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.
You will need a sharp knife or food processor, skillet or sauté pan, and cooking spoon or spatula.
Slice the mushrooms and sauté until limp. Prepare the riced cauliflower.
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.
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.
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.
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
- You will need a sharp knife or food processor, skillet or sauté pan, and cooking spoon or spatula.
- Slice the mushrooms and sauté until limp. Prepare the riced cauliflower.
- 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.
- 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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Thank you for sharing at #ThursdayFavoriteThings. Pinned and shared. Have a lovely week. I hope to see you at next week’s party too!
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!
Sounds good. TFS
Hey Clearissa, Thanks so much!