45+ Delicious Low Carb Shrimp Lunch Recipes for a Healthy Meal

If you’re on a low carb diet and looking for a delicious, nutritious, and easy-to-make lunch option, shrimp is your answer!

This versatile seafood packs a punch of protein and flavor, while keeping your carb intake in check. Whether you’re craving something light and refreshing or a more hearty dish, shrimp can be the star of countless low carb lunches.

In this blog post, we’ve rounded up 45+ mouthwatering shrimp recipes that are perfect for lunch.

From salads to stir-fries, these recipes are not only low in carbs but also high in taste and satisfaction.

So, let’s dive into these delicious and healthy shrimp creations to make your lunch a lot more exciting and guilt-free!

45+ Delicious Low Carb Shrimp Lunch Recipes for a Healthy Meal

With these 45+ low carb shrimp lunch recipes, you now have an abundance of tasty options to keep your meals interesting, healthy, and satisfying.

Whether you’re prepping for the week ahead or looking for something quick and delicious to make today, these shrimp dishes are sure to hit the spot.

With their fresh ingredients, light carb content, and protein-packed goodness, you’ll be able to stay on track with your health goals without sacrificing flavor.

So, why not spice up your next lunch with one of these shrimp recipes? Your taste buds—and your body—will thank you!

Shrimp Avocado Salad

This light yet filling shrimp avocado salad is packed with healthy fats, protein, and fiber. It’s the perfect keto-friendly lunch option that’s refreshing and satisfying. The creamy avocado pairs beautifully with the shrimp, while a zesty lemon dressing adds a burst of flavor without adding unnecessary carbs. It’s quick to prepare and ideal for a low-carb, high-protein meal.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 ripe avocados, diced
• 1 small cucumber, diced
• 1/2 red onion, thinly sliced
• 1 cup cherry tomatoes, halved
• 2 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste
• 1 tbsp fresh cilantro, chopped

Instructions:

1. Heat 1 tablespoon of olive oil in a skillet over medium heat. Season shrimp with salt and pepper and cook for 2-3 minutes on each side, until pink and opaque. Remove from heat and let cool.
2. In a large bowl, combine the avocado, cucumber, red onion, and cherry tomatoes.
3. In a small bowl, whisk together the remaining tablespoon of olive oil, lemon juice, salt, and pepper.
4. Add the cooled shrimp to the salad mixture and toss with the dressing.
5. Garnish with fresh cilantro before serving.

This Shrimp Avocado Salad is an ideal low-carb lunch for anyone following a keto diet. The combination of shrimp and avocado provides a rich source of protein and healthy fats while keeping carbs low. The crisp vegetables and tangy lemon dressing give the salad a refreshing edge, making it a perfect option for a satisfying, light meal that doesn’t compromise on taste or nutrition.

arlic Butter Shrimp Zucchini Noodles

For a truly indulgent low-carb lunch, these garlic butter shrimp zucchini noodles are a fantastic choice. The zucchini noodles, also known as zoodles, are a perfect substitute for traditional pasta, offering a fresh and crunchy texture. Paired with succulent shrimp cooked in a rich garlic butter sauce, this dish is not only flavorful but also aligns perfectly with keto principles.

Ingredients:

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

Instructions:

1. In a large skillet, melt butter over medium heat. Add garlic and red pepper flakes (if using), and sauté for 1-2 minutes until fragrant.
2. Add shrimp to the pan and cook for 2-3 minutes on each side, until pink and opaque. Remove shrimp and set aside.
3. In the same skillet, add the zucchini noodles and sauté for 2-3 minutes, until they are slightly tender but still firm.
4. Return the shrimp to the skillet and toss with the zucchini noodles, adding lemon juice and seasoning with salt and pepper.
5. Garnish with fresh parsley before serving.

This Garlic Butter Shrimp Zucchini Noodles recipe offers a rich and satisfying meal that will keep you full without derailing your low-carb goals. The garlic butter sauce provides a luxurious flavor, while the zucchini noodles offer the perfect pasta alternative. It’s a quick, easy, and delicious lunch that can be enjoyed on a keto diet, combining simplicity with indulgence in every bite.

