food and health

Paleo Shrimp Pad Thai

Everyone loves Asian take out, am I right? It’s so delicious and comforting but, usually super unhealthy and far from Paleo. We are slightly obsessed with Thai food so we decided to recreate Pad Thai. It’s ridiculously good and definitely better than any take out! Click continue reading to see the full recipe. I’m using my new Canon camera for these pics!


  • 1 large spaghetti squash
  • 1 lb. Gulf shrimp (fresh or frozen)
  • 2 large egg
  • 2 carrots peeled
  • 1 large shallot
  • 1/2 cup roasted cashews
  • 3 green onions
  • 2 cloves of garlic
  • 1 medium size piece of ginger
  • lots of cilantro
  • 1 tablespoon mushroom powder (optional but high recommended)
  • 2 tablespoon coconut oil
  • 4 tablespoons of Sriracha
  • 4 tablespoons almond butter
  • 2 tablespoons fish sauce
  • 2 tablespoons coconut aminos


  1. cut your spaghetti squash in half lengthwise and roast it in the oven face down at 400 degrees fahrenheit for 30 minutes
  2. seed it then scoop out all spaghetti and set aside IMG_0046
  3. roast cashews at 325 degrees fahrenheit for about 10-15 minutes until light brown and fragrant
  4. microplane ginger and garlic IMG_0047
  5. chop shallots, carrots, cilantro, and green onionIMG_0045
  6. heat up almond butter, sriracha, fish sauce, and coconut aminos in a small cast iron skillet to make the sauce IMG_0054
  7. in a large cast iron dutch oven or skillet, cook the shrimp in coconut oil until pink then set aside IMG_0061
  8. in the same skillet, caramelize the shallots in coconut oil then add carrots then eggsIMG_0062
  9. add spaghetti squash and green onions
  10. add sauce


11. add shrimp and top with cashews and cilantro 


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