Paleo Rockin' Shrimp

One of my favorite types of food is Japanese food, sushi to be specific. My brother and I used to get dinners together when he was living nearby to this awesome sushi restaurant and we would always order an appetizer of Rockin' Shrimp. It was Rock shrimp, tempura battered on top of lettuce with generous drizzles of spicy mayo dressing all over it. THIS was AMAZING. UGH! I crave it a lot actually. So yesterday was one of those days that I was craving this flavor intensely. I decided I can make a paleo version to subside the craving. It turned out to be almost as good if not better! And healthier!!

Recipe: Paleo Rockin' Shrimp
Raw Shrimp (peeled and de-vained) -- However much your heart desires
Paleo Spicy Mayo 

Extra Virgin Olive Oil
Sesame Oil
Powdered Ginger
Garlic Powder
Salt/Pepper

I personally don't have the time to grocery shop too often so I typically buy the bag of raw frozen large shrimp. So I start out by thawing the shrimp in warm water for 5-10 min. Once I've peeled the shrimp i put them on a paper towel to pat them dry to remove the excess moisture. Meanwhile in a pan put a light amount of olive oil (enough to coat the bottom of pan) along with maybe a teaspoon of sesame oil and shake it around so that its all incorporated. Then I put the heat on medium - medium high heat (dependent on your oven). One the excess moisture is patted off the shrimp I season both sides with powdered ginger, garlic powder, salt and pepper -- not to heavy just sprinkles of all of the above :) Once the pan is ready drop the shrimp and listen to them sizzle!! 2-3 minutes per side should do it! Take it off the heat and toss in some of that wonderful spicy mayo (see the blog on my Spicy Mayo baked Salmon for recipe) until its nicely covered.

I decided to pair my shrimp with some coleslaw which was very basic -- shredded cabbage, spicy mayo, rice vinegar, and salt/pepper. Add a little stevia for sweetness if you need it!

So goodbye Fried Tempura Rockin' shrimp and hello to Paleo Rockin' Shrimp!! And yes..it IS as good as it looks.. I think Patrick is totally jealous that he didn't get to try it!! :)

Kim

Quick Monday Night Meal

Hello again!

What a busy first half of the week! Thankfully I've been able to find time for cooking meals. My monday I got home and wanted to make something that was quick because I got home so late! I have a few "go to" meals for days like these, and if my refrigerator is stocked properly before the start of the week these meals are a cinch! My monday evening meal was a Spicy Mayo Baked Salmon with a side of Green beans tossed with toasted almonds and coconut oil and some of my left over paleo coleslaw that I made over the weekend.

Spicy Mayo Recipe 

Paleo Mayo
Siracha (use with caution)
Rice vinegar
Lemon Juice
Garlic powder
Salt/Pepper

So I can't make this dish without my Spicy Mayo so I start with my already made paleo mayo, depending on how much you want to make..I like to make extra for later days or just to add to the side to my Salmon. So lets start with 1/2 cup of Paleo Mayo and 1 tsp of siracha (these are total guesses)..remember the more siracha you use..the spicer its going to be, so definitely use caution when you're making this and also remember that you can always make it more spicier (or add more mayo to lessen the heat) . I blend that together and it should give the mayo a very orangey/pink color. Then i squeeze 1/2 of a small lemon, and around a tablespoon of rice vinegar. I finish the Spicy Mayo with some garlic power (duh) and salt and pepper. Taste test when done to make sure you have the flavor you want!

Now the fun part, preheat the oven to 375. I usually buy the precut 6oz portions without the skin (personal preference) salt and pepper...and garlic powder..spray the pan with a little olive oil to avoid sticking. Once the salmon is placed on the pan I smothered it generously with my spicy mayo. It's okay..don't be shy! When the oven is preheated stick that baby in! I usually have it in for about 20-25 min.

While your salmon is cooking I take green beans and steam them for 3-4 min. During that time I throw some almonds in a pan and lightly toast them. I then melt coconut oil to the pan with some minced garlic and add my steamed green beans and toss them together for a few min.

Once everything is done and put on the plate I like to drizzle more spicy mayo on top, maybe some more siracha if you like the heat!

Kim