With my birthday vacation right around the corner, I thought it would be great to share a Caribbean inspired recipe. #Belize is know for its Caribbean culture and food! This recipe is full of flavor, including coconut aminos, garlic, and peppers. This super simple recipe is a great appetizer/snack that can (and should) be shared with others.
A traditional recipe would call for soy sauce. However, I'm substituting soy sauce with coconut aminos. Coconut aminos are a liquid made from the aged sap of coconut blossoms and salt. It is a low-glycemic, vegan, and gluten-free alternative to soy sauce, with 17 amino acids. Not to mention, packed with potassium, vitamin C and vitamin B. Coconut aminos have about 65% less sodium than regular soy sauce. It's a total #gamechanger!
I also tried sesame oil for the first time. Sesame oil is one of those vegetable oils that are good for you. First, it's rich in mono- and polyunsaturated acids (PUFAs) -- the good kind of fat that cuts cholesterol. Second, sesame oil is low in saturated fats -- the kind of fat that's bad for you. Sesame oil is good for your heart, helps control blood sugar, wounds, burns, and arthritis. I'll definitely be incorporating this in future recipes.
1 1/2 lb uncooked peeled deveined medium shrimp (approx. 45- 50), thawed if frozen
2 scallions, chopped
2- 3 cloves garlic, finely chopped
2- 4 tsp grated lime peel
1/4 cup lime juice
1- 2 tbsp coconut aminos
1/4 tbsp black pepper
1/4 tbsp red crushed pepper
2- 3 tsp sesame oil
In large bowl, mix all ingredients, except sesame oil. Cover and refrigerate at least 30 minutes, no more than 4 hours.
Heat oven to 400. Spray pan with cooking spray. Arrange shrimp in single layer in pan.
Baked uncovered for 7- 8 minutes or until shrimp are pink and firm. Drizzle with sesame oil.
* Nutrition facts have been sourced as a courtesy. Carb count excludes sugar alcohols. Net carb count excludes both fiber and sugar alcohols, as these do not affect blood sugar in most people. I try to be accurate, but feel free to make your own calculations.
Total Carbs- 3g
Net Carbs- 2.5g
Serving size: 16