Chicken and Shrimp Laap

Chicken & Shrimp Laap.png
Chicken & Shrimp Laap.png

Have you heard of Nom Nom Paleo? It's a wildly popular blog, app and cookbook! Now author, blogger and part-time Portland resident Michelle Tam is out with a new cookbook--Ready or Not!: 150+ Make-Ahead, Make-Over, and Make-Now Recipes by Nom Nom Paleo!

Michelle joined us to share how to make cooking a breeze, no matter if there's time to prepare or just minutes to spare. In fact, her new cookbook is organized into color-coded sections to match your readiness level.

  • Book Event for Ready or Not!
  • Sunday, September 3, 2017--4:30pm Meet 'N Greet, 6:30pm Dinner
  • Departure Restaurant + Lounge, 525 SW Morrison St, Portland

Chicken and Shrimp Laap

Laap (also known as Larb) is regarded as the "unofficial" national dish of Laos. It's made with many different minced meats including duck, pork, turkey but I really love this combination of chicken and shrimp. It's low-carb, Paleo-friendly, Whole 30 approved, loaded with flavor and so fast and easy to make!


  • 1 teaspoon coconut flour
  • 1 teaspoon oil
  • 1 small shallot, thinly sliced
  • 1 pound ground chicken thighs
  • 1/2 pound large shrimp, peeled and chopped coarsely
  • 2 tablespoons Asian fish sauce
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon cayenne pepper
  • 2 scallions, thinly sliced
  • 1/4 cup chopped cilantro
  • 1/4 cup minced fresh mint leaves
  • 1 head butter lettuce, washed and spun dry, and separated into leaves


  1. On a parchment-lined baking tray, toast the coconut flour in a 300F oven for 5 to 7 minutes or until the flour turns golden brown. (You can also toast the coconut flour in a dry pan over low heat instead.) Set aside.
  2. In the meantime, heat the oil in a large skillet over medium-high heat. Add the sliced shallot and sauté for 2 to 3 minutes or until softened.
  3. Add the ground chicken, and break it up with a spatula. Cook, stirring, for 3 to 5 minutes until no longer pink.
  4. Add the shrimp and stir-fry for another 2 to 3 minutes or until the shrimp is cooked through.
  5. Remove the pan from the heat and add the fish sauce, lime juice, toasted coconut flour, and cayenne pepper. Adjust the seasoning to taste.
  6. Sprinkle the chopped herbs on top. To eat, wrap a 1/3 cup of laap in a lettuce leaf and devour.

This recipe excerpted with permission from Ready or Not!: 150+ Make-Ahead, Make-Over, and Make-Now Recipes by Nom Nom Paleo