21 Delicious Keto Seafood Recipes for Healthy Living

Mmm, who says eating healthy has to be boring? Dive into the delicious world of keto with our roundup of 21 Delicious Keto Seafood Recipes for Healthy Living. Perfect for home cooks looking to spice up their meal prep with quick, nutritious, and mouthwatering dishes. From succulent shrimp to flaky salmon, these recipes promise to keep your taste buds happy and your body fueled. Let’s get cooking!

Garlic Butter Shrimp Scampi

Very few dishes deliver as much flavor with as little effort as Garlic Butter Shrimp Scampi. Perfect for weeknights, it’s a crowd-pleaser that’s ready in minutes.

Ingredients

– 1 lb large shrimp, peeled and deveined (thaw if frozen)
– 4 tbsp unsalted butter (for richer flavor)
– 3 garlic cloves, minced (fresh is best)
– 1/4 cup dry white wine (or chicken broth for non-alcoholic)
– 1 tbsp lemon juice (freshly squeezed)
– 1/4 tsp red pepper flakes (adjust to taste)
– Salt to taste (start with 1/4 tsp)
– 2 tbsp chopped parsley (for garnish)
– 8 oz linguine (or any pasta of choice)

Instructions

1. Bring a large pot of salted water to a boil. Add linguine and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
2. While pasta cooks, melt butter in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds, being careful not to burn.
3. Increase heat to medium-high. Add shrimp to the skillet in a single layer. Cook for 1-2 minutes per side until pink and opaque.
4. Pour in white wine and lemon juice. Simmer for 2 minutes to reduce slightly. Stir in red pepper flakes and salt.
5. Add cooked linguine to the skillet. Toss well to coat the pasta with the sauce.
6. Garnish with chopped parsley before serving.

This dish boasts a perfect balance of buttery richness and bright acidity. Serve it with a side of crusty bread to soak up every last drop of sauce.

Crispy Salmon with Avocado Salsa

Delight in a dish that combines the richness of salmon with the freshness of avocado salsa. Perfect for a quick dinner that doesn’t skimp on flavor.

Ingredients

• 1 lb salmon fillets, skin-on (for crispiness)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper
• 1 avocado, diced (ripe but firm)
• 1/4 cup red onion, finely chopped
• 1 jalapeño, seeded and minced (optional for heat)
• 2 tbsp lime juice (freshly squeezed for best flavor)
• 2 tbsp cilantro, chopped (sub parsley if preferred)

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Pat salmon fillets dry with paper towels. This ensures crispiness.
3. Rub fillets with olive oil, then season with salt and pepper.
4. Place salmon skin-side down on the baking sheet. Bake for 12-15 minutes, until edges are crispy and center is opaque.
5. While salmon cooks, combine avocado, red onion, jalapeño, lime juice, and cilantro in a bowl. Gently mix to avoid mashing the avocado.
6. Remove salmon from oven. Let rest for 2 minutes before serving.
7. Top each fillet with avocado salsa. Serve immediately.

Avocado salsa adds a creamy contrast to the crispy salmon. Try serving over quinoa for a hearty meal.

Lemon Garlic Grilled Lobster Tails

Lemon garlic grilled lobster tails are a luxurious yet straightforward dish that brings the ocean’s flavor to your backyard grill.

Ingredients

• 4 lobster tails, 6-8 oz each (thaw if frozen)
• 1/4 cup unsalted butter, melted (or olive oil for a lighter version)
• 3 cloves garlic, minced (adjust to taste)
• 1 tbsp lemon juice (freshly squeezed preferred)
• 1/2 tsp salt (kosher or sea salt recommended)
• 1/4 tsp black pepper (freshly ground for best flavor)
• 2 tbsp chopped parsley (for garnish, optional)

Instructions

1. Preheat grill to medium-high heat, about 375°F to 400°F.
2. Using kitchen shears, cut the top shell of each lobster tail lengthwise, stopping at the tail fin. Tip: Keep the shell intact at the base to hold the meat.
3. Gently pull the meat through the slit, resting it on top of the shell. Pat dry with paper towels.
4. In a small bowl, mix melted butter, minced garlic, lemon juice, salt, and pepper. Brush half of the mixture over the lobster meat.
5. Place lobster tails on the grill, meat side down. Grill for 5-6 minutes until lightly charred. Tip: Avoid moving them to get good grill marks.
6. Flip tails, brush with remaining butter mixture. Grill for another 4-5 minutes until meat is opaque. Tip: Internal temperature should reach 140°F.
7. Remove from grill. Sprinkle with chopped parsley if desired.

