wild caught shrimp

Thai Basil Shrimp!  100% paleo (and organic), right down to the bed of cauliflower rice.

wild caught shrimp
red and green jalapeños
fresh ginger
kale (optional)
fresh basil leaves, whole
black pepper
olive oil
lime juice

My Thai chili peppers haven’t bloomed yet, so I used jalapeños.  But the basil is from my herb garden and blooming nicely!  I also used olive oil because I like the taste, so I guess if you want to make it more authentic Thai, use coconut oil (I would guess in Thailand they use peanut oil, but not on this Caveman’s diet).  I can’t imagine they’re using kale in Thailand either, but it’s a good way to get extra greens into a meal.

For some added flavor, mix some fresh cilantro into the rice.  And maybe add some coconut aminos to the dish if you’re looking for that soy sauce taste.  Ugga-Bugga!

Firecracker Shrimp!

A fancy supermarket here in Southern California called Gelson’s used to have this dish at their appetizer counter called Firecracker Shrimp.  It was super spicy and delicious, and I used to get it all the time during my low carb years, B.C. (Before Caveman).  But now to make sure the shrimp is wild caught and not farm raised (who knows what fish are fed when they’re farmed raised?), I make it myself, extra spicy because I love to punish myself!  Very simple to make, just marinated the shrimp in olive oil, black pepper, crushed red pepper (or chili flakes), and I like to add some more dried spices like garlic powder, onion powder, thyme, basil, and oregano, but a million different spices would work well.  I sautéed some rainbow chard and garlic in olive oil, in a cast iron skillet, and when they were cooked, I removed the greens from the pan, and cooked the shrimp for 2-3 minutes on each side until pinkish/orange.  Then I deglazed the pan with a little lemon juice, lime juice, and some more olive oil, almost making like a scampi sauce.  I spooned some on and served.  All ingredients, all organic, all the time.  Next time I’ll serve it over a bed of cauliflower rice!  Ugga-Bugga!

Basil Shrimp over Cauliflower Rice!

Wild caught shrimp
Red Jalapeños
Green Serranos
Fresh Basil
Olive Oil
Lime Juice

To make it authentic Thai, I should’ve used coconut oil instead of olive oil, but I like olive oil better, so go screw yourself.

I also like to burn the bottom of the cauliflower rice a little bit when it’s in the pot, so I get a bunch of crunchy roasted flavored bits mixed in.  It almost looks like dirty rice.  I also added some fresh cilantro to the “rice.”

As you can see from the spicy peppers this was FIERY!  But I cooled it down with a gigantic sweet and juicy late summer peach for dessert, which is in season now.