Fresh shrimp and shishito peppers come together for an effortless dinner that is gluten-free and low in fat and calories, yet big on flavor!
3limesjuiced (about 1/3 cup juice)
2lemonsjuiced (about 1/3 cup juice)
1poundraw shrimppeeled and deveined
2tablespoonspeanut oil or extra-virgin olive oil
In a large bowl, combine juices and garlic. Add shrimp; toss together. Let sit 10 minutes.
Heat oil in a wok or large skillet over medium-high heat; add chiles. Cook until charred on all sides, turning as needed, about 7-10 minutes. Add shrimp and marinade; cook until opaque and slightly pink and just cooked through, about 5 minutes. Stir in sauce; cook 1 minute. Serve over hot cooked rice or rice noodles, if desired.
Coconut Aminos can be purchased at markets with a good natural or health food section.
Nutritional Analysis by My Fitness Pal: Calories per serving 185, Fat 9 g, Carbs 12 g, Fiber 2 g, Sugars 4 g, Protein 16 g, Cholesterol 165 mg, Sodium 656 mg
Shrimp and Shishito Peppers https://shescookin.com/shrimp-and-shishito-peppers/