Keto sea food

List of keto friendly sea food recipes

name	category	ingredients	prep & cook time	servings	yield	calories	net carbs	directions
Low-Carb Tuna Casserole with Cabbage Noodles	seafood	2 tablespoons olive oil ; 2 tablespoons grass-fed butter ; 1 medium head green cabbage, shredded ; 1 cup chopped onion ; 3 stalks celery, chopped ; 2 cloves garlic, minced ; sea salt and ground black pepper to taste ; 2 tablespoons lemon zest ; lemon, juiced ; 2 teaspoons dried dill ; 2 teaspoons dry mustard powder ; 1 ½ cups heavy cream ; 1 ¼ cups grated Parmesan cheese, divided ; 3 (5 ounce) cans albacore tuna, drained  ; ½ cup frozen peas	50 mins	8	8 servings	386.1	9.6	Heat olive oil and butter in an extra large oven-proof skillet over medium heat. Add cabbage, onion, celery, garlic, salt, and pepper; saute until vegetables are crisp-tender, about 10 minutes. Mix in lemon zest, lemon juice, dill, and mustard powder. Pour heavy cream into the pan and add 1 cup Parmesan cheese. Stir continuously until cheese has melted and combined with the cream, 3 to 4 minutes. Reduce heat to medium-low and simmer until sauce has thickened, about 10 minutes. Stir in tuna and peas and sprinkle remaining Parmesan cheese over the top of the dish. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Place the skillet under the preheated broiler. Broil on high until the Parmesan on top of the casserole makes a golden brown crust, 3 to 5 minutes.
Pan-Fried Tilapia Fillets with Capers	seafood	2 (8 ounce) fillets tilapia fillets, halved ; salt and freshly ground black pepper to taste ; ¼ cup all-purpose flour, or as needed ; 2 tablespoons olive oil ; 1 cup heavy whipping cream ; 1 pinch ground nutmeg ; 1 (4 ounce) jar capers, drained and rinsed	25 mins	4	4 servings	312.3	7.1	Season tilapia fillets with salt and pepper on all sides. Dredge in flour and shake off excess. Heat olive oil in a skillet over medium heat and pan-fry tilapia until golden brown, about 3 minutes per side. While tilapia is cooking, bring cream to a boil in a second skillet and season with salt and nutmeg. Add tilapia and capers. Simmer until cream thickens, about 5 minutes.
Garlic Butter Smoked Shrimp	seafood	1 pound large shrimp, peeled and deveined ; 1 teaspoon Cajun seasoning ; 1 teaspoon olive oil ; ½ cup butter ; 1 clove garlic, minced ; ¼ teaspoon red pepper flakes ; ⅛ teaspoon black pepper ; 3 thin strips lemon peel ; 5 sprigs fresh thyme	1 hr 40 mins	4	4 servings	306.3	0.7	Place shrimp in a resealable plastic bag. Sprinkle with Cajun seasoning and drizzle with olive oil. Toss shrimp around in the bag to evenly distribute seasoning. Refrigerate for 1 to 2 hours. Preheat a smoker to 250 degrees F (120 degrees C). Add wood chips according to manufacturer's instructions. Place butter in a microwave-safe dish and cook on high until completely melted, 20 to 30 seconds. Stir in lemon peel, garlic, red pepper flakes, and black pepper. Arrange shrimp in even rows in a 8x10-inch aluminum pan. Place thyme sprigs between each row. Drizzle butter mixture over shrimp. Place in the preheated smoker and cook shrimp until firm and orange-pink in color, about 30 minutes. The internal temperature should be 120 degrees F (49 degrees C), about 30 minutes. Do not overcook as the shrimp will become rubbery. Serve immediately.
Pan-Fried Blackened Red Snapper	seafood	1 tablespoon sweet paprika ; 1 tablespoon salt ; 1 tablespoon ground black pepper ; 1 tablespoon onion powder ; 2 teaspoons garlic powder ; 2 teaspoons lemon pepper ; 1 pinch cayenne pepper, or more to taste ; ¼ cup olive oil ; 2 tablespoons butter ; 4 (4 ounce) fillets red snapper, patted dry	19 mins	4	4 fillets	304.2	3.2	Mix paprika, salt, black pepper, onion powder, garlic powder, lemon pepper, and cayenne pepper together in a small bowl. Combine olive oil and butter in a small, microwave-safe bowl; heat in microwave until butter is melted, about 1 minute. Stir to blend butter into the oil. Brush some of the olive oil and butter mixture over both sides of each red snapper fillet. Sprinkle paprika mixture over both sides of each fillet. Heat leftover oil and butter mixture in a skillet over medium-high heat. Fry red snapper until flesh flakes easily with a fork, 4 to 5 minutes per side.
