Keto Chili-Lime Shrimp & Zoodle Bowl

Pat shrimp dry and toss with olive oil, chili powder, garlic powder, salt, and pepper.

For this step: 1 lb large shrimp (peeled and deveined), 1 tsp chili powder, 1/2 tsp garlic powder, 1/4 tsp black pepper, 1 clove garlic (minced)

Heat a large skillet over medium-high heat and sear shrimp 2–3 minutes per side until pink and cooked through. Remove and set aside.

For this step: 1 lb large shrimp (peeled and deveined)

In the same skillet, add butter, garlic, lime juice, lime zest, chili flakes, and sweetener. Stir until melted and combined.

For this step: 2 tbsp lime juice, 1 tsp lime zest, 1 tbsp butter, 1 tsp chili flakes (or to taste), 1 tbsp powdered keto sweetener, 1 clove garlic (minced)

Return shrimp to the skillet and toss in the chili-lime sauce.

For this step: 1 lb large shrimp (peeled and deveined)

In a separate pan, heat olive oil and lightly sauté zoodles with salt for 2–3 minutes until just softened.

Divide zoodles into bowls and top with chili-lime shrimp.

For this step: 1 lb large shrimp (peeled and deveined)

Garnish with cilantro and lime wedges. Serve immediately.

For this step: Fresh cilantro, Extra lime wedges