25+ Quick and Easy Saturday Keto Shrimp Recipes to Try This Weekend

Are you looking for a way to spice up your Saturday dinner without compromising your keto lifestyle?

Shrimp is an excellent source of protein and low in carbs, making it the perfect choice for keto-friendly meals.

Whether you’re craving something light and refreshing or hearty and comforting, there’s a shrimp recipe for every taste.

In this blog post, we’ve compiled over 25 mouth-watering keto shrimp recipes to make your Saturdays flavorful, fun, and low-carb.

From savory shrimp salads to creamy shrimp dishes and stir-fries, these recipes are sure to impress your taste buds and keep your keto goals on track.

These easy-to-make, healthy, and delicious recipes will give you plenty of variety throughout your weekends, ensuring that you never get bored with your keto meal plan.

Let’s dive into some of the best keto shrimp recipes that are quick to prepare, packed with flavor, and guaranteed to make your Saturday dinner special.

25+ Quick and Easy Saturday Keto Shrimp Recipes to Try This Weekend

Whether you’re cooking for yourself or hosting a Saturday night gathering, these 25+ keto shrimp recipes are guaranteed to bring excitement to your weekend meals.

With their rich flavors, low-carb benefits, and versatility, these dishes are the perfect solution for anyone on a keto diet who still wants to enjoy a delicious, satisfying meal.

From quick stir-fries to indulgent baked shrimp, there’s something for everyone in this collection of recipes.

So, next Saturday, skip the takeout and whip up one of these amazing shrimp dishes to make your weekend both tasty and keto-friendly!

Spicy Garlic Butter Shrimp Skillet

This Spicy Garlic Butter Shrimp Skillet is a perfect keto-friendly option for a Saturday dinner. It’s quick to prepare, loaded with protein and healthy fats, and brimming with bold flavors. The garlic butter sauce with a hint of spice makes it a restaurant-quality dish that’s easy to make at home. Serve it over cauliflower rice or alongside roasted veggies for a complete meal.

Ingredients

• 1 lb (450g) raw shrimp, peeled and deveined
• 3 tbsp unsalted butter
• 3 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp red pepper flakes (adjust to taste)
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 2 tbsp chopped parsley
• Salt and black pepper to taste

Instructions

1. Heat olive oil in a large skillet over medium-high heat.
2. Season the shrimp with salt, black pepper, and smoked paprika. Add shrimp to the skillet and cook for 1-2 minutes per side until just pink. Remove and set aside.
3. In the same skillet, melt the butter. Add minced garlic and red pepper flakes, cooking until fragrant (about 30 seconds).
4. Stir in the lemon juice and return the shrimp to the skillet, tossing to coat in the sauce.
5. Cook for another 2 minutes, then sprinkle with parsley before serving.

This Spicy Garlic Butter Shrimp Skillet is a mouthwatering dish that brings flavor and ease to your Saturday meals. With its simple preparation and satisfying taste, it’s bound to become a favorite. Pair it with keto-friendly sides, and you’ve got a delicious and nutritious meal ready in under 30 minutes.

Creamy Lemon Parmesan Shrimp

Indulge in a luxurious meal with this Creamy Lemon Parmesan Shrimp recipe. Perfect for a Saturday evening, this keto dish combines tender shrimp with a velvety lemon-Parmesan sauce that feels decadent yet fits your low-carb goals. It’s a one-pan wonder that’s perfect for impressing guests or treating yourself.

Ingredients

• 1 lb (450g) shrimp, peeled and deveined
• 2 tbsp butter
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 tbsp lemon zest
• 2 tbsp lemon juice
• 1/4 tsp ground nutmeg
• Salt and pepper to taste
• Fresh basil or parsley for garnish

Instructions

1. Heat olive oil in a large skillet over medium heat. Cook the shrimp for 1-2 minutes per side until pink. Remove and set aside.
2. In the same skillet, melt butter and sauté garlic until fragrant (about 30 seconds).
3. Reduce heat to low and stir in the heavy cream, Parmesan cheese, lemon zest, and nutmeg. Cook until the sauce thickens, about 5 minutes.
4. Add the lemon juice and return the shrimp to the skillet. Simmer for another 2-3 minutes until everything is well-coated.
5. Garnish with fresh basil or parsley and serve immediately.

This Creamy Lemon Parmesan Shrimp is a rich and satisfying dish that doesn’t compromise on flavor or health. Its creamy texture and zesty notes make it a standout keto meal for special Saturdays. Serve with zucchini noodles or steamed broccoli for a meal that feels like a treat without derailing your goals.

