Description
Shrimp make a quick and easy worknight meal, and fixing it this way give great keto/low carb macros. Suitable for Atkins, keto, lchf, low carb, diabetic, low glycemic, gluten free.
Ingredients
- 6 ounces, fluid Fresh Asparagus, Cut And Steamed
- 6 Tablespoons Butter, Melted
- 8 ounces, fluid Uncooked Shrimp, Defrosted And Tails Removed
- 2 cloves Garlic, Minced
- 2 Tablespoons Lemon Juice (or To Taste)
- 1 Tablespoon Dry White Wine (Optional, Adds Flavor)
- Fresh Ground Black Pepper To Taste
Preparation
Defrost shrimp in a large bowl of cold water. Remove tails. Drain, blot with paper towels.
Trim the woody ends off of the asparagus and discard. Cut asparagus into thirds. Put in microwave safe dish with a lid, and cook on high for 3 minutes. Drain.
While the asparagus is cooking, start the shrimp. Melt butter in 12-inch frying pan on medium heat. Add the shrimp, making sure pieces are not overlapping. Cook until sides turn pink, about 3 minutes.
Add the garlic to the pan, stir it a little. Flip the shrimp to the second side, and continue cooking until shrimp is done through, but not overcooked. The meat will be all white with pink, about 3 minutes. Remove from heat.
Add cooked asparagus, lemon juice and wine, and stir.
Serve over favorite low carb noodle replacement or cauliflower rice (be sure to count the carbs), top with fresh ground pepper to taste.
Tip: If you have leftovers, I suggest removing the shrimp from the dish before rewarming in the microwave. Then put the shrimp in and microwave an additional 15 seconds, or so. Microwaving shrimp too long makes it tough.
Note: The photo shows this shrimp dish served over Healthy Noodle, a low carb gluten free noodle currently being test marketed in some Costco stores on the West Coast of the USA. If you can find them, I recommend them highly. Just 25 calories and 1 net carb per serving.
I don’t get any commission or kickback for products I use or mention in my recipes. Nutritional estimates are per serving based on exact ingredients I used, calculated with My Fitness Pal’s online recipe analyzer. The recipe is stored there and available to MFP users for logging in their food diaries.
Calories 450, Total Fat 33 g, Saturated Fat 21 g, Sodium 396 mg, Potassium 35 mg, Total Carbohydrate 6 g, Dietary Fiber 2 g, Net Carbs 4 g, Sugars 3 g, Protein 29 g. Macros: 69% fat, 27% protein, 4% carbs.
© July 11, 2017 Roxana Lopez for Aunt Rocky’s
For more low lchf/keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.
