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!
- 1 lb shrimp, peeled and deveined
- 3 garlic cloves, chopped
- ½ small onion, chopped
- 2 tbsp fresh cilantro, chopped
- 1 tbsp lime juice
- 2 tbsp coconut oil
- 1 tsp paprika
- ½ tsp salt
- ½ tsp garlic powder
- ½ tsp dried oregano
- ½ tsp dried thyme
- ¼ tsp onion powder
- ¼ tsp cayenne
- ¼ tsp red pepper flakes
- ¼ tsp black pepper
- 1 large head of cauliflower
- 3 garlic cloves, chopped
- 1 tbsp coconut oil
- 1/2 cup almond milk
- 1/2 tsp garlic powder
- Salt
- Black pepper
- Dash of paprika
- Mix the paprika, salt, garlic powder, oregano, thyme, onion powder, cayenne, red pepper flakes and black pepper in a small bowl.
- Toss the seasoning with the shrimp in a medium bowl.
- Heat coconut oil in a medium saucepan over medium high heat and sauté garlic and onions for 1 minute.
- Add the seasoned shrimp and sauté until the shrimp turn pink. Add lime juice.
- Chop the head of cauliflower into florets.
- Pulse florets in a food processor until the cauliflower is riced.
- Heat coconut oil in a medium saucepan over medium high heat and saute garlic for 1 minute.
- Add riced cauliflower and stir to combine.
- Add the almond milk and garlic powder to the cauliflower.
- Cover and simmer for 15 minutes, stirring occasionally.
- Season to taste with salt and black pepper. Add a dash of paprika on top for color!
- Top grits with shrimp and fresh cilantro and enjoy!
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!
Browned garlic and infused olive oil, yum!
The final masterpiece!
- 1 pound chicken breasts, cut into 1-cm cubes
- 1/2 pound shrimp, peeled and deveined
- 1 10 oz. bag of spinach
- 1 tbsp Ty Ling oyster sauce (loosely paleo-friendly with some fermented soy and corn but wheat-free)
- 2 tbsp liquid aminos
- 1 tsp Red Boat fish sauce
- 1 1/2 tsp coconut palm sugar
- 1/4 tsp ground white pepper
- 1/4 tsp ground black pepper
- 8 cilantro stems, chopped
- 8 garlic cloves, chopped
- Mix chicken with Ty Ling oyster sauce, liquid aminos, Red boat fish sauce, white pepper and black pepper.
- 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.
- 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.
- When the oil is hot, add the chicken and coconut palm sugar and stir until chicken is cooked.
- 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.
- Sauté spinach with olive oil and garlic and serve with the chicken and shrimp (sprinkling the remaining fried garlic all over)!
Panda’s Asian Glazed Mahi Mahi
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!
- 4 mahi mahi fillets
- 6 tbsp coconut aminos
- 6 tbsp honey
- 6 tbsp balsamic vinegar
- 3 tbsp olive oil (plus additional for sautéing)
- 1 tbsp sesame oil
- 2 tbsp fresh ginger, minced
- 3 garlic cloves, minced (plus additional for sautéing)
- 1 tsp scallions, chopped
- 1 tsp arrowroot powder
- ½ tsp garlic powder
- salt and black pepper to taste
- chopped cilantro, scallions and sesame seeds to garnish
- Mix together the coconut aminos, honey, balsamic vinegar, olive oil, sesame oil, ginger, and garlic cloves in a small bowl.
- Place mahi mahi fillets in a glass baking pan and season with garlic powder, salt and black pepper.
- Pour marinade on fillets, cover and refrigerate for at least 15 minutes.
- Sauté additional garlic and scallions in a skillet with olive oil over medium-high heat.
- Pour fillets and marinade into skillet and sauté for 4 to 6 minutes on each side, until fish flakes easily with a fork.
- Remove fillets to a serving platter and keep warm.
- 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.
- Spoon glaze over fish and serve with chopped cilantro, scallions and sesame seeds on top!
Spiced Tilapia with Mango Avocado Chutney
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!
- 4 tilapia fillets (4 oz. each)
- 3 tbsp paprika
- 1 tbsp salt
- 1 tbsp black pepper
- 1 tbsp onion powder
- 1 tsp garlic powder
- 1 tsp chili powder
- 1 tsp cayenne pepper
- 1 tsp dried oregano
- 1 tsp dried thyme
- ½ tsp crushed red pepper flakes
- 3 garlic cloves, minced
- 1 avocado, pitted and diced
- 1 mango, diced
- 1 small red onion, chopped
- 1 jalapeño pepper, seeded and chopped
- ¼ cup cilantro, chopped
- 1 tsp olive oil
- 1 lime, juiced
- salt and pepper
- 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.
- Coat each side of the tilapia fillet with the spice mixture.
- Heat olive oil and garlic in a skillet on high heat.
- Cook tilapia fillets for approximately 3 minutes on each side until opaque and can be flaked with a fork.
- 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!
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!
- 1 pound raw shrimp
- 2 tbsp olive oil
- 1/2 tbsp garlic powder
- 1/2 tsp cajun or seafood seasoning
- 1 tsp salt
- 2 avocados
- 1/2 cup cilantro, chopped
- 1/2 small red onion, minced
- 1/2 small jalapeño, minced
- 2 garlic cloves, minced
- 1 tbsp sriracha hot sauce
- juice of 1 lime
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- salt and pepper to taste
- Peel and devein raw shrimp.
- 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.
- In a separate bowl, mix together avocados, cilantro, red onion, jalapeño, garlic cloves, sriracha, lime juice, garlic powder, cumin and salt and pepper.
- Plate avocado spread, top with shrimp and serve!
About Me
Hi, I'm the paleo panda! Join me on my journey for better and greater in eating, traveling and living. This is a collection of my life’s “musts”.
