The
Daily
Fix
21-15-9 reps for time:
Shrimp & Pepper Skewers with Cilantro Peanut Sauce
The Case For Nutritional Ketosis
With Dr. Stephen Phinney
Dumbbell clean and jerks
Strict pull-ups
GHD sit-ups
Grilled shrimp and peppers are skewered and served with a rich, creamy cilantro-peanut sauce bursting with bold, herbaceous flavor.
Ingredients
For the Skewers:
8 oz shrimp, peeled and deveined
¼ red bell pepper, cut into chunks
¼ yellow bell pepper, cut into chunks
¼ green bell pepper, cut into chunks
1 Tbsp butter (for grilling)
½ tsp garlic powder
½ tsp smoked paprika
Salt and pepper, to taste
For the Cilantro Peanut Sauce:
2 Tbsp unsweetened peanut butter
1 Tbsp lime juice
1 clove garlic, minced
2 Tbsp fresh cilantro, chopped
1 tsp coconut aminos
2 Tbsp warm water (to thin)
Pinch of red pepper flakes (optional)
Salt, to taste
Macronutrients
Protein: 46g
Fat: 32g
Carbs: 8g
Preparation
Marinate the shrimp: In a bowl, toss shrimp (8 oz) with garlic powder (½ tsp), smoked paprika (½ tsp), salt, and pepper. Let marinate for 15–20 minutes while you prepare the sauce and vegetables.
Make the cilantro peanut sauce: In a small bowl, whisk together peanut butter (2 Tbsp), lime juice (1 Tbsp), minced garlic (1 clove), chopped cilantro (2 Tbsp), coconut aminos (1 tsp), and warm water (2 Tbsp) until smooth. Add salt and red pepper flakes (if using) to taste. Set aside.
Assemble the skewers: Thread the marinated shrimp and bell pepper chunks (¼ each of red, yellow, green) onto skewers, alternating for color and flavor.
Grill the skewers: Heat a grill or grill pan over medium-high heat. Melt butter (1 Tbsp), then grill the skewers for 2–3 minutes per side until the shrimp are opaque and lightly charred, and the peppers are tender.
Serve: Plate the shrimp and pepper skewers and drizzle with the cilantro peanut sauce or serve it on the side for dipping. Garnish with extra chopped cilantro if desired.
Men use 35-lb DBs.
Women use 25-lb DBs
Post time to comments.
Dr. Phinney argues that humans are evolutionarily adapted to thrive on high-fat, low-carbohydrate diets, and presents scientific, historical, and clinical evidence supporting ketogenic nutrition as a safe and effective way to improve metabolic health, performance, and body composition. He advocates for a paradigm shift toward fat as a primary fuel source.
GET THE FULL FIX AT BROKENSCIENCE.ORG/FIX
TUESDAY 250715