- 17 Shrimp
- Mashed avocado
- teaspoon avocado mayo
- little lemon or lime
- little cumin
- cayenne mix
The Best Keto Shrimp and Avocado Recipe
This recipe is one of the easiest to make on the website. This is because there are only two essential ingredients: shrimp and avocado. The cooking involved is also very simple, as the most difficult process is to toss the shrimp in a hot pan until they begin to caramelize.
Has that tickled your tastebuds? Well, keep on reading to learn more about the best keto shrimp and avocado recipe.
One of the reasons shrimp is an excellent seafood is that it has very low mercury levels. Mercury naturally occurs in all fish, as it is present in the waters that they feed in, but it can be dangerous to the human body. For example, high quantities are severely toxic to the central nervous systems, which is why we recommend not eating fish like mackerel and tuna too often.
Another benefit is that shrimp contain very high levels of omega-3s, which can help lower blood pressure and prevent the onset of heart disease. They can also help improve the human circulatory system, as they contain very small quantities of saturated fat. Finally, they are also high in calcium and protein, which are essential for improving bone strength and building muscle.
Moving back to the recipe, feel free to use prawns rather than shrimp. They still contain similar benefits, but may be easier to find in countries like the UK. Coming in at 384 calories, this delicious meal is also perfect for anyone watching their weight. In addition, it contains no carbohydrates, so it’s perfect for those following a keto diet.
We’d just like to give you one tip before you get started. Remember to always dry the shrimp with a paper towel. This is important because otherwise they will boil in the pan and will never caramelize.
Shrimp- peeled and DRIED (I use a paper towel) so they don’t boil in the pan. Seasoned with equal parts cumin, coriander, cayenne 1/4 teaspoon and salt.
Hot hot hot pan with avocado oil, toss in shrimp, don’t crowd them or they will drop the temp of the pan. You want them to have a little caramelization when you turn them. Same with the other side. Should take less than a 1.5 minutes of second side.
Remove shrimp turn off the burner and add a pat of butter and a squeeze of lemon/lime to hot pan to scrape up the bits of goodness in the pan, pour over shrimp.
Mashed avocado, teaspoon avocado mayo, salt, little lemon or lime, little cumin, coriander, cayenne mix ( I make a whole jar of this stuff because it’s my go to spice mix)
Pinch, of course, kosher salt to finish.