Citrus-Chili Shrimp Recipe - Cooking Index
Citrus-Chili Shrimp Recipe - Cooking Index
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.
Type: Fish| 1/3 cup | 78ml | Olive oil - plus |
| 1 tablespoon | 15ml | Olive oil - divided |
| 1/3 cup | 78ml | Fresh orange juice - divided |
| 2 tablespoons | 30ml | Grated orange rind |
| 1 tablespoon | 15ml | Fresh lime juice |
| 1/2 teaspoon | 2.5ml | Salt |
| 1/4 teaspoon | 1.3ml | Red pepper flakes |
| 1/4 teaspoon | 1.3ml | Chili powder |
| 1/4 teaspoon | 1.3ml | Ground cumin |
| 1 1/2 lbs | 681g / 24oz | Jumbo (16/20 count) shrimp - peeled, deveined |
| = (may use large or medium shrimp) | ||
| 1 tablespoon | 15ml | 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.
This recipe yields 4 servings.
Carbohydrates: 4 grams
Net Carbs: 4 grams
Protein: 35 grams
Fat: 20 grams
Calories: 343
Source:
Atkins Cookbook at http://atkinscenter.com
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