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healthy shrimp pad thai

Shrimp Pad Thai

Brittany Davis
This is delicious Shrimp Pad Thai that is full of flavor and made healthier using zucchini noodles!
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Cuisine asian, thai
Servings 4 people


  • 1/2 yellow onion
  • 1 clove garlic
  • 1/4 lb sugar snap peas
  • 1 1/2 lbs shrimp
  • 2 Cups red cabbage (shredded)
  • 3 Cups zucchini (spiralized)
  • 4 Tbsp green onion (chopped)
  • 4 Tbsp cilantro (chopped)
  • 1 Tbsp grated fresh ginger
  • 4 Tbsp coconut oil or ghee (divided)
  • 2 Tbsp coconut aminos
  • 1/4 Cup almond butter
  • 1/4 Cup rice vinegar (or white distilled to make it Paleo)
  • few dashes fish sauce
  • 3 tsp black pepper (divided)
  • 1 tsp sea salt
  • 2 eggs
  • 1 lime
  • sesame seeds


Prepare the Ingredients

  • Chop the onion.
  • Mince the garlic clove.
  • Cut the ends off the sugar snap peas.
  • Peel the shrimp.
  • Thinly slice about 1/4 of a red cabbage (to get 2 cups).
  • Spiralize 2-3 zucchini (to get 3 Cups).
  • Chop the green onion.
  • Chop the cilantro.
  • Grate the ginger.

Make the Sauce

  • Place 2 Tbsp of the ghee, grated ginger, coconut aminos, almond butter, rice vinegar, fish sauce, and 2 tsp black pepper into a small sauce pan.
  • Cook over Medium heat about 5 minutes, or until the almond butter and ghee are melted.
  • Stir to combine the ingredients well. Add water to thin it out if needed.

Cook the Pad Thai

  • Melt 2 Tbsp of the ghee in a large pan over Medium heat.
  • Add the chopped onion, minced garlic, 1/2 tsp sea salt, and 1/2 tsp black pepper.
  • Cook 3 minutes or until the onion starts to turn translucent, stirring frequently.
  • Add the sugar snap peas to the pan.
  • Cook another 2 minutes, stirring frequently.
  • Push the vegetables to the outside edges of the pan to make a well.
  • Crack the eggs in the middle of the pan.
  • Cook for about 2 minutes, or until the egg whites are cooked completely.
  • Break the egg apart and stir the vegetables and eggs together.
  • Add the shrimp to the pan.
  • Cook for 2 minutes. Flip the shrimp over and cook another 2 minutes.
  • Add the shredded cabbage and spiralized zucchini. Stir it all together.
  • Cover the pan. Cook 4 more minutes, or until the zucchini is al-dente.
  • Take the lid off. Add the sauce to the pan and mix everything together well.
  • Garnish the Shrimp Pad Thai with the chopped cilantro, chopped green onion, sesame seeds, and lime wedges.
Keyword healthy, paleo, shrimp, zucchini