Keto Maui Wowie Shrimp coat plump skewered shrimp in keto-friendly mayonnaise before they hit the grill, and that layer is what locks in moisture and builds a golden, flavorful crust. Garlic salt, black pepper, and a squeeze of fresh lemon are all the seasoning they need. Six servings at 1.5g of carbs each.
Get ready to transport your taste buds to a tropical paradise with these Keto Maui Wowie Shrimp! This isn’t just another grilled shrimp recipe; it’s a game-changer. The secret? A simple coating of mayonnaise that locks in moisture, creating the juiciest, most flavorful shrimp with a perfect char. It’s an incredibly easy, low-carb dish that’s ready in minutes, making it your new go-to for summer cookouts and effortless weeknight meals.
Ingredients
• 1 tbsp / 0.5 oz / 14g olive oil
• 32 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 cup / 8 oz / 226g keto-friendly mayonnaise
• 1 large lemon, approx. 3.5 oz / 100g, sliced for garnish
Instructions
1. Directions
2. Preheat the grill to medium heat and lightly grease the grates with olive oil. Thread 3 to 4 shrimp onto each bamboo skewer, ensuring they all face the same direction for even cooking.
3. Season the skewered shrimp evenly on both sides with garlic salt and freshly ground pepper.
4. Using a silicone basting brush, generously and evenly coat both sides of the seasoned shrimp with the keto-friendly mayonnaise.
5. Place the skewers onto the preheated grill and cook for 5 minutes per side, or until the shrimp turn pink and opaque throughout.
6. Carefully transfer the cooked shrimp skewers to a serving plate and garnish with fresh lemon slices before serving.
Nutritional Information
• Approximate breakdown per serving, based on 6 servings.
• Calories: 401 kcal
• Carbohydrates: 1.5g
• Protein: 30g
• Fat: 30.5g
Pro Tips
• Chef’s
• Soak Your Skewers: If using bamboo skewers, soak them in cold water for at least 30 minutes before use. This prevents them from catching fire on the grill.
• The Mayonnaise Secret: Don’t skip the mayo! It locks in moisture, prevents sticking, and helps develop a beautiful, flavorful crust on the shrimp.
• Dry the Shrimp: Before seasoning, pat your raw shrimp completely dry with paper towels. A dry surface is key to getting a gorgeous grilled char instead of steaming the shrimp.
• Watch the Clock: Shrimp cook in minutes. Pull them off the heat the moment they turn opaque and form a “C” shape. An “O” shape means they are overcooked.
FAQ
Q: Why put mayonnaise on shrimp before grilling
A: The mayonnaise is the secret to this recipe. It locks in moisture to keep the shrimp incredibly juicy, prevents them from sticking to the grates, and helps create a perfect, flavorful char.
Q: How do I know when the shrimp are perfectly cooked
A: Shrimp cook very quickly. They are done when they turn pink and opaque throughout and curl into a ‘C’ shape. If they form a tight ‘O’ shape, they are overcooked.
Q: Can I make this keto shrimp recipe without a grill
A: Yes, you can achieve a similar result using a grill pan on your stovetop over medium-high heat. You can also cook them in a hot skillet or under your oven’s broiler, watching closely until they are pink and opaque.
Q: What kind of mayonnaise should I use for this recipe
A: To keep this recipe keto-friendly, use a mayonnaise made with an approved oil like avocado or olive oil and that contains no added sugars. Always check the nutrition label to ensure it’s low in carbohydrates.
Pro Tips
- Don't skip the mayonnaise coating. It holds in moisture, stops the shrimp sticking to the grates, and helps develop the crust that makes this recipe.
- Thread 3-4 shrimp onto each bamboo skewer with all of them facing the same direction so every piece cooks at the same rate.
- Soak bamboo skewers in cold water for at least 30 minutes before grilling so they don't catch fire over the flames.
- Pat the raw shrimp completely dry with paper towels before seasoning. A dry surface gives you a gorgeous grilled char instead of steamed shrimp.
- Pull the skewers the moment the shrimp turn pink and opaque and curl into a 'C' shape. A tight 'O' means they've gone rubbery.
Frequently Asked Questions
Why coat shrimp in mayonnaise before grilling?
The mayo locks in moisture, prevents sticking to the grill, and browns into a flavorful crust on the shrimp. It's the trick behind the whole recipe.
Can I cook these shrimp skewers indoors?
Yes. A hot grill pan over medium heat works well with the same 5 minutes per side, keeping the mayo coating intact as they cook.
Can I use wooden skewers instead of bamboo?
Either works, as long as you soak them in cold water for at least 30 minutes first. Dry skewers will burn on the grill.
Are Maui Wowie shrimp keto?
Very much so. Each of the six servings has 1.5g of carbs and 30g of protein, with the fat coming from the mayonnaise and olive oil.
Recipe card below.
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Keto Maui Wowie Shrimp
Ingredients
Method
- Directions
- Preheat the grill to medium heat and lightly grease the grates with olive oil.
- Thread 3 to 4 shrimp onto each bamboo skewer, ensuring they all face the same direction for even cooking.
- Season the skewered shrimp evenly on both sides with garlic salt and freshly ground pepper.
- Using a silicone basting brush, generously and evenly coat both sides of the seasoned shrimp with the keto-friendly mayonnaise.
- Place the skewers onto the preheated grill and cook for 5 minutes per side, or until the shrimp turn pink and opaque throughout.
- Carefully transfer the cooked shrimp skewers to a serving plate and garnish with fresh lemon slices before serving.
- Dry the Shrimp: Before seasoning, pat your raw shrimp completely dry with paper towels. A dry surface is key to getting a gorgeous grilled char instead of steaming the shrimp.
