Servings: 4 servings
Calories: 281kcal
Ingredients
- 1 1/2 pounds large shrimp peeled with tails on, deveined
- 1 teaspoon fine sea salt
- 3 tablespoons olive oil
- 8 garlic cloves thinly sliced
- 1 small fresh chili sliced (optional)
- 1 tablespoon butter
- 2 tablespoons lime juice
- 1/4 cup chopped fresh parsley
Instructions
- Pat the shrimp very dry with paper towels and season with the salt.
- Heat the olive oil and garlic together in a large skillet over medium heat. Cook, stirring, until the garlic is pale gold, about 2 minutes. Lift out half of the garlic chips and set aside.
- Raise the heat to high. Add the shrimp in a single layer and cook without moving for 1 1/2 minutes, then turn and cook for 1 minute more, until pink and curled.
- Add the chili, butter and lime juice and toss until the butter melts into a glossy sauce.
- Sprinkle with the parsley and reserved garlic chips and serve immediately with toothpicks or forks.
Notes
Start the garlic in cold oil so it cooks gently and turns golden without burning; burnt garlic tastes bitter. If your skillet is small, cook the shrimp in two batches so they sear instead of steaming.
Chef's Tip: Leaving the tails on makes the shrimp easy to pick up as finger food and looks more like the plates served at the beach.
Keto Swap: This dish is naturally keto. In Brazil it often comes with bread for the garlic oil; dip keto bread or crisp cucumber slices instead.
Success Tip: Toss leftovers with zucchini noodles for a quick weeknight dinner the whole family will eat.
Nutrition is calculated from the ingredients and is an estimate per serving. Net carbs exclude fiber and allulose.
Nutrition
Serving: 1serving | Calories: 281kcal | Protein: 35g | Fat: 15g | Fiber: 0.3g
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