Whole30 Almond Butter Shrimp Pad Thai (Edit recipe)

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Every once in a while I get undeniable cravings for Pad Thai. And since I’ve cut out grains, gluten and soy from my diet, it’s very hard to order in this ultimate comfort food. So today’s recipe is for a Whole30 almond butter shrimp pad thai that will satisfy your cravings!

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PREP TIME

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COOK TIME

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INGREDIENTS

Serves: 4-6

Ingredients

Georgia Grinders Almond Butter Sauce

2 cups Spaghetti Squash, cooked
1 lb Raw Shrimp, cleaned and deveined
1 cup Cabbage, shredded
.5 cup Carrots, shredded
.5 cup Snap Peas, sugar
.5 cup Onion, sliced
1 Tbsp Ghee, or avocado oil / coconut oil

Grinders Almond Butter Sauce

.333 cup Almond Butter, Georgia Grinders
.25 cup Almond Milk
2 Tbsp Lemon Juice
1.5 Tbsp Coconut Aminos
1 tsp Garlic, minced
1 tsp Salt
.5 tsp ground Ginger, powdered
.5 tsp Apple Cider Vinegar

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a blender, combine all of the sauce ingredients. Set aside.
Cook the spaghetti squash using your cooking method of choice. This can be done by roasting it in the oven for 45 minutes, steaming it in the microwave for 15 minutes, or cooking it in the Instant Pot for 18 minutes.
Once the spaghetti squash is cooked, use a fork to scrape the noodles into a large bowl.
In a large pan, add the Tbsp. of cooking fat. Once it's hot, add the shrimp to the pan and cook for 2-3 minutes on each side until pink. Remove from the pan and add the sliced onion. Let it cook for about 3 minutes.
Add the shredded cabbage, carrots and sugar snap peas to the pan and stir everything to combine. Let it cook for an additional 3 minutes until everything is heated through.
Add the shrimp, shredded cabbage, carrots, sugar snap peas & onion to the bowl with the spaghetti squash. Mix everything together.
Add the Georgia Grinders Almond Butter Sauce to the bowl and stir everything together to combine.
Serve in deep bowls and enjoy!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	293
Fat:	17 g
Carbohydrates:	17 g
Protein:	21 g
Cholesterol:	184 g
Sodium:	1466 mg
Fiber:	4 g
Sugars:	6 g
Sugar Alcohol:	0 g
Calculated for total recipe.