Keto Mexican Shrimp

Make this recipe for #tacotuesday! Who in the world ever said that ketogenic living was boring?! I would advise them to make this Mexican shrimp recipe by Maria Emmerich (which can be enjoyed if you’re doing the cleanse, too!) and see just how flavorful this way of living is! If you’re not down with shrimp, replace it with wild caught salmon or chicken. 

• 2 medium shrimp, peeled and de-veined
• 1 ½ teaspoon total of the following: cumin, chili powder, oregano
• Avocado oil, for grill (not needed if you’re going to broil)
• For serving:
• ½ cup pico de gallo or salsa
• ½ cup guacamole
• 1 cup zucchini noodles, steamed or sautéed in 1 Tbsp of olive oil until al dente

Instructions:

1. Lightly brush grill grates with avocado oil.
2. Preheat grill to medium-high heat OR set oven to broil and place the oven rack just below the heat.
3. Place 4 wooden skewers in water for 10 minutes.
4. Liberally sprinkle shrimp with spice mixture.
5. Thread 3 to 4 shrimp onto each skewer.
6. Grill (or BROIL) for 3-4 minutes per side or until shrimp is pink and cooked through.
7. Remove from grill/oven and serve each skewer with pico de gallo or salsa and guacamole.
8. Serve over zoodles if desired.

Makes 2 servings: 226 calories, 10g fat, 20g protein, 15g carbs, 5g fiber