Silky Egg Stir Fry with Jumbo Shrimp

I love reviewing cookbooks. Not only do I get to experiment with recipes I may not have otherwise tried but I then get to share that recipe with you. Win/win! This beautiful Silky Egg Stir Fry with Jumbo Shrimp is from the cookbook Asian Paleo authored by my friend and fellow food blogger ChihYu Smith!
(This post contains affiliate links off which I may make a commission. Your price remains the same.)

Silky Egg Stir Fry with Jumbo Shrimp #shrimpstirfry #eggstirfry #paleo #whole30 Keto #asianpaleo

About The Book:

Creator of the popular food blog I Heart Umami, ChihYu Smith celebrates her Chinese and Taiwanese heritage and turns favorite Asian recipes into healthy, flavorful, Paleo, gluten-free, and low carb meals with no added sugar.

Silky Egg Stir Fry with Jumbo Shrimp #shrimpstirfry #eggstirfry #paleo #whole30 Keto #asianpaleo

  • 75 fresh and bold Asian-inspired recipes from China, Japan, Thailand, Vietnam and Beyond
  • All recipes are free from grains, gluten, refined sugar and other inflammatory ingredients
  • 75 full-color & full size photographs to accompany each recipe
  • PLUS meal prep plans with shopping lists and make ahead instructions
  • #1 New Release in Chinese Cooking, Food & Wine on Amazon.com
  •  #1 Best Seller in Korean Cooking, Food & Wine on Amazon.com
  • #1 New Release in High Protein Diets on Amazon.com

And Just look how beautiful, fresh and light the food is!

Silky Egg Stir Fry with Jumbo Shrimp #shrimpstirfry #eggstirfry #paleo #whole30 Keto #asianpaleo

What I Loved About About The Recipe:

I can totally see why this dish is popular in Hong Kong, Taiwan, and China. It’s very quick to prep and cook, and while it has very few ingredients, it tastes fabulous! It can also be made without the shrimp for a simple silky egg and tomato stir fry. This simple stir fry tastes great served over cauliflower rice sautéed in olive oil and seasoned with salt and pepper for a satisfying low carb meal.

Silky Egg Stir Fry with Jumbo Shrimp #shrimpstirfry #eggstirfry #paleo #whole30 Keto #asianpaleo

The Recipe: Silky Egg Stir Fry with Jumbo Shrimp

Tips and what you need: a good non stick pan, a good knife, and the cookbook Asian Paleo!

5 from 10 votes
Silky Egg Stir Fry with Jumbo Shrimp
Prep Time
5 mins
Cook Time
10 mins
 

This dish is very popular in Hong Kong, Taiwan, and China because it's very quick to prep and cook and tastes delicious! It can also be made without the shrimp for a simple silky egg and tomato stir fry. I love this recipe served over cauliflower rice sautéed in olive oil and seasoned with salt and pepper.

Course: dinner
Keyword: easy dinner recipe, eggs benedict, Paleo, shrimp, stir fry, whole30
Ingredients
  • 12 medium raw shrimp, peeled and deveined (about a 1/2 pound)
  • 6 large eggs
  • 1/2 teaspoon course sea salt, plus a pinch
  • 1/8 teaspoon white pepper
  • 5-6 tablespoons chopped scallions
  • 1 teaspoon arrowroot starch (a grain free substitute for corn starch)
  • 1 1/2 tablespoons ghee (clarified butter)
  • 2 medium, firm tomatoes
  • 2 tablespoons tomato paste
  • toasted sesame oil, for serving
  • Optional: serve over cauliflower rice cooked in olive oil with sea salt and pepper
Instructions
  1. Blanche shrimp in boiling water until they turn pink and begin to curl, scoop them out, drain and set aside. (this will happen very quickly!)

  2. Place eggs, 1/2 teaspoon salt, white pepper, and 2 tablespoons chopped scallions in a medium bowl. In a separate bowl, whisk the arrowroot starch with a little less than 1 tablespoon water and add to the egg mixture and gently whisk. Add the shrimp to egg mixture.

