles

Nutrition Facts

Calories

348.49

Fat

12 g

Sat. Fat

1.56 g

Carbs

13.26 g

Fiber

2.57 g

Net carbs

10.7 g

Sugar

4.36 g

Protein

47.71 g

Sodium

1340.1 mg

Cholesterol

365.14 mg

© Nourished and Empowered / Germaine Benoit, NTP All Rights Reserved

Shrimp Thai

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