Shrimp Ghee Roast Keto Shrimp Recipes
SHRIMP GHEE ROAST (KETO SHRIMP RECIPE)
An extremely easy and flavorful Shrimp Ghee Roast recipe using ghee, shrimp, onion, tomato paste, vinegar and Indian spices. Perfect for busy weeknights dinner or anyday meal/brunch menu. Serve with rice/pasta/quinoa or even a side of fresh salad.
Provided by Molly Kumar
Categories Entree , Seafood
Time 20m
Number Of Ingredients 15
Steps:
- Heat a saucepan and add 2tbsp of Ghee
- Then add chopped onion and saute for a minute.
- Add ginger+garlic paste, Indian spices and saute together.
- Then add the tomato paste, chili paste (if using), vinegar and cook for a minute.
- Then add the pre-cooked shrimp and saute-roast everything together for a few 4-5 minutes over low heat. (we want the shrimps to nicely cook and absorb the ghee flavors and masala).
- After 5 minutes, turn off the heat.
- Transfer to a serving dish and sprinkle fresh cilantro on top.
- Server hot along with sliced lime/lemon wedges.
Nutrition Facts : Calories 317 calories, Carbohydrate 19 grams carbohydrates, Cholesterol 272 milligrams cholesterol, Fat 15 grams fat, Fiber 2 grams fiber, Protein 27 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 495 grams sodium, Sugar 11 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
KETO COCONUT SHRIMP
My coconut shrimp is a great choice for a keto snack. I like the coarse, long shredded coconut. The smaller the shrimp, the faster they will cook. Serve with spicy aioli sauce.
Provided by TanaAmen
Categories Appetizers and Snacks Seafood Shrimp
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Line a cookie sheet with parchment paper. Line a second cookie sheet with several layers of paper towels.
- Mix coconut flour, onion powder, and garlic powder in a small bowl. Whisk eggs thoroughly in a second bowl.
- Grind macadamia nuts in a food processor until coarsely chopped. Avoid overmixing or mixture will start to clump. Empty ground nuts into a third bowl; mix in coconut until blended.
- Place each shrimp in the coconut flour mixture, lightly coating on all sides. Then dip in the egg, and finally in the macadamia-coconut mixture. Place on the parchment-lined cookie sheet; repeat with remaining shrimp.
- Heat ghee in a large skillet over medium heat until melted; add shrimp. Cook, turning often, adding more ghee as needed, until golden brown and evenly cooked, 1 1/2 to 2 minutes per side. Drain shrimp on paper towels. Season with salt and pepper and serve.
Nutrition Facts : Calories 732 calories, Carbohydrate 26.6 g, Cholesterol 254.9 mg, Fat 60.7 g, Fiber 10.5 g, Protein 27.2 g, SaturatedFat 24.4 g, Sodium 425.9 mg, Sugar 3.6 g
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