Coconut Lime Shrimp with Cauliflower Rice

Transport yourself to a tropical paradise with Coconut Lime Shrimp served over cauliflower rice. This keto recipe combines the sweetness of coconut milk with tangy lime and juicy shrimp for a refreshing, flavorful meal. It’s perfect for a laid-back Saturday dinner that feels like a mini getaway.

Ingredients

• 1 lb (450g) shrimp, peeled and deveined
• 1 tbsp coconut oil
• 1/2 cup full-fat coconut milk
• 1 tbsp fish sauce
• 1 tbsp lime zest
• 2 tbsp lime juice
• 1 tsp ground turmeric
• 1/2 tsp chili powder
• 3 cups cauliflower rice
• 2 tbsp chopped cilantro
• Salt and pepper to taste

Instructions

1. Heat coconut oil in a skillet over medium heat. Cook the shrimp until pink and cooked through (1-2 minutes per side). Remove and set aside.
2. In the same skillet, whisk together coconut milk, fish sauce, lime zest, lime juice, turmeric, and chili powder. Simmer for 5 minutes until slightly thickened.
3. Return the shrimp to the skillet, tossing to coat in the sauce. Cook for another 2-3 minutes.
4. In a separate pan, sauté cauliflower rice with a pinch of salt for 3-4 minutes until tender.
5. Serve the shrimp over the cauliflower rice and garnish with chopped cilantro.

Coconut Lime Shrimp is a delightful dish that brings vibrant, tropical flavors to your Saturday dinner table. The creamy coconut sauce and tangy lime are perfectly balanced, making this meal a refreshing break from routine. Easy to make and keto-friendly, it’s a recipe you’ll come back to again and again.

Cajun Shrimp and Avocado Salad

This Cajun Shrimp and Avocado Salad is a fresh, zesty, and satisfying keto-friendly dish, perfect for a Saturday afternoon or dinner. Packed with healthy fats from avocado and shrimp, and complemented by a smoky Cajun seasoning, this salad is both light and filling. It’s a fantastic option for a refreshing yet hearty meal that’s low in carbs and high in flavor.

Ingredients

• 1 lb (450g) shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 tbsp Cajun seasoning
• Salt and pepper to taste
• 2 ripe avocados, diced
• 1 cup cherry tomatoes, halved
• 1/4 red onion, thinly sliced
• 2 cups mixed greens (arugula, spinach, etc.)
• 2 tbsp fresh cilantro, chopped
• 2 tbsp olive oil (for dressing)
• 1 tbsp lime juice
• 1 tsp Dijon mustard

Instructions

1. In a bowl, toss shrimp with olive oil, Cajun seasoning, salt, and pepper.
2. Heat a skillet over medium-high heat and cook shrimp for 2-3 minutes per side until cooked through and slightly charred. Remove from heat and set aside.
3. In a large bowl, combine mixed greens, cherry tomatoes, red onion, and diced avocado.
4. In a small bowl, whisk together olive oil, lime juice, Dijon mustard, and a pinch of salt to create the dressing.
5. Add shrimp to the salad and drizzle with the dressing. Toss gently to combine.
6. Garnish with fresh cilantro before serving.

The Cajun Shrimp and Avocado Salad is a fantastic keto dish that combines a variety of textures and flavors—from creamy avocado to smoky shrimp, all balanced with a tangy dressing. This recipe is not only a feast for the taste buds but also an easy and nutritious way to meet your low-carb goals. It’s perfect for a quick Saturday meal when you’re craving something light but satisfying.

Shrimp and Broccoli Alfredo

For a comforting, creamy dish that’s perfect for your keto diet, this Shrimp and Broccoli Alfredo will hit the spot. This dish combines juicy shrimp, tender broccoli, and a rich, velvety Alfredo sauce made with heavy cream and Parmesan. It’s a low-carb twist on the classic Alfredo that satisfies all the creamy, cheesy cravings.

Ingredients

• 1 lb (450g) shrimp, peeled and deveined
• 1 tbsp butter
• 2 cups broccoli florets
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 cup grated mozzarella cheese
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1 tbsp chopped parsley for garnish

Instructions

1. In a large skillet, melt butter over medium heat. Add shrimp and cook for 2-3 minutes per side until pink and cooked through. Remove shrimp and set aside.
2. In the same skillet, add garlic and cook until fragrant (about 30 seconds).
3. Add heavy cream and bring to a simmer. Cook for 3-4 minutes until slightly thickened.
4. Stir in Parmesan and mozzarella cheeses until smooth and creamy.
5. Steam or blanch broccoli florets until tender, about 3-4 minutes, and add them to the sauce.
6. Return shrimp to the skillet and toss everything together. Season with salt and pepper to taste.
7. Garnish with chopped parsley and serve immediately.