Velvety lobster meat pairs perfectly with the zesty lemon garlic butter. Serve with grilled vegetables or over a bed of pasta for a complete meal.

Creamy Tuscan Garlic Shrimp

Delight in this creamy Tuscan garlic shrimp, a dish that combines succulent shrimp with a rich, garlicky sauce. Perfect for a quick yet impressive dinner.

Ingredients

• 1 lb large shrimp, peeled and deveined (thaw if frozen)
• 2 tbsp olive oil (or any neutral oil)
• 3 cloves garlic, minced (more for extra kick)
• 1 cup heavy cream (substitute with half-and-half for lighter version)
• 1/2 cup sun-dried tomatoes, chopped (packed in oil, drained)
• 1 cup spinach, fresh (tightly packed)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1/2 tsp paprika (for a hint of smokiness)
• 1/4 cup grated Parmesan cheese (plus extra for garnish)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Add shrimp, season with salt and pepper, and cook for 2 minutes per side until pink. Remove shrimp and set aside.
3. In the same skillet, add minced garlic and sauté for 30 seconds until fragrant.
4. Pour in heavy cream, stirring constantly to prevent curdling.
5. Add sun-dried tomatoes, spinach, paprika, and Parmesan cheese. Stir until spinach wilts and sauce thickens slightly, about 2 minutes.
6. Return shrimp to the skillet, tossing to coat in the sauce. Cook for an additional 1 minute to heat through.
7. Tip: For a thicker sauce, let it simmer for an extra minute. Tip: Garnish with extra Parmesan and fresh basil for color. Tip: Serve immediately to prevent the sauce from separating.

Now enjoy your creamy Tuscan garlic shrimp with its velvety sauce and tender shrimp. Pair with crusty bread or over pasta for a complete meal.

Keto Crab Cakes with Lemon Aioli

Bold flavors meet low-carb in these keto crab cakes, perfect for a quick yet impressive meal. Pair them with a zesty lemon aioli for a dish that’s both satisfying and light.

Ingredients

• 1 lb crab meat, drained well (use lump for best texture)
• 1/2 cup almond flour (for binding)
• 1/4 cup mayonnaise (or any neutral oil)
• 1 egg, beaten (helps bind ingredients)
• 2 tbsp Dijon mustard (adjust to taste)
• 1 tbsp lemon juice (fresh for best flavor)
• 1 tsp Old Bay seasoning (or any seafood seasoning)
• 2 tbsp butter (for frying)
• Salt and pepper (adjust to taste)

Instructions

1. In a large bowl, combine crab meat, almond flour, mayonnaise, egg, Dijon mustard, lemon juice, and Old Bay seasoning. Mix gently to avoid breaking up crab lumps.
2. Form the mixture into 8 equal-sized patties. Chill in the refrigerator for 15 minutes to firm up.
3. Heat butter in a large skillet over medium heat until melted and foamy.
4. Cook crab cakes for 4-5 minutes per side, or until golden brown and crispy. Avoid overcrowding the pan.
5. Transfer to a paper towel-lined plate to drain any excess butter.

Light and crispy on the outside, tender and flavorful inside, these crab cakes are a keto dream. Serve atop a bed of greens for a complete meal or as appetizers with extra aioli on the side.

Spicy Tuna Avocado Cucumber Bites

Craving a quick, flavorful appetizer? These Spicy Tuna Avocado Cucumber Bites are your go-to. Perfect for impressing guests or treating yourself.