Shrimp Lettuce Wraps with Avocado Sauce

These shrimp lettuce wraps are a fantastic low-carb lunch option that combines crisp lettuce, succulent shrimp, and a creamy avocado sauce. Perfect for a quick meal, these wraps are low in carbs but high in flavor, making them an excellent choice for anyone following a keto lifestyle. The avocado sauce adds a rich, creamy texture while keeping the wraps light and refreshing.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 tbsp olive oil
• Salt and pepper to taste
• 12 large butter lettuce leaves
• 1 ripe avocado
• 1/4 cup Greek yogurt
• 1 tbsp lime juice
• 1 garlic clove, minced
• 1 tbsp cilantro, chopped (optional)

Instructions:

1. Heat olive oil in a skillet over medium heat. Season shrimp with salt and pepper and cook for 2-3 minutes on each side, until pink and opaque. Remove from heat and set aside.
2. In a blender or food processor, combine avocado, Greek yogurt, lime juice, garlic, and cilantro (if using). Blend until smooth, adding a bit of water if needed to achieve a creamy consistency.
3. To assemble, place 2-3 shrimp in the center of each lettuce leaf and drizzle with the avocado sauce.
4. Serve immediately, garnished with additional cilantro if desired.

Shrimp Lettuce Wraps with Avocado Sauce are a delicious and convenient lunch option that checks all the boxes for a keto-friendly, low-carb meal. The combination of shrimp and creamy avocado sauce provides a satisfying and nutrient-dense lunch without the carbs. The lettuce wraps make this dish light and easy to eat, while the avocado sauce adds a rich, flavorful twist. This recipe is perfect for anyone seeking a quick, healthy, and tasty low-carb lunch option.

Shrimp and Cauliflower Rice Stir-Fry

This Shrimp and Cauliflower Rice Stir-Fry is a perfect keto-friendly lunch that’s both satisfying and quick to prepare. With the light texture of cauliflower rice in place of traditional grains, it’s an excellent low-carb alternative. The shrimp is stir-fried in a savory sauce, creating a delicious, balanced meal with loads of flavor and minimal carbs, ideal for anyone looking to keep their keto meals exciting and nutrient-packed.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 medium head of cauliflower, grated or riced
• 2 tbsp sesame oil
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp rice vinegar
• 1 garlic clove, minced
• 1/2 tsp ginger, grated
• 2 green onions, sliced
• Salt and pepper to taste
• 1 tbsp sesame seeds (optional)

Instructions:

1. Heat sesame oil in a large skillet or wok over medium-high heat. Add shrimp and cook for 2-3 minutes per side, until pink and opaque. Remove from the skillet and set aside.
2. In the same skillet, add garlic and ginger and cook for 1 minute, until fragrant.
3. Add cauliflower rice to the skillet and stir-fry for 4-5 minutes, until tender and lightly golden. Season with salt and pepper.
4. Pour in the soy sauce and rice vinegar, stirring to coat the cauliflower rice evenly. Return the shrimp to the skillet and mix everything together.
5. Garnish with green onions and sesame seeds before serving.

This Shrimp and Cauliflower Rice Stir-Fry is an ideal low-carb lunch that offers a delicious and nutritious alternative to traditional fried rice. The combination of shrimp and cauliflower rice provides a perfect balance of protein and healthy fats while keeping carbs to a minimum. The savory stir-fry sauce elevates the dish, making it a flavorful, satisfying meal that’s easy to prepare and enjoy, whether you’re at home or on the go.

Shrimp Cucumber Boats with Cream Cheese Filling

These Shrimp Cucumber Boats are a fun and creative way to enjoy shrimp while keeping things light and low-carb. The cool crunch of cucumber serves as a vessel for a creamy, flavorful shrimp filling, making them the perfect appetizer or lunch. Packed with protein and healthy fats, these boats are an excellent choice for those on a keto diet looking for a refreshing yet satisfying meal.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 medium cucumbers, sliced in half lengthwise and seeded
• 4 oz cream cheese, softened
• 2 tbsp mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• Salt and pepper to taste
• 1 tbsp fresh dill, chopped
• 1 tbsp capers (optional)

Instructions:

1. Cook shrimp by boiling or sautéing until they are pink and opaque, about 3 minutes. Let cool and chop into small pieces.
2. In a bowl, combine cream cheese, mayonnaise, Dijon mustard, lemon juice, and a pinch of salt and pepper. Stir until smooth.
3. Add the chopped shrimp and mix until well combined. Taste and adjust seasoning if necessary.
4. Scoop the shrimp mixture into the hollowed-out cucumber halves, dividing evenly.
5. Garnish with fresh dill and capers (if using) before serving.

