31+ Easy Authentic Mexican Shrimp Recipes You’ll Love

When it comes to cooking seafood, few cuisines offer the vibrant flavors and variety that Mexican recipes do.

Shrimp, a beloved ingredient in Mexican kitchens, takes center stage in countless dishes that highlight bold spices, fresh herbs, and a touch of creativity.

Whether you’re looking for a light appetizer or a hearty main course, authentic Mexican shrimp recipes promise to transport your taste buds to the heart of Mexico with every bite.

From shrimp cocktails to sizzling garlic-infused dishes, this blog will explore 10 mouthwatering and traditional ways to enjoy shrimp with a Mexican twist.

31+ Easy Authentic Mexican Shrimp Recipes You’ll Love

Exploring authentic Mexican shrimp recipes is not just about creating delicious meals; it’s about embracing the rich cultural heritage of Mexican cuisine.

Each recipe tells a story of tradition, innovation, and the love for fresh, flavorful ingredients.

Whether you’re a seasoned cook or a beginner, these dishes offer something for everyone, making them perfect for any occasion.

So, gather your ingredients, unleash your inner chef, and embark on a culinary journey to experience the best of Mexico’s shrimp-based delights!

Shrimp Ceviche (Ceviche de Camarón)

Shrimp Ceviche is a refreshing and tangy Mexican dish that combines shrimp with fresh vegetables and citrus juices. The shrimp is “cooked” by the acidity of lime juice, making it a perfect, low-carb, keto-friendly dish. This ceviche is served cold, making it ideal for a light, summer lunch.

Ingredients:

• 1 lb fresh shrimp, peeled, deveined, and chopped into small pieces
• 1/2 red onion, finely chopped
• 1 cucumber, peeled and diced
• 2 tomatoes, diced
• 1-2 serrano peppers, finely chopped (adjust for heat)
• 1/4 cup fresh cilantro, chopped
• Juice of 4-5 limes
• Salt and pepper, to taste
• 1 avocado, diced (optional)

Instructions:

1. In a large mixing bowl, combine the shrimp and lime juice. Ensure the shrimp is fully submerged in the lime juice. Let it sit for about 30 minutes to “cook.”
2. Once the shrimp turns pink, drain any excess lime juice.
3. Add the chopped red onion, cucumber, tomatoes, serrano peppers, and cilantro to the shrimp mixture. Stir gently.
4. Season with salt and pepper to taste.
5. For added richness, mix in the diced avocado just before serving.
6. Serve chilled in small bowls or on lettuce leaves for a keto-friendly twist.

This Shrimp Ceviche is a vibrant and healthy option for a low-carb lunch. The fresh, zesty flavors paired with the tender shrimp make for a refreshing meal. It is high in protein, low in carbs, and packed with vitamins from the fresh veggies and herbs, making it an excellent choice for a light keto meal.

Mexican Shrimp Tacos (Tacos de Camarón)

Mexican Shrimp Tacos offer the perfect balance of flavors and textures, from the tender shrimp to the crispy lettuce wrap in place of traditional tortillas. This dish is a perfect low-carb and keto-friendly take on the beloved taco, offering a delicious way to enjoy shrimp while staying within your carb limit.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 tsp paprika
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• Salt and pepper, to taste
• 8 large lettuce leaves (e.g., Romaine or Butterhead)
• 1/4 cup chopped fresh cilantro
• 1 lime, cut into wedges
• 1 small red onion, thinly sliced
• 1/2 cup shredded cabbage (optional)
• Salsa (optional)

Instructions:

1. In a small bowl, combine paprika, cumin, garlic powder, salt, and pepper. Toss the shrimp in olive oil, then coat them evenly with the spice mixture.
2. Heat a skillet over medium-high heat and cook the shrimp for 2-3 minutes per side, or until they turn pink and are fully cooked.
3. While the shrimp is cooking, prepare the lettuce leaves by washing and drying them thoroughly.
4. To assemble, place 2-3 shrimp into each lettuce leaf and top with chopped cilantro, red onion slices, shredded cabbage (if using), and a squeeze of fresh lime juice.
5. For extra flavor, drizzle a bit of salsa over the top or enjoy it on the side.

