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    Phase 3 hCG Seafood Recipe: Chili Lime Shrimp and Snap Peas - Week 2 P3tolife | 484 cal | 43g protein | 18g fat | 16g net carbs

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    Chili Lime Shrimp and Snap Peas

    Print Pin Rate
    Meal Plan Category: Week 2
    Course: Seafood
    Recipe: Batch Cook, Main Meals, Quick Recipes
    Servings: 2 servings
    Calorie: 484kcal
    Net Carb: 16g

    Ingredients

    • 12 oz frozen cooked medium shrimp thawed, peeled deveined and tails removed
    • 7 cups snap peas
    • 3 tbsp ghee or butter
    • 1 tbsp tomato paste
    • ½ tsp chili powder
    • ¼ tsp garlic powder
    • ¼ tsp chili flakes
    • 2 tbsp lime juice
    • ⅓ cup cilantro finely chopped
    • ½ tsp sea salt
    • miracle noodles Optional

    Instructions

    • MELT butter in a large skillet over medium heat. Add snap peas and sauté 4 minutes stirring regularly.
    • ADD shrimp, tomato paste, chili powder, lime, garlic, chili flakes, and sea salt. Stir and breakup tomato paste to form sauce. Cook 3-4 minutes until shrimp is heated through. For uncooked shrimp, cook an additional 2 minutes or until shrimp is pink. Toss in cilantro and serve hot. Optionally eat this dish over miracle noodles for more volume.

    Notes

    Make it a Maintenance Recipe (choose one):
    • FAT: Top with ½ avocado
    • PROTEIN: Add 2 oz of shrimp per serving (purchase 1 lb for entire recipe instead of ¾ to make the 2 servings like this).
    • CARBS: Serve over 1 cup zucchini noodles.
    My suggestion for this dish is to add ½ cup cauliflower rice (to soak up the yummy sauce!)
    Yields: 2 servings
     
     

    Nutrition

    Calories: 484kcal | Carbohydrates: 24g | Protein: 43g | Fat: 18g | Fiber: 8g | Net Carbs: 16g