Brined Lemon Pepper Shrimp Recipe - Low Carb & Healthy
Low carb recipe for Brined Lemon Pepper Shrimp which belongs to the Fish and Seafood recipe category.
- 2 tablespoons (40 g) kosher salt or large-crystal sea salt
- 1 quart (960 ml) cold water
- 2 tablespoons (3 g) Splenda
- teaspoon blackstrap molasses
- 1 pound (455 g) shrimp in the shell?whatever size you like
- 2 cloves garlic
- cup (60 ml) olive oil
- 2 tablespoons (12 g) lemon pepper
To brine the shrimp: Dissolve the salt in the water.
Stir in the Splenda and molasses.
Now pour this mixture over the shrimp you've placed in a bowl or in a large resealable plastic bag.
If you're using a bag, press out the air and seal it.
Either way, make sure the shrimp are submerged.
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.
To cook: While your shrimp are brining, crush the garlic and pour the olive oil over it.
That way, you'll have garlic-flavored olive oil by the time the shrimp are ready to cook.
Drain the brine off of the shrimp and pat them dry with a paper towel.
Put the shrimp in a bowl, pour the garlic olive oil over them, and toss.
Now sprinkle the lemon pepper over them and toss again.
You'll need a small-holed grill rack or a grill wok?I like to use a grill wok for this.
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.
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.
If the olive oil causes flare-ups, keep them down with a squirt bottle.
3 to 4 servings
Assuming 3, each serving would have 6 grams of carb?if you drank the brine (but you won't, of course). So figure no more than 4 grams per serving, a trace of fiber, and 31 grams of protein.