Lime-Cilantro Shrimp (keto and low carb)

Lime-Cilantro Shrimp - made July 15, 2020 from Keto Cooking Christian

My uncle is an avid fisherman and at many a family gathering, he would grill his freshly-caught catch for our barbecues. It was from him that I discovered the amazing and delicious combination of lime and cilantro. It was some years ago (add a decade to mark these past few Covid months) but to this day, I remember how he stuffed a huge trout with a lime cilantro stuffing that I have a Pavlovian response to whenever I think about it.

Since then, I make a point of using a lime-cilantro combination whenever I want some guaranteed deliciousness, especially with seafood and notably, with shrimp.

Technically, this is a keto and low carb recipe. At least until you do what I did and add ramen noodles. But you can omit the noodles and still enjoy a tasty shrimp dish.

1 1/2 pounds large shrimp, raw, peeled and deveined
1 teaspoon smoked paprika
1/4 teaspoon ground cumin
2 garlic cloves, minced
2 tablespoons fresh cilantro, chopped
juice and zest of 1 lime
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 cup olive oil

1. Combine all ingredients except shrimp in a mixing bowl and whisk until combined. Place shrimp in a ziploc baggie and pour marinade ingredients over it, zipping bag tightly shut. Marinate for 20-30 minutes.
2. Heat saucepan over medium high heat with a light coating of nonstick cooking spray. When hot, add shrimp mixture including marinade. Stir fry until shrimp is pink. Serve warm.
3. If you don't want the keto or low carb version, serve with noodles.