Ingredients

• 1 cup sushi-grade tuna, diced small (ensure it’s fresh)
• 1 ripe avocado, mashed (use immediately to prevent browning)
• 1/2 English cucumber, sliced into 1/4-inch rounds (no need to peel)
• 1 tbsp sriracha (adjust to taste)
• 1 tbsp mayonnaise (or Greek yogurt for a lighter option)
• 1 tsp soy sauce (low sodium preferred)
• 1/2 tsp sesame oil (toasted for extra flavor)
• 1/4 tsp salt (adjust to taste)
• 1 tbsp sesame seeds, for garnish (black or white)
• 1 green onion, thinly sliced (for garnish)

Instructions

1. In a medium bowl, combine diced tuna, sriracha, mayonnaise, soy sauce, sesame oil, and salt. Mix gently to avoid breaking the tuna.
2. Let the tuna mixture sit in the fridge for 10 minutes to meld flavors. Tip: This step enhances the taste.
3. Meanwhile, arrange cucumber slices on a serving platter. Pat them dry to prevent slippage.
4. Top each cucumber slice with a small spoonful of mashed avocado. Spread lightly.
5. Remove tuna mixture from fridge. Spoon a generous amount onto each avocado-topped cucumber.
6. Sprinkle sesame seeds and green onion over the bites for garnish. Tip: Toast sesame seeds for a nuttier flavor.
7. Serve immediately. Tip: For best texture, assemble right before serving.

Bite into these for a crunch from the cucumber, creaminess from the avocado, and a kick from the spicy tuna. Try serving on a bed of greens for an elegant presentation.

Baked Cod with Parmesan and Mayo

Zesty and straightforward, this baked cod recipe delivers rich flavors with minimal effort. Perfect for a quick weeknight dinner that feels gourmet.

Ingredients

• 1 lb cod fillets (fresh or thawed if frozen)
• 1/2 cup mayonnaise (or substitute with Greek yogurt for a lighter version)
• 1/4 cup grated Parmesan cheese (freshly grated for best flavor)
• 1 tbsp lemon juice (adjust to taste)
• 1/2 tsp garlic powder (or fresh minced garlic for more punch)
• 1/4 tsp paprika (smoked paprika adds depth)
• Salt and pepper to taste (start with 1/4 tsp each)
• 1 tbsp chopped fresh parsley (for garnish, optional)

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
2. Pat cod fillets dry with paper towels to ensure the topping sticks well.
3. In a small bowl, mix mayonnaise, Parmesan cheese, lemon juice, garlic powder, paprika, salt, and pepper until combined.
4. Spread the mayonnaise mixture evenly over the top of each cod fillet.
5. Bake in the preheated oven for 12-15 minutes, or until the fish flakes easily with a fork and the topping is golden and bubbly.
6. Garnish with chopped parsley before serving for a fresh contrast.

Light and flaky, the cod pairs beautifully with the creamy, cheesy topping. Serve over a bed of quinoa or with roasted vegetables for a complete meal.

Keto Shrimp and Cauliflower Grits

Deliciously satisfying, this Keto Shrimp and Cauliflower Grits dish swaps traditional grains for low-carb cauliflower, offering a guilt-free comfort food experience.

Ingredients

• 1 lb shrimp, peeled and deveined (fresh or thawed)
• 1 medium head cauliflower, riced (about 4 cups)
• 2 tbsp butter (or ghee for dairy-free)
• 1/4 cup heavy cream (or coconut cream for dairy-free)
• 1/2 cup chicken broth (low-sodium preferred)
• 1/2 tsp garlic powder (adjust to taste)
• 1/2 tsp onion powder (adjust to taste)
• 1/4 tsp paprika (smoked paprika for extra flavor)
• Salt and pepper to taste
• 2 tbsp olive oil (or any neutral oil)
• 1/4 cup grated Parmesan cheese (optional for garnish)
• Fresh parsley, chopped (for garnish)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Add shrimp to the skillet, seasoning with salt, pepper, and paprika. Cook for 2-3 minutes per side until pink and opaque. Remove and set aside.
3. In the same skillet, melt butter over medium heat. Add riced cauliflower, garlic powder, and onion powder. Stir to combine.
4. Pour in chicken broth and heavy cream. Stir well, then cover and simmer for 5-7 minutes until cauliflower is tender.
5. Uncover and cook for an additional 2-3 minutes to thicken the mixture, stirring occasionally.
6. Return shrimp to the skillet, stirring gently to warm through. Adjust seasoning if necessary.
7. Serve hot, garnished with Parmesan cheese and fresh parsley.

