Buttery Harissa Shrimp Skewers

Why This Is Strictly Keto

Shrimp, butter, lime and garlic with a spoonful of harissa — a North African chile paste made from peppers, spices and oil. There is no sugar-laden glaze or breading, and the marinade does all the work, leaving a high-protein, 2g-net-carb dish.

Ingredients

• 1 lb (450 g) large shrimp, peeled and deveined
• Sea salt and freshly ground black pepper
• 3 tablespoons butter, melted
• 2 tablespoons harissa paste (check the label for no added sugar)
• 1 tablespoon fresh lime juice
• 1/2 teaspoon sea salt
• 2 garlic cloves, minced
• 1 lime, cut into wedges, for serving
• 4 skewers (metal, or wooden soaked in water for 20 minutes)

Instructions

1. Season: Pat the shrimp dry and season generously with salt and pepper.

2. Make the marinade: In a large bowl, whisk together the melted butter, harissa paste, lime juice, 1/2 teaspoon salt and the minced garlic.

3. Marinate: Add the shrimp and toss to coat. Cover and refrigerate for 60 minutes.

4. Skewer: Thread the shrimp onto the skewers and spoon any remaining marinade over them.

5. Grill: Heat a grill pan over medium-high heat. Cook the skewers for about 5 minutes total, turning halfway through, until the shrimp are pink and cooked through.

6. Serve: Serve hot with lime wedges.

Nutritional Info (per serving, approximate)

Tips

• Don’t marinate longer than an hour — the lime juice will start to firm the shrimp.
• No grill pan? Air fry the skewers at 350°F (180°C) for 5–8 minutes.
• Shrimp cook fast; pull them as soon as they curl into a loose ‘C’ — a tight ‘O’ means overcooked.