Shrimp Cucumber Boats with Cream Cheese Filling are a light and fresh option for anyone looking for a low-carb lunch with a burst of flavor. The crunchy cucumber boats provide a satisfying texture, while the creamy shrimp filling offers richness and protein. This dish is not only low in carbs but also high in healthy fats and can easily be prepared ahead of time for a quick lunch or snack. It’s a delightful, refreshing choice for keto enthusiasts.

Spicy Shrimp Lettuce Cups

These Spicy Shrimp Lettuce Cups are a delicious and vibrant low-carb lunch. The shrimp are marinated in a spicy, flavorful sauce and served in crisp lettuce cups, making it a light yet filling meal. The combination of heat from the seasoning and the cool, crunchy lettuce creates the perfect balance of flavors and textures, ideal for a quick and easy keto-friendly meal.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 tbsp chili paste or sriracha sauce
• 1 tbsp lime juice
• 1 garlic clove, minced
• 1 tsp smoked paprika
• Salt and pepper to taste
• 8 large iceberg or butter lettuce leaves
• 1/2 red onion, thinly sliced
• 1/4 cup cilantro, chopped

Instructions:

1. In a bowl, combine olive oil, chili paste, lime juice, garlic, smoked paprika, salt, and pepper. Toss the shrimp in the marinade and let sit for 15 minutes.
2. Heat a skillet over medium-high heat. Add shrimp and cook for 2-3 minutes on each side, until pink and cooked through.
3. Lay the lettuce leaves flat on a plate and spoon the cooked shrimp into each leaf.
4. Top with sliced red onion and chopped cilantro.
5. Serve immediately for a fresh, spicy lunch.

Spicy Shrimp Lettuce Cups are the perfect keto-friendly lunch that’s both light and flavorful. The shrimp, marinated in a spicy sauce, provide a bold kick, while the cool lettuce cups offer the perfect crunch. This dish is quick to make, full of healthy protein, and low in carbs, making it ideal for anyone looking to satisfy their cravings without compromising on their keto diet. With the added freshness of cilantro and red onion, each bite is a burst of flavor and texture.

Shrimp and Spinach Stuffed Mushrooms

These Shrimp and Spinach Stuffed Mushrooms are a savory, low-carb dish that makes for an excellent keto-friendly lunch. The meaty mushroom caps are filled with a rich mixture of shrimp, spinach, and creamy cheese, offering a perfect balance of protein and healthy fats. These stuffed mushrooms are packed with flavor, incredibly easy to prepare, and make for a satisfying meal without the carbs.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 8 large mushroom caps, cleaned and stems removed
• 2 cups fresh spinach, chopped
• 1/2 cup cream cheese, softened
• 1/4 cup shredded mozzarella cheese
• 1 tbsp olive oil
• 2 garlic cloves, minced
• 1/4 tsp paprika
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Place mushroom caps on a baking sheet, gill side up.
2. Heat olive oil in a skillet over medium heat. Add garlic and cook until fragrant, about 1 minute.
3. Add the shrimp to the skillet and cook for 2-3 minutes per side until pink. Remove from heat and chop the shrimp into small pieces.
4. In a bowl, combine the chopped shrimp, spinach, cream cheese, mozzarella, paprika, salt, and pepper. Mix well.
5. Spoon the shrimp mixture into each mushroom cap, filling them generously.
6. Bake for 20 minutes, or until the mushrooms are tender and the filling is golden brown.
7. Garnish with chopped parsley and serve.

Shrimp and Spinach Stuffed Mushrooms are a perfect low-carb lunch option for anyone following a keto diet. The mushrooms are a great vehicle for the creamy, flavorful filling, while the shrimp and spinach provide a healthy boost of protein and vitamins. This dish is a delightful mix of textures—earthy mushrooms, creamy filling, and tender shrimp—making it an irresistible choice for those seeking a low-carb, flavorful lunch.

