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Paleo Shrimp and Cauli-“Grits”

Getting in touch with my inner southern belle with this shrimp and faux-grits recipe!  It’s impossible to resist the zesty spice of the crisp shrimp complimented by its bed of creamy garlic “grits’.  A traditional breakfast dish in the south, you can make this for breakfast, lunch AND dinner!  For an additional dimension of deliciousness, add some diced bacon on top…or inside and all around!

Paleo Shrimp and Cauli-“Grits”
Serves 4
Zesty shrimp on a bed of creamy cauliflower grits.
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
For the paleo shrimp
  1. 1 lb shrimp, peeled and deveined
  2. 3 garlic cloves, chopped
  3. ½ small onion, chopped
  4. 2 tbsp fresh cilantro, chopped
  5. 1 tbsp lime juice
  6. 2 tbsp coconut oil
  7. 1 tsp paprika
  8. ½ tsp salt
  9. ½ tsp garlic powder
  10. ½ tsp dried oregano
  11. ½ tsp dried thyme
  12. ¼ tsp onion powder
  13. ¼ tsp cayenne
  14. ¼ tsp red pepper flakes
  15. ¼ tsp black pepper
For the cauli-“grits”
  1. 1 large head of cauliflower
  2. 3 garlic cloves, chopped
  3. 1 tbsp coconut oil
  4. 1/2 cup almond milk
  5. 1/2 tsp garlic powder
  6. Salt
  7. Black pepper
  8. Dash of paprika
To make the paleo shrimp
  1. Mix the paprika, salt, garlic powder, oregano, thyme, onion powder, cayenne, red pepper flakes and black pepper in a small bowl.
  2. Toss the seasoning with the shrimp in a medium bowl.
  3. Heat coconut oil in a medium saucepan over medium high heat and sauté garlic and onions for 1 minute.
  4. Add the seasoned shrimp and sauté until the shrimp turn pink. Add lime juice.
To make the cauli-“grits”
  1. Chop the head of cauliflower into florets.
  2. Pulse florets in a food processor until the cauliflower is riced.
  3. Heat coconut oil in a medium saucepan over medium high heat and saute garlic for 1 minute.
  4. Add riced cauliflower and stir to combine.
  5. Add the almond milk and garlic powder to the cauliflower.
  6. Cover and simmer for 15 minutes, stirring occasionally.
  7. Season to taste with salt and black pepper. Add a dash of paprika on top for color!
  8. Top grits with shrimp and fresh cilantro and enjoy!
The Paleo Panda https://thepaleopanda.com/

Hot Thai Kitchen – Garlic Pepper Chicken and Shrimp

My boyfriend found an awesome blog and youtube cooking channel while looking for a delicious Thai recipe to make this weekend…Hot Thai Kitchen!  Pai has the best authentic Thai recipes with cooking videos to walk you through each step.  He attempted, and very successfully so, the mouthwatering garlic pepper chicken (and shrimp) and it was absolutely amazing.  He infused olive oil with garlic then sprinkled the leftover browned garlic on the chicken…you cannot even imagine the explosion of flavors!   Click here for Pai’s Hot Thai Kitchen Garlic Pepper Chicken recipe.  Here’s my paleo version of this awesome recipe!

IMG_7151

Browned garlic and infused olive oil, yum!

Garlic Pepper Chicken and Shrimp

The final masterpiece! 

Hot Thai Kitchen - Garlic Pepper Chicken and Shrimp
Serves 4
A deliciously Thai garlic pepper chicken and shrimp sprinkled with a golden garlic crunch.
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Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Ingredients
  1. 1 pound chicken breasts, cut into 1-cm cubes
  2. 1/2 pound shrimp, peeled and deveined
  3. 1 10 oz. bag of spinach
  4. 1 tbsp Ty Ling oyster sauce (loosely paleo-friendly with some fermented soy and corn but wheat-free)
  5. 2 tbsp liquid aminos
  6. 1 tsp Red Boat fish sauce
  7. 1 1/2 tsp coconut palm sugar
  8. 1/4 tsp ground white pepper
  9. 1/4 tsp ground black pepper
  10. 8 cilantro stems, chopped
  11. 8 garlic cloves, chopped
Instructions
  1. Mix chicken with Ty Ling oyster sauce, liquid aminos, Red boat fish sauce, white pepper and black pepper.
  2. To make the garlic infused olive oil, place the garlic in a small pot or wok and add just enough olive oil to cover the garlic. Fry garlic over low heat until the garlic turns golden brown and the bubbling has mostly stopped, about 5 minutes. Drain garlic from oil, reserving the oil.
  3. In a wok, add 2 tablespoons of the garlic oil and heat over high heat. Pour a tablespoon of the remaining garlic oil into the marinated chicken and stir.
  4. When the oil is hot, add the chicken and coconut palm sugar and stir until chicken is cooked.
  5. Add shrimp for the last 2 minutes of cooking and mix in half of the fried garlic and chopped cilantro stems and remove from heat.
  6. Sauté spinach with olive oil and garlic and serve with the chicken and shrimp (sprinkling the remaining fried garlic all over)!
Adapted from Hot Thai Kitchen
Adapted from Hot Thai Kitchen
The Paleo Panda https://thepaleopanda.com/

Panda’s Asian Glazed Mahi Mahi

Recipes, Seafood | January 27, 2015 | By

This is a modified version of my mom’s famous Chinese glazed fish, one of my all-time childhood favorites! The secret to getting thick and flavorful sauce is to add the arrowroot powder/water mixture (cornstarch/water mixture traditionally) to the leftover marinade after the fillets have already been cooked. If you like it spicy, add a couple of dashes of crushed red pepper flakes to the marinade for an extra kick!

