Low-Carb Shrimp Pad Thai with Shiritaki Noodles - 180 kcal/12g protein
Servings: 3 - 180 kcal/12g protein/5g carbs per serving
2 7-ounce packages shirataki fettuccini noodles
18 medium-size, wild-caught shrimp
2 pastured eggs, beaten
1 ½ tablespoons MCT or coconut oil, divided
2 tablespoons coconut aminos
1 lime, juiced and divided
1 teaspoon cashew butter
1 clove garlic, pressed or finely minced
¼ teaspoon crushed red pepper
¼ cup cilantro
2 green onions, chopped
sea salt
4 cashews, crushed (optional garnish)
1. Prepare shirataki noodles according to package directions (rinse for 15 seconds, then boil for 2 minutes in a pot of boiling water, then drain the noodles and place them in a dry skillet (no oil) over medium heat and “dry roast” them for 1 minute). Set aside.
2. In a small bowl, mix ¾ tablespoon MCT/coconut oil, coconut aminos, ½ of the lime juice, cashew butter, garlic and crushed red pepper. Set aside.
3. Heat a large skillet over medium heat and add remaining ¾ tablespoon MCT/coconut oil, shrimp and a pinch of sea salt. Cook for approximately 1 ½ to 2 minutes each side.
4. Move the shrimp to the side of the skillet and add the beaten eggs to the open area of the skillet. Quickly cook the eggs to a soft scramble, about 1 minute.
5. Add shirataki noodles, sauce mixture, cilantro and green onions to skillet with shrimp and eggs. Toss everything together and mix well. Heat until warmed through.
6. To finish, drizzle the rest of the fresh lime juice over entire skillet, taste for seasoning and add sea salt and/or more crushed red pepper if desired. Garnish with optional crushed cashews and serve.
