Zesty Cilantro Lime Shrimp
I know the past few posts have been leaning very hard into the Fall vibes, this Zesty Cilantro Lime Shrimp is more “summery”. I say this because it is light, zesty, and shrimp just always makes me think of summertime. You can certainly enjoy this dish anytime of the year. I like that it is full of flavor, the shrimp cooks quickly, and that the veggies are flavorful too!
Zesty Cilantro Lime Shrimp
Ingredients
- 1 ½ lb RAW shrimp, shell off de-veined
- ½ Cup olive oil
- ¼ Cup white vinegar
- ¼ Cup lime juice
- 3 Tbsp fresh cilantro, diced finely
- 2 Tbsp monkfruit/erythritol/allulose
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp chili powder
- ½ tsp paprika
- ¼ tsp onion powder
- ¼ tsp oregano
- 1 Cup (146g) cherry tomatoes, halved
- 12oz riced cauliflower, steamed
Instructions
- In a large bowl mix together the marinade ingredients. Take 2/3 of it and set it aside. Take the other 1/3 and add the shrimp to a large ziplock bag and pour the marinade over them and seal the bag pushing out excess air so that the shrimp are covered and can marinate. Place them in the fridge to marinate for at least 4 hours.
- Once the shrimp is done marinating it is time to cook it! Remove the shrimp from the marinade and place them in a large skillet over medium high heat and sear for 3 mins then flip the shrimp and sear the other side for 3 mins. You are looking for the shrimp to turn pink-ish(they start out white/opaque when raw). Remove the shrimp and set them aside. I like to chop them up into smaller pieces but you can leave them whole.
- In the same skillet add in the cauliflower rice that you steamed and add it to the skillet over medium high heat. Use a spatula to press it firmly down to the bottom of the skillet. Leave it untouched for 5 FULL mins. Then stir it around and press it back down and leave it for 2 full min. This is KEY for getting cauliflower rice to taste good and have a “traditional” rice texture.
- Then add in the tomatoes and pour in the rest of the marinade. Mix this all together well and reduce the heat to low. Allow this to cook for 2 mins then add the shrimp back in and mix well.
Notes
- You can substitute 1.25lbs chicken breast if you prefer. Macros: 357 Calories, 25g Fats, 4g Carbs, 28g Protein.
- If you want to make this in the airfryer, preheat the airfryer to 400F. Add the shrimp and cook for 3 mins then flip and cook for 3 more mins until the shrimp are cooked. In the oven you can broil the shrimp on high for 5-6 mins per side until cooked through.
Nutrition Facts
Calories
358Fat
24 gNet carbs
5 gProtein
28 gTo obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe. You are solely responsible for ensuring that any nutritional information obtained is accurate. I do my best to provide the nutritional information based on the ingredients that I use. All information and tools presented and written within this site (keto4karboholics.com) are intended for informational purposes only. I am not a certified nutritionist or registered dietitian and any nutritional information on keto4karboholics.com should only be used as a general guideline. Statements within this site have not been evaluated or approved by the Food and Drug Administration.