Paleo Thai Shrimp and Vegetable Skillet

Paleo Thai Shrimp and Vegetable Skillet

We’re about halfway through January, and I finally feel like we’ve settled into the new year and over the holiday craziness. We spent Christmas at home, but left on the first for a long road trip (1300+ miles) to visit family in two different states.

And we just took our Christmas tree down five days ago. (Don’t ask about the lights.)

I think I’m most happy about going back to our regular, mostly-paleo meals at home and all of the leftover treats and candy and “things I buy because it’s Christmas and for no other reason, like pasta, eggnog, heavy cream, and eight different kinds of cheese” being cleaned from the counters and cupboards. Consequently, my heartburn and overall energy level have drastically improved. (Funny how that works. ;))

Speaking of heartburn and all of the lovely side effects of being pregnant…. I’m feeling good and I’m 30 weeks this week! I was hoping the holidays would make the time pass more quickly and it worked. I also gained a lot more than I anticipated, but hey… the trade-off was worth it.

And I’m hoping to get a couple rounds of Whole30 in before my birthday in August. Anyone want to do it with me? I want to start the first round around mid to late April, and I’d love to have some Whole30 friends!

This Thai shrimp recipe is an easy one to get us back on track, and it’s another recipe that includes my Homemade Thai Spice Blend. Plus my kids all loved it. I made some Ginger-Scented Rice with it because it’s one of my favorite things ever, and I’m glad I did. The shrimp and veggies ended up a tad spicier than I anticipated and mixing in some rice helped tone it down for my Littles. But leaving the rice out would make it paleo, if you’re on a strict regimen.

You can also shred/slice the vegetables ahead of time. It’s perfect for a weeknight meal!

Paleo Thai Shrimp and Vegetable Skillet

Paleo Thai Shrimp and Vegetable Skillet

Yield: Serves 6

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: About 40 minutes


For the shrimp:

  • 1 pound medium or large uncooked, peeled shrimp (tails on or off)

  • 1 lime

  • 1 Tablespoon Thai Spice Blend (see note)

  • 2 cloves garlic, minced

  • sea salt

  • 2 Tablespoons coconut oil (more, if needed)

For the vegetables

  • 1 cup thinly sliced onions (about 1/2 of a large onion)

  • 2 large carrots

  • 1/2 head of green cabbage

  • 1 pound Brussels sprouts

  • sea salt

  • 1 can of coconut milk or coconut cream

  • 2 Tablespoons sugar-free fish sauce

  • 1 teaspoon Thai Spice Blend

  • 1/4 teaspoon crushed red pepper flakes (or more if you'd like it spicier)

  • juice from 1 lime

  • a handful of fresh cilantro, chopped



  1. If the shrimp isn't thawed, put them in a strainer and run cool water over them for a couple of minutes or put the strainer in a bowl and fill with water. When thawed, drain and place in a medium bowl. Sprinkle liberally with sea salt.

  2. Combine the spice blend, the zest and juice from the lime, and the garlic in a small bowl. Add mixture to the shrimp and toss to evenly coat. Refrigerate for about 10 minutes or until you're ready to use them. (I wouldn't let them sit in the marinade for more than a couple of hours.)

  3. Prep the vegetables by shredding the cabbage, trimming and shredding the Brussels sprouts, and peeling and thinly slicing the carrots. If you have a slicer attachment on your food processor or a mandoline slicer this will go very quickly. If you don't, then just quarter the sprouts and slice everything else as thin as you can with a sharp knife.

  4. Heat the 2 Tablespoons of coconut oil in a large skillet over medium-high heat. Once hot, add the shrimp; flip them over as they cook. When the shrimp is completely pink and the edges begin to curl slightly, then transfer them to a plate or bowl.

  5. Add the carrots and onions to the pan with more coconut oil, if you need it. Cook, stirring frequently, until onions are soft, about 5 minutes. Add the shredded cabbage and sprouts and toss around to coat them in the oil and spices. Cook for another 2-3 minutes.

  6. By now you might have some stuff sticking to the bottom of your pan. Pour in the coconut milk and add the fish sauce, 1 teaspoon Thai Spice Blend, crushed red pepper flakes (if using), and lime juice. Stir to combine and let everything cook until the greens are wilted and the carrots are cooked through, 5-7 minutes.

  7. Add the shrimp back to the skillet with about half of the chopped cilantro. Stir to reheat the shrimp.

  8. Serve with a sprinkle of fresh cilantro.

Nat's Note:

  1. See the link within the post for my Homemade Thai Spice Blend or find one in the grocery store that you like. I really love the Spicely Thai Blend (in the little boxes) and based my recipe off of that one.

  2. You can shred/slice the vegetables ahead of time to make this an even quicker meal to prepare during the week!

  3. Feel free to substitute sliced, uncooked chicken for the shrimp, too. And you can let it marinate for up to 24 hours.

from Perry's Plate