  3. Heat a skillet on med/high heat. Add 1 tablespoon ghee and lower heat to medium. Add the shrimp and egg mixture. Gently stir fry until eggs are about 70 percent cooked, similar to soft, runny, scrambled eggs. Scoop the mixture out of the pan and set aside

  4. Add remaining 1/2 tablespoon ghee to skillet, then add remaining 3-4 tablespoons scallions, the chopped tomatoes, and the tomato paste. Season with a small pinch of sea salt. Saute for 10 seconds, add eggs and shrimp back to pan and give a quick toss, about five seconds

  5. Serve over hot cauliflower rice, drizzle with toasted sesame oil, garnish with more scallions as desired.

 

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Spicy Salmon with Plum Salsa

If any recipe screams summer, it’s this Spicy Salmon with Plum Salsa. It has all the flavor, all the color, and all the fun you expect from a fabulous summer meal! Plus it’s Paleo and Whole30 compliant.
(This post contains affiliate links off which I may make a commission, your price remains the same)

Spicy Salmon with Plum Salsa #wildcaughtsalmon #plumsalsa #paleo #whole30

Let’s Talk Fish Y’all!

1. It’s best not to buy fish wrapped in plastic. You should be able to smell the fish you are buying. I always buy mine from a fishmonger I trust. If he is handling it, cutting it etc… he will know if it’s not fresh.

2. Always buy fish the day you plan on making it, that way if your meal gets pushed back a day or two you can still use it.

3. When selecting fish always point to the piece you want. In stores the freshest fish is placed in the front of the window, closest to you, and the fish from the day before is placed in the back, closest to the fishmonger. So when you are looking at the fish closest to you and ask for it, he pulls it from the back. It doesn’t mean there is anything wrong with that fish from the day before, it’s just not the freshest…and you want the freshest.

4. I always recommend eating wild caught salmon. It’s just plain better for you, the fish and the environment!

Spicy Salmon with Plum Salsa #wildcaughtsalmon #plumsalsa #paleo #whole30

The Plum Salsa:

Plums are stone fruits. ‘Stone fruits’ have a thick flesh that surrounds a large single pit…think cherries, plums, nectarines, peaches, apricots etc. Stone fruits are known to be high in cancer fighting properties such as phenols, vitamin B17 and vitamin C. So take advantage of their healthful properties while they are in season and eat them as is, or add them to oatmeal, cereal and salads, and in this case salsa! In this salsa I use red plums, yellow bell pepper, onion, lime juice, cilantro (or parsley) and jalapeño.

Spicy Salmon with Plum Salsa #wildcaughtsalmon #plumsalsa #paleo #whole30

Learn to Work with Hot Peppers:

This salsa gets it’s heat from jalapeño chili. If you aren’t sure how to safely work with hot peppers, well, do yourself a favor and learn by clicking here:

Spicy Salmon with Plum Salsa #wildcaughtsalmon #plumsalsa #paleo #whole30

The Spicy Salmon:

This wild caught salmon is brushed with olive oil and spices: cumin, paprika, coriander, garlic and cayenne pepper and then broiled to perfection in minutes! So easy, delicious, and loaded with protein and healthy fats! You can serve the salmon with the salsa alone, or on a bed of cauliflower rice, traditional rice or quinoa. Need more Healthy Salmon Recipes? <—click!

Spicy Salmon with Plum Salsa #wildcaughtsalmon #plumsalsa #paleo #whole30

The Recipe: Spicy Salmon with Plum Salsa

Tips and what you need: a good knife and if you aren’t sure how to safely work with hot peppers, click here!

5 from 9 votes
Spicy Salmon with Plum Salsa
Prep Time
20 mins
Cook Time
10 mins
 

This salmon is brushed with olive oil and spices pepper, then broiled to perfection in minutes! You can serve the salmon with the salsa alone, or on a bed of cauliflower rice, traditional rice or quinoa.

