This marinade does double duty: first as a flavoring agent and then as a sauce. Serve the shrimp over steamed asparagus spears for a light and filling low carb meal.
1/3 cup plus 1 tablespoon olive oil, divided
1/3 cup fresh orange juice, divided
2 TBS grated orange zest
1 tsp fresh limejuice
1/2 tsp salt
1/4 tsp red pepper flakes
1/4 tsp chili powder
1/4 tsp ground cumin
1-1/2 pounds jumbo (16 to 20 count) shrimp, peeled and deveined
1 TBS butter
In a medium bowl, mix 1/3 cup olive oil, 3 TBS orange juice, orange zest, 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.
You may use large or medium shrimp instead.
Servings: 4, Carbohydrates: 4 grams, Net Carbs: 4 grams, Fiber: 0 grams, Protein: 35 grams, Fat: 20 grams, Calories: 343