Keto Vietnamese Char-Grilled Shrimp

I love different ways to enjoy shrimp! Keto Vietnamese Char-Grilled Shrimp is a delicious way to enjoy multicultural cuisine! Shell on succulent shrimp is marinated in a mixture of chopped Thai chilies, fresh lime juice, fish sauce, salt, lots of minced garlic, and brown sugar sweetener. Once marinated, the shrimp are charred on both sides and then topped with chopped cilantro and pieces of scallions. Serve the final dish with plenty of fish sauce and extra lime wedges.

What kind of shrimp should I use?

The most authentic way to enjoy this dish is to use shell-on shrimp. I love to use large shrimp in the 21-25 count per pound range.

What can I do if I don’t like spicy foods?

You can use a milder pepper or take it out completely.

What can I serve with this dish?

Please serve this dish with Keto Cauliflower Rice which can be found here:

https://www.carbmanager.com/recipe-detail/ug:9bfcc61a-9ac3-c122-f2e4-bfaa142c0d6f/cauliflower-rice

Net Carbs

3.3 g
Fiber

0.7 g
Total Carbs

16 g
Protein

37.1 g
Fats

5 g

208 cals

Quantity

Serving Size

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Shrimp

2 lb
Hot chili peppers, red, raw

8 g
Garlic

10 clove
Fish sauce (nam pla or nuoc mam)

1.5 tbsp
Coarse Kosher Salt

1.5 tsp
Brown Sugar Replacement

6 tbsp
Extra virgin olive oil

2 tbsp
Lime

1 each - 2" diameter
Cilantro

4 tbsp
Scallions

3 medium - 4 1/8" long

Step 1

In a mixing bowl, combine the shrimp, chopped Thai chilies, minced garlic, fish sauce, kosher salt, brown sugar sweetener, the juice of one lime, and olive oil. Mix to combine. Allow marinating for a couple of hours before cooking up to overnight.
Step 2

Preheat a grill to 400-450 F. Place the shrimp on the grill and cook for several minutes until deep golden brown on one side. Flip and repeat on the other side.
Step 3

Once all the shrimp are cooked, place them on a serving platter.
Step 4

Sprinkle with chopped cilantro and 2” cut pieces of scallions. Serve with extra lime wedges and fish sauce.