Thai Shrimp Bowl

Prep Time: 15 Minutes Cooking Time: 15 Minutes Total Time: 30 Minutes Yield: 4 Servings


1 bag frozen uncooked shrimp
thawed 1 tablespoon oil
divided 6 cups cabbage
chopped 2 cups shredded carrots (long strips)
3 peppers (all colors), cubed.
1⁄2 cup onion
chopped 1 tablespoon garlic
minced 1⁄4 cup chopped green onions, green part only
1⁄4 cup water
1⁄4 cup peanuts, chopped (optional)
1 tablespoon sesame seeds
1⁄4 cup fresh cilantro, chopped Hot pepper flakes to taste

Sauce Ingredients:
2 tablespoons gluten free tahini
4 tablespoons brown rice wine vinegar
4 tablespoons coconut aminos
1 teaspoon sea salt
1 teaspoon toasted sesame oil
1 tablespoon sesame seeds
1 teaspoon garlic powder
1 1⁄2 tablespoons peanuts, chopped (optional)


1. Prepare all of your vegetables before beginning the stir-fry by washing, chopping, shredding and placing in separate bowls.
2. Place all of the sauce ingredients into the base of your blender.
3. Process on high to combine all the ingredients, which will create a smooth sauce. Pour into a medium bowl and set aside.
4. Place half the oil into a large wok and warm over medium-high heat.
5. Add the shrimp and cook for 3 minutes or until shrimp are cooked throughout. Remove the shrimp from the wok, cover and set aside.
6. Place the remaining oil into the wok; place the garlic and onions into the wok and stir for 1 minute.
7. Add the cabbage, carrots, peppers and water. Cover and simmer over medium-high for 5 minutes or until desired softness.
8. If water has accumulated from stir-frying with the lid on, drain unwanted water.
9. Add the sauce and cooked shrimp to the vegetables and combine well.
10. Add the green onions, sesame seeds, peanuts and fresh cilantro and stir well. Serve immediately.
11. Serve with lemon slices, red pepper flakes and additional sea salt to taste (optional).

Nutritional Information

Per Serving: 418 calories, 21g fat, 31g carbs, 26g protein

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