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[Obesity Discussion]

CITRUS-CHILE SHRIMP

Servings: 4
Prep time: 0:15:00
Bake/Cook time: 0:05:00

Calories: 330
Fat: 25 grams
Protein: 22 grams
Carbohydrates: 3 grams
Fiber: 0 grams
Net Carbs: 3 grams
1/3 cup plus 1 tablespoon extra virgin olive oil, divided
1/3 cup orange juice, divided
2 tablespoons grated orange zest (about 1 large orange)
1 tablespoon lime juice (about 2 small limes)
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
1-1/2 pounds jumbo (16 to 20 count) shrimp, peeled and
deveined
1 tablespoon unsalted butter
1. In a medium bowl, mix 1/3 cup olive oil, 3 tablespoons
orange juice, orange zest, lime juice, salt, pepper flakes,
chili powder and cumin. Add shrimp and marinate for 10
minutes.
2. In a large skillet over high heat, melt butter with
remaining tablespoon of olive oil. With a slotted spoon,
remove shrimp from marinade (reserve marinade for
later). Add shrimp to skillet and saut until pink and just
cooked through, about 2 minutes per side. Transfer
shrimp to a serving plate.
3. Add reserved marinade to skillet with remaining orange
juice. Bring to a full boil for 2 minutes. Drizzle sauce
over shrimp and serve.
This marinade does double dutyfirst as a flavoring agent and
then as a sauce. We suggest serving the shrimp over steamed
asparagus spears for a light and filling low-carb meal.

Atkins - Citrus-Chile Shrimp

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