20-Minute Creamy Tomato Salmon Skillet. Credit: Jamie Vespa. View Recipe. Salmon fillets cook quickly and are coated with a delicious creamy sauce made with tomatoes, …
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Mexican shrimp ceviche (aguachile) Instructions Put the shrimp in a bowl. Pour 3/4 of the lemon juice over the shrimp so that they are completely covered, and let them rest for half an hour in the fridge. Meanwhile, peel the …
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These dinner options are ready to serve in 3 steps or less so you can meet your nutrition goals easily. Each recipe l meets our nutrition parameters, with less than 14 grams of …
Defrost the Shrimp and remove the tails. Peel the cucumber. Dice the onion, tomatoes, cilantro, avocado, cucumber, and jalapeno. Then add them all to a mixing bowl. …
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Instructions. In a small bowl, mix together the red onion, lime juice, olive oil, salt and pepper. Let marinate for 5 minutes. Mix the chopped shrimp, tomato, avocado, jalapeno, …
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Air Fryer Coconut Shrimp. This dish is made by coating shrimp in a mixture of coconut flour and coconut flakes before air frying. It is a lower-calorie alternative to traditional deep-fried shrimp
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Low-Carb Shrimp Ceviche is a perfect recipe for a low-glycemic or low-carb diet, and it’s great for any phase of the South Beach Diet. The highest-carb thing here is the citrus juice, so if you’re wanting it to be as low-carb as possible, just don’t eat all the juice.
Chop the shrimp into 1/2-inch pieces and place in a large bowl. Add the lemon juice, lime juice, tomatoes, red onion, jalapeño, cilantro, and salt, and toss to combine. Cover and refrigerate for at least 1 hour or up to 4 hours. Just before serving, dice the avocado, add to the ceviche, and gently toss to combine.
This bright, tangy shrimp ceviche dish is keto-friendly and bursting with flavor. Marinated in lime, cilantro, cucumber, red onion, and tomatoes, these tender chunks of shrimp are packed with protein and other nutrients to support your healthy keto lifestyle.
Traditionally, the shrimp in shrimp ceviche is actually cured by the citrus juice that it marinades in. The acid in the citrus juice changes the shrimp’s protein structure so that it firms up and becomes opaque, similarly to the way it would if it was poached.