Low Carb Citrus Shrimp with Guacamole

A quick and easy way to enjoy plump prawns. Here, I paired up fragrant fennel seeds with the citrusy flavor of orange to bring an interesting and delicious flavor dimension. This is a lovely light meal for two people living low carb, or it can be put out as an appetizer for four people to share and enjoy.

Citrus Shrimp with Guacamole

Kate

A quick and easy way to enjoy plump prawns, especially if you're living the low carb lifestyle. A delicious citrus flavor that pairs perfectly with guacamole!

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course appetizers & snacks

Cuisine Gluten-Free, Low Carb

Calories 450 kcal

Equipment

• Stainless Skillet
• Mortar and Pestle Set
• Sea Salt Flakes
• Olive Oil
•  Black Pepper
• Fine Ground Celtic Sea Salt
• Organic Onion Powder
• Garlic Powder
• Ground Fennel Seed

Ingredients

  

• For the shrimp:
• 2 tsp fennel seeds
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and freshly ground black pepper
• 1 orange
• 14 oz raw peeled shrimp
• 1 TB olive oil
• For the guacamole:
• 2 small avocados
• Squeeze fresh lime
• Sea salt
• Freshly ground black pepper
• Red chili sliced
• Cilantro leaves finely chopped
• Sea salt flakes

Instructions

 

• 1. Toast the fennel seeds in a hot, frying pan until toasted and fragrant. Crush lightly using a pestle and mortar.
• 2. Add the garlic powder, onion powder, salt, and freshly ground black pepper.
• 3. Zest the orange into the mixture and mix well to combine (I love to use a microplane to do this)
• 
• 4. Toss the uncooked shrimp in the seasoning, and set aside while you make the guacamole.
• 5. For the guacamole, simply blend or mash the avocado flesh until you achieve the consistency you desire (some like it smooth, others prefer it a little chunky).
• 6. Season with fresh lime juice, salt, and freshly ground black pepper.
• 7. Cover and set aside.
• 8. To cook the shrimp, heat the olive oil in the same pan used to toast the fennel seeds and fry the prawns until they turn pink.
• 
• 9. Slice your zested orange in half and deglaze the pan with the juice from both halves.
• 10. Cook until the orange juice cooks out and evaporates, approximately 4-5 minutes.
• 11. Serve the shrimp with the guacamole alongside and garnish the whole lot with sliced red chili, chopped cilantro, and a generous scattering of sea salt flakes.
• 

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 13gProtein: 32gFat: 32gSaturated Fat: 6gSodium: 1.26mgFiber: 6gSugar: 4g

Keyword citrus shrimp, citrus shrimp with guacamole, gluten free shrimp, keto shrimp, low carb shrimp

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Hi, my name is Kate.

I love food. Real food. We eat all of the things that nursing school taught me were bad for you: butter, eggs, bacon, and raw milk.

I am a Nurse, a Mom, and a Real Food loving blogger. Just trying to save the world.

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