Blackened Shrimp

Tips & Tricks:

• 🔪 Skip steps with knife if you completed Prep Day!
• 🍤 Thaw shrimp overnight if buying frozen.
• 🍤 Optionally devein and/or remove tails from the shrimp.
• 🍤 Make extra shrimp (1 lb total) to easily add protein to salads or other meals.
• 🌶  Use any spices you already have on hand for the shrimp, or a pre-mixed spice blend you love.

Ingredients:

Shrimp

• 1/2 tbsp chili powder
• 1/2 tbsp paprika
• 1/2 tsp cumin
• 1/2 tsp oregano dried
• 1/2 tsp garlic powder
• 1 tsp keto friendly sweetener
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 lb shrimp uncooked, peeled
• 1 tbsp olive oil
• 1 lime, sliced for garnish
• 1 small bunch of cilantro or parsley for garnish

Directions:

1. 🔪 Veg Prep (can be made up to 3 days ahead)
1. Cut broccoli into florets or bit size pieces.
2. Marinate Shrimp
1. Combine the chili powder, paprika, cumin, oregano, garlic powder, brown sugar, salt, and pepper in a bowl.
2. Pour the mixture over the shrimp and mix well. Set aside to marinate for 30 minutes.
3. Cook Shrimp
1. Heat the olive oil in a skillet over medium-high. Arrange the shrimp in a single layer and cook for 2-3 minutes without moving.
2. Flip and cook for another 2-3 minutes without moving.
3. Once both sides are blackened and the shrimp is fully pink, immediately remove from the heat and serve.
4. Serve
1. Garnish shrimp with a lemon/lime wedge and a sprinkle of chopped cilantro or parsley.