Shrimp Pad Thai Salad

I made this for dinner last night and my husband and I really enjoyed it. I haven't really used bean sprouts in salads much. I really liked the crunchy addition they added to the salad. It was delish. It is an easy meal and great for this time of year. 

Dressing  (Just use lime juice and water for candida version)

1/4 C lime juice

1/4 C water

1 1/2 T fish sauce

1/2 T olive oil

1/2 T rice vinegar

1 T honey

1/8 tsp cayenne pepper

1. Beat with a whisk in a small bowl and set it aside. 

Salad

2  T coconut oil

6 oz  medium shrimp peeled and divined

2 T coconut oil

1 shallot chopped

3 cloves of garlic minced

3 eggs beaten

4 green onions chopped up

4 C washed bean sprouts chopped up

4 C spinach

salt and pepper to taste

Serves 2-4

1. Heat up small skillet. Add oil and let it heat up. Place the shrimp in cook on both sides until it turns pink. Take out of the pan and drain on a paper towel.

2. Heat up skillet again add more oil. Heat up oil. Add the shallots and garlic. Stir until it turns light brown just a couple minutes

3. Add eggs and cook them a few minutes keep them soft. Take skillet of the heat and let cool. 

4. In a salad bowl put in green onions, spinach, bean sprouts, and toss in the shrimp and egg mixture into the bowl toss until combined. 

5. Toss on the salad dressing and add salt and pepper to taste. Eat right away. 

Shrimp salad with Brown Rice

Shrimp Salad

I love recipes with shrimp. :)  Shrimp is my favorite way to eat fish. This was a nice combination and easy to make as well. That makes it even better. It is nice to have options for light easy meals. You could put this mixture into taco  shells or tortillas, if you cut off the tails ahead of time. This would be a wonderful summer salad.


Ingredients: 4 servings
1 1/2 lb frozen cooked shrimp
1 T oil
1/3 C water
1/4 to 1/2 tsp chili powder
1 to 1/2 tsp sea salt
2 tsp fresh lime juice
1 avocado chopped up
2 roma tomatoes chopped
1/4 C purple onion chopped up
1 to 1 1/2 C chopped coleslaw or cut up cabbage
2-3 C cooked brown rice
top with lime juice and chili powder 


Directions:
1. Heat skillet with oil. pour in the shrimp and water and chili powder. Heat for just a couple minutes. Place lid on to let them heat up faster. Don't over cook they will become tough. Add salt after cooking then set aside with lid on the pan. 
2. In individual bowls place 1/2 C of brown rice, then place the shrimp on top 6-7 (you could cut off the tails ahead of time), then 1/4 C coleslaw or cut cabbage, then chopped up avocados, onion, and tomatoes on tossed on top. Sprinkle chili powder on top if desired, a little salt and fresh lime juice. Enjoy! 

Roasted Butternut Squash with Shrimp Pasta

This combination tasted so yummy. I am a big fan of roasted butternut squash and shrimp so that made it even better. I am always looking for new ways to eat fish and this option is a great one. The fresh green beans were a nice addition to add great color to the plate.

Ingredients:
1 Butternut squash (skin peeled and chopped in cubes)
2T oil
1 to 2 tsp salt
2 to 3 tsp oil
1 onion minced
5 cloves of garlic minced
2 T of fresh or dried thyme and marjoram minced* optional
1 red pepper minced
2 C water
1 T of Cornstarch or Ultra Gel * optional To thicken
lemon juice from 2 lemons*
12-16 oz of shrimp peeled cooked and deveined
salt and pepper to taste
12 oz pkg of cooked linguine pasta
parsley fresh or dried for garnish if desired
served with fresh cooked green beans

Directions:
1. Put cut up squash in a bowl toss in oil and make sure it gets all covered. Place on cookie sheet. Bake at 350 for about 30 min or until cooked all the way through. You can toss the salt on at the end or in the beginning prior to cooking it. Turn the squash once or twice in the cooking process.

2. In the meantime put the oil in a frying pan and heat on med heat. pour in the onions and let cook a couple minutes. Then stir in the garlic, herbs and red pepper. Let cook together 3 to 5 min.

3. Stir in the water and let cook on low about 8-10 min. You can add thickener at the end to thicken it up.

4. Take off the heat stir in the lemon juice and shrimp and put lid back on the pan. Let the shrimp heat all the way through.

5. Cook pasta in boiling water if you haven't already cooked it. Drain.

6. Take the lid off the shrimp mixture and toss in the roasted squash. Serve some pasta on your plate and serve some shrimp mixture on top. Garnish with parsley if desired.

* I found a new trick to juice a lemon. Roll the lemon on the counter. Toss the lemon in the microwave for 20 to 30 sec. and take out and squeeze. It makes it easy to juice.          

Spicy Fried Noodles

This was another Asian dish that tasted really good. I had some rice sticks I had bought for fun. (I had never tried them before.) It was a success, because my family came back for second and thirds. =)


Ingredients:

1 pkg. of rice sticks 6.75 oz pkg or egg thread noodles
3 T coconut oil
3 garlic cloves minced (let sit for 10 min before cooking for extra benefits)
2 scallions sliced thinly
1 pkg. peeled cooked shrimp 140z
1 28 oz stir fry vegetables (mix had bean sprouts and water chestnuts in it too)
2 T coconut sugar or other sweetener
2 eggs beaten
1 T crushed red chili pepper
3 T cilantro
*optional hoison sauce

Directions:

1, Place rice sticks in a bowl of hot water that covers it. Let it sit 20 minutes to soften it.

2. In the meantime, heat up pan with oil, garlic and scallions. Fry and stir a couple minutes. Then cut up rice sticks and cook 5 more minutes.

3. Pour in vegetables, shrimp, sugar, and red pepper. Stir for a couple minutes.

4. Add the beaten eggs. Stir them in till all mixed. Put the lid on and let it all cook together for 5 to 10 minutes on medium heat.

5. Garnish with cilantro and serve.

6. I had some hoisin sauce that tasted good on it too. Tasty meal!

*You could use chicken in place of shrimp or have a combo of both. :)

Fried Brown Rice and Quinoa with Shrimp

I hadn't made fried rice before, it was fun to try something new. =)
This was a tasty dish. It was nice to include qunioa with it too. You could use a wok. I do not have a wok so a frying pan worked fine.
I just used a mixture of frozen vegetables.
This was the quinoa, Brown Rice and leek cooking together.

Ingredients:

1 C cooked shrimp (If you don't like shrimp you could add another type of meat)
3 eggs
1 tsp salt
1 leek or 3 or 4 green onions chopped up small
1 C frozen mixed vegetables
4 T olive or coconut oil
1 T soy sauce
2 C brown rice cooked
1 C quinoa cooked

Directions:

1.In a bowl beat the eggs, add a little salt and half the leek or green onion.
Heat half of the oil in the skillet or wok.

2. Then cook the vegetables with the soy sauce. Transfer to a bowl and keep hot.

3. Heat the remaining oil in the pan and scramble the egg lightly. Then add the rice and quinoa, and other half of onion or leek, stir to keep the grains separated. Add the remaining salt, and the shrimp. Cook until completely heated all the way through. Toss in hot vegetables and heat a couple minutes together. Serve hot, or some people eat it cold. Hope you enjoy it.