5 Easy Keto Seafood Recipes

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Fish and shellfish are naturally low in carbohydrates making them an excellent option for those following a keto, low-carb or even diabetic diet. 
The most common fish variety you will see used in a ketogenic diet is salmon since it is rich in protein, but also those very important omega-3 fatty acids. 
Since a keto diet is low in carbs almost all the recipes below are gluten free and low in sugar. Many are even suitable for a paleo or whole30 diet. We have focused mainly on salmon recipes as these are the best balance of fats to protein per the keto diet guidelines. However, we have also included some options for cod, shrimp, and lobster as well. 
No matter what your dietary lifestyle looks like we have put together The Best 20 Keto Seafood Recipes that low carb followers or not will all enjoy! 



EASY SWEET CHILLI SALMON

Ingredients

  • 4 x fillets of salmon approximately 125-150 grams each
  • Oil for searing

For the marinade

  • 1/4 cup liquid aminos can use soy sauce
  • small handful of baby spinach chopped very finely
  • 1 tsp black pepper
  • 2 tsp red pepper flakes optional

For the sweet chilli sauce topping

  • 1/4 cup homemade chili sauce I used a whole30 homemade sauce from here
  • 2 tsp sesame oil
  • 1 tsp liquid aminos Can use soy sauce

Instructions

  • In a small bowl, make the marinade and mix well.
  • In a separate bowl, make the sweet chilli sauce topping. Set aside.
  • Coat a large frying pan with oil and heat on medium Once hot, quickly coat the salmon fillets in the marinade (ensure it is fully coated) before adding to the pan. Sear on each side for 1-3 minutes. Remove from the pan and cover in aluminium foil for 3 minutes to rest. Evenly divide the sweet chilli sauce topping amongst the four salmon fillets.

Easy Keto Shrimp Scampi


Ingredients


  • 2 Tbsp butter
  • 2 Tbsp olive oil
  • 1 Tbsp garlic, minced
  • 1/2 cup dry white wine (I used sauvignon blanc)
  • 1/2 tsp kosher salt (or to taste)
  • 1/8 tsp ground black pepper
  • 1/4 tsp red pepper flakes (optional)
  • 2 lbs extra large shrimp, peeled and deveined
  • 1/3 cup fresh parsley, chopped
  • 2 Tbsp lemon juice
  • 1 tsp lemon zest
  • 3 cups cooked spaghetti squash

Instructions

  • Heat the butter and oil in a large saute pan.
  • Add the garlic and cook for 2 – 3 minutes until fragrant.
  • Add the wine, salt, black pepper, red pepper and cook for 2 minutes.
  • Add the shrimp and cook 2 – 3 minutes or until opaque.
  • Remove from the heat and stir in the parsley, lemon juice, and lemon zest.
  • Serve over hot, cooked spaghetti squash.
  • Garnish with parmesan cheese if desired (optional)

Baked Lobster Tails With Garlic Butter



Ingredients


  • 4 lobster tails
  • 5 cloves garlic, minced
  • 1/4 c. grated Parmesan, plus more for serving
  • Juice of 1 lemon
  • 1 tsp. Italian seasoning
  • 4 tbsp. melted butter

Instructions


  1. Preheat oven to 350 degrees F. In a medium bowl, mix together garlic, Parmesan, Italian seasoning, and melted butter and season with salt.
  2. Using sharp scissors, cut the clear skin off the lobster and brush the lobster tails with the garlic butter seasoning.
  3. Place the lobster tails on a baking sheet lined with parchment and bake the lobster tails for 15 minutes. The lobster meat inside will be firm and opaque. Internal temperature should read 140 to 145 degrees.

Two Salmon Tartare

Ingredients


  • 450 g 1lb fresh skinless salmon fillet
  • 150 g 5oz smoked salmon
  • 1/4 cup paleo mayo
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup fresh parsleychopped
  • 2 tbsp fresh lime juice
  • 2 tbsp chopped green olives
  • 2 tbsp caperschopped
  • 1 tbsp caper brine
  • 1 tsp Dijon mustard
  • 1/4 tsp freshly cracked black pepper
  • 1/4 tsp cayenne pepper

Instructions


  • Using a sharp knife, cut the fresh salmon and smoked salmon in very small cubes of approximately 1/4-inch. Throw that in a mixing bowl along with the rest of the ingredients and mix delicately until well combined. Cover with plastic film and place in the refrigerator to marinate for about 2 hours to allow the mixture to firm up and flavors to fully meld.
  • When ready to serve, divide the salmon into 4 equal servings and press each serving into a round cookie cutter. Pack the fish down lightly with a spoon and remove the ring.
  • Garnish with fresh herbs and a drizzle of extra-virgin olive oil if desired.
  • Serve immediately with something crunchy like crackers, tostones or fresh vegetables.

Keto Tuna Salad


Ingredients


  1. 1 cup canned tuna fish, drained (about 2 cans)
  2. 3 Tbsp of “real” mayonnaise (I prefer Duke’s or Hellman’s)
  3. 1 tsp dried onion flakes
  4. salt and pepper to taste.

Instructions


    1. Combine the tuna fish, mayonnaise, and dried onion flakes in a small bowl.
    2. Stir and taste.
    3. Season with salt and pepper as desired.
    4. The end


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