Mediterranean Shrimp with Tomatoes and Feta	seafood	6 large tomatoes, sliced 1/8-inch thick ; 6 cloves garlic, minced ; 3 tablespoons olive oil ; ¾ teaspoon salt ; ¾ teaspoon ground black pepper ; 1 ½ pounds uncooked medium shrimp, peeled and deveined ; 2 tablespoons lemon juice ; 1 cup crumbled feta cheese ; ½ cup chopped fresh parsley	45 mins	6	6 servings	298.3	8	Preheat the oven to 450 degrees F (230 degrees C). Place tomatoes in the bottom of a 9x13-inch baking dish. Add garlic and olive oil and combine. Sprinkle with salt and pepper. Place on the top rack of the preheated oven and roast for 20 minutes. Remove the dish from the oven, leaving oven on. Stir in shrimp and lemon juice. Sprinkle with feta cheese. Return the dish to the oven and continue to cook until shrimp are bright pink on the outside and meat is opaque, 10 to 15 minutes. Sprinkle with parsley.
Skillet-Braised Grouper with Tomatoes, Onions, and Capers	seafood	2 tablespoons extra-virgin olive oil, divided ; 4 (6 ounce) fillets grouper fillets ; sea salt and ground black pepper to taste ; ½ cup chopped red onion ; 3 cloves garlic, minced ; 3 cups chopped Roma tomatoes ; 2 tablespoons red wine vinegar ; 1 teaspoon agave nectar ; ¼ cup capers, drained ; 4 tablespoons snipped fresh parsley (Optional)	25 mins	4	4 servings	263.9	8	Heat 1 tablespoon olive oil in a 12-inch nonstick skillet over medium-high heat. Pat grouper fillets dry and add to the skillet. Cook until lightly browned on one side, about 2 minutes. Remove to a plate. Lightly season the uncooked side with salt and pepper. Keep warm. Add remaining olive oil to the same skillet. Cook and stir onion over medium heat for 1 minute. Add garlic and stir for another 30 seconds to 1 minute. Stir in tomatoes, red wine vinegar, and agave. Move the vegetables to one side of the skillet. Return fillets to the skillet, uncooked side-down. Evenly distribute the vegetables around and over the fish. Sprinkle capers on top. Season with salt and pepper. Cook, uncovered, until the thickest part of the fillet flakes with a fork, 4 to 5 minutes. Serve each fillet with vegetables. Garnish with fresh parsley.
Creamy Shrimp Étouffée	seafood	½ cup salted butter ; ½ cup all-purpose flour ; 1 ¼ cups chopped celery ; 1 cup chopped green pepper ; 1 small onion, minced ; ½ cup chopped green onions ; 1 (14.5 ounce) can seafood stock ; 1 cup water ; 1 tablespoon tomato powder ; 1 teaspoon Cajun seasoning ; 1 teaspoon salt ; ½ teaspoon ground black pepper ; ¼ teaspoon cayenne pepper ; 1 bay leaf ; 2 pounds frozen shrimp, deveined and tails removed	1 hr 15 mins	8	8 servings	242.9	8.3	Melt butter in a large, heavy skillet. Stir in flour; cook and stir over low heat until the color of caramel, about 20 minutes. Add celery, green pepper, and onion; stir until coated. Add stock, water, tomato powder, Cajun seasoning, black pepper, cayenne, and bay leaf. Bring to a boil. Reduce heat; cover and simmer sauce, stirring occasionally, for 30 minutes. Discard bay leaf. Add shrimp and cook until heated through, about 5 minutes.
Our Backyard Grilled Garlic-Butter Shrimp	seafood	1 small bunch fresh Italian parsley, stemmed and roughly chopped ; 2 tablespoons olive oil ; 1 pound fresh medium shrimp - shells on, rinsed, and patted dry ; bamboo skewers ; 1 tablespoon seasoned salt (such as Lawry's®), or to taste ; ½ cup salted butter ; 3 cloves garlic, minced	2 hrs 20 mins	6	6 servings	240.9	1.2	Place parsley and olive oil into a resealable plastic bag. Add shrimp, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 2 hours. Soak skewers in water during the last 30 minutes or so. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove shrimp from the marinade and thread onto skewers. Season generously with seasoned salt. Place parsley and remaining marinade in a grill-safe pan with butter and garlic. Grill skewers until shrimp are pink and firm, about 3 minutes per side. In the meantime, place the grill pan on the grate; melt and simmer the butter-parsley mixture until butter is just golden-brown, 4 to 5 minutes. Remove shrimp from skewers and drop into the butter-parsley mixture. Toss to coat. Serve immediately.
