The Ultimate Keto Seafood Salad

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  • prep time

    prep time

    15 min

  • cook time

    cook time

    15 min

  • ready time

    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

The Ultimate Keto Seafood Salad

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Rosemary, fresh

    Rosemary, fresh

    1 tbsp

  • Garlic

    Garlic

    2 clove

  • Extra virgin olive oil

    Extra virgin olive oil

    2 tbsp

  • Salt

    Salt

    0.5 tsp

  • Black pepper

    Black pepper

    0.25 tsp

  • Fresh Parsley (for flavoring only)

    Fresh Parsley (for flavoring only)

    2 tbsp

  • Arugula

    Arugula

    2 oz

  • Cherry tomato

    Cherry tomato

    3.5 oz

  • Capers

    Capers

    1 tbsp

  • Peppers Hot Green Chili Raw

    Peppers Hot Green Chili Raw

    0.5 pepper

  • Lemon juice

    Lemon juice

    2 tsp

  • Onion

    Onion

    0.5 small

  • Mussel, raw

    Mussel, raw

    7 oz

  • Shrimp

    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 1
  • 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 2
  • 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 3
  • 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 4
  • 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.
    Step 5

Comments 2

  • thebeamarie

    thebeamarie 8 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

      IncredibleArugula221608 2 years ago

      The description for Steps 3 and 4 are identical. Are there only four steps, or is there a step missing?