Shrimp and Broccoli Alfredo is a rich and satisfying keto meal that combines protein and vegetables in a decadent, creamy sauce. It’s an ideal choice for a Saturday meal that feels indulgent while still adhering to your low-carb lifestyle. The shrimp adds a savory depth, while the Alfredo sauce provides a creamy base that makes the entire dish comforting and irresistible.

Shrimp and Zucchini Noodles with Pesto

This Shrimp and Zucchini Noodles with Pesto is a vibrant, keto-friendly dish that’s as healthy as it is delicious. The shrimp pairs beautifully with the fresh, aromatic pesto sauce, and the zucchini noodles serve as a perfect low-carb substitute for traditional pasta. It’s a great choice for a light yet flavorful Saturday meal.

Ingredients

• 1 lb (450g) shrimp, peeled and deveined
• 2 medium zucchinis, spiralized into noodles
• 2 tbsp olive oil
• 2 tbsp fresh basil pesto (store-bought or homemade)
• 1 tbsp lemon juice
• 1/4 tsp red pepper flakes (optional)
• Salt and pepper to taste
• 2 tbsp pine nuts, toasted (optional)
• Fresh Parmesan cheese for garnish

Instructions

1. Heat olive oil in a large skillet over medium heat. Add shrimp and cook for 2-3 minutes per side until pink and cooked through. Remove from heat and set aside.
2. In the same skillet, add spiralized zucchini noodles and sauté for 2-3 minutes, just until tender.
3. Toss the zucchini noodles with pesto and lemon juice, coating them evenly. Add shrimp back to the pan and mix gently to combine.
4. Season with salt, pepper, and red pepper flakes (if using).
5. Garnish with toasted pine nuts and fresh Parmesan cheese. Serve immediately.

Shrimp and Zucchini Noodles with Pesto is a perfect light yet filling keto meal. The pesto adds a fragrant, fresh flavor to the dish, while the zucchini noodles provide a satisfying texture without the carbs. It’s a flavorful and healthy way to enjoy shrimp and get your veggies in on a Saturday night. The addition of pine nuts and Parmesan makes this dish feel indulgent while remaining completely keto-friendly.

Shrimp and Spinach Stuffed Portobello Mushrooms

These Shrimp and Spinach Stuffed Portobello Mushrooms are a fantastic way to enjoy a hearty, low-carb meal on a Saturday night. The meaty texture of the portobello mushrooms serves as a perfect vessel for a rich filling of shrimp, spinach, and melted cheese. This dish is an easy-to-make, keto-friendly comfort food that feels indulgent without the carbs.

Ingredients

• 4 large portobello mushrooms, stems removed and cleaned
• 1 lb (450g) shrimp, peeled and deveined
• 2 tbsp butter
• 2 cups spinach, chopped
• 1/4 cup cream cheese, softened
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Preheat oven to 375°F (190°C).
2. In a skillet, melt butter over medium heat. Add shrimp and cook for 2-3 minutes per side until pink. Remove shrimp and set aside.
3. In the same skillet, sauté garlic for 30 seconds, then add spinach and cook until wilted. Remove from heat and let cool slightly.
4. In a bowl, combine cream cheese, mozzarella, Parmesan, spinach, and chopped shrimp. Season with salt and pepper.
5. Stuff the portobello mushrooms with the shrimp and spinach mixture. Place them on a baking sheet and bake for 15-20 minutes, until the mushrooms are tender and the cheese is melted and bubbly.
6. Garnish with fresh parsley and serve immediately.

Shrimp and Spinach Stuffed Portobello Mushrooms are a perfect combination of earthy, savory, and creamy flavors. This dish offers the satisfying texture of mushrooms with a rich filling, making it an elegant and keto-friendly option for a special Saturday dinner. It’s a great way to enjoy a comforting, filling meal that won’t derail your low-carb goals.

Shrimp Scampi with Zucchini Noodles

This Shrimp Scampi with Zucchini Noodles is a light yet indulgent keto dish that makes for a perfect Saturday night treat. The shrimp is cooked in a flavorful garlic butter sauce with lemon and white wine, and paired with zucchini noodles to replace traditional pasta. It’s a simple, yet elegant dish that’s quick to make and full of flavor.