These Shrimp Tacos are a satisfying and flavorful lunch option, offering all the joys of tacos without the carbs. The shrimp is perfectly seasoned, and the crispy lettuce wrap adds a refreshing crunch that pairs well with the tangy lime and fresh toppings. It’s a fun, guilt-free way to enjoy a classic Mexican dish while sticking to your low-carb keto plan.

Garlic Butter Shrimp with Zucchini Noodles (Camarones al Ajillo con Fideos de Calabacín)

Garlic Butter Shrimp with Zucchini Noodles is a simple yet flavorful Mexican-inspired dish that’s rich in healthy fats and proteins while being low in carbs. The garlic butter sauce infuses the shrimp with bold flavors, and the zucchini noodles provide a perfect, keto-friendly alternative to pasta.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 3 tbsp unsalted butter
• 4 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp red pepper flakes (optional)
• Salt and pepper, to taste
• 2 medium zucchinis, spiralized into noodles
• 1 tbsp fresh parsley, chopped
• Juice of 1 lemon

Instructions:

1. In a large skillet, melt the butter over medium heat. Add the garlic and cook for 1-2 minutes, or until fragrant.
2. Add the shrimp to the skillet, along with smoked paprika, red pepper flakes (if using), salt, and pepper. Cook for about 2-3 minutes per side until the shrimp is pink and opaque.
3. Remove the shrimp from the skillet and set aside. In the same skillet, add the spiralized zucchini noodles and cook for 2-3 minutes until tender but still slightly crisp.
4. Return the shrimp to the skillet and toss everything together. Squeeze fresh lemon juice over the mixture and sprinkle with chopped parsley.
5. Serve immediately, garnished with extra parsley if desired.

This Garlic Butter Shrimp with Zucchini Noodles is a rich, savory, and satisfying keto lunch that captures the essence of Mexican flavors in a low-carb form. The buttery garlic sauce enhances the shrimp, while the zucchini noodles provide a healthy, light base. It’s an easy-to-make dish that is both flavorful and filling, making it perfect for anyone following a keto lifestyle.

Shrimp and Avocado Salad (Ensalada de Camarón y Aguacate)

Shrimp and Avocado Salad is a light, refreshing, and nutritious dish perfect for a low-carb, keto lunch. The creamy avocado complements the tender shrimp, while the zesty dressing enhances the flavors. This salad is not only delicious but also a great way to enjoy healthy fats, protein, and fresh vegetables.

Ingredients:

• 1 lb cooked shrimp, peeled and deveined
• 1 ripe avocado, diced
• 1 cucumber, diced
• 1/4 red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• Juice of 2 limes
• 1 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. In a large mixing bowl, combine the cooked shrimp, avocado, cucumber, red onion, and cilantro.
2. In a small bowl, whisk together the lime juice, olive oil, salt, and pepper to create the dressing.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Serve immediately for a refreshing and filling low-carb meal.

This Shrimp and Avocado Salad is a simple yet satisfying dish that perfectly balances fresh, creamy, and zesty flavors. The shrimp provide a good source of protein, while the avocado adds healthy fats, making it a great choice for a keto-friendly lunch that’s both light and filling.

Shrimp Stuffed Bell Peppers (Pimientos Rellenos de Camarón)

Shrimp Stuffed Bell Peppers are a creative and delicious way to enjoy shrimp while keeping it low-carb and keto-friendly. The shrimp is sautéed with aromatic spices and mixed with a creamy filling before being stuffed into colorful bell peppers, creating a vibrant and hearty dish.

Ingredients:

• 6 large bell peppers, tops cut off and seeds removed
• 1 lb shrimp, peeled, deveined, and chopped
• 1/4 cup cream cheese, softened
• 1/4 cup shredded mozzarella cheese
• 1/2 onion, finely chopped
• 1 garlic clove, minced
• 1/2 tsp chili powder
• 1/2 tsp cumin
• Salt and pepper, to taste
• 2 tbsp olive oil

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the onion and garlic and sauté until softened, about 3-4 minutes.
3. Add the shrimp to the skillet and cook for 2-3 minutes, until they turn pink. Stir in the chili powder, cumin, salt, and pepper.
4. Remove the skillet from the heat and stir in the cream cheese and mozzarella cheese until well combined.
5. Stuff each bell pepper with the shrimp mixture and place them in a baking dish.
6. Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 5-10 minutes, until the peppers are tender and the cheese is golden.