Spicy Air Fryer Salmon	seafood	2 tablespoons grill seasoning (such as Montreal Steak Seasoning) ; 1 tablespoon brown sugar ; ¾ teaspoon ground cumin ; ½ teaspoon ground coriander ; ¼ teaspoon cayenne pepper ; 2 pounds salmon fillets, skin on	25 mins	6	6 servings	230.3	3.3	Preheat the air fryer to the fish setting of 330 degrees F (165 degrees C) for 2 minutes. Combine steak seasoning, brown sugar, cumin, coriander, and cayenne pepper in a small bowl. Sprinkle about 2 teaspoons of the seasoning mix (or more, if desired) on each salmon fillet. Place salmon in the air fryer basket in one layer. Working in batches if necessary, cook salmon in the air fryer until fish flakes easily with a fork, about 18 minutes. Transfer the cooked salmon onto a plate and keep warm in the oven preheated to the lowest setting. Repeat with remaining salmon fillets. Serve immediately.
Flavorful Mahi Mahi Sheet Pan Dinner	seafood	1 serving olive oil cooking spray ; 1 (10 ounce) bag fresh green beans, trimmed ; 1 tablespoon olive oil ; 1 teaspoon seasoned salt ; 4 (4 ounce) fillets mahi mahi fillets ; 2 tablespoons salted butter, melted ; 2 tablespoons lemon juice ; 3 cloves garlic, minced ; 1 (10 ounce) can diced tomatoes and green chiles, drained ; 1 onion, chopped ; 1 pinch salt and ground black pepper to taste	50 mins	4	4 servings	226.3	8.1	Preheat the oven to 375 degrees F (190 degrees C). Spray a large sheet pan with cooking spray. Mix green beans, olive oil, and seasoned salt together in a large bowl. Coat thoroughly. Place on one quarter of the sheet pan. Bake in the preheated oven for 10 minutes. While beans are baking, pat mahi mahi dry with a paper towel. Combine butter, lemon juice, and garlic in a small mixing bowl. Toss green beans. Spray the empty side of the pan. Add tomatoes and onion; toss well. Place mahi mahi on top and brush with the lemon-garlic mixture. Season fish and tomatoes with salt and pepper. Continue baking until fish flakes easily with a fork, about 25 minutes.
Sauteed Mushrooms and Scallops	seafood	2 tablespoons butter ; 1 (10 ounce) can sliced mushrooms, drained ; ¼ teaspoon ground cumin ; ⅛ teaspoon ground black pepper ; 1 small onion, finely chopped ; 2 cloves garlic, minced ; 9 ounces bay scallops	25 mins	3	3 servings	213.6	9	Melt butter in a medium pan over medium heat. Add mushrooms, cumin, and pepper. Saute until mushrooms are lightly browned, about 5 minutes. Add onion and garlic; saute until translucent, about 5 minutes. Add scallops; cook and stir until opaque, about 3 minutes. Remove from heat.
Sous Vide Lemon-Butter Shrimp	seafood	1 pound large shrimp, peeled and deveined ; ½ teaspoon Creole seasoning (such as Tony Chachere's®), or more to taste ; 8 1/2-inch wide strips lemon zest ; 3 sprigs fresh thyme ; 2 ounces chilled butter, cut into 4 to 6 slices	40 mins	4	4 servings	212.1	2.6	Set up a large pot or water bath and place your sous vide cooker into the water. Set temperature to 135 degrees F (57 degrees C) according to manufacturer's directions. Combine shrimp and Creole seasoning in a bowl and toss to coat. Place shrimp in a single layer inside a large vacuum bag. Place lemon peel, thyme, and butter evenly on top. Seal the bag using a vacuum sealer. Place bag into the water and set timer for 30 minutes. Remove cooked shrimp from bag and serve. Sprinkle additional Creole seasoning on top, if desired.
Ahi Shoyu Poke	seafood	1 pound fresh ahi steaks, cut into small cubes ; ¼ cup soy sauce ; ¼ cup chopped Maui onion ; ¼ cup chopped green onion ; 1 chile pepper, seeded and diced (Optional); 2 teaspoons sesame oil ; 2 teaspoons toasted sesame seeds (Optional); 2 teaspoons finely chopped toasted macadamia nuts (Optional); 1 teaspoon grated fresh ginger  ; sea salt to taste	20 mins	4	1 pound	191.1	3.5	Combine ahi cubes, soy sauce, Maui onion, green onion, chile pepper, sesame oil, sesame seeds, macadamia nuts, ginger, and sea salt in a large bowl.
