One Pan Pad Thai Shrimp & Veggies

I love Tuesday’s, It’s the day I get to share with all of you my favourite recipes since I’ve been on this journey of clean and healthy eating! My taste buds have gone through the roof for different and exciting new dishes. My all-time favourites are usually Mexican, but I have developed a love relationship with Pad Thai. So when I can find a healthy version without using regular noodles I jump at the chance. I mean really who can resist using the “Spiralizer” that sounds like something from the movies lol. Just saying. Anyway, I am a Beachbody coach and with that, I get to try different recipes thanks to Autumn Calabrese’s Fixate Cookbook, or online. So when I found that this recipe is 21 Day Fix, I heart got all a flutter. It even got more excited about the fact that it’s NO CARBS! Also all in one Pan, WooHoo, less clean up!! How could we go wrong with this recipe! If you like Pad Thai and are wanting to make this recipe here are the ingredients:
2 cups carrots, spiralized or thinly sliced (if spiralized, 2 cups packed)
2 cups red bell pepper, thinly sliced (2 peppers)
2 cups fresh spinach (packed)
1 lb raw shrimp, peeled and deveined
salt and pepper for seasoning
cilantro, chopped (as much as you like!)
1 (14 oz) can of full-fat coconut milk
1 Tbs raw sugar
4 tsp creamy peanut butter
1 Tbsp low-sodium soy sauce
1 Tbs chilli paste (like Sambal Oelek – found in the Asian foods aisle) or sriracha – or to taste( I used the Sriracha) Big fan just saying.
Season the shrimp lightly with salt and pepper on both sides, set aside.
In a skillet with high sides bring to a boil (over medium heat) all sauce ingredients. (leaving out the chile paste if serving this to kids, then you can just add some to each grown-up’s bowl) Add the carrots and bell peppers, cook until crisp-tender, 5-10 minutes, stirring occasionally.
Add the spinach and the shrimp and cook, again stirring occasionally, until the shrimp is pink and opaque.
Top with as much chopped cilantro as you like! (Don’t like cilantro? Use basil instead!)
You can serve it with rice, cauliflower rice, whole grain noodles or even all by itself if ya like.
Container Equivalents per Serving: 1 Red, 1 Green, 1 Blue, 1 Tsp
Nutrition information
Serving Size: 1 1/2 cups Calories per serving: 329 Fat per serving: 18 grams

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