Low-Carb Saucy Shrimp Recipe
This Saucy Shrimp is smoky, fresh, and has a delicious hint of spice. Dip 'em in my "finger lickin" roasted red pepper and ginger sauce, and you're in heaven.
Ingredients
- 1 pound wild shrimp, peeled and deveined
- 6 tablespoons avocado oil
- a few pinches sea salt
- fresh ground pepper
- 3-3-1/2 teaspoons garlic powder
- 2-1/2 teaspoons paprika
- 1/2 teaspoon dried oregano (optional)
- 3/4 cup roasted red pepper
- 6 tablespoons white vinegar
- a handful of fresh parsley
- a small nub of fresh ginger
- 3 tablespoons labneh (or a super thick Greek yogurt)
- white sesame seeds, to taste
Directions
- 1
Pat dry the shrimp with a paper towel and toss them into a small mixing bowl. Then add 2 tablespoons of avocado oil, a couple pinches of sea salt, fresh ground pepper, 1-1/2 to 2 teaspoons garlic powder, 1-1/2 teaspoons of paprika, and (optional) oregano. Give it a good mix, then set it aside to let the shrimp soak in all the flavors.
- 2
In a small food processor, add the roasted red pepper, white vinegar, 3 tablespoons avocado oil, parsley, ginger, labneh or Greek yogurt, paprika, 1 to 1-1/2 teaspoons garlic powder, 2-3 pinches of sea salt, and ground pepper. Give it a really good pulse and taste. If you’d like to modify the sauce mixture, feel free to do so.
- 3
Bring a large skillet to medium heat and add the remaining avocado oil. Place the shrimp in the pan clockwise, separated from each other a little bit, then flip about 70-90 seconds in.
- 4
Cook for another 60-90 seconds on the other side. You don’t want to overcook shrimp as it can get rubbery.
- 5
Plate up the shrimp and top it with extra heavy dollops of the sauce. Garnish with parsley and white sesame seeds and enjoy!