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Shrimp and Chinese Eggplant with "Peanut" Sauce

I used the "peanut" sauce recipe from Sarah Fragoso's Everyday Paleo Thai Cuisine book.  She has created awesome and delicious recipes that make paleo easy and feasible for everyone.


Peanut Sauce:

  • 3/4 cup roasted almonds
  • 1 cup coconut milk
  • 1.5 tablespoons red curry paste
  • 1 teaspoon tamarind paste
  • 1 teaspoon fish sauce
  • 2 teaspoons honey
  • 1/2 teaspoon garlic salt

Stir Fry:

  • 1 lb de-veined shrimp
  • 1 Chinese eggplant
  • 1 red pepper
  • 1/2 onion
  • 1/4 cup cilantro
  • 1 head of cauliflower
  • 1/4 cup coconut milk 
  • garlic salt
  • Cooking oil of your choice (I prefer coconut oil)


Peanut Sauce:

  1. Put your almonds into a food processor and run on high until the almonds are the texture of a thick flour
  2. Place the coconut milk in a small sauce pan over medium heat.  
  3. Lightly stir until the milk starts to simmer, then add the red curry paste
  4. Whisk the paste until the milk turns a nice pink color
  5. Add your almond meal and cook for another 5-7 minutes until the sauce has thickened
  6. Mix in the tamarind, garlic salt, fish sauce and honey and allow to cook for a few more minutes
  7. I amped up the curry paste because I like a nice kick to my "peanut" sauce
  8. Place into a bowl and set aside


  1. Start off by preparing the cauliflower rice
  2. Break cauliflower into florets
  3. Put cauliflower in food processor and run on high until the consistency of rice
  4. Put cauliflower in a saucepan with 1/4 cup water and 1/2 teaspoon garlic salt
  5. Cook on low while you prepare the stir-fry
  6. Cut your shrimp into small bite size pieces.  I dunno about you, but I am still training myself to like shrimp so I don't like to have huge chunks of it in my food :)
  7. Thinly slice your onions and red peppers
  8. I cut my eggplant into small triangular pieces, (also easy to eat bite size pieces as I start to like eggplant more) 
  9. Mince the cilantro, use a little more or a little less than 1/4 cup depending on how much you enjoy cilantro
  10. Heat up your oil in large frying pan
  11. Add the onions to the pan and saute until they are clear and fragrant
  12. Toss in the shrimp and eggplant and continue to cook until the shrimp start turning opaque white
  13. Add the red peppers, cilantro, and coconut milk and cover with a lid
  14. By now your rice should be ready, so scoop it out into four bowls(or if you are like me 1 bowl and 3 Tupperware dishes) 
  15. Now take your bowl of peanut sauce from earlier and add it to your stir-fry
  16. Stir and cover with the lid for another 3-5 minutes
  17. Scoop the shrimp mixture over your cauliflower rice and enjoy!


Eggplant Chicken Parm Stackers


  • 1 1/2 lbs chicken thigh
  • 1/2 green pepper diced
  • 1/2 red pepper diced
  • 2 tsps garlic
  • 1 onion (half diced, half sliced)
  • 1 bag of brussel sprouts
  • 2 tbsps olive oil
  • 1 tsp garlic salt
  • 1/2 cup ricotta cheese
  • 1 tsp oregano 
  • 1 tsp parsley
  • 1 jar marinara sauce
  • 1 eggplant
  • 2 eggs
  • 2 cups almond meal mixed with 2 tsps garlic salt and pepper 


  1. Preheat oven to 375 degrees
  2. Cut the stems off the brussels sprouts and slice in half
  3. Combine with large slices of onion in a baking pan
  4. Toss with olive oil and garlic salt
  5. Let these roast while you prepare your eggplant
  6. Cut your chicken into tiny pieces and place into a bowl
  7. Mix with peppers, minced onion, garlic, oregano, parsley, and ricotta cheese
  8. Stir together
  9. Slice your eggplant into large, thin disks
  10. Build the eggplant chicken parm stackers by placing a generous spoonful of chicken mix onto an eggplant disk. 
  11. Spoon half a tablespoon of marinara sauce onto the chicken mix and close stacker with another eggplant disk on top. 
  12. Prepare an egg wash and flour basin with three eggs and 2 cups of flour, respectively. 
  13. Take each eggplant chicken parm stacker, and fully submerge it into the egg wash so that it gets fairly saturated. Then quickly move it to the flour basin to lightly coat both sides.
  14. Bring a saucepan of cooking oil to a medium/high temperature and place each stacker so that there is a rolling boil around each. 
  15. Flip each stacker once during a total cooking time of about two minutes to ensure the chicken is fully cooked. 
  16. Then in a pyrex baking dish, spoon the remaining marinara and place each stacker in the sauce.
  17. Once one full layer of stackers is laid down in the sauce, put about two tablespoons of mozzarella cheese on top of each stacker, and place the next new layer of stackers directly on top of the cheese layer. 
  18. Once all the stackers are cooked in the oil and placed in the baking plan, transfer the dish to the oven set at 350 degrees for 12 minutes. 
  19. Remove the stackers from the oven and place about a tablespoon each of the remaining mozzarella on top of each stacker. 
  20. Switch oven temperature to broil and place the stackers back in the oven for five minutes or when the cheese is melted and browned. 
  21. For my resident overachievers, feel free to stir the sauce around the stackers to fully incorporate mix around the entire dish.