Keto In The City

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My Favorite Keto Seafood Recipes

Jen Fisch

My top 2 favorite foods of all time are salmon and crab legs, so I make seafood A LOT! I love it. It cooks so quickly and it is so versatile, plus it’s so good for you! I know so many people who aren’t seafood fans, which I totally don’t understand, I love it so much! You might even say I’m obsessed… Luckily my daughter feels the same exact way!

The recipes below include:

  • Weeknight Shrimp Gumbo

  • Coconut Curry Mussels with Zucchini Noodles

  • Shrimp Italiano

  • Greek Braised Salmon

  • Fish “Taco” Bowls

  • Lemongrass-Steamed Crab Legs with Ginger-Garlic Ghee

These are all Instant Pot recipes which makes these even easier! The IP infuses the flavors in and allows you to pull together dishes like Gumbo, which usually takes hours and hours, super quickly!

Weeknight Shrimp Gumbo

INGREDIENTS

  • 1/4 cup coconut flour

  • 2 cups chicken broth

  • 1 14.5-ounce can fire-roasted tomatoes with garlic

  • 1 12-ounce package link Andouille sausage, halved and sliced ½-inch thick

  • 1/2 of a 12-ounce package frozen cut okra, thawed

  • 1/4 cup chopped green sweet pepper

  • ¼ cup chopped onion

  • 1/2 cup chopped celery

  • 2 teaspoons Cajun seasoning or Old Bay seasoning

  • ½ pound peeled and deveined medium shrimp (41/50)

  • 1 teaspoon filé powder (optional)

  • Hot pepper sauce

  • 1/4 cup refined coconut oil

DIRECTIONS

1.     Select SAUTÉ on the Instant Pot. When the pot is hot, add oil and coconut flour. Cook, stirring constantly, over medium heat until the roux is deeply golden, about 2 minutes. Carefully whisk in broth. Add tomatoes, sausage, okra, green pepper, onion, celery, and Cajun seasoning. Select CANCEL. Secure the lid on the pot. Close the pressure-relief valve.

2.     Select MANUAL and set the pot at high pressure for 8 minutes. At the end of the cooking time, use natural release to depressurize.

3.     Select SAUTÉ on the Instant Pot. Stir in shrimp and if desired, file powder. Cook 2 to 3 minutes or until shrimp is pink and translucent. Select CANCEL. Serve gumbo with hot sauce.

Pairing Tip: Serve this over Cajun favorite over cooked riced cauliflower.

Coconut Curry Mussels with Zucchini Noodles

INGREDIENTS

  • 1 10- to 12-ounce package zucchini noodles

  • 1/3 cup diced onion

  • 2 tablespoons minced fresh ginger

  • 4 cloves garlic, minced

  • 1 tablespoon red curry paste

  • 1 cup coconut milk

  • 12 ounces fresh mussels, scrubbed, beards removed

  • 1/2 a medium red bell pepper, cut into strips

  • 1 tablespoon compliant fish sauce

  • Juice of half of a lime

  • 1/4 cup chopped fresh cilantro

  • 3 tablespoons avocado oil

  • 1 cup chicken broth

  • 1/2 teaspoon fine pink Himalayan salt

  • 1/4 teaspoon black pepper

Note: Before cooking, scrub the mussels under cold water and discard any that do not close. Also discard mussels that are cracked. Use pliers to pull the beards off the mussels. After cooking, discard any mussels that do not open.

Note: Canned coconut milk separates in the can with the cream rising to the top. Be sure to pour it into a bowl and whisk before measuring.

INSTANT POT DIRECTIONS

  1. For the zucchini noodles, select SAUTÉ on the Instant Pot. Add 1 tablespoon of the avocado oil. When the oil is hot, add the zucchini noodles and cook until just tender, stirring frequently, 3 to 4 minutes. Select CANCEL. Transfer the noodles to a dish and cover to keep warm.

  2. For the mussels, select SAUTÉ. Add the remaining 2 tablespoons avocado oil to the pot. When hot, add the onion, ginger, garlic, and curry paste. Cook until fragrant, stirring frequently, about 1 minute. Select CANCEL.

  3. Add the coconut milk, broth, mussels, and bell pepper to the pot. Secure the lid and close the pressure-release valve. Select MANUAL and set the pot at HIGH pressure for 3 minutes. When cooking is complete, use a quick release to depressurize.

  4. Divide the zucchini noodles between 4 shallow serving bowls. Divide mussels between the bowls, discarding any that haven’t opened. Stir the fish sauce, salt, black pepper, and lime juice into the curry sauce, then pour over mussels. Sprinkle with cilantro before serving.

Shrimp Italiano

INGREDIENTS

  • I pound peeled and deveined large shrimp (about 8 shrimp)

  • 4 tablespoons olive oil

  • 4 cloves garlic, minced

  • Juice of 1 lemon

  • 1/2 teaspoon crushed red pepper flakes

  • 1/2 cup chopped prosciutto

  • 1/2 cup diced yellow onion

  • 1 tablespoon Italian seasoning

  • 1 cup grape tomatoes

  • 1/2 cup chicken broth

  • 1/2 cup cream cheese, cubed

  • 1/2 cup heavy cream

  • 1/2 teaspoon fine Himalayan pink salt

  • 1/4 teaspoon black pepper

  • 1/2 cup finely sliced fresh basil leaves, for garnish

DIRECTIONS

  1. In a resealable plastic bag, combine the shrimp, 3 tablespoons of olive oil, the garlic, lemon juice, and pepper flakes. Shake gently to mix and coat the shrimp. Let the shrimp marinate for at least 30 minutes. If you wish to marinate longer than 30 minutes, place in the refrigerator.

