If you are looking for a shrimp recipe that is not just a different garlic butter repetition, this keto shrimp with lemon-horseradic-Aioli is the upgrade from which you did not know you needed it. It is rich, spicy and has exactly the right kick to keep things interesting-all and at the same time to be keto-friendly.

Shrimps is one of these proteins that cooks in minutes, but feel chic enough for a weekend dinner. Combine it with a creamy, pike -like Aioli, and you have a plate that works for meals after week, date nights or even meals if you want to stay ahead of the game.

This recipe is simple, low in carbohydrates and full of taste. No complicated ingredients, no unusual techniques – just a solid shrimp dish that is crispy outside, juicy on the inside and brave in every bite.

Why this recipe works

• Keto-friendly – No sneaky carbohydrates here. Each ingredient is low in carbohydrates and perfect for a high -fat diet.
• Quick and easy – You have done everything in less than 30 minutes.
• Brave taste -The Aioli takes this from fundamentally through restaurant quality.
• Ideal for meal preparation – Make a batch and enjoy it all week.

Let’s get it now.

Ingredients

For the shrimp:

• 1 lb raw shrimp, peeled and disappointed (tails on or off, switched off, your choice)
• 2 tablespoons of olive oil or melted butter
• 1 teaspoon smoked peppers
• ½ teaspoon garlic powder
• ½ tl onion powder
• ½ teaspoon salt
• ¼ tl black pepper
• ¼ tl cayenne pepper (optional for additional heat)

For the lemon-horseradic-Aioli:

• ½ cup of mayonnaise
• 1 tablespoon of lemon juice
• 1 teaspoon lemon peel
• 1½ teaspoon prepared horseradish
• 1 small clove of garlic, chopped
• ½ tl dijon mustard
• Salt and pepper taste

Step-by-step instructions

Step 1: Prepare the shrimp

Start by doing your shrimp dry with a paper towel. This helps you get this beautiful golden sear instead of dampening in the pan.

Throw the shrimp with olive oil (or melted butter if you want an even richer taste). Add smoked peppers, garlic powder, onion powder, salt, black pepper and cayenne if you like some warmth. Mix everything until the shrimp are well covered.

Step 2: Do the Aioli

While the shrimps marinate in their spice, mix the sauce. Combine in a small bowl of mayonnaise, lemon juice, lemon peel, horseradish, chopped garlic and dijon -mustard. Stir it well and then taste. Add salt and pepper as required.

Put it into the fridge as you cook the shrimp. The flavors will merge and make it even better.

Step 3: Cook the shrimp

Heat a large pan over medium heat. As soon as it is hot, add the shrimp in a single layer. Do not overlook the pan – work in batches if you have to.

Let it boil on one side for about 2 minutes, then turn over for 1-2 minutes and cook. The shrimp should become pink and slightly firm, but not rubber -like.

As soon as you are finished, transfer them to a plate and let them rest for a minute.

Step 4: Serve

Arrange the shrimp on a plate, drizzle or immerse yourself in the Aioli and dig in. If you want to get chic, garnish with a little additional lemon peel or fresh parsley.

How to serve this dish

Occasional snack or starter

Serve the shrimp on a plate with the Aioli in the middle to dive. Ideal for parties, game evenings or just because.

Main course

Combine the shrimp with a simple side like roasted asparagus, saucy spinach or a crispy arugula salad.

Carbohydrate packaged or bowls

Throw them into lettuce wraps or via cauliflower rice for a more filling food.

Tips for the best shrimps

1. Use fresh or frozen shrimp

Fresh shrimp are great, but high -quality frozen shrimp work just as well. Simply make sure that you are completely thawed before cooking.

2. Don’t over cook

Shrimp cook quickly – sometimes quickly. As soon as they become lightly pink and curl slightly, they are ready. Over cooking makes it rubbery.

3. Adjust the spice

Do you want more warmth? Add additional cayenne or a pinch of red pepper flakes. Do you prefer it? Leave out the spice as a whole.

4. Do the Aioli in advance

This sauce gets even better in the fridge after an hour or two. If you can, do it in advance.

Why this Aioli is a game channel

Mayo-based sauces can be hit or missed, but this one? It has everything:

• Creaminess from Mayo.
• brightness From the lemon juice and the bowl.
• A little bit From the horseradish.
• A touch of depth From the garlic and dijon.

It is the type of sauce that makes it add to everything – shrimp, vegetables, chicken, they call it.

Trying variations

1. Grilled shrimp

Instead of cooking on the stove, skewer down the shrimp and throw them on the grill to get a smoky touch.

2. Air roast shrimp

Throw the shrimps in a little more oil and air in 400 ° F for about 7 minutes and shake half.

3. Spicy Aioli

Add a teaspoon of hot sauce or additional horseradish to turn the heat.

4. Herbal-infused Aioli

Mix fresh herbs like dill or parsley for a little freshness.

Save leftovers

• Shrimp: Store in an airtight container in the refrigerator for up to 3 days. Gently harden in a pan or eat them cold in a salad.
• Aioli: Keep in the fridge for up to a week. Stir before use.

Professional tip: Microwave shrimps are not hard. A short frying in a pan is best.

Diploma

Keto does not mean boring and this dish proves it. It has crispy shrimp, a sauce that is good enough to drink (not to say that you should, but hey, no judgment), and everything comes together in no time.

Take it once and it will probably end in your regular meal -time rotation. Simple, fast and full of brave flavors – what is not to be loved?

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