Shrimp Stuffed Bell Peppers offer a colorful and satisfying meal with the perfect combination of shrimp, cheese, and spices. The bell peppers act as a flavorful, low-carb vessel for the creamy shrimp filling, making this dish a filling, keto-friendly option for lunch that is sure to impress.

Shrimp and Spinach Soup (Sopa de Camarón y Espinacas)

Shrimp and Spinach Soup is a light yet nourishing Mexican soup that is rich in flavor, protein, and healthy greens. The addition of spinach adds an extra nutrient boost, while the shrimp creates a satisfying, savory broth-based dish that is perfect for a keto lunch.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 4 cups chicken broth (low-sodium)
• 1/2 onion, chopped
• 2 garlic cloves, minced
• 2 cups fresh spinach, chopped
• 1/2 tsp ground cumin
• 1/2 tsp chili powder
• Salt and pepper, to taste
• 1 tbsp olive oil
• Juice of 1 lime

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic and sauté until softened, about 3-4 minutes.
2. Pour in the chicken broth and bring to a simmer.
3. Add the cumin, chili powder, salt, and pepper. Stir to combine.
4. Add the shrimp to the pot and cook for 3-4 minutes, until they turn pink.
5. Stir in the spinach and cook for an additional 2 minutes until wilted.
6. Squeeze lime juice into the soup and serve hot.

This Shrimp and Spinach Soup is a warm, comforting dish that is both hearty and nutritious. The shrimp adds a great protein source, while the spinach packs the soup with vitamins. It’s the perfect keto-friendly option for a light yet satisfying lunch, especially during cooler months.

Shrimp Tostadas (Tostadas de Camarón)

Shrimp Tostadas are a fun and flavorful Mexican dish with a crispy base topped with shrimp and fresh veggies. Instead of traditional fried tortillas, we use low-carb tostada shells to keep the dish keto-friendly while still offering all the satisfying crunch and flavor of the classic.

Ingredients:

• 1 lb cooked shrimp, peeled and deveined
• 4 low-carb tostada shells
• 1/2 cup shredded lettuce
• 1/2 tomato, diced
• 1/4 red onion, thinly sliced
• 1 avocado, diced
• 1 tbsp sour cream (optional)
• Salsa or hot sauce, to taste

Instructions:

1. Arrange the low-carb tostada shells on a platter.
2. Layer the shredded lettuce, diced tomato, red onion, and avocado onto each tostada shell.
3. Top with the cooked shrimp and drizzle with salsa or hot sauce, as desired.
4. If using, add a dollop of sour cream on top for extra richness.
5. Serve immediately for a crunchy, flavorful keto lunch.

These Shrimp Tostadas offer all the delicious flavors of the traditional Mexican dish without the carbs. The low-carb tostada shell gives the perfect crunch, while the shrimp and fresh toppings provide a light and fresh base. It’s a fun and vibrant lunch option that’s both satisfying and keto-friendly.

Shrimp and Cauliflower Rice Stir-Fry (Salteado de Camarón y Arroz de Coliflor)

Shrimp and Cauliflower Rice Stir-Fry is a healthy, low-carb version of the classic shrimp stir-fry, with cauliflower rice replacing traditional rice. This dish is full of bold flavors from the shrimp and vegetables, making it a delicious and satisfying keto lunch option.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 cups cauliflower rice (fresh or frozen)
• 1 bell pepper, sliced
• 1/2 onion, sliced
• 2 garlic cloves, minced
• 2 tbsp olive oil
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1/2 tsp ground ginger
• Salt and pepper, to taste
• 1 tbsp sesame oil (optional)
• 2 green onions, chopped (for garnish)

Instructions:

1. Heat olive oil in a large skillet or wok over medium heat. Add the garlic and onion and sauté for 2-3 minutes until fragrant.
2. Add the bell pepper and shrimp to the skillet, cooking for 3-4 minutes until the shrimp turns pink.
3. Stir in the cauliflower rice, soy sauce, ginger, and sesame oil, and cook for an additional 5-7 minutes, stirring occasionally, until the cauliflower rice is tender.
4. Season with salt and pepper to taste.
5. Garnish with chopped green onions before serving.

