This low carb Indian spicy shrimp appetizer is incredibly easy to prepare and cook!
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This is a super straight-forward recipe: marinate the shrimp for just ten minutes, sauté them and enjoy the wonderful flavors. Oh and it’s wonderfully low carb, too – like almost ZERO CARB. 🙂 If you’re not used to Indian food, this is a great introduction – and you could always skip the red pepper flakes if you prefer!
In a bowl, mix together red pepper flakes, ground cumin, ground turmeric and salt.
Add vegetable oil and stir to mix. Add the shrimp – I prefer deveined, shell off, tail on shrimp for this recipe. But you can use whatever you like, as long as they’re deveined. 🙂
Cover and leave to marinate for at least ten minutes, although overnight in the fridge would be totally fine.
Heat a large frying pan over a medium-hot heat and add the shrimp. Fry for 4-5 minutes or until cooked, turning over halfway through the cooking time.
Serve with lettuce and lemon slices for a tasty Indian appetizer, or with Cardamom Cauliflower Rice as a main meal.
Alternatively, remove the tails and add them to a low carb tortilla with lettuce for a delicious lunch!
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Ingredients
- 12 oz fresh shrimp deveined, shell off, tail on
- 1-2 tsp red pepper flakes
- ½ tsp ground cumin
- ½ tsp turmeric
- ½ tsp salt
- 1 tbs oil
Instructions
- Mix together the red pepper flakes, cumin, turmeric, salt and oil.
- Add the shrimp, stir to mix and leave to marinate for at least 10 minutes.
- Heat a frying pan over medium-high heat, add the shrimp. Cook for 4-5 minutes or until cooked, turning over halfway through cooking time.
Recipe Notes
0.5g net carbs per serving
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