Shrimp Pad Thai with Almond Butter Sauce [Phase 1]

Shrimp Pad Thai with Almond Butter Sauce [Phase 1]

By Jessica Romeo  , , , , , ,

January 13, 2017

  • Prep: 40 mins
  • Cook: 20 mins

Directions

Cut the spaghetti squash in half down (not lengthwise) scoop out the seeds

Place half of the spaghetti squash in a pressure cooker like the Instant pot, on the steamer insert, add 1 cup of water

Place the cover on the pressure cooker and turn the valve to sealing

Set instant pot to manual, high pressure and push the down button until you get to 7 minutes

After cooking is done, set the valve to venting and release the pressure quickly. After all pressure is released take the squash out and using a fork shred the squash.

Alternatively you can roast the squash in an oven at 375 degrees for 40 minutes until tender on the inside.

For the Shrimp Pad Thai

Remove the tails from your shrimp and clean them if necessary. Pat them dry with paper towels and set aside. Dice up the onion, garlic and ginger.

Mix the garlic, ginger, tamari, almond butter, orange juice, salt, and pepper in a small bowl with a fork. Set aside.

In a large skillet melt the coconut oil over medium high heat. When melted add the red onion and saute for 2 minutes until translucent.

Add the shrimp and cook on one side for 2-3 minutes then turn and cook on the other side for an additional 3 minutes until pink.

Add in the Tamari/almond butter sauce. Mix well.

At the last minute right before serving shred up the cooked spaghetti squash and toss into the pan with the shrimp and sauce.

Top with sesame seeds and green onions and serve hot. Enjoy!

Phase 1 Protein: 1 Fat: 1 Veg: 1 Fruit: 0 Liquids: 0

Ingredients

Spaghetti Squash

1 Spaghetti Squash cooked either with the pressure cooker method below (I used the Instant Pot shown in the directions) or roasted in a 375 degree oven for 40 minutes until tender. Shred up with a fork.

Shrimp-Pad Thai

1 tbsp coconut oil

12 oz fresh wild-caught shrimp (or frozen) tails removed and patted dry

1/2 cup diced red onion

Tamari/Almond Butter Sauce

2 cloves garlic diced

1 tbsp fresh ginger, peeled and diced

1/2 orange juiced

1 tbsp almond butter

1 tbsp gluten-free and reduced sodium Tamari sauce or coconut aminos

1 tsp coarse sea salt

1/4 tsp ground black pepper

Optional toppings

2 tsp sesame seeds (toasted)

3 stalks green onions sliced

00:00

Nutrition Facts

Serving Size1/2 of total portion
Calories290
Sodium800
Potassium164
Protein25
Cholesterol247
Sugar6
Total Fat13
Saturated Fat7
Polyunsaturated Fat0.8
Monounsaturated Fat1.9
Total Carbohydrates18
Dietary Fiber2

7 Reviews

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Deborah S Hiner

March 23, 2017

I was short on shrimp so used 1/2 chicken breast, 1/2 shrimp. My husbsnd and I loved it
Once again Jessica, you never disappoint!

Carol

March 6, 2017

This has become a real favorite for me and my husband. It works well as leftovers too if I freeze the spaghetti squash separately in a ziplock, and just add the sesame and chives after reheating.

Scott E. Schroeder

February 2, 2017

Fantastic. Having a tough time not eating the whole thing. I sprinkled some red pepper flakes for a little extra kick.

Wendy Henshaw

January 30, 2017

Just made this for dinner, husband and I Loved this, amazing flavor!!!! Will be making this often!

Kay

January 15, 2017

Absolutely delicious!

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