A Little About The Recipe: Blackened Shrimp
This was one of those miracle recipes. It turned out pretty much perfect the first time around. This is really rare believe me; usually, there is substantial tweaking involved. This is also one of those recipes that fits every diet possible, so there will be a long list of recommendations to accompany it. However, let me warn those on the keto diet so we keep you in ketosis where you want to be. Shrimp is naturally low in fat. This particular recipe adds minimal fats which don’t make up for the lack. Unlike many of the plainer meat recipes already included in I recommend this’ keto category, adding a dressing to this dish would dilute the original, and delicious, blackening flavour. I have categorised it as keto, but I admit to a great deal of umming and ahhing over it. So be wary!
Firstly, I’ll start my recommendations with my particular diet – paleo. Blackened Shrimp is a strong tasting recipe with or without the cayenne spices. To give my plate and palate some balance, I like to have a cool salad to accompany it. Avocado and Red Bell Pepper Salad with Bilberries is delicious and highly refreshing.
For those on the Atkins’ Diet: Induction Phase plain ol’ scrambled eggs are delicious with this, and the milder flavour sits very well besides the Blackened Shrimp.
Lastly for Keto, truly the toughest recommend for me to figure out this time around. How to increase the fat content and not protein? I struggled, I admit it but I think my best recommendation would be to chop up some celery sticks and smear them with cream cheese. On that final empty part of the plate chop up some iceberg lettuce and cucumber then thoroughly drench them in Simple Lemon Vinaigrette. For a minimal increase in protein and net carbs you would have highly satisfying meal with a whole load of healthy fats as well.
And Here It Is: Le Keto Brunch
- 400 g shrimp (14oz)
- 1/2 tbsp lard (use butter for keto but increase the amount to 1 tbsp)
- 2 tsp smoked paprika
- 1 clove garlic, crushed
- 1/2 tsp salt
- 1/2 tsp dried chives
- 1/4 tsp dried basil
- 1/4 tsp dried thyme
- 1/4 tsp black pepper
- 1/2 tsp cayenne pepper (use more/less or omit entirely if desired)
- Mix the blackening spices, smoked paprika, garlic, salt, chives, basil, thyme, black pepper and cayenne pepper, in a bowl.
- Mix the shrimp into the blackening spices. Try to cover all the sides of each shrimp.
- Melt the lard on a medium to high heat.
- Fry the shrimp for about 2 mins on each side until cooked. They should turn pinkish rather than be grey coloured when done.