Super Simple Low-Carb Garlic Ginger Shrimp

A sensational low-carb shrimp recipe perfect for your grill

Last night I had the pleasure of doing something I've been wanting to do ever since I started livin' la vida low-carb in 2004. For the first time ever, I fired up my very own grill and had myself a personal BBQ, baby! I won it in a contest while attending the conference in Reno, Nevada a couple of months ago sponsored by the Hearth, Patio, & Barbecue Association.

There's nothing more thrilling than heating up that grill to a searing temperature and then slapping some high-quality meats on there to cook up until it's real juicy and tender. My maiden venture on the grill included some BBQ ribs and chicken breasts. Mmm mmm! My wife Christine was very impressed and said we need to cookout early and often. Plan on it!

That's why I was happy to see a recipe today that caught my eye because it gives me another reason to crank up my brand new grill. It's a super simple and very low-carb friendly recipe that calls for grilling up some shrimp. Hmm, it just so happens I have some shrimp in my freezer right this second, so I may have to check out this quick and easy recipe this weekend! :D

Livin' la vida low-carb depends on you being ready to ward off the temptation to eat something you shouldn't. Grill up a bunch of these garlic ginger shrimp skewers in less than 15 minutes and then reheat the leftovers for a protein-packed, low-carb (and delicious!) meal!

SUPER SIMPLE LOW-CARB GARLIC GINGER SHRIMP

6 large shrimp, peeled and deveined
1/4 cup soy sauce
1/4 tsp minced fresh ginger
1/8 tsp minced fresh garlic
1/8 tsp white pepper
Bamboo skewers

Preheat your BBQ grill on high!

Soak skewers in warm water. Mix all ingredients except shrimp in a medium bowl. Mix well, let sit for 1 minute, then add shrimp. Make sure to coat on all sides. Let marinate for 5 minutes.

Thread 3 shrimp on each skewer and then place on grill. Shrimp cooks quickly, so check after two minutes then every thirty seconds until browned. Flip, grill for two minutes, and then serve!

Serves 2 (but you can easily make a LOT more!).

Net carbs (check this out): ZERO!!! WOO HOO!!!

Low-Carb Teriyaki Shrimp With Snow Peas

Shrimp, mmm...teriyaki, mmm...snow peas...OH YUMMY!

I don't know about you, but the traditional art of cooking up a delicious home-cooked meal that takes hours in the kitchen to prepare are long gone in the year 2006. It's sad that we have such fast-paced lives, but it is the reality of the day. Sometimes I wish we could go back to the time when life was savored and people actually sat down together to enjoy a meal together while getting to know one another better. Sigh.

Anyways, I have an excellent recipe that will remind you of those classic dishes that Mom used to make today while conforming to the time constraints of living in modern society. It uses several nutritious high-quality low-carb ingredients, including shrimp, snow peas, extra virgin olive oil and water chestnuts. Compliments of our friends at Low-Carb Connoisseur, this recipe is sure to delight every friend and family member who is privileged to have a meal with you.

Remember to enjoy your time together with those you care about the most because you are never guaranteed how long you will have to spend with them before the good Lord decides to take you or them home. Make sure you have more "I'm glad I did" moments rather than the "I wish I had" moments when you reflect back on your life someday. Never regret showing more love, compassion, and friendship in a world that has become increasingly hateful, cold-hearted, and antagonistic.

Okay, I'm off my soapbox now. For this recipe, be sure to blanch the snow peas and sear the shrimp to save time. ENJOY!

LOW-CARB TERIYAKI SHRIMP WITH SNOW PEAS

1 1/2 pounds peeled and deveined jumbo or extra jumbo shrimp, patted dry
Salt
1 Teapoon Emeril's Asian Seasoning
1 tablespoon Colavita Extra Virgin Olive Oil
6 ounces snow peas (about 2 cups)
1 can (5 ounces) water chestnuts, rinsed and drained
5 tablespoons Steel's Wasabi Teriyaki sauce

1. Bring a medium pot of water to a boil. Sprinkle shrimp with salt, Emeril's Asian Seasoning and toss.

2. Heat oil in 12-inch skillet over high heat until very hot. Add shrimp in a single layer and cook 1 to 1-1/2 minutes per side, until golden and cooked through. Meanwhile, drop snow peas into boiling water, cook just 20 seconds, drain.

3. Add snow peas, water chestnuts and sauce to skillet with shrimp. Mix well and heat through briefly.

Servings: 4
Prep time: 10 minutes
Bake/Cook time: 5 minutes

Carbohydrates: 10.5g
Net Carbs: 7.5g
Fiber: 3g
Protein: 36g
Fat: 8g
Calories: 259

OPTIONAL RECIPE VARIATION: I was looking at this recipe and realized how easy it would be to incorporate Konjac shirataki noodles into this recipe in Step 3 of the cooking procedures and stir fry it with the other ingredients. Mmmm, I'm liking that! Give it a try to add some more fiber to this recipe without the extra carbs!