This Shrimp and Cauliflower Rice Stir-Fry is a flavorful, satisfying dish that offers all the taste of a traditional stir-fry while remaining low-carb and keto-friendly. The cauliflower rice is a perfect substitute for regular rice, and the shrimp adds protein and depth of flavor. This dish is quick, easy to make, and perfect for a light lunch.

Shrimp Chiles Rellenos (Camarones en Chiles Rellenos)

Shrimp Chiles Rellenos is a traditional Mexican dish where large chilies are stuffed with shrimp and topped with a delicious tomato sauce. The shrimp filling adds a savory, satisfying element, while the roasted peppers add a smoky depth, creating a perfect low-carb, keto-friendly lunch.

Ingredients:

• 6 poblano peppers, roasted and peeled
• 1 lb shrimp, peeled and deveined
• 1/4 cup onion, chopped
• 2 tomatoes, blended into a puree
• 2 garlic cloves, minced
• 1/2 tsp cumin
• Salt and pepper, to taste
• 1 tbsp olive oil
• Fresh cilantro for garnish

Instructions:

1. Roast the poblano peppers over an open flame or in the oven until charred. Peel and deseed them, keeping them whole.
2. In a skillet, heat olive oil over medium heat. Add the onion and garlic, sautéing until fragrant.
3. Add the shrimp and cook until pink, about 3-4 minutes.
4. Stuff each roasted pepper with the shrimp mixture.
5. In the same skillet, add the tomato puree, cumin, salt, and pepper. Simmer for 5-7 minutes to create a sauce.
6. Pour the sauce over the stuffed peppers and garnish with fresh cilantro.
   Shrimp Chiles Rellenos combines the richness of shrimp with the smoky flavor of roasted poblano peppers. This dish is both comforting and satisfying, making it an excellent choice for a keto lunch. The tomato sauce adds a depth of flavor, while the shrimp filling keeps it high in protein, low in carbs, and utterly delicious.

Shrimp Sautéed in Lime and Chili (Camarones al Limón y Chile)

Shrimp Sautéed in Lime and Chili is a flavorful, tangy dish that combines the zesty citrus of lime with the heat of chili. This simple, quick recipe is perfect for a keto-friendly lunch that’s both light and satisfying.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 tbsp lime juice
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp cayenne pepper (optional, for more heat)
• Salt and pepper, to taste
• 1 tbsp fresh cilantro, chopped (for garnish)
• Lime wedges, for serving

Instructions:

1. Heat olive oil in a skillet over medium-high heat.
2. Add the shrimp and sauté for 2-3 minutes on each side until they turn pink.
3. Sprinkle with chili powder, smoked paprika, cayenne pepper (if using), lime juice, salt, and pepper.
4. Stir to coat the shrimp evenly with the spices and cook for an additional 1-2 minutes.
5. Garnish with fresh cilantro and serve with lime wedges for extra citrus flavor.

Shrimp Sautéed in Lime and Chili is a deliciously simple dish full of vibrant flavors. The lime brightens the shrimp, while the chili adds a smoky, spicy kick, making this an exciting keto-friendly lunch that’s full of zest and low in carbs.

Shrimp and Zucchini Fajitas (Fajitas de Camarón y Calabacitas)

Shrimp and Zucchini Fajitas are a light take on the classic fajita, with zucchini taking the place of tortillas for a healthy, low-carb version. The shrimp is cooked with fajita spices and mixed with crisp, sautéed zucchini for a perfect keto-friendly meal.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 medium zucchinis, sliced into strips
• 1 bell pepper, sliced
• 1/2 onion, sliced
• 2 tbsp olive oil
• 1 tbsp fajita seasoning
• 1/2 tsp cumin
• Salt and pepper, to taste
• Lime wedges, for serving
• Fresh cilantro, for garnish

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the onion and bell pepper and cook for 3-4 minutes until softened.
2. Add the zucchini strips and cook for an additional 3 minutes until slightly tender but still crisp.
3. Add the shrimp to the skillet, along with fajita seasoning, cumin, salt, and pepper. Sauté until the shrimp turns pink and opaque, about 3-4 minutes.
4. Remove from heat and garnish with fresh cilantro. Serve with lime wedges on the side.

