This low carb recipe is packed with protein and Caribbean-style flavor that will make you forget that it’s approved for diets and weight loss programs. It’s easy to make but tastes like a culinary masterpiece with unmistakable island flair. This Caribbean Style Shrimp is an excellent source of protein and antioxidants that few other dishes can rival.
The shrimp in this recipe is an excellent source of lean protein that fills you up and fuels your day. It's also a complete protein, which is vital because it contains all the amino acids that are bodies cannot synthesize on its own. Shrimp is rich in copper, selenium, choline, phosphorus and iodine. It’s also a unique source of astaxanthin, an antioxidant carotenoid with powerful anti-inflammatory properties that positively affect both the musculoskeletal and nervous system.
The cabbage in this dish is an ideal source of dietary fiber, which is great for weight loss programs as it is filling and promotes healthy digestion. Cabbage is also a great source of manganese, potassium, calcium, magnesium and vitamins B1, B2, B6, C and K. The bell peppers and spices in this recipe are loaded with potent antioxidants that make this a nutritional powerhouse.
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1 lb shrimp, peeled
4 slices lean turkey bacon, cooked and chopped
1 small head cabbage, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
½ cup scallions, chopped
1 small white onion, sliced
1 tsp paprika
1 tsp fresh thyme
2 garlic cloves, garlic
1⁄4 tsp turmeric
2 tbsp grated fresh ginger root
2 tbsp extra virgin olive oil
Juice of two fresh limes
½ tsp crushed red pepper flakes
Himalayan sea salt and freshly ground black pepper to taste
Combine the fresh lime juice, one garlic clove, ginger and crushed red pepper flakes in a bowl. Mix well. Add the shrimp and marinate for two hours or longer.
Once the shrimp has marinated, saute in extra virgin olive oil. Season with Himalayan sea salt and freshly ground black pepper while it cooks. Cook for three to five minutes and set aside.
Saute the lean turkey bacon in another skillet for three minutes. Add the thyme, paprika, turmeric, scallions, onions, one garlic clove and the bell peppers and saute for another two minutes, stirring occasionally. Next add the cabbage and saute for another three to five minutes. Season with Himalayan sea salt and freshly ground black pepper to taste. Add the shrimp on top of the cabbage mixture and serve.
Makes four servings.