Course: dinner
Keyword: #easy dinner, Paleo, plum salsa, salmon, whole30
Servings: 4 servings
Ingredients
Salsa:
  • 1 cup red plums, diced (1/4")
  • 1/4 cup sweet white onion, diced small
  • 1/4 cup yellow bell pepper, diced small
  • 1-3 teaspoons jalapeno chili pepper, minced (use as much as you wish!)
  • juice of half a lime
  • 1 tablespoon cilantro or parsley, chopped Note: some people have an aversion to cilantro, if that's you, use parsley!
  • sea salt
For Salmon:
  • 1 1/2 pounds salmon filets, center cut (4 filets, 6oz each)
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/4 teaspoon sweet paprika
  • 1/2 teaspoon garlic powder
  • 1/4-1/2 teaspoon cayenne pepper (if you are sensitive to heat use 1/4t)
  • sea salt and pepper, to taste
Optional: serve over cauliflower rice, rice, or quinoa if desired
Instructions
For Salsa:
  1. Prep all ingredients and toss together, set aside. Note: use as much or as little jalapeno as you wish. 1 teaspoon will be mild, 2 teaspoons will be medium, 3 will be somewhat hot

For Salmon:
  1. Preheat broiler and place oven rack in center. While broiler heats prep oil and spices

  2. In a small bowl, whisk together olive oil and spices.

  3. Place salmon on broiler pan (to keep clean up easy, line the inside of broiler pan with foil or parchment paper) Brush salmon with spice/olive oil mixture.

  4. When oven is ready, set broiler pan into oven and cook salmon for 5-6 minutes, then turn down heat to 425 and cook 2 more minutes. Remove salmon and allow to rest for 3 minutes

  5. Top salmon with plum salsa. Serve over cauliflower rice or white rice

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Fresh Fish Tacos!

Nothing says spring and summer like Fresh Fish Tacos! When it comes to warm weather recipes, fresh is the name of the game and these fish tacos are as fresh as they come. They also happen to be full of antioxidants, healthy fats, and protein, and are gluten and dairy free.These tacos are so fresh and flavorful you will hard pressed to find better in a restaurant!
(This post contains affiliate links. I may make a commission off sales but your price remains the same.)

Fresh Fish Tacos ~ made with salmon and halibut! #fishtacos #salmontacos #halibuttacos #glutenfreetacos

Lets Talk Fish!

I like to use two different fish for this recipe. My favorite, salmon, and my husbands favorite, halibut. Halibut is in season from April to October but Sprouts carries an all natural frozen halibut fillet in the off season that cooks up great.
Fresh Fish Tacos ~ made with salmon and halibut! #fishtacos #salmontacos #halibuttacos #glutenfreetacos

Fresh Fish Tacos ~ made with salmon and halibut! #fishtacos #salmontacos #halibuttacos #glutenfreetacos

Before we get to the recipe, let’s talk about buying fish:

1. It’s best not to buy fish wrapped in plastic. You should be able to smell the fish you are buying. I always buy mine from a fishmonger I trust. If he is handling it, cutting it etc… he will know if it’s not fresh.

2. Always buy fish the day you plan on making it.

3. When selecting fish always point to the piece you want. In stores the freshest fish is placed in the front of the window, closest to you, and the fish from the day before is placed in the back, closest to the fishmonger. So when you are looking at the fish closest to you and ask for it, he pulls it from the back. It doesn’t mean there is anything wrong with that fish from the day before, it’s just not the freshest…and you want the freshest!

4. If it’s available to you, use wild caught salmon.

The Toppings:

My homemade Pico de Gallo is a super easy and tasty option, but you can also use your favorite store bought salsa or pico de gallo if you don’t have time to make your own.

Fresh Fish Tacos ~ made with salmon and halibut! #fishtacos #salmontacos #halibuttacos #glutenfreetacos

I also LOVE Mango Salsa on fish tacos. The blend of savory, sweet and salty is perfection!

Fresh Fish Tacos ~ made with salmon and halibut! #fishtacos #salmontacos #halibuttacos #glutenfreetacos

Chunky guacamole is always a fabulous choice as well!

Fresh Fish Tacos ~ made with salmon and halibut! #fishtacos #salmontacos #halibuttacos #glutenfreetacos

The Tortillas:

For me, tacos aren’t just about the filling, to be fabulous they need a great tortilla. One option people don’t often think about is buying freshly made tortillas from a local Mexican restaurant. Luckily my favorite happens to be right next to Whole Foods market where I buy my fish.

