Korean Grilled Shrimp

Korean Grilled Shrimp is a flavorful and succulent dish marinated in a spicy, tangy sauce, perfect for a keto-friendly lunch. This dish combines the bold flavors of Korean cuisine with the lightness of grilled shrimp, making it a delicious, guilt-free option.

Ingredients

• Shrimp (peeled and deveined) - 400 grams
• Soy sauce (or tamari for gluten-free) - 3 tablespoons
• Sesame oil - 1 tablespoon
• Gochujang (Korean chili paste) - 1 tablespoon
• Garlic (minced) - 2 cloves
• Ginger (grated) - 1 teaspoon
• Lemon juice - 1 tablespoon
• Green onions (sliced) - 2 tablespoons
• Sesame seeds - 1 tablespoon
• Salt - to taste
• Black pepper - to taste

Steps

1. In a bowl, combine soy sauce, sesame oil, gochujang, minced garlic, grated ginger, and lemon juice to create the marinade.
2. Add the peeled and deveined shrimp to the marinade, ensuring they are well coated. Cover and refrigerate for at least 15 minutes.
3. Preheat your grill or grill pan over medium-high heat.
4. Skewer the marinated shrimp onto skewers, leaving space between each shrimp for even cooking.
5. Grill the shrimp for about 2-3 minutes on each side or until they turn pink and opaque.
6. Remove from the grill and sprinkle with sliced green onions and sesame seeds.
7. Serve immediately, enjoying the shrimp hot with a side of your favorite low-carb vegetables.

Nutrition

• Calories: 250
• Protein: 30 g
• Carbs: 6 g
• Fiber: 1 g
• Sugar: 1 g
• Sodium: 800 mg
• Cholesterol: 200 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.4 L

Health Benefits

• High in protein, supporting muscle growth and repair.
• Rich in omega-3 fatty acids, promoting heart health.

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