Paleo Turmeric Shrimp Stir Fry with Cauliflower Flat Bread

Monday's Menu:

Print the Paleo/Whole 30 Turmeric Shrimp Stir Fry recipe here!

Print the Paleo/Whole 30 Cauliflower Flatbread recipe here!

If there's one thing that keeps coming up in articles over and over, it's that turmeric has been proven to be a powerhouse of nutrients.  While there's some studies that are hesitant to tout its benefits because of how we cook with it, there is definitely no harm to adding this spice to our food plus it provides an interesting flavor.  I felt compelled to try a couple of recipe ideas from two different sources that I received on the same day that both used turmeric.  I edited the stir fry recipe to add in the vegetables I wanted and also to make it Paleo/Whole 30 friendly instead of using it's original soy sauce/rice/quinoa/tofu ingredients.  If you're not a fan of turmeric, you can prepare this dish without it and/or add in your favorite spice of choice. 

The menu (Paleo and Whole 30 friendly): turmeric shrimp stir fry and cauliflower flat bread.

Shopping List:

  • 1/2 to 3/4 head of cauliflower, riced
  • 4 large, organic eggs
  • 1 cup almond meal
  • 2 tbsp coconut oil or olive oil
  • 5 tbsp coconut aminos
  • ½ large yellow onion, diced
  • 2 garlic cloves, minced
  • 6-8 shrimp
  • 3 tsp and 1/2 tbsp turmeric
  • 1/2 tsp pink Himalayan salt, plus more to taste
  • ¾ to 1 cup broccolini, chopped
  • ½ cup Brussels sprouts, halved or quartered
  • 8-10 baby carrots, chopped
  • 2 celery stalks, chopped
  • 2 scallions, diced

Turmeric Cauliflower Flatbread:  Preheat the oven to 350* F and line a baking sheet with parchment paper, or use a non-stick baking sheet.

Add all ingredients to a large mixing bowl and stir well or use a hand mixer to thoroughly blend the ingredients.

Transfer the flatbread mixture to the baking sheet and shape with your hands or a spoon into a rectangle, keeping the height to about .2 inches high.  Mine ended up being about .5 inches tall and it was delicious!  The flatter the more of a true flatbread texture.  Sprinkle sea salt and garlic powder over the top of the flatbread before baking.

Bake for 30 minutes, watching for it to appear golden on top.  Each oven is different so you may not need the full 30 minutes.

Allow the flatbread to cool thoroughly and gently remove it from the parchment paper, or from the non-stick baking sheet.  You may keep the flatbread in a container for 5-7 days refrigerated.

*I adapted my recipe from this original one here.

Riced Cauliflower:  Rinse the cauliflower and cut off about ¼ of the florets from the cauliflower head.  Pulse the florets in a food processor until you achieve a rice like consistency.  Transfer it to a non-stick sauté pan or copper pan.  You can add a little bit of oil to cook the riced cauliflower, but you will not need much.  Sauté the rice until it is heated through.  Be careful not to cook it too long or it will get soggy as cauliflower has a lot of water in it.

Turmeric Stir Fry:  Start by un-thawing the shrimp, if you purchased it frozen.  You can do this by running cold water over the shrimp.  Be careful not to use hot water as it will begin to cook the shrimp.

Chop/dice all the vegetables to be used: onions, broccolini, Brussels sprouts, carrots, celery, and scallions.  Peel and finely chop/mince the 2 garlic cloves.

Heat up a large, non-stick skillet or wok over medium to high heat.  Add in the coconut oil or olive oil.  You can use sesame oil in small amounts on Paleo, so this may be a better option if using a wok.  Next add in the onions and sauté until fragrant.  Add in the minced garlic and the remaining vegetables (except the scallions) with the 5 tablespoons of coconut aminos and turmeric.  Allow the vegetables to cook, tossing occasionally, for about 2-3 minutes before adding in the shrimp.  Make sure the shrimp reach the bottom of the skillet/wok so that they cook thoroughly.  Flip the shrimp once or twice to ensure both sides are bright pink.  If your stir-fry dries up as it’s cooking and the vegetables are absorbing the liquid, you can add more coconut aminos. 

Serve immediately over cooked riced cauliflower.

*Additional seasonings recommended: salt and pepper to taste, garlic powder, onion powder. **Optional vegetables or substitution ideas: cauliflower, eggplant, bell pepper, bok choy, grated ginger, kale.

I hope you enjoyed this recipe post.  There's so many ways to mix up a stir fry, so don't feel hesitant to use what you have on hand and wing it.  It will all come together in the end.  You can find my previous Paleo recipes here and my previous Whole 30 recipes here.  Make sure to subscribe so you don't miss out on any future posts and share with your family & friends who are interested in healthy recipes!

Happy cooking!


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