Chili Lime Keto Shrimp and Peppers

Ingredients

• Shrimp

  raw

  16 oz or 454g

• Red bell pepper

  raw

  2 medium or 238g

• Green bell pepper

  raw

  1 medium or 119g

• Avocado oil

  ⅓ cup or 73g

• Lime juice

  2 tbsp or 30g

• Garlic

  raw

  6 cloves, minced or 18g

• Cilantro

  raw, coriander leaves

  2 tbsp or 2g

• Chili powder

  1 tsp or 3g

• Cumin seed

  ½ tsp, whole or 1g

• Salt

  table

  ½ tsp or 3g

• Scallions

  raw

  2 medium or 30g

Directions

1. Preheat the oven to 450 F.
2. Peel and devein shrimp if not already done. Slice and chop all vegetables according to recipe notes. Set aside.
3. In a small bowl, combine oil, lime juice, garlic, cilantro, chili powder, cumin, and salt.
4. Place sliced peppers in a large bowl. Add marinade and stir to coat.
5. Remove peppers from marinade and place onto a rimmed baking sheet, spreading out so they are not overlapping.
6. Place peppers into the oven and bake for 10 minutes.
7. While peppers are in oven add shrimp to the leftover marinade and toss to coat. Set aside.
8. Remove peppers and turn the oven to broil.
9. Make room in the center of the baking sheet for the shrimp. Add shrimp in a single layer to the baking sheet. Broil for 2-4 minutes or until shrimp are pink and cooked through (to an internal temperature of 145 F).
10. Remove from oven and serve hot topped with chopped scallions. Enjoy!