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You are here: Home / Home-making / Low carb Thai shrimp

Low carb Thai shrimp

November 12, 2019 by Lisa Grable 4 Comments

Low carb Thai shrimp has the Asian taste we crave while substituting carbohydrates and high glycemic items. With cauliflower rice, vegetables, and slivered almonds, it’s a quick and tasty dinner. You can enjoy Thai shrimp with fish sauce and nuts dinner as a lean and green.Low carb Thai shrimp is a tasty healthy dinner with Asian flavor. Shrimp and almonds for protein and healthy fat and sugar free ginger sauce for flavor. Lean and green included.

You will need a sharp knife or food processor, skillet or sauté pan, and cooking spoon or spatula.thai-shrimp - 5

Slice the mushrooms and sauté until limp. Prepare the riced cauliflower.

thai-shrimp - 7
thai-shrimp - 4

 

Add G. Hughes orange ginger marinade, fish sauce, minced garlic, and hot sauce to the sauté pan. Raise the heat to medium and bring to a boil. Reduce heat to simmer. You could add 2 more tsp. of hot sauce. If you use sriracha, 1 tsp. is 1 condiment.

Add the shrimp to the pan. Stir and cook for a few more minutes. The shrimp will be pink and white.

thai-shrimp - 3
thai-shrimp - 2

Serve shrimp and sauce over cauliflower rice. Sprinkle each serving with about 2 tbsp. of slivered almonds (you may substitute peanuts if desired.) Add 1.6 ounces of mushrooms on the side. Serves 2.

thai-shrimp - 6
Low carb Thai shrimp is a tasty healthy dinner with Asian flavor. Shrimp and almonds for protein and healthy fat and sugar free ginger sauce for flavor. Lean and green included.

Tips: 1. To defrost frozen cooked shrimp: Place shrimp in a bowl of cold tap water for 20 minutes. Pour into a colander and rinse. 2. To prepare fresh shrimp: Peel the shrimp. Pull off the vein on the back (you might need tweezers.) Bring 6 cups of water to a boil. Add the shrimp and simmer for 2 to 4 minutes or until the shrimp just turn pink. Drain the shrimp, pull off the tails. 3. Thai shrimp uses nuts for healthy fat, you could use peanuts instead of almonds. 

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Low carb Thai shrimp
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10 minutes

20 minutes

Total Time: 30 minutes

Cuisine: Thai

Author: Lisa Leonor Grable

2

Calories per serving: 712 cal for whole recipe

Fat per serving: 25 g

Saturated fat per serving: 3 g

Carbs per serving: 27 g

Protein per serving: 99 g

Fiber per serving: 11 g

Sugar per serving: 10 g

Sodium per serving: 3115 mg

Cholesterol per serving: 764 mg

Low carb Thai shrimp

Low carb Thai shrimp is a tasty healthy dinner with Asian flavor. Shrimp and almonds for protein and healthy fat and sugar free ginger sauce for flavor. Lean and green included.

Ingredients

  • 14 oz. shrimp (1 leanest)
  • 1 tsp garlic minced (1/2 condiment)
  • 3 tbsp G. Hughes orange ginger marinade (1.5 condiment)
  • 1 tbsp. fish sauce (1/2 condiment)
  • 1 tsp. hot sauce (1/6 condiment)
  • 1.32 oz. slivered almonds 4 tbsp. (2 healthy fat)
  • 3.81 oz. mushrooms 1 1/2 cups (1.5 green)
  • 9.51 oz. cauliflower rice 1 1/2 cups (1.5 green).

Instructions

  1. You will need a sharp knife or food processor, skillet or sauté pan, and cooking spoon or spatula.
  2. Slice the mushrooms and sauté until limp. Prepare the riced cauliflower.
  3. Add G. Hughes orange ginger marinade, fish sauce, minced garlic, and hot sauce to the sauté pan. Raise the heat to medium and bring to a boil. Reduce heat to simmer. You could add 2 more tsp. of hot sauce. If you use sriracha, 1 tsp. is 1 condiment.
  4. Add the shrimp to the pan. Stir and cook for a few more minutes. The shrimp will be pink and white.
  5. Serve shrimp and sauce over cauliflower rice. Sprinkle each serving with about 2 tbsp. of slivered almonds (you may substitute peanuts if desired.) Add 1.6 ounces of mushrooms on the side. Serves 2.

Notes

Tips: 1. To defrost frozen cooked shrimp: Place shrimp in a bowl of cold tap water for 20 minutes. Pour into a colander and rinse. 2. To prepare fresh shrimp: Peel the shrimp. Pull off the vein on the back (you might need tweezers.) Bring 6 cups of water to a boil. Add the shrimp and simmer for 2 to 4 minutes or until the shrimp just turn pink. Drain the shrimp, pull off the tails, and reserve for simmering in the sauce. 3. Thai shrimp uses nuts for healthy fat, you could use peanuts instead of almonds.

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Author: Lisa Leonor Grable at Casa Bouquet. All rights reserved.

Nutrition facts for low carb Thai shrimp 

One recipe of low carb Thai shrimp with cauliflower and vegetables is approximately 712 calories. Makes 2 servings for approximately 356 calories. Calorie count will depend on exact products you use. Nutrition facts are approximations.nutrition-thai-shrimp

Do you need Lean and Green? I made this meal for two with: 14 oz. shrimp (1 leanest), 1 tsp garlic minced (1/2 condiment), 3 tbsp G. Hughes orange ginger marinade (1.5 condiment), 1 tbsp. fish sauce (1/2 condiment), 1 tsp. hot sauce (1/6 condiment), 1.32 oz. slivered almonds (2 healthy fat), 3.81 oz. mushrooms (1.5 green), 9.51 oz. cauliflower rice (1.5 green). 

Resource links

  • https://www.eatingthaifood.com/thai-recipes/
    • Recipes from Eating Thai Food
  • https://www.epicurious.com/recipes-menus/thai-food-recipes-gallery
    • 53 Thai recipes from Epicurious
  • https://www.americastestkitchen.com/taste_tests/1625-fish-sauce
    • Fish sauce from America’s Test Kitchen
  • https://nomnompaleo.com/post/105333542218/magic-mushroom-powder-diy-holiday-gift
    • Magic mushroom powder for umami from Nom Nom Paleo

plumeria barAffiliate links:  if you make a purchase using these links, I’ll receive a small compensation towards maintaining this blog, at no extra cost to you.

Low carb Thai shrimp is a tasty healthy dinner with Asian flavor. Shrimp and almonds for protein and healthy fat and sugar free ginger sauce for flavor. Lean and green included.

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Filed Under: Home-making Tagged With: cauliflower, lean and green, low carb Asian, low carb Thai, recipe, shrimp

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Reader Interactions

Comments

  1. marilyn1998

    November 30, 2019 at 12:47 pm

    Thank you for sharing at #ThursdayFavoriteThings. Pinned and shared. Have a lovely week. I hope to see you at next week’s party too!

    Reply
  2. marilyn1998

    November 22, 2019 at 7:17 pm

    Thank you for sharing at #OverTheMoon. Pinned and shared. Have a lovely week. I hope to see you at next week’s party too! Happy Holiday!

    Reply
  3. Clearissa Coward

    November 18, 2019 at 1:36 pm

    Sounds good. TFS

    Reply
    • Lisa Grable

      November 21, 2019 at 4:48 pm

      Hey Clearissa, Thanks so much!

      Reply

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Lisa Grable, Casa BouquetI’m an educator, grandmother, classic movie fan, sewer and crafter, and I love Hawaii. Read more about me …

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