  2. When ready to cook, select SAUTÉ on the Instant Pot. When the pot is hot, add the remaining 1 tablespoon oil. Add the prosciutto, onion and Italian seasoning to the hot oil and cook, stirring frequently, until the onion softend, about 5 minutes. Add the tomatoes, broth, and shrimp with its marinade. Hit CANCEL.

  3. Secure the lid on the pot and close the pressure-release valve. Set the pot to HIGH pressure for 0 minutes. At the end of the cooking time, quick-release the pressure.

  4. Open the pot and stir in the cream cheese, heavy cream, salt, and pepper until the cream cheese is melted. Sprinkle with basil.

Greek Braised Salmon

INGREDIENTS

  • 1 small green bell pepper

  • 2 cloves garlic, sliced

  • 2 roma tomatoes, chopped

  • 1 bay leaf

  • 1 teaspoon dried oregano

  • ½ teaspoon crushed red pepper

  • 2 6-ounce skin-on salmon fillets

  • ¼ cup Kalamata olives

  • 2 teaspoons lemon juice

  • 1 teaspoon lemon zest

  • ¼ cup feta cheese

  • 1 tablespoon olive oil

  • 1 tablespoon grass-fed butter

 

INSTANT POT DIRECTIONS

  1. Select SAUTE on the Instant Pot. Add the olive oil, bell pepper, and garlic. Cook and stir until peppers are softened, 2 to 3 minutes or. Stir in the tomatoes, bay leaf, oregano, and crushed red pepper. Season the salmon with the salt and black pepper; place on the mixture in the pot. Select CANCEL.

  2. Select MANUAL and set the pot at HIGH pressure for 3 minutes. At the end of cooking time, use a quick release to depressurize.

  3. Carefully remove salmon fillets from the Instant Pot. Stir butter, olives, lemon juice and zest into the sauce. Serve salmon with the sauce and sprinkle with feta cheese.

Fish “Taco” Bowls

INGREDIENTS

  • 1∕₄ cup sour cream

  • 1 tablespoon fresh lime juice

  • 1∕₂ teaspoon fine Himalayan pink salt

  • 1 tablespoon chopped fresh cilantro, plus more for garnish

  • 1 cup packed shredded green or red cabbage

  • 2 cups cauliflower rice

  • 3 teaspoons avocado oil, divided

  • 1∕₄ teaspoon black pepper

  • 1 teaspoon taco seasoning

  • 2 red snapper fillets (6 ounces each)

  • 1 avocado, sliced

DIRECTIONS

1. In a small bowl, stir together the sour cream, lime juice, 1∕4 tea-spoon of the pink salt, and the cilantro. Add the cabbage and toss to combine. Set aside.

2. Place the cauliflower rice in a microwave-safe bowl and cover with plastic wrap. Microwave for 3 minutes. Uncover, add 2 teaspoons of the avocado oil, the pepper, and the remaining 1∕4 teaspoon pink salt. Stir and cover to keep warm.

3. Drizzle the fish with the remaining 1 teaspoon avocado oil and rub taco seasoning on both sides. Pour 1 cup water into the Instant Pot. Place a trivet with handles in the pot. Place the fish on the trivet.

4. Secure the lid on the pot and close the pressure-release valve. Set the pot to HIGH pressure for 2 minutes. At the end of the cooking time, quick-release the pressure. Transfer the fish to a plate.

5. Divide the cauliflower and cabbage between two shallow bowls. Top with the fish and sliced avocado, and sprinkle with cilantro.

Pressure Cooker Tip: The Instant Pot is the perfect tool for preparing fish! Try adding a few sprigs of any fresh herb you’d like to the water before cooking—its flavor will be subtly infused into the fish as it cooks.

Lemongrass-Steamed Crab Legs with Ginger-Garlic Ghee

INGREDIENTS

Lemongrass-Steamed Crab Legs with Ginger-Garlic Ghee

  • 2 pounds snow crab legs

  • 1∕₂ cup sliced lemongrass or 6 to 8 strips lemon zest

  • 1∕₄ cup sliced fresh ginger, plus 1 tablespoon minced

  • 2 teaspoons black peppercorns

For the butter dipping sauce:

  • 8 tablespoons butter or ghee

  • 2 cloves garlic, minced

  • 1 tablespoon minced garlic

  • 1 tablespoon sliced chives

DIRECTIONS

  1. Pour 1 cup water into the Instant Pot. Place a trivet with handles in the pot. Arrange the crab legs on the trivet. Sprinkle with the lemon-grass, the sliced ginger, and peppercorns.

  2. Secure the lid on the pot and close the pressure-release valve. Set the pot to HIGH pressure for 3 minutes. At the end of the cooking time, quick-release the pressure.

  3. Meanwhile, make the butter dipping sauce: In a small microwave-safe container, combine the butter, garlic, minced ginger, and chives. Microwave for 1 minute or until the butter is melted.4. Serve the crab legs with the butter for dipping.

For even more seafood deliciousness click the button below to check out all of my seafood recipes. I’m always adding new ones!