Makes 4 servings
Macros: 133cal, fat 4g, carbs 1g, protein 23g, fibre 1g
1 Tbsp Extra Virgin Olive Oil
1 Garlic (clove, minced)
1 tsp Chili Powder
1 tsp Cumin
1/8 tsp Cayenne Pepper
1/8 tps Sea Salt
454g Shrimp (raw, peeled, deveined)
In a mixing bowl combine the oil, garlic, chili powder, cumin, cayenne and sea salt. Add shrimp to the bowl and toss to coat evenly in the marinade.
Heat a large non-stick pan over medium-high heat. Add the shrimp and the marinade to the hot pan and cook for 4 to 5 minutes stirring often until the shrimp is cooked through. Season with additional salt if needed.
Serve immediately and enjoy!
Leftovers: Refrigerate in an airtight container for up to three days.
Serving Size: One serving is approximately 4 oz or about 1/2 cup of shrimp.
More Flavour: Serve with lime wedges
Make it a meal: Serve shrimp on top of a salad, in tacos or beside quinoa and leafy greens.