Isso Devilled

Ingredients

Instructions

1. 1

   Combine the raw shrimp, peeled and deveined with 15 ml soy sauce, ground black pepper, and turmeric in a bowl. Toss well and let stand while you prepare the sauce and vegetables; this brief seasoning time is enough for such a fast stir-fry.

2. 2

   In a small bowl, stir together the tomato paste, 10 ml soy sauce, rice vinegar, granulated keto sweetener, chili flakes, and ground black pepper until smooth. A premixed sauce prevents overcooking the prawns once they hit the pan.

3. 3

   Heat a large frying pan or wok over high heat until very hot, then add the coconut oil. Add the red onion, garlic, green chili, and red capsicum; stir-fry for 2 minutes, keeping everything moving so the garlic softens without burning and the capsicum stays slightly crisp.

4. 4

   Add the seasoned shrimp in a single layer and stir-fry for 2-3 minutes until they just turn pink and start to curl. Do not overcook at this stage; they should be nearly done, not tight and rubbery.

5. 5

   Add the devilling sauce and the tomato wedges. Toss over high heat for 1-2 minutes until the sauce clings to the shrimp and lightly glazes the vegetables. The tomatoes should soften at the edges but still hold their shape.

6. 6

   Turn off the heat, add the spring onion and lime juice, and toss once more. Serve immediately while the prawns are hot and juicy and the sauce is glossy.

Nutrition per serving

Notes

• •For strict keto, use a sugar-free sweetener such as erythritol or monk fruit and check that your soy sauce and tomato paste have no added sugar.
• •If you like a drier, more restaurant-style devilled prawn, cook 30-60 seconds longer after adding the sauce until it reduces aggressively and lightly catches on the pan edges.
• •Serve on its own, with cauliflower rice, or with a simple cucumber salad to keep the meal low in carbs.
• •Use large shrimp for best texture; smaller ones cook too fast and can become tough before the sauce reduces.

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