These Shrimp and Zucchini Fajitas are a fantastic low-carb alternative to the traditional fajita. The tender shrimp pairs perfectly with the sautéed zucchini and spices, making this a delicious and healthy meal that’s both satisfying and keto-friendly.

Shrimp in Chipotle Sauce (Camarones en Salsa de Chipotle)

Shrimp in Chipotle Sauce is a rich and smoky dish made with a creamy, spicy chipotle sauce. This dish provides bold flavors without any carbs, making it a perfect choice for anyone following a keto diet. It’s indulgent, flavorful, and easy to prepare.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 tbsp olive oil
• 2 tbsp tomato paste
• 2 chipotle peppers in adobo sauce, chopped
• 1/2 cup heavy cream
• 1/2 tsp cumin
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the shrimp and cook for 2-3 minutes on each side until pink. Remove shrimp from the skillet and set aside.
2. In the same skillet, add tomato paste and chipotle peppers. Sauté for 1-2 minutes until fragrant.
3. Add the heavy cream and cumin, stirring until the sauce thickens, about 3-4 minutes.
4. Return the shrimp to the skillet and toss in the sauce until evenly coated. Cook for another 2-3 minutes to heat through.
5. Garnish with fresh cilantro and serve immediately.

Shrimp in Chipotle Sauce is a rich, smoky, and spicy dish that’s perfect for anyone craving bold flavors while sticking to a keto diet. The creamy chipotle sauce complements the shrimp beautifully, making this a satisfying and indulgent low-carb meal.

Shrimp and Avocado Tacos with Lettuce Wraps (Tacos de Camarón y Aguacate en Lechuga)

Shrimp and Avocado Tacos with Lettuce Wraps offer a fresh, light, and keto-friendly version of tacos. Instead of using tortillas, the shrimp and avocado are wrapped in crispy lettuce leaves, making this meal both low-carb and full of fresh, vibrant flavors.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 ripe avocado, sliced
• 8 large lettuce leaves (e.g., Romaine or Butterhead)
• 1/4 cup chopped cilantro
• 1/4 red onion, thinly sliced
• 1 lime, cut into wedges
• Salsa or hot sauce, for topping (optional)

Instructions:

1. Heat a skillet over medium heat and cook the shrimp for 2-3 minutes per side until pink and cooked through.
2. Arrange the lettuce leaves on a platter. Place 2-3 shrimp in each lettuce leaf.
3. Top with avocado slices, chopped cilantro, and red onion.
4. Serve with lime wedges and salsa or hot sauce, if desired.

These Shrimp and Avocado Tacos with Lettuce Wraps are a light, fresh, and keto-friendly alternative to traditional tacos. The crisp lettuce provides a refreshing crunch, while the shrimp and creamy avocado offer satisfying textures and flavors. This is a delicious, low-carb way to enjoy tacos without the guilt.

Shrimp and Cauliflower Rice Burrito Bowl (Tazón de Burrito con Camarones y Arroz de Coliflor)

This Shrimp and Cauliflower Rice Burrito Bowl is a keto-friendly version of the classic burrito bowl, using cauliflower rice as a low-carb base. The shrimp is seasoned with bold spices and paired with fresh veggies for a satisfying and flavorful meal.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 cups cauliflower rice (fresh or frozen)
• 1 tbsp olive oil
• 1/2 tsp cumin
• 1/2 tsp paprika
• Salt and pepper, to taste
• 1/2 cup diced tomatoes
• 1/4 cup red onion, diced
• 1/2 avocado, sliced
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the shrimp and season with cumin, paprika, salt, and pepper. Cook for 2-3 minutes on each side until pink.
2. In a separate skillet, cook the cauliflower rice for 5-7 minutes until tender.
3. To assemble the bowls, place cauliflower rice in the bottom of each bowl. Top with shrimp, diced tomatoes, red onion, avocado slices, and fresh cilantro.
4. Serve with lime wedges for extra flavor.

This Shrimp and Cauliflower Rice Burrito Bowl is a great alternative to traditional burrito bowls. The cauliflower rice is a perfect substitute for regular rice, and the shrimp adds plenty of protein and flavor. With fresh toppings and zesty lime, it’s a satisfying and healthy keto-friendly lunch option.

