Servings: 4 servings
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
Ingredients
- 1 lb. Large shrimp, peeled and deveined
- 2 Bell peppers, cut into 1-inch pieces
- 1/4 cup of Olive oil
- 2 Garlic cloves, minced
- 1 tbsp. Lemon juice
- 1 tsp Smoked paprika
- 1/2 tsp Salt
- 1/4 tsp Black pepper
- 8 Skewers (if using wooden skewers, soak in water for 30 minutes)
Instructions
- Preheat the grill to medium-high heat.
- Whisk together olive oil, garlic, lemon juice, smoked paprika, salt, and black pepper in a small bowl.
- Thread shrimp and bell pepper pieces onto skewers, alternating between the two.
- Brush the skewers with the olive oil mixture.
- Grill the skewers for 3-4 minutes per side or until the shrimp are pink and cooked through.
- Serve hot, and enjoy!
Note: If you don’t have a grill, you can also bake the skewers in the oven at 400°F for 10-12 minutes.
Other Low-Carb Shrimp Recipes
Nutrition Facts
Calories: 209 kcal
Total Fat: 9g
Saturated Fat: 2g
Total Carbohydrates: 8g
Dietary Fiber: 2g
Sugars: 4g
Protein: 25g
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
How to Store the Low-Carb Shrimp and Bell Pepper Skewers
To prevent bacterial growth, ensure the leftovers are stored in an airtight container or tightly wrapped in plastic wrap. It should be eaten within 3 to 4 days to ensure that it is safe to consume.
Note: It’s essential to remove the shrimp and bell pepper pieces from the skewers before storing them in the refrigerator, as leaving them on the skewers can make them soggy and affect the texture.