Low-Carb Keto Smoky Spicy Sweet Chili Shrimp is a quick and easy delicious recipe that is perfect for keto diets and meal prep lifestyles. This recipe includes fresh garlic, olive oil, and a secret ingredient that brings out the smoky flavor! The fresh squeezed lemon juice is the perfect accent!
Calories: 153 Fat: 7G Net Carbs: 5G Protein: 28G
This is a great smoky, spicy shrimp recipe that can be enjoyed as a main dish or paired with whole wheat toasted bread, crackers, etc. I love to marinate many dishes because it helps ensure bold flavor. After allowing the shrimp to marinate, it should only take 15-20 minutes to prepare.
Low-Carb Keto Smoky Spicy Sweet Chili Shrimp
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Ingredients
- 1 pound shrimp peeled and deveined
- 2 tablespoons olive oil
- 2 tablespoons sweet chili sauce
- 1 teaspoon hot sauce adjust to taste
- 1 tablespoon worcestershire sauce
- 1 teaspoon liquid smoke
- 1 teaspoon paprika
- 1 teaspoon oregano dried
- 4 garlic cloves minced
- ½ lemon sliced
- 2 tablespoons parsley chopped
- salt and pepper to taste
Instructions
- Add all of the ingredients, except for the shrimp, to a pan over medium-high heat.
- Stir and let simmer for 10 minutes.
- Remove pan from heat and let cool.
- Arrange the shrimp in a small casserole dish and pour the sauce over the shrimp.
- Cover and refrigerate for at least 4 hours. Marinating is optional, but produces flavorful shrimp.
- Preheat oven to 400 degrees.
- Bake shrimp for 15 - 20 minutes.
Notes
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
Anonymous says
Do you use raw or already cooked shrimp?
Jeremy says
Do you use raw or already cooked shrimp?
staysnatched says
Raw, I never use cooked shrimp for anything. It tastes like rubber to me.
Jeremy says
Awesome thank you
Stephen Dixon says
I used coconut oil instead of olive oil. Also added a bit of coconut cream after marinade cooled a bit. Gave this already great recipe a touch of south Pacific or southeast Asian flair.
staysnatched says
I'm glad it worked with your adjustments.