Unbelievably creamy and rich, the cauliflower grits mimic the texture of traditional grits without the carbs. The shrimp adds a succulent, protein-packed punch, making this dish a perfect keto-friendly meal. Try serving it with a side of sautéed greens for a complete, colorful plate.

Grilled Octopus with Olive Tapenade

Grilled octopus might seem daunting, but it’s surprisingly simple to master. Get ready to impress with this tender, smoky dish paired with a briny olive tapenade.

Ingredients

• 1 lb octopus, cleaned (thawed if frozen)
• 1/4 cup olive oil (extra virgin for best flavor)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 1 cup mixed olives, pitted (Kalamata and green for variety)
• 2 tbsp capers (rinsed to reduce saltiness)
• 1 garlic clove, minced (or 1/2 tsp garlic powder)
• 1 tbsp lemon juice (freshly squeezed for brightness)
• 2 tbsp parsley, chopped (for garnish)

Instructions

1. Preheat grill to medium-high, about 400°F. Clean grates well to prevent sticking.
2. Pat octopus dry with paper towels. Rub with 2 tbsp olive oil, salt, and pepper.
3. Grill octopus for 3-4 minutes per side, until charred and tender. Tip: Use tongs to handle easily.
4. While grilling, pulse olives, capers, garlic, and remaining olive oil in a food processor until chunky. Tip: Don’t overprocess; tapenade should have texture.
5. Stir in lemon juice. Adjust seasoning if needed.
6. Slice grilled octopus into bite-sized pieces. Serve warm with tapenade on top.
7. Garnish with chopped parsley for a fresh contrast.

Kick up the flavor by serving this dish with crusty bread to scoop up the tapenade. The octopus should be tender with a slight chew, while the tapenade adds a salty, umami punch. Perfect for a summer appetizer or light meal.

Keto-Friendly Fish Tacos with Cabbage Slaw

Savory and satisfying, these keto-friendly fish tacos are a game-changer for low-carb diets. Perfectly seasoned fish pairs with a crunchy cabbage slaw for a fresh take on taco night.

Ingredients

• 1 lb white fish fillets (like cod or tilapia), cut into strips
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp chili powder (adjust to taste)
• 1/2 tsp garlic powder
• 1/2 tsp cumin
• Salt to taste
• 2 cups shredded cabbage
• 1/4 cup mayonnaise
• 1 tbsp lime juice
• 1/4 tsp salt
• 8 small low-carb tortillas (warmed)

Instructions

1. Preheat a large skillet over medium heat. Add olive oil.
2. Season fish strips with chili powder, garlic powder, cumin, and salt.
3. Cook fish in the skillet for 3-4 minutes per side, until opaque and flaky. Tip: Don’t overcrowd the pan to ensure even cooking.
4. In a bowl, mix shredded cabbage, mayonnaise, lime juice, and salt to make the slaw. Tip: Let the slaw sit for 5 minutes to soften slightly.
5. Warm tortillas according to package instructions. Tip: A dry skillet over medium heat for 30 seconds per side works great.
6. Assemble tacos by placing fish and slaw on tortillas.

Crispy fish and creamy slaw create a delightful contrast in every bite. Serve with extra lime wedges for a zesty kick.

Seared Scallops with Brown Butter Sauce

Whip up a restaurant-quality dish at home with minimal effort. Seared scallops with brown butter sauce are elegant yet simple to master.

Ingredients

• 12 large sea scallops (1 lb, patted dry)
• 2 tbsp unsalted butter (divided)
• 1 tbsp olive oil (or any neutral oil)
• 1 tbsp lemon juice (freshly squeezed)
• 1 tbsp chopped parsley (optional, for garnish)
• Salt (to taste)
• Black pepper (freshly ground, to taste)

Instructions

1. Season scallops with salt and pepper on both sides.
2. Heat oil in a large skillet over medium-high heat until shimmering.
3. Add scallops, ensuring they don’t touch. Sear for 2 minutes per side until golden. Remove from skillet.
4. Reduce heat to medium. Add 1 tbsp butter to skillet. Swirl until melted and slightly brown, about 1 minute.
5. Add lemon juice to butter. Stir quickly to combine.
6. Return scallops to skillet. Spoon sauce over them. Cook for 30 seconds to warm through.
7. Garnish with parsley if using. Serve immediately.

