Keto Sweet Lime Shrimp. Do you like easy? Do you like shrimp? Do you like butter? Do you like lime? If you answered yes to these questions this recipe may be for you. I have garnished mine the way I like it and you will do the same. Served it over Cauliflower Grits and again you will do it as you wish. I use a LOT of cauliflower grits and rest assured they are not just plain old riced cauliflower. One good sized head should give you about 6-½ C servings which freeze well for later use. I make 2 heads at a time to freeze.
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- 1¼-1½ Lbs Peeled Shrimp (Room Temperature)
- 8 T Butter (Divided)
- 1 Medium Shallot Sliced Very Thinly
- 1 T Garlic Paste***
- 1½ t Chili Powder
- ½ t Paprika
- ⅓ C Water
- 1 t Chicken Paste***
- ¼ t Salt
- ¼ T Freshly Ground Pepper
- 3 T Allulose
- 3 T Chopped Cilantro (Divided)
- 1 T Lime Juice
- 2 t Lime Zest
- Add 5 T butter to large sauté pan set to medium high.
- Add shrimp, sauté for 1-2 minutes, turn and sauté for another minute or so. Remove from pan and set aside.
- Reduce heat to medium, add shallots, cook until translucent, add garlic paste & sauté for about one minute.
- Add chili powder & paprika, sauté for another minute.
- Add water, (or chicken stock), allulose lime juice & zest, salt & pepper.
- Add back shrimp to heat.
- Add 2 T cilantro, stir and remove from heat.
- Swirl in last 3 T butter 1 T at a time.
- Sprinkle with last 1 T cilantro.
- 4 Servings
- 388 Calories, 29.5g Protein, 27.5g Fat, 5.1g Carbs, 0.3g Fiber, 4.8g Net Carbs
- Best to have all ingredients cut & chopped as this dish is very quickly made.
- If more sweetness is desired add 1 T additional allulose.
- Really like lime? Add more to taste.