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prep time
15 min
cook time
15 min
ready time
30 min
The Ultimate Keto Seafood Salad
Seafood is an important part of the Mediterranean Keto diet. This lovely Keto seafood salad is ready in just 30 minutes and can be an excellent meal for the entire family. The dish can be served with various low-carb vegetables of choice, such as fresh lettuce or spinach. This salad is best served cold, so we recommend refrigerating it for at least 30 minutes (preferably overnight) before eating. Add a good drizzle of olive oil or some more freshly squeezed lemon juice before serving.
What is the Mediterranean Keto diet?
This salad is an excellent example of the Mediterranean Keto diet. It is a traditional dish served in the Mediterranean region with low-carb and Keto-friendly ingredients that will keep you within your daily carb limits. It is a wonderful light lunch or dinner option.
How to store the leftovers?
Store the leftovers in air-tight containers and refrigerate them for a couple of days. This salad is best served cold, and it will taste fantastic the next day.
Net Carbs
4.8 g
Fiber
0.9 g
Total Carbs
5.7 g
Protein
22.2 g
Fats
8.3 g
183 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Rosemary, fresh
1 tbsp
Garlic
2 clove
Extra virgin olive oil
2 tbsp
Salt
0.5 tsp
Black pepper
0.25 tsp
Fresh Parsley (for flavoring only)
2 tbsp
Arugula
2 oz
Cherry tomato
3.5 oz
Capers
1 tbsp
Peppers Hot Green Chili Raw
0.5 pepper
Lemon juice
2 tsp
Onion
0.5 small
Mussel, raw
7 oz
Shrimp
9 oz
Recipe Steps
steps 5
30 min
Step 1
Finely chop the rosemary. Thinly slice the garlic. Heat olive oil in a large pan over medium-high heat. Add the rosemary, garlic, shrimps, and mussels. Cook for 10-12 minutes, stirring occasionally.Step 2
Finely chop the parsley. Add to the pan and stir to combine. Season with salt and pepper to taste and cook for another 2-3 minutes. Remove from the heat and set it aside.Step 3
Peel and slice the onion. Roughly chop the arugula and cherry tomatoes. Slice the green chili. Add the onion, parsley, arugula, cherry tomatoes, capers, green chili, and lemon juice to a bowl. Add the shrimp mixture and toss to combine.Step 4
Peel and slice the onion. Roughly chop the arugula and cherry tomatoes. Slice the green chili. Add the onion, parsley, arugula, cherry tomatoes, capers, green chili, and lemon juice to a bowl. Add the shrimp mixture and toss to combine.Step 5
Transfer the salad to serving plates. Optionally, season with some more salt or pepper to taste, or add more olive oil. Serve immediately, or store for later.
Comments
thebeamarie 7 months ago
This isn't shellfish free, as we all know from the title. However, it is tagged as being shellfish free. Most would keep scrolling, I'm sure -- and I get it! :) I'm just trying to help out other anaphylactics.
IncredibleArugula221608 2 years ago
The description for Steps 3 and 4 are identical. Are there only four steps, or is there a step missing?