Camarones A La Diabla
I am a shrimp fanatic and this is my favorite recipe on the blog to date! I always order camarones a la diabla at my favorite Mexican restaurant then instantly regret it after I’m filled with grease and sodium…I’d much rather get all of the taste combined with the ability to control what goes into my dish and therefore my body. I love the garlic, butter and spice combination in this dish but beware of the habanero and feel free to leave it out if you have a spice aversion!
Whether grass-fed butter is paleo or not is slightly controversial but the benefits of grass-fed butter far outweigh any perceived “rule breaking” in my book. Not only is grass-fed butter rich in nutrients like vitamins A, E and K2, it is also a source of butyric acid and conjugated linoleic acid which actually may prevent weight gain or even cause modest fat loss (not to mention it’s absolutely delicious)! Win, win win. Use as much or as little as you’d like with this recipe – the more you use, the richer!
Try these camarones with my paleo tortillas! Enjoy!
- 1 pound shrimp, peeled and deveined
- 2 guajillo chiles
- 4 chiles de arbol
- 1 habanero pepper (with all or half of the seeds removed based on spice tolerance)
- 1 roma tomato
- 4 garlic cloves, minced
- 1 tsp salt
- 2 tbsp apple cider vinegar
- ½ tsp black pepper
- 2 tbsp grass-fed butter
- Peel & devein shrimp then marinate with a small amount of minced garlic and a sprinkle of salt then set aside.
- Toast the guajillo and arbol chiles in a dry skillet over medium heat until fragrant.
- Add water until chiles are submerged and simmer for a few minutes until softened.
- Remove stems and seeds from guajillo peppers.
- Place guajillo & arbol chilese in a processor with chopped tomato, habanero, garlic, apple cider vinegar, salt and pepper and pulse until smooth.
- Melt butter in a large skillet and add the sauce mixture then bring to a simmer over medium-high heat.
- Add shrimp to the skillet and cook for 60 seconds. Turn and cook for an additional 60 seconds, simmering until shrimp reaches desired firmness.
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)!
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”.
