Spicy Salt and Pepper Shrimp

These salt and pepper shrimp have been spiced up in this delicious low carb appetizer recipe. Gluten free, dairy free, and keto friendly.

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This Asian-inspired dish is packed full of flavor! It is a lovely appetizer for two people to share - or a large low carb lunch for one! 🙂

How to Make Spicy Salt and Pepper Shrimp

Prepare the marinade by mixing together soy sauce (or tamari), rice vinegar and a little cayenne. Add the shrimp - I left the shell on as I happen to LIKE eating the shell and tail. You could remove the shell completely, or just leave the tail on if you prefer. Leave in the marinade for at least 30 minutes.

In a large skillet, dry fry some Chinese five spice powder over a low heat for a few minutes.

Add enough oil to cover the base of the pan, and increase to medium heat. When the oil is warmed through, add the shrimp (you can discard the marinade). Cook for a few minutes on each side, turning once and seasoning both sides with salt and pepper. Can't you just hear them sizzling? 🙂

Transfer the shrimp to a serving platter, and add some bonus salt and pepper. Garnish with sliced green onions and sliced fresh chilies or red pepper flakes.

📖 Recipe

StepAwayFromTheCarbs.com

Spicy Salt and Pepper Shrimp

4.25 from 4 votes

These low carb salt and pepper shrimp have been spiced up in this delicious appetizer recipe.

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Prep Time 5 minutes mins

Cook Time 6 minutes mins

Marinating Time 30 minutes mins

Total Time 41 minutes mins

Makes: 2 Servings

Net Carbs: 2.5

Calories: 199

Ingredients Equipment Method Nutrition Notes

Ingredients

 

• 2 tbs soy sauce or tamari
• 2 teaspoon rice vinegar
• cayenne to taste
• 10-15 medium raw shrimp shell on
• 1 teaspoon Chinese five spice powder
• vegetable oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2-3 green onions chopped
• sliced fresh chilies or red pepper flakes optional

Equipment

• Calphalon Hard Anodized Nonstick Fry Pan Skillet, 12", Black
• Frontier Five Spice Powder, 1.92-Ounce Bottle

Step-by-Step Instructions

 

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1. Make a marinade with the soy sauce, rice vinegar and cayenne. Add the shrimp and marinate for at least 30 mins.
2. Dry fry the Chinese five spice in a large skillet over a low heat for a few minutes.
3. Add enough oil to cover the base of the pan, and turn up the heat to medium.
4. When the oil is warm, use a slotted spoon to transfer the shrimp to the pan. Discard the marinade. Cook for a few minutes on each side, turning once and seasoning with salt and pepper.
5. Transfer the cooked shrimp to a serving platter and garnish with extra salt and pepper, plus the green onions and chilies, if using.

Nutrition

Calories: 199kcalCarbohydrates: 3gProtein: 8gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 7gCholesterol: 57mgSodium: 1861mgFiber: 0.5gNet Carbs: 2.5g

Notes

2.5g net carbs per serving

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Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.

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