Panda’s Asian Glazed Mahi Mahi
Serves 4
A delicious paleo asian glazed mahi mahi.
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. 4 mahi mahi fillets
  2. 6 tbsp coconut aminos
  3. 6 tbsp honey
  4. 6 tbsp balsamic vinegar
  5. 3 tbsp olive oil (plus additional for sautéing)
  6. 1 tbsp sesame oil
  7. 2 tbsp fresh ginger, minced
  8. 3 garlic cloves, minced (plus additional for sautéing)
  9. 1 tsp scallions, chopped
  10. 1 tsp arrowroot powder
  11. ½ tsp garlic powder
  12. salt and black pepper to taste
  13. chopped cilantro, scallions and sesame seeds to garnish
Instructions
  1. Mix together the coconut aminos, honey, balsamic vinegar, olive oil, sesame oil, ginger, and garlic cloves in a small bowl.
  2. Place mahi mahi fillets in a glass baking pan and season with garlic powder, salt and black pepper.
  3. Pour marinade on fillets, cover and refrigerate for at least 15 minutes.
  4. Sauté additional garlic and scallions in a skillet with olive oil over medium-high heat.
  5. Pour fillets and marinade into skillet and sauté for 4 to 6 minutes on each side, until fish flakes easily with a fork.
  6. Remove fillets to a serving platter and keep warm.
  7. Mix 1 tsp of arrowroot powder with 3 tsp of water and drizzle into the leftover sauce in the skillet and simmer until thickened to a glazed consistency. Add additional arrowroot powder to thicken if necessary.
  8. Spoon glaze over fish and serve with chopped cilantro, scallions and sesame seeds on top!
The Paleo Panda https://thepaleopanda.com/

Spiced Tilapia with Mango Avocado Chutney

Recipes, Seafood | January 20, 2015 | By

The spices in this mouthwatering tilapia are perfectly balanced by the sweet, tangy and refreshing mango avocado chutney. The combination of sweltering yet cool will ensure that your fork is glued to your lips! As an alternative to pan-frying the tilapia fillets, you can also bake them uncovered in a greased baking dish for 15 to 20 minutes at 350 degrees but I love the golden brown crisp that the pan gives the fillets!

Spiced Tilapia with Mango Avocado Chutney
Serves 4
A spicy, healthy and flavorful pan-fried tilapia.
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. 4 tilapia fillets (4 oz. each)
  2. 3 tbsp paprika
  3. 1 tbsp salt
  4. 1 tbsp black pepper
  5. 1 tbsp onion powder
  6. 1 tsp garlic powder
  7. 1 tsp chili powder
  8. 1 tsp cayenne pepper
  9. 1 tsp dried oregano
  10. 1 tsp dried thyme
  11. ½ tsp crushed red pepper flakes
  12. 3 garlic cloves, minced
For the mango avocado chutney
  1. 1 avocado, pitted and diced
  2. 1 mango, diced
  3. 1 small red onion, chopped
  4. 1 jalapeño pepper, seeded and chopped
  5. ¼ cup cilantro, chopped
  6. 1 tsp olive oil
  7. 1 lime, juiced
  8. salt and pepper
Instructions
  1. Mix the paprika, salt, black pepper, onion powder, garlic powder, chili powder, cayenne pepper, dried oregano, dried thyme and red pepper flakes together in a small bowl.
  2. Coat each side of the tilapia fillet with the spice mixture.
  3. Heat olive oil and garlic in a skillet on high heat.
  4. Cook tilapia fillets for approximately 3 minutes on each side until opaque and can be flaked with a fork.
  5. Mix the avocado, mango, red onion, jalapeño pepper, cilantro, olive oil, lime juice, salt and pepper to make the chutney and serve on top of the tilapia!
The Paleo Panda https://thepaleopanda.com/

Avocado’d Shrimp

A delicious new twist on the traditional shrimp cocktail! A creamy avocado mash serves as the perfect bed for this zesty and tasty shrimp dish!

Avocado'd Shrimp
Serves 4
Seasoned shrimp served on a zesty avocado bed.
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. 1 pound raw shrimp
  2. 2 tbsp olive oil
  3. 1/2 tbsp garlic powder
  4. 1/2 tsp cajun or seafood seasoning
  5. 1 tsp salt
  6. 2 avocados
  7. 1/2 cup cilantro, chopped
  8. 1/2 small red onion, minced
  9. 1/2 small jalapeño, minced
  10. 2 garlic cloves, minced
  11. 1 tbsp sriracha hot sauce
  12. juice of 1 lime
  13. 1/2 tsp garlic powder
  14. 1/2 tsp cumin
  15. salt and pepper to taste
Instructions
  1. Peel and devein raw shrimp.
  2. Heat coconut oil in a skillet and sauté minced garlic with shrimp on medium-low until the shrimp is slightly orange. Season with garlic powder, cajun or seafood seasoning and salt.
  3. In a separate bowl, mix together avocados, cilantro, red onion, jalapeño, garlic cloves, sriracha, lime juice, garlic powder, cumin and salt and pepper.
  4. Plate avocado spread, top with shrimp and serve!
The Paleo Panda https://thepaleopanda.com/

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