Easy Grilled Shrimp Marinade	seafood	⅓ cup olive oil ; ¼ cup ketchup ; 2 tablespoons balsamic vinegar ; 2 tablespoons minced garlic ; 1 tablespoon dried cilantro ; 1 teaspoon paprika ; ½ teaspoon salt ; ¼ teaspoon cayenne pepper ; 2 pounds large shrimp, peeled and deveined ; metal skewers	45 mins	8	2 pounds shrimp	181.8	3.3	Combine olive oil, ketchup, balsamic vinegar, garlic, cilantro, paprika, salt, and cayenne pepper in a large bowl. Add shrimp and coat well. Chill in the refrigerator for 30 minutes to 1 hour. Preheat a grill for medium-high heat and lightly oil the grate. Thread shrimp onto skewers. Cook shrimp on preheated grill until pink and opaque, 2 to 3 minutes on each side.
Spicy Drunken Shrimp	seafood	2 (12 fluid ounce) bottles beer ; ⅓ cup lemon juice ; 2 tablespoons seafood seasoning (such as Old Bay®) ; 1 tablespoon thyme ; 1 tablespoon hot pepper sauce (such as Crystal®) ; 1 pound shell-on medium shrimp	15 mins	4	1 pound	179.2	8.6	Stir beer, lemon juice, seafood seasoning, thyme, and hot pepper sauce together in a non-reactive saucepan; bring to a boil and add shrimp. Return liquid to a simmer and cook shrimp until they are bright pink on the outside and the meat is no longer transparent in the center, about 3 minutes. Remove pan from heat and let shrimp sit in liquid at least 5 minutes more before draining. Let shrimp cool until cool enough to touch.
Grilled Red Snapper with Lemon Chive Sauce	seafood	1 (2 pound) whole red snapper, cleaned and scaled ; 5 lemons, juiced, divided ; ¼ cup sweet soy sauce ; 2 tablespoons butter ; 1 tablespoon finely minced fresh ginger ; 3 tomatoes, chopped ; 1 bunch chives, chopped ; ½ red chile pepper, sliced ; 1 pinch white sugar, or to taste (Optional); 1 pinch salt to taste	30 mins	8	1 2-pound snapper	159.5	2.8	Preheat an outdoor grill for medium-high heat and lightly oil the grate. Place snapper on a large plate; squeeze juice of 1 lemon onto each side and inside cavity. Set snapper aside to marinate, about 10 minutes. Combine soy sauce, butter, and ginger in a small bowl. Mix remaining lemon juice, tomatoes, chives, chile pepper, sugar, and salt together in a separate bowl. Heat a large skillet to smoking hot over medium-high heat. Cook snapper until just beginning to brown, about 1 minute per side. Place snapper on preheated grill; brush with soy mixture on each side. Grill, basting occasionally with soy mixture, until snapper flakes easily with a fork, 4 to 6 minutes per side. Transfer snapper to serving platter. Pour tomato mixture over snapper to serve.
RumChata® Marinated Shrimp	seafood	1 pound raw jumbo shrimp, shelled and deveined ; 8 wooden skewers ; ¼ cup rum cream liqueur (such as RumChata®) ; 2 tablespoons chicken seasoning (such as McCormick® Grill Mates® Montreal Chicken®), or to taste ; cooking spray	3 hrs 16 mins	4	4 servings	150.7	7.6	Thread shrimp on wooden skewers. Place in a container and cover with rum cream liqueur. Let marinate in the refrigerator, 3 to 4 hours. Preheat an outdoor grill for high heat and lightly oil the grate. Pour out rum cream liqueur. Sprinkle chicken seasoning over shrimp. Spray with cooking spray. Grill until shrimp turn pink, about 3 minutes per side.
Curried Baked Shrimp	seafood	1 serving cooking spray (such as Pam®) ; 2 pounds large shrimp, peeled and deveined ; 3 tablespoons melted butter ; 2 tablespoons Dijon mustard ; 1 tablespoon lemon juice ; 1 tablespoon honey ; 1 teaspoon curry powder ; ½ teaspoon salt ; ½ teaspoon paprika	40 mins	8	8 servings	139.5	3.1	Preheat the oven to 350 degrees F (175 degrees C). Spray a shallow baking dish with cooking spray. Layer shrimp in the bottom of the prepared pan. Mix butter, Dijon mustard, lemon juice, honey, curry powder, salt, and paprika together in a bowl. Pour over shrimp. Bake in the preheated oven until shrimp are no longer transparent, stirring twice, about 20 minutes.
Old Bay®-Seasoned Steamed Shrimp	seafood	½ cup water ; ½ cup white vinegar ; 2 tablespoons seafood seasoning (such as ; ®) ; 1 pound fresh large shrimp, deveined with shells on	20 mins	4	4 servings	88.2	0	Bring water, vinegar, and seafood seasoning to a boil in a saucepan over high heat. Add shrimp and stir. Reduce heat to medium, cover, and steam, stirring once or twice, until bright orange in color, 3 to 5 minutes. Drain.

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