Rosemary Ranch Chicken or Shrimp Skewers

Rosemary Ranch Chicken & Shrimp

I recently planted some fresh herbs in my garden so I'm having to come up with recipes that use them so they don't go to waste, hence came throwing some rosemary in with this marinade.  Man oh man am I glad I did because it really is a nice touch.  I think the flavor would have been a bit flat without it.  These came out much better than I was anticipating.  My entire family loved the skewers, with the Hubs declaring the shrimp even better than the chicken.  I thought both were amazing and have been unable to decide which one I liked better.  I think the marinade would be great with pork too.  Use it on whatever you have in the house and I'm pretty sure you'll be pleased.


5 STARS
4 servings
3.5 net carbs per serving


1/4 cup canola oil (or your oil of choice)
1/4 cup prepared ranch salad dressing (I used Ken's at 1 net carb per serving)
1 1/2 TBSP fresh rosemary, finely minced
2 tsp lemon juice
3 TBSP worcestershire sauce
1 TBSP granular Splenda (or your sweetener of choice)
salt and pepper to taste
4 boneless skinless chicken breasts, cut into 1 inch cubes OR 40 peeled and deveined shrimp
skewer sticks


If using wood, soak skewers in water for 30 minutes so they don't catch on fire on grill.  In a large gallon size bag mix all ingredients together (if making chicken AND shrimp, marinade in separate containers).  Marinade in refrigerator for 1-3 hours.  Preheat grill to medium high.  Thread chicken or shrimp onto skewers (separate skewers if making both because shrimp cooks much faster).  Grill shrimp until opaque.  Grill chicken for approximately 8-10 minutes until no longer pink in center.

Bangin Shrimp

Bangin Shrimp

Oh my this shrimp from Skinnytaste is good!  I modified the original recipe just a tiny bit in order to get it low carb (Skinnytaste is a low calorie/low fat website).  This Bangin sauce would be good on anything!  I made a double batch and used some of it to dip Deep Fried Cauliflower Bites in (recipe coming soon).  This sauce would seriously be good as any dip, sauce, on chicken, fish, etc.  My Hubs loved it as well, both on the shrimp and as a dip for the cauliflower.  The original recipe said to grill the shrimp but I wasn't feeling like going through the trouble so I threw them in a wok with some oil.  I'm sure it would have been better grilled but this sauce is so amazing, I really didn't care about the shrimp itself, it was just the things to put the awesome sauce on.  Can you tell I really liked it? :) P.S. Sugar Free Imitation Honey is pretty each to find.  It is at most major grocery stores and even Target.

5 STARS
4 servings
2 net carbs per serving


3 TBSP mayonnaise
2 TBSP scallions, chopped fine
1 TBSP chili garlic sauce
1 TBSP sugar free imitation honey
1/2 tsp Sriracha (aka Rooster Sauce)
40 raw large shrimp, shelled, deveined 
fresh cracked pepper
1 tsp oil of choice



Combine the mayo, scallions, chili garlic sauce, sugar free honey and Sriracha sauce in a small bowl.  Set aside.  In a wok or large skillet, heat oil on medium high.  Cook shrimp until barely opaque (maybe 2-3 minutes).  Pour mayo sauce over shrimp and serve.

Chipotle Lime Bacon Wrapped Shrimp

Chipotle Lime Bacon Wrapped Shrimp

Drooooooool.  I mean it's bacon and shrimp.  What's not to like?  Throw in some heat and citrus and you've got some mouth watering food right there.  This is from SimplyRecipes and I made it exactly as they wrote the recipe.  I had to use the oven method since it was gloomy and rainy in my part of the world today.  Next time I think I will add more chipotle powder as it wasn't very noticeable.  I'm not really into super spicy food so that should tell you how mild this was.  If you like heat, then add more chipotle, by all means.  This recipe was written as serving 3 people but that made these portions too small for me.  I changed it to be 2 servings and that seemed more appropriate. *INDUCTION FRIENDLY*

4 STARS
2 servings
2.4 net carbs per serving

12 large, raw, peeled and deveined shrimp (I used Jumbo 31-40 count)
2 TBSP olive oil
zest from 1 lime
juice from 1 lime
1/4 tsp chipotle powder (I would add more next time)
6 strips bacon, cut in half to make 12 pieces
skewers if using grill, toothpicks if using oven

Mix together in a small bowl the lime zest, lime juice, olive oil, and chipotle powder. Put the shrimp in the lime chipotle mixture; make sure each piece is well coated.  Spread the bacon pieces out over several layers of paper towels on a microwave-safe plate. Cover with another layer of paper towel. Microwave on high until the bacon fat begins to melt but the bacon is still pliable, about 1 1/2 minutes.  Prepare grill on high, direct heat (if grilling) or preheat the oven to 450°F.  Working one at a time, wrap a half piece of microwaved bacon around each piece of shrimp. If you are grilling, thread the shrimp onto long, flat skewers (flat skewers make turning the shrimp on the grill easier). If you don't have flat skewers, I've used two thin bamboo skewers (soaked in water for 30 minutes beforehand) to the same effect. If you are using the oven, secure each the bacon onto the shrimp with toothpicks. Place the bacon-wrapped shrimp on a slotted baking pan (lined with foil inside for easy cleaning). Brush remaining lime chipotle mixture on the outside of the bacon-wrapped shrimp.

Shrimp in a Garlic Cream Sauce

This was so easy and so good!  My hubs, whose usual response to my meals is a generic "It's good" actually said "Wow, this is great!".  That type of response doesn't happen too often.  This sauce reminded me a bit of a thick Alfredo sauce.  I would recommend serving over pasta for the carb eaters (or even low carb Dreamfields pasta if you are in Maintenance mode of your weight loss journey).  I enjoyed it just how it is though.  So easy with just a few ingredients too!  I will definitely be making this one again. *INDUCTION FRIENDLY*

4 STARS
3 servings (it's very rich so you don't need tons)
2 net carbs per serving

12oz medium (41-60) shrimp, peeled and tails removed
2 TBSP salted butter (margarine is a no-no with low carbing)
5 wedges of Laughing Cow garlic & herb spread
1/4 cup heavy cream
sprinkling of fresh or dried parsley


Melt butter in a large sauce pan.  Add shrimp and cook 2-3 minutes per side until barely pink.  Add the wedges of spread and stir until melted.  It will look a bit curdled and chunky.  Add the heavy cream.  Mix together and a creamy sauce will form.  Remove from heat and sprinkle with parsley.