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Low residue diets limit seeds and coarse spices. Only a trace of ground cumin is likely Low Residue. If you prefer to always avoid cumin, please tap it and change its rating to Red.
Plain shredded monterey jack cheese has no fiber, so it leaves very little residue. Choose a product without added fruit, seeds, or fiber. If you prefer to always avoid shredded monterey jack cheese, please tap it and change its rating to Red.
Plain shredded cheddar cheese has no fiber, so it leaves very little residue. Choose a product without added fruit, seeds, or fiber. If you prefer to always avoid shredded cheddar cheese, please tap it and change its rating to Red.
Butter is almost all fat and has no fiber, so the small amount here (about 1 1/2 teaspoons per serving) leaves very little residue. If you prefer to always avoid butter, please tap it and change its rating to Red.
Pat the shrimp dry with paper towels. In a large bowl, toss the shrimp with the chili powder, cumin, garlic powder, smoked paprika, and salt until evenly coated.
Heat the olive oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the shrimp in a single layer and cook for 1 to 2 minutes per side, until opaque throughout and pink with no translucent gray at the center. Transfer to a cutting board and roughly chop into bite-sized pieces. Wipe the skillet clean.
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