Korean-style shrimp skewers
A source of protein and omega-3 fatty acids, this dish supports heart health and helps reduce inflammation. The bright flavor of lemon and garlic combined with crunchy sesame makes it not only healthy but also very appetizing. Perfect for a keto diet and a light dinner.
Thaw the shrimp (8β12 pcs) in the refrigerator. Peel them, leaving the tail if desired. Make a cut along the back and remove the intestine.
Mix vegetable oil (2 tbsp), gochujang paste (2 tbsp), lemon juice (2 tbsp), garlic (2 cloves), salt (to taste), and black pepper (to taste).
If you want to reduce carbs, decrease the gochujang paste to 1 tbsp and add some chili pepper or paprika.
Stir the marinade until smooth. If necessary, slightly warm it in a water bath.
Add the shrimp to the marinade. Mix thoroughly. Cover and refrigerate for 40β60 minutes.
Soak wooden skewers in water for 10β15 minutes. Thread the shrimp onto the skewers.
Heat a grill pan or regular skillet. Brush with oil (1 tbsp). SautΓ© the shrimp over high heat for 2β3 minutes, turning frequently.
Sprinkle with sesame seeds (1 tbsp) and add green onions (a bunch), sliced into thin rings. Serve immediately with a wedge of lemon (1/2 pc).
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