I’ve been on vacation in Los Angeles and I’ve been eating more than I’d care to admit (alright, I may or may not have eaten many, many tacos and piles of chilaquiles and several burritos and a few rolls of sushi). This Low-Carb Sweet and Spicy Shrimp with Vegetables is just what I needed to kick my butt into gear from a vacation that was filled to the brim with rice, beans, and tacos.

The shrimp is briefly marinaded in a sweet and spicy sauce and served over delicious greens for a simple low-carb shrimp recipe that will be perfect for your weekly rotation of recipes.

Grade

Serves: 4

Cost: $

Skill Level: Easy

Time to Make: About 30 minutes

Ingredients for Low-Carb Sweet and Spicy Shrimp with Vegetables

2 tablespoons neutral cooking oil, divided

1 pound large shrimp, peeled and deveined

5 cloves garlic, peeled

3 Thai chili peppers (or 1 teaspoon crushed red pepper)

2 tablespoons sesame oil

2 teaspoons simple syrup (or 2 teaspoons sugar dissolved in 2 teaspoons water, or use honey)

1 teaspoon soy sauce

1 lime, halved

1 small yellow onion, peeled and sliced into rounds

1 large zucchini, trimmed and diced

2 teaspoons gochugaru, plus more for garnish

5 ounces snow pea tips (or baby spinach or kale)

2 teaspoons seasoned rice vinegar

Salt and pepper to taste

Sesame seeds, for garnish

Method

Marinate the Shrimp:

Combine the garlic and Thai chilis in a food processor and process until minced. Add the sesame oil, simple syrup, soy sauce, and juice from half the lime. Pulse until smooth.

Pour the marinade over the shrimp and toss to combine. Transfer to the fridge until ready to cook.

Prepare the Vegetables:

Combine the diced zucchini with the gochugaru and toss to coat.

Heat 1 tablespoon neutral cooking oil in a skillet over medium heat. Add the onion and season with salt and pepper. Add the sliced onion to the hot oil and cook, stirring regularly, for 8-10 minutes until golden brown. Adjust the heat as necessary to keep the onion from burning.

Add the zucchini to the skillet and toss. Cook for 4-5 minutes until beginning to soften.

Pour in the rice vinegar and add the snow pea tips to the skillet. Season the snow pea tips with salt and pepper and cover the skillet. Cook for 2-3 minutes and then remove the lid and stir to coat. Cover again and cook another minute or two or until the snow pea tips are wilted. Transfer to a bowl and keep warm.

Cook the Shrimp:

Heat the remaining neutral cooking oil over high heat in the skillet. Add the shrimp and marinade to the skillet and use tongs to quickly arrange the shrimp in an even layer. Cook without moving for 1-2 minutes. Flip and cook an additional 1-3 minutes or until the shrimp are opaque and cooked through. Do not overcook.

To Serve:

Cut the remaining lime half into wedges. Divide the vegetables between plates and pile the sweet and spicy shrimp on top. Garnish with more gochugaru and sesame seeds and serve with lime wedges. Enjoy!









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