Shrimp and Tomato Salad (Ensalada de Camarón y Tomate)

Shrimp and Tomato Salad is a simple and refreshing Mexican-inspired dish perfect for a light, keto-friendly lunch. The shrimp is paired with juicy tomatoes, fresh cilantro, and a tangy dressing, creating a dish that’s both flavorful and low in carbs.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 large tomatoes, diced
• 1/4 red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 tbsp olive oil
• Juice of 1 lime
• Salt and pepper, to taste

Instructions:

1. Cook the shrimp in a skillet over medium heat for 2-3 minutes on each side until pink. Remove from heat and set aside.
2. In a large bowl, combine the diced tomatoes, red onion, cilantro, olive oil, lime juice, salt, and pepper.
3. Add the cooked shrimp to the salad and toss gently to combine.
4. Serve chilled or at room temperature.

Shrimp and Tomato Salad is a refreshing and light option that’s perfect for a keto lunch. The combination of juicy tomatoes, tender shrimp, and zesty lime creates a balanced, flavorful meal that is low in carbs but high in protein and nutrients. It’s a quick and easy dish to prepare, making it ideal for a healthy lunch.

Shrimp and Cucumber Salad (Ensalada de Camarón y Pepino)

Shrimp and Cucumber Salad is a light, refreshing dish with a perfect balance of flavors. The tender shrimp is paired with crisp, cool cucumbers and a tangy lime dressing. This salad is perfect for a keto lunch, offering a mix of protein, healthy fats, and fresh vegetables.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 cucumber, thinly sliced
• 1/4 red onion, thinly sliced
• 1/2 avocado, diced
• 1/4 cup fresh cilantro, chopped
• Juice of 2 limes
• 1 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. Cook the shrimp in a skillet with olive oil over medium heat for 2-3 minutes per side, until they are pink and cooked through.
2. In a large bowl, combine the cucumber, red onion, and avocado.
3. Add the cooked shrimp to the bowl and gently toss with cilantro, lime juice, salt, and pepper.
4. Serve immediately as a light, refreshing keto-friendly salad.

This Shrimp and Cucumber Salad is a wonderfully light dish full of freshness and flavor. The cool cucumber, creamy avocado, and zesty lime make it the ideal keto meal, while the shrimp provide plenty of protein. It’s an easy, quick, and healthy option for lunch.

Shrimp and Tomato Avocado Salsa (Salsa de Camarón, Tomate y Aguacate)

Shrimp and Tomato Avocado Salsa is a flavorful and chunky Mexican-inspired salsa that’s perfect as a topping for salads, or simply enjoyed with lettuce wraps or keto chips. The creamy avocado balances the spicy kick from the shrimp and tomatoes, making it a refreshing, low-carb option.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 large avocado, diced
• 2 medium tomatoes, diced
• 1/4 cup red onion, finely chopped
• 1 tbsp fresh cilantro, chopped
• 1 jalapeño, seeded and minced (optional for extra heat)
• Juice of 1 lime
• Salt and pepper, to taste

Instructions:

1. Cook the shrimp in a skillet with olive oil over medium heat for 2-3 minutes per side, until pink and fully cooked.
2. Dice the shrimp into small pieces and add them to a bowl.
3. Add the diced avocado, tomatoes, red onion, cilantro, and jalapeño (if using).
4. Squeeze lime juice over the mixture and stir gently. Season with salt and pepper.
5. Serve as a fresh salsa, either by itself, as a topping for lettuce wraps, or alongside a keto-friendly snack.

Shrimp and Tomato Avocado Salsa is a deliciously fresh and light dish that’s perfect for any keto meal. The balance of creamy avocado, tangy lime, and savory shrimp makes this salsa both flavorful and satisfying. It can be eaten on its own or as a topping to elevate your favorite keto dishes.

Shrimp and Roasted Vegetable Frittata (Frittata de Camarones y Verduras Asadas)

Shrimp and Roasted Vegetable Frittata is a savory egg dish loaded with shrimp and roasted vegetables. It’s a hearty and low-carb breakfast or lunch option that’s high in protein and healthy fats, making it perfect for a keto diet.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 cup zucchini, chopped
• 1/2 bell pepper, chopped
• 1/4 onion, chopped
• 8 large eggs
• 1/4 cup heavy cream
• 1 tbsp olive oil
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the zucchini, bell pepper, and onion, cooking for 5-7 minutes until softened.
3. Add the shrimp to the skillet and cook for 2-3 minutes until they turn pink. Season with salt and pepper.
4. In a bowl, whisk together the eggs and heavy cream.
5. Pour the egg mixture over the shrimp and vegetables in the skillet.
6. Transfer the skillet to the oven and bake for 15-20 minutes, until the eggs are set.
7. Garnish with fresh parsley before serving.

