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 rice to go 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!

More Asian-Inspired One-Pan Recipes on Perry's Plate

Thai Green Curry Zoodles with Shrimp & Broccoli is a knock off of one of my favorite meals from Noodles & Co. It's a great meal for hot summer days, too.

Easy Paleo Pad Thai is another meal on our "favorite dinner list". And another meal made in under 30 minutes!

A family favorite, Egg Roll in a Bowl with Sriracha Mayo is easy to put together and has all of the flavors of Chinese egg rolls without the fried exterior.

Mango Chicken Curry is an oldie, but such a great recipe for a quick weeknight dinner.

If you make one of my recipes, be sure to post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Continue to Content

Paleo Shrimp and Vegetable Stir Fry

Yield: Serves 6

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

This is a fun stir fry/curry hybrid with quick cooking shrimp and shredded veg for an easy take-out style meal for a busy weeknight! This is another use for my delicious Thai spice blend, but you can use Thai curry paste if you'd prefer.

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Ingredients

For the shrimp:

• 1 pound medium or large uncooked, peeled shrimp (tails on or off)
• 1 lime
• 1 Tablespoon Thai Spice Blend
• 2 cloves garlic, minced
• sea salt
• 2 Tablespoons coconut oil (more, if needed)

For the vegetables:

• 1 cup thinly sliced onions (about ½ of a large onion)
• sea salt
• 1 pounds shredded vegetables (carrots, cabbage, Brussels, broccoli slaw)
• 1 can of coconut milk or coconut cream
• 2 Tablespoons sugar-free fish sauce
• 1 Tablespoon Thai Spice Blend
• ¼ teaspoon crushed red pepper flakes (or more if you'd like it spicier)
• juice from 1 lime
• a handful of fresh cilantro, chopped
• 2 green onions, thinly sliced
• ⅓ cup finely chopped peanuts
• Chili crisp or sriracha, for serving (optional)

Instructions

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. To the shrimp add 1 Tablespoon Thai spice blend, the zest and juice from the lime, and the garlic; toss to evenly coat. Let it sit for 10-15 minutes while you gather/prep the other ingredients. If you want to do this ahead of time, chill the shrimp for up to 4 hours.)
3. If you didn't purchase pre-shredded vegetables, you'll want to take care of that now. 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 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 vegetables, 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 Tablespoon Thai Spice Blend, crushed red pepper flakes (if using), and juice from the remaining lime juice. Stir to combine and let everything cook until the greens are wilted, 5-7 minutes.
7. Add the shrimp back to the skillet with the chopped cilantro. Stir to reheat the shrimp. Sprinkle the green onions and chopped peanuts over the skillet and serve.

Notes

1. I highly recommend this Thai spice blend. The only tricky ingredient is ground fenugreek which you can easily buy online if you can't find it at the grocery store. If you'd rather not make the spice blend you can use Thai curry paste (any type) and double the amounts listed in the recipe.
2. In the photos above I used ½ head of cabbage and a 12-oz bag of broccoli slaw. If you aren't buying pre-shredded veg, 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.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Mae Ploy 14 Ounce Curry Paste 4 Flavor Variety Pack, Pack of 4
• 
  Rani Fenugreek (Methi) Seeds Ground Powder 3oz (85g)
• 
  Microplane 45000 Gourmet Series Coarse Cheese Grater, 18/8, Silver

Nutrition Information

Yield 6 Serving Size 1.5 cup
Amount Per Serving Calories 323Total Fat 23gSaturated Fat 17gTrans Fat 0gUnsaturated Fat 4gCholesterol 2mgSodium 514mgCarbohydrates 26gFiber 5gSugar 11gProtein 7g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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