This is one of the tastiest paleo recipes we’ve made and it’s one of our favorites! We love making this dish for lunch or dinner. You can make a big batch and use it as left overs for the week. It doesn’t take long to make and it’s full of protein and flavor!
(Jennie’s note: You guys, I ate the leftovers from the photoshoot, one of the perks of shooting friends’ recipes, and let me tell you this was AMAZING. Make it now! I dare you!)
4-5 heads of Baby Bok Choy
1 pound shrimp
1 pound bag of roasted and unsalted cashews
2 cups mushrooms
1 tbsp garlic powder (or 2 cloves fresh garlic)
kosher salt to taste
lemon pepper to taste
paprika to taste
21 Seasoning Salute to taste (recommended, available at Trader Joes)
1/2 lemon (for juice)
Optional: use coconut aminos as a substitution for soy sauce if desired.
1. Coat wok with olive oil and put on high heat
2. Add cashews and mushrooms and sauté
3. Add seasoning
4. Cook until cashews are browned
5. Add shrimp and baby bok choy. Add lemon.
6. Cook until shrimp is done and bok choy is soft and tender
*if using frozen shrimp, you can add them when you start cooking the cashews and mushrooms
Enjoy! What’s your go-to paleo dinner? Let me know – I always love trying new dishes!