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Citrus-Chili Shrimp
Recipe By: Atkins Cookbook at http://atkinscenter.com
Serving Size: 4
Cuisine:
Main Ingredient:
Categories: Seafood, Main Dish, Fish (Ocean)
-= Ingredients =-
1/3 cup of olive oil + 1 tablespoon olive oil, divided
1/3 cup of fresh orange juice, divided
2 tablespoons of grated orange rind
1 tablespoon of fresh lime juice
1/2 teaspoon of salt
1/4 teaspoon of red pepper flakes
1/4 teaspoon of chili powder
1/4 teaspoon of ground cumin
1 1/2 pounds of jumbo (16/20 count) shrimp ; peeled, deveined, or you may use large or medium shrimp
1 tablespoon of butter
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-= Instructions =-
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
Comments: 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.
Formatted for MC6 06-02-2003 by Joe Comiskey - Mad's Recipe Emporium
Per Serving (excluding unknown items): 229 Calories; 24g Fat (93.7% calories from fat); trace Protein; 3g Carbohydrate; trace Dietary Fiber; 8mg Cholesterol; 298mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 5 Fat.
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