Chili Lime Keto Shrimp and Peppers

Ingredients

• Shrimp

  Crustaceans, mixed species, raw

  16 oz or 454g

• Red bell pepper

  Sweet, raw

  2 medium or 238g

• Green bell pepper

  Sweet, green, raw

  1 medium or 119g

• Olive oil

  Salad or cooking

  ⅓ cup or 72g

• Lime juice

  Raw

  2 tbsp or 30g

• Garlic

  Raw

  6 cloves, minced or 18g

• Fresh cilantro

  Coriander leaves, raw

  2 tbsp or 2g

• Chili powder

  Spices

  1 tsp or 3g

• Cumin

  Spices, cumin seed

  ½ tsp, whole or 1g

• Salt

  Table

  ½ tsp or 3g

• Scallions

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

  2 medium or 30g

Directions

1. Preheat the oven to 450°F.
2. If not already done, peel and devein the shrimp. Slice and chop all vegetables as noted in the prep instructions.
3. In a small bowl, mix together the avocado oil, lime juice, minced garlic, chopped cilantro, chili powder, cumin, and salt.
4. Place the sliced peppers in a large bowl, add the marinade, and stir to coat.
5. Remove the peppers from the marinade and spread them out on a rimmed baking sheet, ensuring they do not overlap.
6. Bake the peppers in the oven for 10 minutes.
7. While the peppers are baking, add the shrimp to the leftover marinade and toss to coat. Set aside.
8. Remove the peppers from the oven and switch the oven to broil.
9. Make space in the center of the baking sheet for the shrimp. Add the shrimp in a single layer and broil for 2-4 minutes until they are pink and cooked through (internal temperature of 145°F).
10. Remove from the oven and serve hot, topped with chopped scallions.

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