Easy Low Carb Keto Shrimp Recipes

Avocado Cauliflower Sandwich thin with Shrimp

Avocado cauliflower sandwich thin with shrimp

INGREDIENTS
cauliflower sandwich thin
Avocado
sizzlefishfit shrimp
primalpalate new bae seasoning
Avocado oil
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DIRECTIONS
Heat oil in a pan on the stove & once hot, add the shrimp & shake in some seasoning. Sauté for a few min each side.
Broil the sandwich thin in the oven (or toaster oven) until it becomes more study/crispy on the edges. Top the thin with 1/2 an avocado & the cooked shrimp.

Cilantro Lime Cauliflower Shrimp Bowl

Cilantro Lime Cauliflower Shrimp Bowl


INGREDIENTS
Shrimp
Cauliflower rice
Avocado
Cherry tomatoes
Onion & garlic powder
Cilantro
Avocado oil
Lime juice
.
DIRECTIONS
Coat pan with avocado oil & put shrimp on once hot. Add lots of garlic powder & saute´. Once they’re pink, they’re basically done, but at this point I add more oil & garlic powder & up the heat so they get a little crispy on the outside.
For the cauli rice, saute´ it in minced garlic, olive oil, lots of lime juice, & chopped cilantro. Cut up cherry tomatoes & avocado then mix them with lime juice & cilantro. I sprinkled sea salt over everything once done.

Shrimp Chickpea Penne with Kale Pesto

Shrimp chickpea penne with kale pesto

INGREDIENTS
chickpea penne
sonomagourmet kale pesto with white cheddar
thefreshmarket wild frozen shrimp
Broccoli
Black olives
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DIRECTIONS
Thaw out the shrimp. Heat 1 tbsp of olive oil in a pan then add the shrimp. Cook for 2 min then flip for 2-3 more min on the other side. Once they’re pink, they’re cooked through.
Boil pasta as directed then add to the pan with the shrimp along with steamed broccoli & black olives. Mix all the ingredients together then add a few spoonfuls of the kale pesto.

Shrimp Spaghetti with Cherry Tomatoes & Spinach

Shrimp spaghetti with cherry tomatoes & spinach

INGREDIENTS
Eatbanza chickpea spaghetti
Cherry tomatoes
Spinach
sizzlefishfit shrimp
Olive oil
Minced garlic
@kitehillfoods plant based ricotta
@otamotfoods essential sauce
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DIRECTIONS
Thaw out the shrimp. Heat 1-2 tbsp of olive oil & minced garlic on the stove then add the shrimp & seasoning. Cook for 2 min then flip for 2-3 more min on the other side. Once they’re pink, they’re cooked through.
Cook pasta as directed. Roast cherry tomatoes (tutorial in highlight) then add to a pan with olive oil & two handfuls of spinach. Then transfer the pasta & shrimp to the pan with the veggies. Then add around 2 tbsp of ricotta over & 3-4 tbsp of sauce (this was perf for one serving for me). Mix everything thoroughly and keep the heat on very low so that the cheese melts but doesn’t dry out. Top with salt & pep!