Ingredients

• 1 lb (450g) shrimp, peeled and deveined
• 4 medium zucchinis, spiralized into noodles
• 3 tbsp butter
• 4 cloves garlic, minced
• 1/2 cup dry white wine (or chicken broth)
• 1 tbsp lemon juice
• 1/4 tsp red pepper flakes (optional)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Heat butter in a large skillet over medium heat. Add shrimp and cook for 2-3 minutes per side until pink and cooked through. Remove and set aside.
2. In the same skillet, add minced garlic and cook until fragrant (about 30 seconds).
3. Pour in white wine (or chicken broth) and lemon juice, bringing the mixture to a simmer. Let cook for 2-3 minutes, allowing the sauce to reduce slightly.
4. Add zucchini noodles to the skillet and toss in the sauce for 2-3 minutes until tender.
5. Return shrimp to the skillet, tossing everything together. Season with red pepper flakes, salt, and pepper.
6. Garnish with fresh parsley and serve immediately.

Shrimp Scampi with Zucchini Noodles offers all the richness and flavor of the traditional scampi without the carbs. The buttery, garlicky sauce perfectly complements the shrimp, while the zucchini noodles provide a satisfying base. It’s a light yet flavorful dish that’s perfect for a quick and delicious Saturday dinner, keeping your keto lifestyle on track.

Shrimp and Asparagus Stir-Fry

This Shrimp and Asparagus Stir-Fry is a quick, colorful, and nutritious keto dish that’s ideal for a busy Saturday night. The combination of succulent shrimp and tender asparagus, sautéed in a savory, slightly sweet soy-based sauce, makes this stir-fry both satisfying and full of flavor. It’s a one-pan dish that’s ready in under 20 minutes, making it perfect for a stress-free meal.

Ingredients

• 1 lb (450g) shrimp, peeled and deveined
• 1 bunch asparagus, cut into 2-inch pieces
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 2 tbsp soy sauce (or coconut aminos for a gluten-free version)
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1/2 tsp ground ginger
• 1/4 tsp red pepper flakes (optional)
• Salt and pepper to taste
• Sesame seeds and green onions for garnish

Instructions

1. Heat olive oil in a large skillet or wok over medium-high heat. Add shrimp and cook for 2-3 minutes per side until pink and cooked through. Remove shrimp and set aside.
2. In the same skillet, add minced garlic and cook for 30 seconds.
3. Add asparagus pieces and cook for 4-5 minutes until tender-crisp.
4. Stir in soy sauce, sesame oil, rice vinegar, ginger, and red pepper flakes (if using). Let the sauce simmer for 1-2 minutes.
5. Return shrimp to the pan and toss everything together. Season with salt and pepper.
6. Garnish with sesame seeds and chopped green onions. Serve immediately.

Shrimp and Asparagus Stir-Fry is a quick, low-carb, and keto-friendly dish that’s bursting with flavor and nutrients. The savory soy-based sauce and the natural sweetness of the asparagus make this stir-fry both satisfying and healthy. It’s a great choice for a simple and vibrant Saturday meal that’s both delicious and easy to prepare.

Shrimp and Bacon-Wrapped Asparagus

If you’re craving a savory and keto-friendly dish, this Shrimp and Bacon-Wrapped Asparagus is the perfect Saturday dinner. The rich and smoky bacon pairs wonderfully with the sweetness of shrimp and the earthiness of asparagus. It’s a simple yet elegant dish that’s low in carbs and high in flavor, perfect for a satisfying meal.

Ingredients

• 1 lb (450g) shrimp, peeled and deveined
• 12 asparagus spears, trimmed
• 6 slices bacon
• 1 tbsp olive oil
• 1 tsp smoked paprika
• Salt and pepper to taste
• 2 tbsp fresh lemon juice
• Fresh parsley for garnish

Instructions

1. Preheat oven to 400°F (200°C).
2. Season the shrimp with smoked paprika, salt, and pepper.
3. Wrap each asparagus spear with a slice of bacon, securing with a toothpick if necessary.
4. Heat olive oil in a skillet over medium-high heat. Cook the bacon-wrapped asparagus for 2-3 minutes on each side until the bacon starts to crisp.
5. Remove from the skillet and place the asparagus bundles on a baking sheet. Roast in the preheated oven for 10-12 minutes, or until the bacon is fully crisp and the asparagus is tender.
6. While the asparagus is roasting, cook the shrimp in the same skillet for 2-3 minutes per side until pink and cooked through.
7. Serve the shrimp alongside the bacon-wrapped asparagus, drizzle with lemon juice, and garnish with fresh parsley.

