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Paleo Shrimp and Eggplant Stir-fry
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Paleo Shrimp & Eggplant Stir-Fry

Course Main Course
Total Time 1 hour
Servings 4

Ingredients

  • 1 pound medium shrimp peeled and deveined
  • 1 pound Chinese eggplant halved and cut into 1/2" wedges
  • 1 red pepper sliced
  • 1/2 yellow onion sliced
  • 6 oz. shiitake mushrooms sliced
  • 3 garlic cloves minced
  • 1 " knob of ginger peeled and minced
  • 1 spaghetti squash (2~3 pounds)
  • 5 tablespoons coconut oil divided
  • 1/2 cup fresh basil leaves roughly torn
  • sea salt
  • black pepper

For the Sauce

  • 1/2 cup chicken stock
  • 2 tablespoons coconut aminos
  • 1 teaspoon fish sauce
  • 1 tablespoon rice vinegar
  • juice from 1/2 lime
  • 1/2 teaspoon sea salt
  • 2 teaspoons arrowroot powder

For Garnish

  • sliced green onion
  • crushed cashews
  • sesame seeds

Instructions

  • Preheat the oven to 400°F.
  • Cut the spaghetti squash in half and remove the seeds. Massage the squash with a small dab of coconut oil and season with sea salt and pepper.
  • Place the squash cut-side down on a parchment-lined baking sheet and roast for 40-45 minutes, until the shell is easily pierced with a knife. Remove the squash and, once cool, shred with a fork.
  • Meanwhile, combine all the sauce ingredients in a small bowl and mix well.
  • Season the shrimp with salt and pepper. Heat a large wok or skillet over high heat and add a tablespoon of coconut oil. Add the shrimp and cook for 2-3 minutes until pink and no longer translucent. Transfer to a bowl and cover to keep warm.
  • Add two tablespoons of coconut oil to the wok. Add about half of the sliced eggplant. Stir-fry for 2-3 minutes, undisturbed, then stir and cook for another minute until just tender. Transfer to the bowl with the shrimp and repeat with the remaining eggplant.
  • Add the remaining tablespoon of coconut oil to the wok. Add the onions, pepper, and shiitakes and cook until the peppers are just tender, 4-5 minutes.
  • Push the vegetables to the side of the wok and add the garlic and ginger. Cook until fragrant, about 30 seconds.
  • Add the shrimp and eggplant back to the wok. Pour in the sauce and heat until thickened, about 4-5 minutes.
  • Stir in the basil and remove the wok from heat. Serve the stir-fry on top of the spaghetti squash and garnish with green onions, cashews and sesame seeds.