Sometimes, low-carb dieting can be boring. There, I said it! Whether you’re following Atkins, Keto, Dukan – or any other variation of a low-carb diet, you’ll inevitably have days where you feel uninspired with your limited menu – and want to try something different.
Most low-carb diets very similar to one another, the only difference being that ‘low-carb’ diets generally placing more of an emphasis on protein, and ketogenic diets placing more of an emphasis on fats. Obviously, we favour the latter here at Ketoship, but regardless of which low-carb diet you follow – we’re certain you’ll come up against a common enemy. Boredom!
After an extended amount of time on any restrictive diet, boredom can set in as we begin to crave more variety – as we inevitably grow tired of constantly eating eggs and red meat. So, why not consider livening up your low-carb diet going via the seafood route instead? Here’s a couple of tasty, low-carb seafood recipes to get you started.
Garlic Shrimp on a Bed of Cauliflower Puree
This super-tasty (and easy-to-make) recipe is perfect for adding a little variety into your low-carb diet. Please just make sure you cook your shrimp fully (so that it is completely pink and piping hot throughout) – as undercooked shellfish is a sure-fire way to give yourself food poisoning. If you like, you could use pre-cooked shrimp if you want to speed this recipe up a little.
- 200g raw shrimp
- 1 medium cauliflower
- 150g butter
- Coconut oil
- 4 crushed garlic cloves
- Splash of water
- Salt and pepper to taste
- Chopped parsley
- Salad veggies, to serve
- Remove the leaves from the cauliflower, prepare the florets, and pour them into a blender with 2 spoonfuls of coconut oil, 100g of butter, salt and pepper, and a splash of water, and blend until smooth.
- In a pan, add 50g of butter and a knob of coconut oil and heat over a medium heat.
- Add the shrimps and cook until pink.
- Add the crushed garlic and salt and pepper and cook for a further 2 – 3 minutes over a medium heat.
- Place the cauliflower puree onto a plate, arrange the garlic shrimps on top, and sprinkle with parsley.
- Serve alongside a side salad, with all your favourite fresh vegetables
Almond Coated Cod with Broccoli
This recipe uses our old friend Almond Flour – a fantastic alternative to regular wheat flour! You could also used crushed almonds if you like, by grinding up blanched almonds in a pestle and mortar – but the consistency of almond flour has more of a ‘batter-like’ feel to it (check out our recipe of Keto Battered Onion Rings, to see what we mean 😉 )
- 1 cup of crushed almonds or almond flour
- 1 beaten egg
- 1 large cod fillet
- 200g of broccoli florets
- 150g butter
- Coconut oil
- Smoked paprika
- Salt and pepper
- Squeeze of lemon
- In a bowl, combine the crushed almonds with the smoked paprika, the salt, and the pepper
- Take your cod fillet, coat it in beaten egg, then dip it into the almond mixture until both sides are fully coated
- Wrap the fillet in foil with a knob of butter and a squeeze of lemon, and then bake in the over at around 350 Degrees F for 16 – 18 minutes
- As the cod is baking, bring a pot of water to a boil, add your broccoli florets, and boil for 6 – 8 minutes
- Drain the broccoli, and in a separate pan, add a knob of butter and coconut oil, and flash fry the broccoli for 3 – 4 minutes with plenty of salt and pepper
- Remove the cod from the foil, arrange on a plate, and serve with the broccoli and a small knob of butter.
So there we have it – two delicious, fuss-free fish recipes to liven up any low-carb diet. If you have any thoughts on this recipe, or you’d like to share a low-carb seafood dish of your own – please feel free to share it with us in the comments section below!