Low Carb Spicy Recipes

Ingredients:

1/3 cup olive oil, plus
1 tbsp olive oil, divided
1/3 cup fresh orange juice, divided
2 tbsp grated orange rind
1 tbsp fresh lime juice
1/2 tsp salt
1/4 tsp red pepper flakes
1/4 tsp chili powder
1/4 tsp ground cumin
1 1/2 lb jumbo (16/20 count) shrimp, peeled, deveined
1 = (may use large or medium shrimp)
1 tbsp butter

Instructions:

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.

This recipe yields 4 servings.

Carbohydrates: 4 grams
Net Carbs: 4 grams
Protein: 35 grams
Fat: 20 grams
Calories: 343

Comments: 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.

Servings: 4