We’re serving up surf and turf, low carb style! Our quick savory marinade adds a burst of flavor to fresh veggies, salty shrimp and tender sirloin steak, get ready to enjoy these all Summer long!
Prep Time: 15 minutes
Cooking Time: 15 minutes
6 wooden kabob skewers
¼ cup olive oil
1 tablespoon coconut aminos
1 teaspoon sea salt
½ teaspoon black pepper
1 teaspoon garlic powder
½ teaspoon dried red pepper flakes
Juice & Zest from ½ fresh lime
Surf & Turf & Veggies:
4 ounces tail-on shrimp
1 pound of beef sirloin, cut in 2” pieces
1 medium red bell pepper
1 medium red onion, peeled & cut in quarters
2 cups cremini mushrooms
Soak wooden skewers in water for at least 15 minutes to avoid burning them or use stainless steel skewers.
Whisk your marinade ingredients together in a big bowl.
Add your surf and turf and veggies to the bowl of marinade and allow to soak up all of the flavors for at least 15 minutes, and up to overnight.
Thread each skewer with your marinated surf and turf and veggies.
Heat a grill pan or outdoor grill to medium-high heat. Place skewers on the pan when very hot and do not move, so that they get good charred grill lines on them.
Flip after 3-4 minutes, cooking the bottom side for another 3 minutes. Your shrimp is done when it is pink in color.
Serve between 6, storing any leftovers in a glass container in the freezer for up to 3 days.
Net Carbs: 4