Home » Main Course » Paleo Chinese Shrimp Tomato Stir-Fry

Paleo Chinese Shrimp Tomato Stir-Fry

Name: Paleo Chinese Shrimp Tomato Stir FRy
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 people
Ingredients: 12 medium size shrimp (raw, peeled and deveined); 3 small cloves garlic (finely chopped); 2 medium size tomatoes (roughly chopped); 1.5 tbsp + 1 tbsp ghee; 1-2 tsp toasted sesame oil; 6 large eggs; ½ tsp coarse sea salt; ⅛ tsp white pepper (ground (optional)); 2 bulbs chopped scallions (separate white and green parts); 2 tbsp tomato paste or 2 tbsp paleo ketchup; Combine 1 tsp arrowroot powder + 1 tbsp water

by ChihYu | Jul 10, 2018 | 43 comments

Jump to Recipe Print Recipe

Pin370

Yum37

Share21

428 Shares

Paleo Chinese Shrimp Tomato Stir-Fry. This sizzling Paleo stir-fry shrimp in tomato ketchup sauce is very popular in China and Taiwan. Pair This Paleo shrimp recipe with cauliflower rice for a low carb and easy meal. Best of all, it’s absolutely delicious !

Paleo Chinese Shrimp Tomato Stir-Fry 蝦人番茄炒蛋 is a staple Chinese and Taiwanese food. Anyone who grew up in Asia will recognize this dish. It’s many people’s childhood comfort food.

MY LATEST VIDEOS

Paleo Chinese Shrimp Tomato Stir-Fry is versatile, quick, and absolutely delicious ! In fact this Paleo Chinese Shrimp Tomato Stir-Fry has become one of the most popular lunch menu item in fast-paced Hong Kong because it’s so quick to put together !

Paleo Chinese Shrimp Tomato Stir-Fry – 2 Styles

Traditionally you’ll find this Paleo Chinese Shrimp Tomato Stir-Fry in two different styles –

Eggs with tomatoes only, or
Tomato with shrimp stir-fry only.

If you can’t have shellfish, make eggs with tomato stir-fry only in yummy paleo ketchup sauce.

If you can’t have eggs, make tomato and stir-fry shrimp.

What I love the most about this Paleo Chinese Shrimp Tomato Stir-Fry is that the shrimp are gently poached and then stir-fry in tomato ketchup sauce. It’s sweet and tangy, and is the perfect paleo stir-fry Shrimp recipe.

How to make stir-fry eggs silky

Add arrowroot slurry to the beaten eggs. This will create a nice moisture seal in the egg mixture and, in combination with the cooking tips below, will make the stir-fry eggs silky.
Use a well-greased cast iron skillet or a ceramic non-stick skillet. It will be easier to make the scrambled eggs soft and silky.
Pay attention to the stovetop temperature. If the eggs seem to get cooked (become solidified) too fast lower the temperature.

So my friends this Paleo Chinese Shrimp Tomato Stir-Fry is –

Easy
Versatile
Flavorful
Sweet and tangy
& Paleo, Whole30 friendly !

If you give this Paleo Chinese Shrimp Tomato Stir Fry a try, let me know ! Leave a comment and rate the recipe. And don’t forget to take a picture and tag it #IHeartUmami on Instagram. I’d love to see what you come up with. XOXO !

5 from 21 votes

Paleo Chinese Shrimp Tomato Stir FRy

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

Paleo Chinese Shrimp Tomato Stir-Fry. This sizzling Paleo stir-fry shrimp in tomato ketchup sauce is very popular in China and Taiwan. Pair This Paleo shrimp recipe with cauliflower rice for a low carb and easy meal. Best of all, it’s absolutely delicious !

Course: Main Course

Cuisine: Asian, Chinese, Taiwanese

Keyword: Paleo Chinese Shrimp Tomato Stir-Fry

Servings: 2 people

Calories: 379 kcal

Author: ChihYu

Ingredients

12 medium size shrimp raw, peeled and deveined
3 small cloves garlic finely chopped
2 medium size tomatoes roughly chopped
1.5 tbsp + 1 tbsp ghee
1-2 tsp toasted sesame oil

Egg mixture:

6 large eggs
½ tsp coarse sea salt
⅛ tsp white pepper ground (optional)
2 bulbs chopped scallions separate white and green parts
2 tbsp tomato paste or 2 tbsp paleo ketchup
Combine 1 tsp arrowroot powder + 1 tbsp water

Instructions

Bring a pot of water to boil. Poach the shrimp. As soon as they turn pink (about 5-6 seconds in hot water). Rinse them under cold water and set aside to drain.
In a well-heated cast iron or ceramic non-stick skillet, add 1.5 tbsp ghee and swirl the oil around the skillet. Lower the heat to medium/medium-low, add the egg mixture and stir into a soft scramble egg. When the eggs are about 50-60% cooked (about 2.5-3 minutes), set aside.
Add 1 more tbsp ghee, saute diced tomatoes with chopped garlic. Season with a pinch of salt and saute for about 10 seconds. Add shrimp and egg back to the skillet. Coat the shrimp with eggs and tomato sauce.
Give them a quick toss (about 5-6 seconds). Garnish with green parts of scallions and 1-2 tsp toasted sesame oil. Serve in room temperature or slightly chilled with cauliflower rice or steamed rice (for gluten-free).

Recipe Video

Recipe Notes

To make this dish without shrimp, skip step 1 and follow steps 2 to 4 for silky egg and tomato stir-fry.

To make this dish without eggs, skip step 2 and follow steps 1, 3, and 4 for shrimp tomato stir-fry.

Nutrition Facts

Paleo Chinese Shrimp Tomato Stir FRy

Amount Per Serving

Calories 379 Calories from Fat 234

% Daily Value*

Total Fat 26g 40%

Saturated Fat 11g 55%

Cholesterol 572mg 191%

Sodium 560mg 23%

Potassium 734mg 21%

Total Carbohydrates 11g 4%

Dietary Fiber 2g 8%

Sugars 6g

Protein 24g 48%

Vitamin A 43.5%

Vitamin C 29.1%

Calcium 13.1%

Iron 18.3%

* Percent Daily Values are based on a 2000 calorie diet.

Love Paleo Chinese recipes? Check out my Taiwanese Popcorn Chicken, Paleo Sweet and Sour Chicken, Chinese Sesame Chicken, and Chinese Tea Eggs.

Make these for dinner !

Chinese Sesame Chicken

Paleo Chinese Chicken Sparerib Soup

Whole30 Stuffed Crispy Potato Skins

Paleo Mongolian Beef