Shrimp and Bacon-Wrapped Asparagus is a delightful combination of flavors that feels indulgent yet is entirely keto-friendly. The crispy bacon adds a smoky richness to the tender shrimp and asparagus, while the lemon juice brightens the dish. This recipe is perfect for a Saturday evening when you want a special, low-carb meal that’s both easy and delicious.

Shrimp and Cauliflower Mac and Cheese

This Shrimp and Cauliflower Mac and Cheese is a delicious keto twist on a classic comfort food. Instead of pasta, we use cauliflower to keep the dish low in carbs, while still maintaining that creamy, cheesy texture you crave. The addition of shrimp makes it hearty, and the rich, gooey cheese sauce brings everything together into a satisfying meal perfect for a Saturday night.

Ingredients

• 1 lb (450g) shrimp, peeled and deveined
• 1 medium head of cauliflower, cut into florets
• 2 tbsp butter
• 1 cup heavy cream
• 1 1/2 cups shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Steam cauliflower florets for 8-10 minutes until tender. Drain and mash or process into a creamy texture with a hand blender.
2. While the cauliflower is steaming, cook shrimp in a skillet with a little butter for 2-3 minutes per side until pink and cooked through. Remove from the skillet and set aside.
3. In the same skillet, melt butter and add heavy cream. Bring to a simmer, then stir in cheddar cheese, Parmesan, garlic powder, and onion powder. Let the sauce cook for a few minutes until it thickens.
4. Add the mashed cauliflower into the cheese sauce and stir until well combined.
5. Stir in the cooked shrimp and season with salt and pepper to taste.
6. Serve immediately, garnished with fresh parsley.

This Shrimp and Cauliflower Mac and Cheese provides all the creamy goodness of traditional mac and cheese, but without the carbs. The cauliflower mimics the texture of pasta perfectly, while the rich cheese sauce adds indulgence. The shrimp enhances the dish with protein, making it a satisfying and keto-friendly meal for a relaxed Saturday dinner.

Shrimp and Avocado Cucumber Rolls

Shrimp and Avocado Cucumber Rolls are a light and refreshing keto appetizer or meal. The crisp cucumber slices provide the perfect wrapper for the creamy avocado and tender shrimp, creating a fresh and satisfying bite. The tangy lime dressing adds a burst of flavor, making this dish a great choice for a Saturday evening when you want something light but still flavorful.

Ingredients

• 1 lb (450g) shrimp, peeled and deveined
• 1 large cucumber, sliced thinly into long strips
• 1 ripe avocado, sliced
• 2 tbsp lime juice
• 2 tbsp olive oil
• 1/2 tsp garlic powder
• Salt and pepper to taste
• Fresh cilantro for garnish
• Optional: hot sauce for drizzling

Instructions

1. Cook the shrimp in boiling water for 2-3 minutes until pink and cooked through. Remove and let cool.
2. Using a mandolin or sharp knife, slice the cucumber into thin, long strips (about 1/8 inch thick).
3. Lay the cucumber strips flat and place a slice of avocado and a shrimp at one end of each strip.
4. Carefully roll up the cucumber strips with the avocado and shrimp inside.
5. In a small bowl, whisk together lime juice, olive oil, garlic powder, salt, and pepper.
6. Drizzle the lime dressing over the cucumber rolls and garnish with fresh cilantro. Optional: drizzle with hot sauce for a spicy kick.

Shrimp and Avocado Cucumber Rolls are a fresh, light, and keto-friendly option for a simple Saturday dinner or appetizer. The combination of creamy avocado, tender shrimp, and crisp cucumber makes for a satisfying bite that’s full of flavor. With a zesty lime dressing and the option to add hot sauce for an extra kick, this dish is both healthy and delicious.

Shrimp and Garlic Butter Baked Zucchini

Shrimp and Garlic Butter Baked Zucchini is a simple, flavorful, and keto-friendly dish that combines tender shrimp with zucchini in a rich, garlicky butter sauce. This recipe is perfect for a Saturday night when you’re craving something savory and satisfying. The shrimp add protein, while the zucchini provides a low-carb base, making it a healthy and delicious meal.