This Shrimp and Roasted Vegetable Frittata is a perfect keto-friendly meal that combines protein-rich shrimp with healthy vegetables and eggs. It’s a versatile dish that can be enjoyed for breakfast, lunch, or dinner, and it’s packed with flavor and nutrients.

Shrimp in Garlic Butter and Spinach (Camarones al Ajo con Espinacas)

Shrimp in Garlic Butter and Spinach is a rich, savory dish featuring tender shrimp sautéed in a garlicky butter sauce and paired with fresh spinach. This keto-friendly dish is quick to prepare and offers a delicious combination of protein and greens.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 tbsp butter
• 3 garlic cloves, minced
• 2 cups fresh spinach
• Salt and pepper, to taste
• 1 tbsp fresh parsley, chopped (for garnish)
• Juice of 1/2 lemon

Instructions:

1. Melt butter in a large skillet over medium heat. Add garlic and sauté for 1-2 minutes until fragrant.
2. Add the shrimp to the skillet and cook for 2-3 minutes per side, until pink.
3. Add the spinach and cook until wilted, about 2 minutes.
4. Season with salt, pepper, and lemon juice. Toss to combine.
5. Garnish with fresh parsley before serving.

Shrimp in Garlic Butter and Spinach is an easy-to-make yet incredibly flavorful dish. The garlicky butter sauce gives the shrimp a rich, savory flavor, while the spinach adds freshness and a dose of healthy greens. It’s a perfect option for a quick, satisfying keto lunch.

hrimp and Egg Scramble (Revuelto de Camarón y Huevo)

Shrimp and Egg Scramble is a simple yet flavorful dish that’s perfect for breakfast or a quick lunch. The shrimp is cooked with scrambled eggs, creating a protein-packed meal that’s filling and keto-friendly.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 4 large eggs
• 1/4 cup heavy cream
• 1 tbsp butter
• Salt and pepper, to taste
• 1/4 cup fresh cilantro, chopped
• Lime wedges, for serving

Instructions:

1. In a bowl, whisk together eggs and heavy cream. Season with salt and pepper.
2. Heat butter in a skillet over medium heat. Add the shrimp and cook for 2-3 minutes until pink and opaque.
3. Pour the egg mixture into the skillet with the shrimp and cook, stirring occasionally, until the eggs are fully cooked.
4. Garnish with fresh cilantro and serve with lime wedges for extra flavor.

Shrimp and Egg Scramble is a simple, nutritious, and keto-friendly dish. The combination of eggs and shrimp creates a high-protein meal that’s satisfying and filling. With a touch of cilantro and lime, it’s a perfect way to start the day or enjoy a quick lunch.

Shrimp and Cabbage Slaw (Ensalada de Camarón y Col)

Shrimp and Cabbage Slaw is a light, crunchy salad that pairs shrimp with a tangy, creamy cabbage slaw. This low-carb, keto-friendly dish is perfect for a quick, refreshing lunch and a great way to enjoy shrimp with a different texture.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 cups shredded cabbage (green or purple)
• 1/4 cup mayonnaise (or avocado mayo for a healthier option)
• 1 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1/2 tsp paprika
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Cook the shrimp in a skillet over medium heat for 2-3 minutes on each side, until pink and cooked through.
2. In a large bowl, combine the shredded cabbage, mayonnaise, apple cider vinegar, Dijon mustard, paprika, salt, and pepper. Toss to coat the cabbage evenly.
3. Add the cooked shrimp to the cabbage slaw and gently toss to combine.
4. Garnish with fresh parsley before serving.

Shrimp and Cabbage Slaw is a crunchy, flavorful, and refreshing dish that’s low in carbs and high in protein. The creamy slaw contrasts nicely with the tender shrimp, making this a satisfying and keto-friendly option for lunch or a light dinner

Note: More recipes are coming soon