Fresh Fish Tacos ~ made with salmon and halibut! #fishtacos #salmontacos #halibuttacos #glutenfreetacos

The Process:

First cut the fish into chunks.

Fresh Fish Tacos ~ made with salmon and halibut! #fishtacos #salmontacos #halibuttacos #glutenfreetacos

Then season the fish with sea salt, freshly ground pepper (affiliate links) and garlic powder, then  sauté it in coconut oil, butter or ghee. If you are using two kinds of fish, like me, try to keep them separated in the pan.

Fresh Fish Tacos ~ made with salmon and halibut! #fishtacos #salmontacos #halibuttacos #glutenfreetacos

Then just build your taco! Place the fish, crispy romaine, salsa and fresh sprigs of cilantro, drizzle with lime and voila!

Fresh Fish Tacos ~ made with salmon and halibut! #fishtacos #salmontacos #halibuttacos #glutenfreetacos

Fresh Fish Tacos ~ made with salmon and halibut! #fishtacos #salmontacos #halibuttacos #glutenfreetacos

Fresh Fish Tacos from The Organic Kitchen

The Recipe: Fresh Fish Tacos and Homemade Salsa

Tips: if you want to make everything from scratch try my homemade Pico de Gallo or Chunky Guacamole!

Fresh Fish Tacos!
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

Nothing says spring and summer like Fresh Fish Tacos! When it comes to warm weather recipes, fresh is the name of the game and these fish tacos are as fresh as they come. They also happen to be full of antioxidants, healthy fats, and protein and are gluten and dairy free.

Course: Main Course
Cuisine: Mexican
Keyword: classic recipe, easy dinner recipe
Servings: 4 servings
Author: Linda Spiker
Ingredients
  • 12 oz fresh halibut or salmon (or 6 oz of each) cut into 1" cubes
  • sea salt
  • freshly ground pepper
  • 2 T coconut oil, ghee or butter
  • 1 lime quartered
  • handful of cilantro sprigs
  • fresh pico de gallo or chunky guacamole, recipes linked above
  • 4-6 corn tortillas
Instructions
  1. Cut fish into 1" cubes, lightly season with sea salt, pepper and garlic powder. 

  2. Place large pan on cooktop on medium heat. Add a couple tablespoons of coconut oil, butter or ghee. 

  3. When melted add fish to pan, turning as each side browns. Fish should be done in about 6 minutes.

  4. Top with pico de gallo, mango salsa, chunky guacamole and cilantro sprigs

Healthy, delicious and easy, the perfect spring dinner! If you enjoyed this recipe. please subscribe for my FREE weekly recipe newsletter! (just under my picture on the right sidebar)

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Tropical Salmon ~ A Family Favorite!

Salmon fans you are going to be very happy, and people who aren’t quite sold on salmon yet, you will be too, because The Organic Kitchen’s “Tropical Salmon” is crispy on the outside, tender on the inside and topped with an amazing mango salsa, making it a favorite at Casa de Spiker. And it’s just so darned pretty!
(This post contains affiliate links. I may make a commission off sales but your price remains the same.)

Tropical Salmon ~ A Family Favorite! #paleo #whole30 #salmon #mangosalsa

Let’s Talk Salmon:

Salmon is high in protein and omega 3 fats (the good kind) and when topped with this antioxidant loaded salsa you can’t find a healthier meal! But there are differences in the quality of salmon available in most stores. If it is possible to purchase wild caught salmon in your area, I highly recommend it. Wild caught salmon is higher in the healthy omega 3 fatty acids, and eats a natural diet that gives the meat that lovely salmon color. Farmed fish is grey and therefore unnaturally colored. Obviously, wild caught is best.

Tropical Salmon ~ A Family Favorite! #paleo #whole30 #salmon #mangosalsa  

Tips for buying fish:

1. It’s best not to buy fish wrapped in plastic. You should be able to smell the fish you are buying. I always buy mine from a fishmonger I trust. If he is handling it, cutting it etc… he will know if it’s not fresh.