Shrimp Caesar Salad

This Shrimp Caesar Salad offers a keto-friendly twist on a classic favorite. Instead of traditional croutons, this recipe uses a blend of fresh shrimp and crisp Romaine lettuce, drizzled with a rich, homemade Caesar dressing. The combination of creamy dressing, savory shrimp, and fresh greens provides a fulfilling and low-carb meal, perfect for a quick and satisfying lunch.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 4 cups Romaine lettuce, chopped
• 1/4 cup Parmesan cheese, grated
• 1/4 cup Caesar dressing (preferably homemade or low-carb)
• 1 tbsp olive oil
• Salt and pepper to taste
• 1/2 tsp garlic powder
• Fresh parsley, chopped (optional)

Instructions:

1. Heat olive oil in a skillet over medium heat. Season shrimp with salt, pepper, and garlic powder, and cook for 2-3 minutes per side until pink and opaque. Remove from heat and set aside.
2. In a large bowl, toss Romaine lettuce with Caesar dressing, ensuring the leaves are well-coated.
3. Add the cooked shrimp on top of the salad and sprinkle with Parmesan cheese.
4. Garnish with chopped parsley, if desired, and serve immediately.

Shrimp Caesar Salad is a light yet hearty option that brings the classic Caesar salad to a whole new level with shrimp. The creamy Caesar dressing coats the crunchy Romaine lettuce perfectly, while the shrimp add a fresh, protein-packed element to the dish. This low-carb, keto-friendly version eliminates the croutons but doesn’t compromise on flavor, making it a perfect choice for anyone seeking a satisfying, flavorful lunch without the carbs.

Lemon Herb Shrimp and Asparagus Skewers

These Lemon Herb Shrimp and Asparagus Skewers are an ideal keto-friendly lunch for anyone craving something light, flavorful, and easy to make. The shrimp are marinated in a zesty lemon and herb mixture, then paired with tender asparagus spears and grilled to perfection. This dish is fresh, protein-packed, and loaded with healthy fats and fiber, all while being low in carbs.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 bunch asparagus, trimmed and cut into 3-inch pieces
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp lemon zest
• 2 garlic cloves, minced
• 1 tbsp fresh parsley, chopped
• Salt and pepper to taste
• 8 wooden skewers (soaked in water for 30 minutes)

Instructions:

1. In a bowl, combine olive oil, lemon juice, lemon zest, garlic, parsley, salt, and pepper to make the marinade.
2. Thread the shrimp and asparagus onto the skewers, alternating between shrimp and asparagus pieces.
3. Brush the skewers with the marinade and let them sit for 15-20 minutes.
4. Preheat the grill or grill pan to medium-high heat. Grill the skewers for 2-3 minutes per side, until the shrimp are pink and cooked through and the asparagus is tender.
5. Serve the skewers immediately, garnished with additional fresh parsley if desired.

Lemon Herb Shrimp and Asparagus Skewers are the perfect low-carb, keto-friendly lunch that combines the freshness of shrimp with the richness of asparagus. The lemon and herb marinade brings a zesty and aromatic flavor to the dish, while the grilling adds a smoky depth that complements the natural sweetness of the shrimp. These skewers are simple to prepare and packed with nutrients, making them an excellent choice for a light and satisfying lunch.

Shrimp and Cabbage Stir-Fry

Shrimp and Cabbage Stir-Fry is a quick and flavorful low-carb lunch option that is both nutritious and satisfying. The cabbage provides a great base for this stir-fry, offering fiber and texture without the carbs, while the shrimp adds lean protein. The stir-fry is enhanced with a simple sauce that combines soy sauce, garlic, and ginger, making it a perfect keto-friendly meal that’s light yet filling.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 4 cups shredded cabbage
• 2 tbsp sesame oil
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp soy sauce or tamari (for gluten-free)
• 1 tbsp rice vinegar
• 1/2 tsp red pepper flakes (optional)
• Salt and pepper to taste
• 2 green onions, chopped
• 1 tbsp sesame seeds (optional)

Instructions:

1. Heat sesame oil in a large skillet or wok over medium-high heat. Add garlic and ginger, and sauté for 1 minute until fragrant.
2. Add the shrimp to the skillet and cook for 2-3 minutes on each side until pink and cooked through. Remove the shrimp and set aside.
3. In the same skillet, add the shredded cabbage and stir-fry for 3-4 minutes until slightly tender but still crunchy.
4. Pour in the soy sauce, rice vinegar, and red pepper flakes (if using), and toss the cabbage to coat evenly.
5. Return the shrimp to the skillet and stir everything together for an additional minute.
6. Garnish with green onions and sesame seeds before serving.

Shrimp and Cabbage Stir-Fry is an easy-to-make, low-carb, and keto-friendly lunch that combines protein-rich shrimp with the natural crunch of cabbage. The quick stir-fry method ensures that the dish is packed with flavor without sacrificing texture, while the simple sauce adds depth and umami. This dish is a perfect example of how simple ingredients can come together to create a delicious and nutritious meal without the carbs, making it ideal for those on a keto or low-carb diet.

