Keto Shrimp Boil Recipes

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KETO SHRIMP BOIL



Keto Shrimp Boil image

This shrimp boil recipe is keto-friendly and delicious. Boiled shrimp and andouille sausage mixed with low carb veggies and then tossed in Old Bay seasoning- yum! This seafood dish is bursting with flavor and makes the perfect summer dinner for everyone to enjoy.

Provided by Lisa MarcAurele

Categories     Main Course

Time 40m

Number Of Ingredients 12

1 pound Shrimp (peeled, deveined, and tails off)
1 Link Andouille sausage (cut into slices)
½ medium onion (cut into wedges)
1 small yellow squash sliced
3 cup. cauliflower florets
4 teaspoon minced garlic
¼ cup Old Bay seasoning
3 tablespoon Melted butter
3 cup Water
2 cup Chicken broth
Chopped parsley (for garnish)
Salt and pepper (to taste)

Steps:

  • Place the chicken broth, water, Old Bay seasoning, garlic and onion into a large pot on the stove and bring to a boil.
  • Add the cauliflower and salt and pepper to taste in the pot and boil for 3 minutes.
  • Mix in the shrimp, sausage and yellow squash. Boil with the lid on for another 5-10 minutes until the shrimp is cooked and vegetables are done to your liking.
  • Drain the liquid from the mixture.
  • Transfer the mixture to a bowl and drizzle with butter.
  • Garnish with fresh parsley before serving.

Nutrition Facts : Calories 232 kcal, Carbohydrate 9 g, Protein 19 g, Fat 12 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 143 mg, Sodium 1553 mg, Fiber 4 g, Sugar 4 g, UnsaturatedFat 5 g, ServingSize 1 serving

KETO SHRIMP SCAMPI



Keto Shrimp Scampi image

This shrimp scampi is transformed into a keto meal by using shirataki noodles. I like to double the amount of crushed red chiles for an extra kick! This will make 3 lunch-sized portions or 2 dinner-sized portions. Grate some Parmesan cheese on top before serving, if desired.

Provided by France C

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Shrimp     100+ Shrimp Scampi Recipes

Time 35m

Yield 3

Number Of Ingredients 12

2 (8 ounce) packages shirataki noodles, drained and rinsed
1 tablespoon olive oil
1 tablespoon minced shallot
2 cloves garlic, minced
¼ teaspoon red pepper flakes
12 ounces raw shrimp, peeled and deveined
¼ teaspoon salt
⅛ teaspoon ground black pepper
3 tablespoons fresh lemon juice
3 tablespoons dry white wine
2 tablespoons butter
1 tablespoon chopped fresh parsley

Steps:

  • Cover shirataki noodles with water and bring to a boil. Boil for 5 minutes. Drain.
  • Return drained noodles to the saucepan and cook over medium heat to remove any excess moisture, 5 to 6 minutes. Remove from heat and set aside.
  • Drizzle olive oil into a large skillet over medium heat. Add shallot and stir until translucent, 2 to 3 minutes. Take care not to burn. Add garlic and red pepper flakes; stir for 1 minute. Add shrimp and cook for 2 to 3 minutes per side, taking care not to overcook. Season with salt and pepper.
  • Transfer shrimp to a bowl, reserving pan drippings in the skillet. Whisk lemon juice and white wine into the skillet. Add butter and cook until fully incorporated and sauce begins to thicken slightly, 3 to 4 minutes.
  • Return shrimp to the skillet. Add noodles. Sprinkle with parsley and toss to combine.

Nutrition Facts : Calories 224 calories, Carbohydrate 6.8 g, Cholesterol 190.7 mg, Fat 13.2 g, Fiber 4.7 g, Protein 19 g, SaturatedFat 5.7 g, Sodium 461.4 mg, Sugar 0.4 g

SHRIMP BOIL



Shrimp Boil image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 10

2 lemons, halved, plus wedges for serving
1/2 cup Old Bay Seasoning
8 cloves garlic, smashed
1 large red onion, quartered
6 sprigs fresh thyme
1 pound baby red potatoes
4 ears corn, husked and snapped in half
1 1/4 pounds large shrimp, unpeeled
2 tablespoons unsalted butter
Hot sauce, for serving (optional)

Steps:

  • Fill a large pot with 4 quarts of water. Squeeze the lemon juice into the water and add the squeezed lemon halves. Add the Old Bay, garlic and onion. Tie the thyme sprigs together with kitchen twine and add to the pot. Cover and bring to a boil, then reduce to a simmer and cook about 5 minutes.
  • Add the potatoes to the pot and cook until just tender, about 10 minutes. Add the corn and cook 5 more minutes.
  • Meanwhile, slice along the back of each shrimp through the shells; remove the veins and rinse the shrimp. Add to the pot, cover and cook until the shrimp curl and are just opaque, 2 to 3 minutes. Transfer the shrimp and vegetables with a slotted spoon or skimmer to a large bowl. Add the butter and about 1 cup broth to the bowl and toss until the butter is melted. Transfer the shrimp and vegetables to a platter. Serve with the remaining broth, lemon wedges and hot sauce, if desired.

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