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Citrus Chili Shrimp
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This marinade does double duty: first as a flavoring agent and then as a sauce. We suggest serving the shrimp over steamed asparagus spears for a light and filling low carb meal.
1/3 cup plus 1 tablespoon olive oil, divided
1/3 cup fresh orange juice, divided
2 tablespoons grated orange rind
1 tablespoon fresh lime juice
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
1-1/2 pounds jumbo (16 to 20 count) shrimp, peeled and deveined (see tip)
1 tablespoon butter
In a medium bowl, mix 1/3 cup olive oil, 3 tablespoons orange juice, orange rind, lime juice, salt, red pepper, chili powder and cumin. Add shrimp and marinate 10 minutes.
In a large skillet over high heat, melt butter with remaining tablespoon of olive oil. With a slotted spoon, remove shrimp from marinade; reserve marinade. Add shrimp to skillet. Cook about 4 minutes, until no longer pink and just cooked through. Transfer shrimp to a serving plate.
Add reserved marinade to skillet; add remaining orange juice. Bring to a full boil, boil 1 minute. Drizzle flavored oil over shrimp.
You may use large or medium shrimp instead.
Servings: 4
Carbohydrates: 4 grams
Net Carbs: 4 grams
Fat: 20 grams
Calories: 343
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