My latest cooking adventure was Low Carb Grilled Buffalo Shrimp. To say that I have been craving buffalo sauce lately is an understatement. I have been putting in on everything (eggs, veggies, chicken wings, pancakes…..oh wait not pancakes, but you get the point). I was making grilled shrimp one night and I thought that they would be perfect candidate for the buffalo sauce treatment.
1/2 cup of buffalo sauce (I used Frank’s)
5 Tbsp butter
Preheat the grill or grill pan over medium-high heat and oil as necessary to prevent sticking.
Combine the buffalo sauce and butter in a small saucepan. Allow the butter to melt and the sauce to heat through.
Season the shrimp with salt and pepper and place on the grill. Grill for 1-2 minutes on both sides or until the shrimp turn pink. Place the shrimp in a large bowl and pour the buffalo sauce over the shrimp. Toss to coat, making sure that all of the shrimp get covered with sauce. Serve with celery or broccoli slaw (recipe below).
1/4 cup mayonnaise (preferably homemade)
1 tsp of sweetener of your choice (I used Swerve)
Juice of 1 lemon
1/2 tsp salt and pepper
4 slices of bacon, chopped
In a medium bowl, combine the mayonnaise, sweetener, lemon juice, salt, and pepper. Add the broccoli slaw mix and stir to combine. Add the bacon and stir to incorporate the bacon. Taste and add additional seasoning as necessary.
Net Carb Count*:
Broccoli Slaw: 12 net carbs (for the entire recipe)