Bacon. Apple. Pork. What’s not to love? This recipe comes by way of Nom Nom Paleo. It’s a good one and I made very few changes because it’s a good one. The only problem with the pork was entirely my own. I used boneless pork chops …
Tag: whole 30
Missing Mexican food?! Here are some flavors to bring it all back! Carne Guisada (Braised Beef) Serves/ Yield: 6 Prep Time: 5 minutes Cook/ Assembly Time: minutes Total Time: minutes Ingredients: Cooking oil 2-3 pounds cheap steak or roast, chopped into one-inch pieces 1 …
Quick, easy, and delicious – what more could you want!
Thai Spice Shrimp
Serves/ Yield: 4
Prep Time: 20 minutes
Cook/ Assembly Time: 15 minutes
Total Time: 35 minutes
- 1 Tbsp. Oil or ghee for frying
- 1 lbs. medium shrimp, peeled, deveined, and tails removed
- 1/4 c. full fat coconut milk
- 1 1/2 tsp. lime juice, about 1 lime
- 1/2 tsp. onion powder
- 1/2 tsp. garlic powder
- 1/2 tsp. paprika
For the sauce:
- ½ c. mayonnaise
- 2-3 Tbsp. White Vinegar
- 6 Garlic cloves, minced
- 1 tsp. anchovy paste or 2 tsp. fish sauce
- 1 tsp. Salt
- 2 tsp. ground Thai Chili Seasoning, or to taste
- Pinch of crushed red pepper flakes, optional
- Salad greens
- Scallions, thinly sliced
Combine the sauce ingredients in a large bowl and set aside.
In a medium bowl, mix the coconut milk, lime juice, onion powder, garlic powder, and paprika. Toss the shrimp to coat, then discard any extra liquid.
Heat oil in a large skillet over medium-high heat. Add shrimp to the skillet and sauté until evenly cooked about 2-3 minutes. Drain on paper towels. Toss the shrimp in the sauce.
Serve in a lettuce-lined bowl and garnish with chopped scallions.
Y’all. I’m about to sling my southern everywhere because, y’all, this stuff is better than your grandma’s biscuits. Some friends of ours brought this jewel over on Super Bowl Sunday (with some bacon-wrapped shrimp, like all good friends should). They were beyond awesome to Whole30 everything …