Yummy glucosamine. It may not be a phrase you hear often, but in this dish, it is absolutely true. Shrimp give a respectful dose of nutrients while serving as a versatile protein (and a downright delicious main course). In this recipe, shrimp are dressed up with a variety of Asian-inspired flavors, giving you a spicy, salty-sweet combination that can deliver unexpected flavors for your meal. This recipe is a great stand-alone plate – you can bring it to a party and let others enjoy your uniquely-flavored shrimp preparation on its own. Or, serve it at home or for guests – this works well when combined with other sides as well.
Shrimp are an awesome and fairly inexpensive treat to incorporate into any Paleo diet. When purchasing these, there are a few things to consider: cost, effort, and ethics. The cheapest shrimp you buy will generally be sourced from countries with less-than-ethical labor and farming practices; if you feel strongly about these issues, look for shrimp that are farmed in the United States. Then, consider the price difference between shelled and deshelled shrimp – shrimp with shells removed will save you tons of effort, but will cost a bit more. Ultimately, the choice is up to you, but know that you do have options in the grocery store.
While it may seem contrary to certain Paleo misconceptions, you can pair this recipe with white rice if you’d like (there is a definite carb intake there to note, though). However, if you prefer more traditional Paleo-options, take a look at our list of zoodle recipes for inspiration on creative ways to accompany this dish.
Sichuan-Style Shrimp Recipe
Protein: 5g / %
Carbs: 11g / %
Fat: 7g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 15 to 20 medium shrimp, peeled and de-veined
- 1/2 onion, minced
- 1/2 bell pepper, minced
- 4 to 5 dried red chiles
- 1 garlic clove, minced
- 1 thumb-size piece fresh ginger root, minced
- 2 tbsp. coconut oil
- 1/4 cup coconut aminos
- 2 tbsp. water
- 1 tsp. apple cider vinegar
- 1 tbsp. lime juice
- 1 tsp. raw honey
- Fresh cilantro, to garnish
- In a bowl, combine the coconut aminos, apple cider vinegar, lime juice, honey, and water.
- Melt the coconut oil in a skillet over medium heat.
- Add the ginger and garlic to the skillet; cook 1 to 2 minutes.
- Add the onion, bell pepper, and dried red chiles to the skillet and cook until onions are soft.
- Place the shrimp in the skillet and cook until pink.
- Pour in the sauce and stir everything until well-mixed; cook until the sauce thickens to desired consistency (4 to 5 minutes).
- Serve topped with fresh cilantro.