Shrimp and Zucchini Frittata

A Shrimp and Zucchini Frittata is an excellent low-carb lunch option that is full of flavor and easy to prepare. Eggs form the base of this dish, and they’re combined with tender shrimp, sautéed zucchini, and a touch of cheese for added richness. This frittata is not only high in protein and healthy fats, but it’s also incredibly versatile, allowing you to enjoy it warm or cold, making it perfect for meal prepping.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 medium zucchinis, sliced thinly
• 8 large eggs
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 2 tbsp olive oil
• 1/2 tsp garlic powder
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a skillet, heat olive oil over medium heat. Add zucchini slices and sauté for 3-4 minutes until tender. Remove from the skillet and set aside.
3. In the same skillet, add the shrimp and cook for 2-3 minutes per side until pink and opaque. Remove from heat and set aside.
4. In a large bowl, whisk the eggs with garlic powder, salt, and pepper. Stir in the mozzarella and Parmesan cheeses.
5. Add the cooked zucchini and shrimp into the egg mixture and mix gently.
6. Pour the egg mixture into a greased oven-safe skillet or baking dish and bake for 20-25 minutes, or until the frittata is set and golden brown on top.
7. Garnish with fresh parsley and serve warm or at room temperature.

The Shrimp and Zucchini Frittata is a nutritious, low-carb lunch that offers a great balance of protein, healthy fats, and vegetables. The eggs provide a light yet filling base, while the shrimp adds a savory, protein-packed element. The zucchini adds moisture and texture, while the cheese gives the dish a creamy richness. This frittata is versatile and can be enjoyed immediately or saved for later, making it an excellent choice for meal prep or a quick, satisfying keto-friendly lunch.

Shrimp and Broccoli Alfredo

Shrimp and Broccoli Alfredo is a rich, keto-friendly lunch option that satisfies your craving for creamy pasta without the carbs. The creamy Alfredo sauce is made using heavy cream, Parmesan cheese, and butter, creating a luscious base for the shrimp and tender broccoli. This low-carb dish feels indulgent, yet it aligns perfectly with the principles of a keto diet, making it a satisfying and flavorful meal.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 3 cups broccoli florets, steamed
• 1/2 cup heavy cream
• 1/2 cup Parmesan cheese, grated
• 3 tbsp butter
• 2 garlic cloves, minced
• Salt and pepper to taste
• 1 tbsp fresh parsley, chopped for garnish

Instructions:

1. Heat butter in a large skillet over medium heat. Add garlic and cook for 1-2 minutes, until fragrant.
2. Add the shrimp to the skillet and cook for 2-3 minutes on each side, until pink and opaque. Remove shrimp and set aside.
3. In the same skillet, add the heavy cream and bring to a simmer. Cook for 2-3 minutes until the cream thickens slightly.
4. Stir in the Parmesan cheese and continue to simmer for another 2 minutes until the sauce becomes creamy. Season with salt and pepper to taste.
5. Add the steamed broccoli and shrimp to the skillet, stirring to coat with the Alfredo sauce. Heat everything through for 2 minutes.
6. Garnish with fresh parsley and serve immediately.

Shrimp and Broccoli Alfredo is a rich, comforting keto lunch that doesn’t sacrifice flavor for being low-carb. The creamy Alfredo sauce, made with heavy cream and Parmesan, coats the shrimp and broccoli perfectly, creating a dish that feels indulgent but is in line with your low-carb goals. This recipe offers a delicious way to enjoy a creamy pasta-like dish without the carbs, making it a perfect choice for anyone following a keto or low-carb diet.

Shrimp and Avocado Salad

This Shrimp and Avocado Salad is a light and refreshing keto-friendly lunch that’s packed with healthy fats and protein. The creamy avocado pairs beautifully with the succulent shrimp, while a zesty lime dressing brings everything together. The crisp veggies add texture, making this salad both satisfying and nutritious without the carbs. It’s a great option for anyone looking for a quick, low-carb meal that is full of flavor and nutrients.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 ripe avocados, diced
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/4 cup red onion, thinly sliced
• 2 tbsp olive oil
• 1 tbsp lime juice
• 1 tsp chili powder
• Salt and pepper to taste
• Fresh cilantro, chopped for garnish

Instructions:

1. Heat olive oil in a skillet over medium heat. Add shrimp and cook for 2-3 minutes per side, until pink and opaque. Remove from heat and let cool.
2. In a large bowl, combine diced avocado, cherry tomatoes, cucumber, and red onion.
3. Add the cooked shrimp to the bowl and gently toss to combine.
4. Drizzle with lime juice, sprinkle with chili powder, and season with salt and pepper. Toss again to coat evenly.
5. Garnish with fresh cilantro and serve immediately.

