Ingredients:
- 1.0 tbsp (0.5 oz / 14g) olive oil
- 32.0 oz (907g) medium-sized raw shrimp, peeled and deveined
- 0.25 tsp (0.05 oz / 1.5g) garlic salt
- 0.1 tsp (0.02 oz / 0.5g) freshly ground pepper (or to taste)
- 1.0 cup (8.0 oz / 226g) keto-friendly mayonnaise
- 1 large lemon (approx. 3.5 oz / 100g), sliced
Directions:
- Preheat the grill to medium heat and lightly grease the grill grates using a portion of the 1.0 tbsp (0.5 oz / 14g) olive oil. Thread 3 to 4 of the shrimp onto bamboo skewers, making sure they are all facing in the same direction for even cooking.
- Season the skewered shrimp evenly on both sides with the 0.25 tsp (0.05 oz / 1.5g) garlic salt and 0.1 tsp (0.02 oz / 0.5g) freshly ground pepper.
- Using a silicone basting brush, generously and evenly coat both sides of the seasoned shrimp with the 1.0 cup (8.0 oz / 226g) keto-friendly mayonnaise.
- Place the skewers onto the preheated grill and cook for exactly 5 minutes per side, or until the shrimp turn completely pink and opaque throughout.
- Carefully transfer the cooked shrimp skewers to a serving plate and garnish with the freshly sliced lemon before serving.
Nutritional Information (Per Serving)
Here is the approximate nutritional breakdown per serving (based on 6 servings).
- Calories: 401 kcal
- Carbohydrates: 1.5g
- Protein: 30g
- Fat: 30.5g
Chef's Pro Tips for the Best Keto Maui Wowie Shrimp
To make sure your readers get restaurant-quality results every single time, here are a few expert tips to highlight in your post:
- Soak Your Skewers: If using bamboo skewers, always soak them in cold water for at least 30 minutes before threading the shrimp. This prevents the wood from catching fire on the grill.
- The Mayonnaise Secret: Don't skip the mayo coating! It might sound unconventional to some, but mayonnaise is an emulsion of oil and egg yolk. It locks in the moisture, prevents the delicate shrimp from sticking to the grill grates, and helps develop a beautiful, flavorful crust.
- Dry the Shrimp Thoroughly: Before applying the garlic salt, pepper, and mayo, pat your raw shrimp completely dry with paper towels. Water creates steam, which will prevent that gorgeous grilled char we are looking for.
- Watch the Clock: Shrimp cook incredibly fast. Pull them off the heat the exact moment they turn opaque and form a "C" shape. If they curl into a tight "O", they are overcooked and will become rubbery.
Frequently Asked Questions (FAQ)
1. Can I make Keto Maui Wowie Shrimp in the oven instead of on the grill? Absolutely! If you don't have access to a grill, you can broil these shrimp. Place the prepared skewers on a wire rack set over a foil-lined baking sheet. Broil on high for about 3-4 minutes per side, keeping a close eye on them until they are opaque and slightly charred.
2. What is the best keto-friendly mayonnaise to use for grilling shrimp? For the best results and strictly keto macros, choose a mayonnaise made entirely with avocado oil or olive oil. Always check the ingredient label to ensure there are no hidden added sugars or seed oils like canola or soybean oil.
3. Can I use frozen shrimp for this recipe? Yes, frozen shrimp works perfectly. Just make sure to thaw them safely overnight in the refrigerator or by running them under cold water in a colander. Pat them completely dry with paper towels before adding your seasoning and mayonnaise coating.
4. How long do leftover grilled shrimp last in the fridge? Leftover Keto Maui Wowie Shrimp can be stored in an airtight container in the refrigerator for up to 3 days. To prevent them from becoming rubbery, reheat them very gently in a skillet over low heat with a tiny bit of butter or olive oil just until warmed through.