Ingredients

• 1 lb (450g) shrimp, peeled and deveined
• 4 medium zucchinis, sliced into rounds
• 3 tbsp butter, melted
• 4 cloves garlic, minced
• 1 tbsp lemon juice
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese
• Fresh parsley for garnish

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a bowl, toss shrimp with lemon juice, smoked paprika, salt, and pepper.
3. Arrange zucchini slices in a single layer on a baking sheet. Drizzle melted butter over the zucchini and sprinkle with minced garlic.
4. Place seasoned shrimp on top of the zucchini.
5. Bake for 15-20 minutes, until shrimp are cooked through and zucchini is tender.
6. Remove from the oven and sprinkle with grated Parmesan cheese.
7. Garnish with fresh parsley and serve immediately.

Shrimp and Garlic Butter Baked Zucchini is an easy and elegant keto dish that’s bursting with flavor. The garlic butter sauce coats both the shrimp and zucchini, making each bite deliciously savory. With the addition of Parmesan cheese, this meal becomes even richer. It’s a great choice for a low-carb Saturday night dinner that doesn’t require much effort but delivers big on taste.

Shrimp and Eggplant Parmesan

Shrimp and Eggplant Parmesan is a keto-friendly twist on the classic Italian dish. Instead of breadcrumbs, this version uses roasted eggplant slices, making it a low-carb and high-flavor option. The shrimp adds extra protein, while the rich marinara sauce and melted mozzarella create a comforting, satisfying meal that’s perfect for a Saturday dinner.

Ingredients

• 1 lb (450g) shrimp, peeled and deveined
• 2 medium eggplants, sliced into 1/2-inch thick rounds
• 1 1/2 cups marinara sauce (sugar-free)
• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 tbsp olive oil
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh basil for garnish

Instructions

1. Preheat oven to 375°F (190°C).
2. Brush eggplant slices with olive oil and season with salt, pepper, and dried oregano. Arrange the slices on a baking sheet and roast for 15-20 minutes, flipping halfway through, until tender.
3. While the eggplant is roasting, cook shrimp in a skillet over medium heat for 2-3 minutes per side until pink and cooked through.
4. In a baking dish, layer roasted eggplant slices, marinara sauce, shrimp, and mozzarella cheese. Repeat the layers, finishing with a generous amount of mozzarella on top.
5. Bake for 10-12 minutes until the cheese is bubbly and golden.
6. Sprinkle with grated Parmesan and fresh basil before serving.

Shrimp and Eggplant Parmesan offers all the delicious comfort of the traditional dish, but with a keto twist. The roasted eggplant provides the perfect base for the shrimp, marinara, and melted cheese, making this dish hearty and flavorful. It’s a fantastic choice for a Saturday night when you’re craving something rich and cheesy, but want to stick to a low-carb, keto-friendly diet.

Shrimp and Cabbage Stir-Fry

This Shrimp and Cabbage Stir-Fry is a quick and healthy keto dish that’s packed with protein, fiber, and flavor. The shrimp adds richness, while the cabbage offers a satisfying crunch. It’s an easy-to-make, one-pan recipe that’s perfect for a quick Saturday dinner when you want something light, yet filling.

Ingredients

• 1 lb (450g) shrimp, peeled and deveined
• 4 cups cabbage, thinly sliced
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/4 cup soy sauce (or coconut aminos)
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1/4 tsp ground ginger
• 1/4 tsp red pepper flakes (optional)
• Salt and pepper to taste
• Sesame seeds and green onions for garnish

Instructions

1. Heat olive oil in a large skillet or wok over medium-high heat. Add shrimp and cook for 2-3 minutes per side until pink and cooked through. Remove shrimp and set aside.
2. In the same skillet, add garlic and cook until fragrant (about 30 seconds).
3. Add the sliced cabbage and stir-fry for 5-6 minutes until tender but still crisp.
4. Stir in soy sauce, sesame oil, rice vinegar, ground ginger, and red pepper flakes (if using). Let the sauce cook for 1-2 minutes.
5. Return shrimp to the skillet and toss everything together. Season with salt and pepper to taste.
6. Garnish with sesame seeds and chopped green onions before serving.

Shrimp and Cabbage Stir-Fry is a quick and nutritious keto meal that’s perfect for a busy Saturday evening. The savory soy-based sauce pairs beautifully with the shrimp and cabbage, creating a delicious, satisfying dish. This one-pan recipe is easy to prepare and offers plenty of flavor and texture, making it a great choice when you want something light yet fulfilling.

Note: More recipes are coming soon!