I’m proud to announce that, finally, my little girl is old enough (and actually INTERESTED enough) to help mommy in the kitchen!
… And by that, I mean you’ll begin to see a marked trend in our posts of more streamlined processes (read: more powdered spices and less knife chopping, since my 19 month old won’t chop her fingers off with onion powder) and fun colors! Yay!
Hazel’s first big production was one that I thought came out excellent, and we just changed up the process a little bit to make sure that the flavors of the shrimp and spices came out toasty and developed and the shrimp was cooked PERFECTLY (I tend to overcook shrimp, to be totally honest). These are excellent on their own, but since I tend to over do my protein, I decided to serve it over a HUGE salad with homemade ranch dressing. You do you, though. This shrimp would probably make mud tasted good…. which is also, I would imagine, low carb.
Chili Lime Shrimp
2 lbs jumbo (21/25 ct) shrimp, shells off and reserved*
1/4 c coconut oil (use high heat stable!!!)
2 Tbs Chili Powder
2 Tbs Paprika
1 tsp chipotle chili powder**
1/2 tsp cayenne**
1 tsp ground cumin
2 tsp garlic powder
1 tbs onion powder
2 Tbs lime juice
2 Tbs juiced orange (I phrase it this way because you should actually take a wedge of an orange and spritz it in there.)
1 Tbs lime zest
2 bay leaves
1/2 c fresh chopped cilantro
salt on salt on salt (with a little dash of salt)
- Heat oil in a heavy bottomed, large sauce pan (skillet or wok will be fine here) over medium high heat. Add shrimp shells and saute until they’re red and fragrant, about 3 to 5 minutes. Discard, keeping the oil in the pan.
- Return oil to heat and add the bay leaves and lime zest. Let them sizzle for about 45 to 60
seconds, then add the spices. Let them get fragrant for another 30 seconds, then add in the shrimp and citrus juices. Let them cook in there until everything gets hot and bubbly (so the shrimp should be turning pink about half way up), give them a good toss, then turn off the heat and cover. Leave covered about 5 to 10 minutes to finish cooking.
- Toss in the chopped cilantro and mix that all up and serve! I find that this is great hot or cold, so maybe try both!
Macros for 1/6 of the pan:
Fat: 10.5 g; Carbs: 1.2 g; Protein: 27.7g
You may be looking at this and thinking that the fat looks low and the protein looks high. You’re correct. But that is why I tend to pair this with a salad with a solid, fatty dressing like my homemade ranch. Eventually, I will post an entry with some of our dressings, but in the meantime, a few deft keystrokes into Google and you’ll surely find a plethora of yummy options to choose from! I’m big on making keto PLATES, not perfect keto recipes. What I mean by that is that I still enjoy a good protein, even if I don’t dump a ton of oil on it to make it fit this 2:1 fat:protein ratio every time. I just even it out with whatever I serve it with so that food remains fun and I keep ketosis interesting!!!
*You can use smaller or larger shrimp, I just happen to like the way this comes out. Enough meat to give you a nice bite, but small enough to give you good coverage area — which you will want with this yummy sauce!
**Drop the amount of the spicy chili powders if you don’t like heat… but Hazel and I do!