Shrimp and Avocado Salad is a perfect low-carb lunch that’s packed with healthy fats, fiber, and protein. The creamy texture of avocado complements the tender shrimp, while the fresh veggies add crunch and lightness to the dish. The zesty lime dressing ties everything together, making it a refreshing, satisfying, and nutrient-dense meal that’s easy to prepare and perfect for any keto or low-carb diet.

Shrimp and Eggplant Parmesan

Shrimp and Eggplant Parmesan is a keto-friendly twist on the classic Italian dish. Instead of breadcrumbs, this recipe uses almond flour to create a crunchy coating for the eggplant, making it low-carb while still providing the comforting flavors of a traditional Parmesan. The shrimp adds a delicious, protein-packed boost to the dish, while the melty cheese and marinara sauce bring everything together in a savory, satisfying way.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 medium eggplants, sliced into 1/2-inch rounds
• 1/2 cup almond flour
• 1/2 cup grated Parmesan cheese
• 1 cup marinara sauce (sugar-free)
• 1 1/2 cups shredded mozzarella cheese
• 2 eggs, beaten
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a shallow dish, combine almond flour, Parmesan cheese, salt, and pepper. In another shallow dish, beat the eggs.
3. Dip each eggplant slice into the beaten eggs, then coat with the almond flour mixture. Place the coated eggplant on the prepared baking sheet.
4. Drizzle olive oil over the eggplant slices and bake for 20-25 minutes, flipping halfway through, until golden brown and tender.
5. While the eggplant is baking, sauté the shrimp in a skillet with a little olive oil over medium heat for 2-3 minutes on each side until pink and cooked through. Set aside.
6. Once the eggplant is cooked, spread marinara sauce over each slice, top with mozzarella cheese, and return to the oven for another 5-7 minutes, or until the cheese is melted and bubbly.
7. Top with cooked shrimp and fresh basil before serving.

Shrimp and Eggplant Parmesan is a delightful low-carb alternative to the classic Italian dish. The crispy eggplant rounds provide a satisfying base, while the shrimp adds extra protein and flavor. The combination of marinara sauce, melted mozzarella, and Parmesan makes this dish rich and comforting, without the carbs found in traditional breaded versions. It’s a perfect meal for anyone following a keto diet and craving something hearty yet healthy.

Srimp and Broccoli Quiche

Shrimp and Broccoli Quiche is a delicious, keto-friendly lunch that’s packed with flavor and protein. This crustless quiche uses eggs and cream to form a rich, custardy base, with shrimp and broccoli adding texture and nutritional value. It’s a great low-carb meal that can be enjoyed warm or cold, making it perfect for meal prep or a quick week-day lunch.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 cups broccoli florets, steamed and chopped
• 8 large eggs
• 1/2 cup heavy cream
• 1/2 cup shredded cheddar cheese
• 1/4 cup grated Parmesan cheese
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/2 tsp garlic powder
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a 9-inch pie dish or quiche pan.
2. In a skillet, heat olive oil over medium heat. Add the shrimp and cook for 2-3 minutes per side, until pink and cooked through. Remove from heat and chop into small pieces.
3. In a large bowl, whisk together the eggs, heavy cream, cheddar cheese, Parmesan cheese, garlic powder, salt, and pepper.
4. Stir in the chopped broccoli and shrimp.
5. Pour the mixture into the prepared quiche pan and bake for 25-30 minutes, or until the quiche is set and golden brown on top.
6. Let the quiche cool slightly before slicing. Garnish with fresh parsley and serve.

Shrimp and Broccoli Quiche is a keto-friendly, low-carb meal that offers a great balance of protein, healthy fats, and vegetables. The creamy egg base provides a rich texture, while the shrimp and broccoli contribute a satisfying crunch and nutritional boost. This quiche is perfect for meal prep, as it can be made in advance and stored in the refrigerator, making it a convenient and delicious low-carb lunch option throughout the week.

Note: More recipes are coming soon!