Thai Basil Shrimp
This is a soy free stir-fry recipe for the traditional Thai Basil Shrimp that’s ready in 20 minutes. This recipe is gluten, dairy, nut, egg, soy free and suits the autoimmune protocol (AIP) and paleo diets.
- 1 tablespoon Marsala Wine or whiskey (AIP Reintroduction)
- 1 tablespoon Fish Sauce
- 4 tablespoons Extra Virgin Olive Oil divided
- 1 pound Shrimp
- 1/2 teaspoon Salt
- 1/2 teaspoon Ground Pepper
- 1 teaspoon Arrowroot Starch
- 5 Garlic cloves chopped
- 6-8 Green Onions whites only, thinly sliced
- 1 cup Thai or Sweet Basil leaves packed
Combine the wine and fish sauce in a small bowl and then set aside.
Pour 2 tablespoons of the olive oil, salt, pepper and arrowroot starch over the shrimp and then toss.
Heat your wok over high heat.
Sear the shrimp until just cooked, about 2 minutes, then remove from the wok, and set aside.
Add the rest of the olive oil in the pan along with the garlic, onion and the fish sauce mixture and stir-fry for a few minutes.
Toss the shrimp back in and stir-fry for another few minutes.
Next fold in the basil until it’s just wilted then remove from the heat.
Season to taste with additional salt and pepper.
Serving: 1serving | Calories: 262kcal | Carbohydrates: 4g | Protein: 24g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 286mg | Sodium: 1530mg | Potassium: 186mg | Fiber: 1g | Sugar: 1g | Vitamin A: 496IU | Vitamin C: 10mg | Calcium: 195mg | Iron: 3mg