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 !
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).
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.
Paleo Chinese Shrimp Tomato Stir FRy
Amount Per Serving
Calories 379Calories from Fat 234
% Daily Value*
Total Fat 26g40%
Saturated Fat 11g55%
Total Carbohydrates 11g4%
Dietary Fiber 2g8%
* Percent Daily Values are based on a 2000 calorie diet.