Keto Margarita Shrimp Kebabs
Spicy shrimp charred on the outside and tender on the inside. This Mexican inspired dish just might end up being the star of your Summertime grilling obsession.
Servings 4 servings
Calories 315kcal
Ingredients
- 16 oz shrimp 16 to 20 per pound, peeled and deveined
- ⅓ cup olive oil
- 3 garlic cloves
- 1 jalapeno Seeds and all. Just cut the top off.
- 1 tbsp allulose
- 1 tsp. smoked paprika
- 1 tsp. chili powder
- ½ tsp onion powder
- 1 tsp. cumin
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1½ oz tequila *optional but kind of the point of these - no one will get tipsy because the booze cooks off.
- wedges of fresh lime for serving
Instructions
- Shrimp can be grilled with metal or wooden skewers. If using wood skewers, soak them in water now so they'll be ready. I used 6 for 1 pound of shrimp.
- If using frozen shrimp thaw in a colander under COLD running water for a few minutes. They don't have to be completely thawed but they should no longer clump together.
- Add all of the marinade ingredients together in a small blender cup and blitz until smooth. Taste for seasoning.
- Add the shrimp to a gallon zipper bag and scrape all of the marinade into the bag. CAREFULLY make sure all shrimp is covered and refrigerate for 2-3 hours.
- Heat grill to high and thread shrimp onto the skewers. Place on the grill and cook for 2-3 minutes on each side (no longer or they will be tough).
- Serve hot with lime wedges, chopped cilantro and low carb tortillas if desired.
Nutrition
Serving: 4oz shrimp | Calories: 315kcal | Carbohydrates: 3g | Protein: 24g | Fat: 20g | Sodium: 1383mg | Fiber: 2g | Net Carbs: 1g | Fat Ratio per Serving: 57.14% | Protein Ratio per Serving: 30.48% | Carb Ratio per Serving: 1.27%