Coconut Cream Keto

Keto Brined Lemon Pepper Shrimp

Keto Brined Lemon Pepper Shrimp

Ingredients

FOR THE BRINE:

• 2 tablespoons (40 g) rock salt or large-crystal sea salt
• 1 quart (960 ml) cold water 2 tablespoons (3 g) Splenda
• 1/4 teaspoon blackstrap molasses
• 1 pound (455 g) shrimp in the shell-whatever size you like

FOR THE SEASONING:

• 2 cloves garlic
• 1/4 cup (60 ml) olive oil
• 2 tablespoons (12 g) lemon pepper

Method

1. To brine the shrimp: Dissolve the salt in the water
2. Stir in the Splenda and molasses
3. Now pour this mixture over the shrimp you’ve placed in a bowl or in a large resealable plastic bag
4. If you’re using a bag, press out the air and seal it
5. Either way, make sure the shrimp are submerged
6. Let them sit in the brine for 30 to 45 minutes for medium-size shrimp or as much as an hour for really huge ones
7. To cook: While your shrimp are brining, crush the garlic and pour the olive oil over it
8. That way, you’ll have garlic-flavored olive oil by the time the shrimp are ready to cook
9. Drain the brine off of the shrimp and pat them dry with a paper towel
10. Put the shrimp in a bowl, pour the garlic olive oil over them, and toss
11. Now sprinkle the lemon pepper over them and toss again
12. You’ll need a small-holed grill rack or a grill wok
13. Lift the shrimp out of the olive oil with a fork to let the excess oil drip off and put over a medium-hot fire
14. Grill quickly, turning two or three times, until pink all the way through-the timing will depend on the size of your shrimp, but it shouldn’t take more than 6 or 7 minutes
15. If the olive oil causes flare-ups, keep them down with a squirt bottle

Makes 3 to 4 servings

1. Assuming 3, 4 grams per serving, a trace of fiber, and 31 grams of protein

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