Chili Lime Keto Shrimp and Peppers

Ingredients

• Shrimp

  Crustaceans, mixed species, raw

  4 oz or 113g

• Red bell pepper

  Sweet, raw

  ½ medium or 60g

• Green bell pepper

  Sweet, green, raw

  ¼ medium or 30g

• Avocado oil

  ¹⁄₁₆ cup or 18g

• Lime juice

  Raw

  ½ tbsp or 8g

• Garlic

  Raw

  1 ½ cloves, minced or 5g

• Fresh cilantro

  Coriander leaves, raw

  ½ tbsp or 0.5g

• Chili powder

  Spices

  ¼ tsp or 0.7g

• Cumin

  Spices, cumin seed

  ⅛ tsp, whole or 0.3g

• Salt

  Table

  ⅛ tsp or 0.8g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  ½ medium or 8g

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!

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