Paleo Shrimp Crack Slaw: Keto Friendly

Paleo Shrimp Crack Slaw is a keto friendly recipe that came together on one of those, “I need to clean out the fridge” nights.

You know what I am talking about, right? You are digging around, trying to make sense of what is happening in your fridge, and realize you’re going to need to get creative if anyone is going to eat that night. This is how paleo shrimp crack slaw was born.

I had some coleslaw mix that was on its “use by” date because I had forgotten about it when it was buried under the spinach and carrots the week before.

I hate throwing away produce, and thankfully I have become much more organized since this desperate evening. You can read my post about how I meal plan here.

I didn’t have any of the typical proteins I would serve with traditional coleslaw, and honestly didn’t feel like eating coleslaw either. So what the heck was I going to do with this coleslaw mix?

I had made an “Egg roll in a Bowl” recipe before using coleslaw mix and had seen several crack slaw recipes floating around, but I didn’t have any ground beef or pork on hand, so that was out.

I did have frozen shrimp on hand as well as a few other necessary ingredients though, so keto friendly, Paleo Shrimp Crack Slaw was born.

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While the shrimp thawed I looked for a few of those recipes I had seen. They all called for soy sauce and sugar and didn’t seem to have enough ingredients to yield the flavor I was hoping to achieve, so I made some mental adaptations to “Paleo-fy”  (replacing sugar with stevia and soy sauce with coconut aminos) and went for it.

If Coconut Aminos are unfamiliar to you, it’s gluten and dairy free, non-GMO, low glycemic alternative to soy sauce. I was skeptical, but the change didn’t even take getting used to. It’s a tasty alternative to that beloved sauce.

Stevia is a Paleo approved sweetener, as it is derived from a nutritive, natural source. I also use pastes in place of fresh garlic and ginger.

Some balk at the idea of buying pre-chopped veggies, but I am not one of those people.

My hands hurt if I do too much chopping, though not as much now that I have started using my handy, dandy new rolling knife, but I am busy and usually running around like a chicken with my head cut off, so I use shortcuts regularly.

Herbs in paste form are of my biggest time savers. I use garlic, ginger, and basil pastes often. You can click on the pictures below to read more or purchase.

If you prefer fresh garlic and ginger, by all means, please use it in the same quantities. I am sure your Paleo Shrimp Crack Slaw will be even more delicious as a result.

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Paleo Shrimp Crack Slaw

A super fast, tasty Paleo meal you can have ready in minutes.

Servings: 4

Author: Asa

Ingredients

• 1 pound shrimp peeled and cleaned
• 1 Tablespoon coconut oil
• 3 teaspoons garlic paste one for the marinade, two for the sauce
• 5 teaspoons ginger paste one for marinade, two for slaw, two for sauce
• 5 Tablespoons Coconut Aminos one for marinade, four for sauce
• 3 green onions sliced (optional)
• 2 teaspoons apple cider vinegar
• 2 teaspoons hot sauce I use Siracha
• 2 packets Stevia or other Paleo sweetener
• 1 14 ounce bag coleslaw mix in produce section/ bagged salads

Instructions

Marinade

1. Combine shrimp with one Tablespoon of coconut aminos, one teaspoon of ginger paste, and one teaspoon of garlic paste. Toss to coat and set aside.
   
2. Add the oil to a medium sauce pan set on medium heat. Add the slaw mix to the pan with 2 teaspoons of garlic paste and the onions(if using) cook until the slaw begins to soften
   

Sauce

1. While this is cooking, make your sauce. Combine the: 4Tbsp Coconut Aminos 2tsp ginger paste 2tsp white vinegar 2tsp hot sauce or chili sauce 2 packets of Stevia mix to combine- adjust to personal taste preference
   

Put it all together

1. Add the shrimp with marinade and sauce to the pan and cook until the shrimp is pink.
   
2. Serve with additional siracha for those who like it spicy.

Paleo Crack Slaw is on the rotation about every two weeks around here. It would be on more often, but because it has Siracha in it, which contains nightshades (peppers, tomatoes, and white potatoes are the most common) I only have it every once in a while.

I hope you will enjoy this recipe. Let me know when (notice I didn’t say, “if”) you try it, especially if you add any new ingredients!

ENJOY!

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