2. Always buy fish the day you plan on making it.

3. When selecting fish always point to the piece you want. In stores the freshest fish is placed in the front of the window, closest to you, and the fish from the day before is placed in the back, closest to the fishmonger. So when you are looking at the fish closest to you and ask for it, he pulls it from the back. It doesn’t mean there is anything wrong with that fish from the day before, it’s just not the freshest…and you want the freshest.

The Salsa!:

Salsa is best if made ahead, or the morning of the day you plan on serving. The flavors need a chance to meld…but when I teach this menu in class obviously we don’t have time to wait and it’s still delicious! So if you forget to plan ahead, no worries!

Tropical Salmon ~ A Family Favorite! #paleo #whole30 #salmon #mangosalsa

The trickiest part of making the salsa is handling hot chili peppers. Please read this post to learn how to handle Serrano chili peppers safely…these little peppers are hot! My knife is an 8″ Wusthof Ikon, I love it! (affiliate link)
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If You Want To Remove the Skin From Salmon:

Personally, I hav nothing against leaving the skin on salmon. But my husband objects. So I will show you how to easily remove the skin and leave it up to you. Whether cooking on the grill or in pan on the cooktop just slide your fish spatula between the meat of the salmon and the skin after cooking. Lift the salmon and the skin stays in the pan.

Tropical Salmon from The Organic Kitchen

The Recipe: Tropical Salmon with Mango Salsa

What you need: use an oven safe pan and a fish spatula. (affiliate links) If cooking on the grill be sure to clean grill well and spray with coconut oil to avoid sticking.

5 from 1 vote
Tropical Salmon with Mango Salsa!
Prep Time
20 mins
Cook Time
12 mins
Total Time
32 mins
 

I offer both cooktop and grilling instructions. Enjoy!

Course: Main Course
Cuisine: American
Keyword: easy dinner recipe, grilling recipe
Servings: 4 servings
Author: Linda Spiker
Ingredients
  • 1 large mango peeled, cored and diced
  • ¼ of a red onion finely chopped
  • 2 teaspoons fresh cilantro chopped
  • juice from half a lime
  • ½ to 1 tsp Serrano chili (or Jalapeno) seeds and pith removed, finely minced (I like ¾ tsp)
  • ½ of one red bell pepper diced
  • ¼ teaspoon sea salt
  • 4 -6 oz salmon filets skin on
  • Sea salt
  • Freshly ground pepper
  • Olive oil Avocado oil or Coconut oil
Instructions
For Salsa:
  1. Combine mango, onion, cilantro, lime juice, chili (see instructions in blog post) bell pepper, and sea salt, stir and set aside
For Cooktop:
  1. Preheat oven to 350 degrees and place rack in the center position.
  2. Sprinkle salmon with salt and pepper.
  3. Heat oven safe pan on cooktop on med/high for 3 minutes.
  4. Add enough oil so that bottom of pan is coated.
  5. Allow oil to get hot.
  6. Carefully place salmon on the pan skin side up. You want to hear the “pshhhh” sound when you place the salmon in the pan.
  7. Cook for 3-4 minutes till salmon is golden and crispy.
  8. Gently turn skin side down and sear for one minute.
  9. Now transfer pan to preheated oven and bake for 8-12- minutes. Cook time depends on how thick the salmon is.
  10. When done, remove from oven.
To serve:
  1. If you wish to remove salmon from skin, slide your fish spatula between skin and meat from one end to the other and lift fish, skin will stay in pan.
  2. Top with mango salsa and serve.
For Grill:
  1. Clean grill then spray with coconut oil.
  2. Preheat to 400 degrees.
  3. Sprinkle salmon with salt and pepper.
  4. Carefully place salmon skin side up onto grill.
  5. Cook for 6 minutes, then turn and cook 6 more.
  6. When done, remove from grill. If you wish to remove salmon from skin, slide your fish spatula between skin and meat from one end to the other and lift fish, discard skin. Top with Mango Salsa and serve.

Tropical Salmon from The Organic Kitchen

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Post tags: fish, gluten free, dairy free