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

  4 tbsp or 54g

• 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. Heat the oven to 450° and position a rack in the upper third. Peel and devein the shrimp and slice/chop the vegetables as noted.
2. In a medium bowl, whisk together the olive oil, lime juice, minced garlic, chopped cilantro, chili powder, cumin, and salt to make the marinade. Taste and adjust as needed.
3. Toss the sliced red and green bell peppers with the marinade until evenly coated. Lift the peppers out, letting excess drip off, and spread on a rimmed baking sheet in a single layer.
4. Roast the peppers for 10 minutes until slightly tender and beginning to char at the edges.
5. While the peppers roast, add the shrimp to the remaining marinade and toss to coat.
6. Switch the oven to broil. Push the peppers to the edges of the pan to make space, then arrange the shrimp in a single layer in the center.
7. Broil 2–4 minutes until the shrimp are opaque and pink and just cooked through (or to an internal temperature of 145°).
8. Transfer to a platter and garnish with chopped scallions. Serve hot.