Thai shrimp is a quick dinner that has the Asian taste we crave without the soy. With brown rice, mixed vegetables, and slivered almonds, it’s a tasty light dinner. You can enjoy this gluten-free, dairy-free, soy-free, egg-free thai shrimp with fish sauce and nuts dinner for about 400 calories.
This is the third in a series of dinners we are making to reset to a healthier eating strategy.
You will need a sharp knife, skillet or sauté pan, and cooking spoon or spatula.
Add garlic, jalapeño pepper, fish sauce, sugar, juice, apple cider vinegar, and hot sauce to the sauté pan. Raise the heat to medium and bring to a boil. Reduce heat if needed to simmer until thickened.
Add the shrimp to the pan. Stir and cook for a few more minutes. Season with Singapore herb mix or lemon pepper. The shrimp will be pink and white.
Serve shrimp and sauce over ½ cup brown rice. Sprinkle each serving with 2 tbsp. of slivered almonds (you may substitute peanuts if desired.) Add 4 ounces of vegetables on the side. Serves 4.
- Tip: You can use fresh veggies (like squash or broccoli) and cook them or use a nice frozen blend. At Casa Bouquet, we like a mix with black beans, snap peas, and carrots.
- Need it even “cleaner”? Use lime juice and raw unfiltered apple cider vinegar.
- Tip: To cook brown rice: Bring 3 cups of water and a pinch of salt to a boil. Stir in 1 cup of brown rice. Cover and simmer for 20 minutes. Taste for doneness (you may need to add 5 more minutes cooking time.) When done, remove the rice from the pot with a slotted spoon if some water is remaining. You can make larger batches and freeze by 1 cup in reclosable plastic freezer bag.
- To defrost frozen cooked shrimp: Place shrimp in a bowl of cold tap water for 20 minutes. Pour into a colander and rinse.
- 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.
Thai shrimp with fish sauce makes a spicy, sour, and sweet meal. Gluten free, dairy free, egg free, soy free. Full of flavor for 412 calories!
Ingredients
- 12 ounces shrimp, cleaned with tails off
- 1 tbsp. minced garlic
- ½ tsp. lemon pepper or Singapore herb mix
- 1 jalapeño pepper, seeded and minced
- 3 tbsp. fish sauce
- 3 tbsp coconut sugar
- 2 tbsp orange or lime or lemon juice
- 2 tbsp apple cider vinegar
- 1 tsp hot sauce
- 8 tbsp. slivered almond
- 16 oz. of mixed vegetables
- 2 cups cooked brown rice
Instructions
- You will need a sharp knife, skillet or sauté pan, and cooking spoon or spatula.
- Add garlic, jalapeño pepper, fish sauce, sugar, juice, apple cider vinegar, and hot sauce to the sauté pan. Raise the heat to medium and bring to a boil. Reduce heat if needed and simmer until thickened.
- Add the shrimp to the pan. Stir and cook for a few more minutes. Season with Singapore herb mix or lemon pepper. The shrimp will be pink and white.
- Serve shrimp and sauce over ½ cup brown rice. Sprinkle each serving with 2 tbsp. of slivered almonds (you may substitute peanuts if desired.) Add 1 cup of vegetables on the side. Serves 4.
Notes
Tip: You can use fresh veggies (like squash or broccoli) and cook them or use a nice frozen blend. At Casa Bouquet, we like a mix with black beans, snap peas, and carrots. Tip: To cook brown rice: Bring 3 cups of water and a pinch of salt to a boil. Stir in 1 cup of brown rice. Cover and simmer for 20 minutes. Taste for doneness (you may need to add 5 more minutes cooking time.) When done, remove the rice from the pot with a slotted spoon if some water is remaining. You can make larger batches and freeze by 1 cup in reclosable plastic freezer bags. To defrost frozen cooked shrimp: Place shrimp in a bowl of cold tap water for 20 minutes. Pour into a colander and rinse. 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.
I’ll be looking for comments below, or contact me at lisa [at] thecasabouquet[dot]com.
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