Unbelievably tender scallops meet a nutty, rich sauce. Try serving over a bed of creamy polenta for a hearty twist.

Keto Clam Chowder

Venturing into the world of keto-friendly soups, this clam chowder stands out with its rich flavors and creamy texture, minus the carbs. Perfect for a cozy dinner, it’s a dish that satisfies without the guilt.

Ingredients

– 2 tbsp butter (for sautéing)
– 1 cup diced celery (adds crunch)
– 1 cup diced onions (for sweetness)
– 2 cloves garlic, minced (adjust to taste)
– 4 cups chicken broth (or vegetable broth for variation)
– 1 cup heavy cream (for creaminess)
– 2 cans chopped clams, drained (reserve juice)
– 1 tsp thyme (fresh or dried)
– Salt and pepper (to taste)
– 1 cup riced cauliflower (low-carb thickener)

Instructions

1. Melt butter in a large pot over medium heat.
2. Add celery and onions, sauté until soft, about 5 minutes.
3. Stir in garlic and cook for 1 minute until fragrant.
4. Pour in chicken broth and reserved clam juice, bring to a simmer.
5. Add riced cauliflower, simmer for 10 minutes until tender.
6. Stir in heavy cream and thyme, simmer for another 5 minutes.
7. Add chopped clams, cook until heated through, about 2 minutes.
8. Season with salt and pepper to taste.

Zesty and comforting, this keto clam chowder boasts a velvety texture with chunks of tender clams. Serve it with a sprinkle of fresh parsley or a side of keto bread for dipping.

Zucchini Noodles with Shrimp and Pesto

Absolutely perfect for a quick, healthy dinner, zucchini noodles with shrimp and pesto bring freshness and flavor to your table in no time.

Ingredients

• 2 medium zucchinis, spiralized (about 4 cups)
• 1 lb shrimp, peeled and deveined (size 31-40)
• 2 tbsp olive oil (or any neutral oil)
• 1/2 cup basil pesto (store-bought or homemade)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (adjust to taste)
• 2 cloves garlic, minced
• 1 tbsp lemon juice (freshly squeezed)

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat (350°F).
2. Add shrimp to the skillet, season with salt and pepper, and cook for 2 minutes per side until pink and opaque. Remove shrimp and set aside.
3. In the same skillet, add remaining 1 tbsp olive oil and minced garlic. Sauté for 30 seconds until fragrant.
4. Add spiralized zucchini to the skillet. Cook for 2-3 minutes, stirring occasionally, until just tender but still crisp.
5. Return shrimp to the skillet. Add pesto and lemon juice, tossing gently to combine. Cook for 1 more minute until everything is heated through.
6. Tip: Do not overcook zucchini to maintain its texture. Tip: Use a high-quality pesto for the best flavor. Tip: For extra heat, add a pinch of red pepper flakes with the garlic.

Perfectly al dente zucchini noodles and succulent shrimp coated in vibrant pesto make this dish a standout. Serve it with a sprinkle of parmesan or alongside a crisp white wine for an elevated meal.

Keto Tuna Salad Stuffed Avocados

Outstanding for a quick, nutritious meal, these Keto Tuna Salad Stuffed Avocados combine creamy and crunchy textures with a punch of protein. Perfect for lunch or a light dinner, they’re as easy to make as they are delicious.

Ingredients

• 2 ripe avocados (halved, pits removed)
• 1 can (5 oz) tuna in water, drained (or oil for more flavor)
• 2 tbsp mayonnaise (or Greek yogurt for a lighter version)
• 1 tbsp lemon juice (freshly squeezed for best taste)
• 1/4 cup diced celery (for crunch)
• 1/4 cup diced red onion (soak in cold water to mellow if too sharp)
• Salt and pepper to taste (start with 1/4 tsp salt)
• 1/2 tsp paprika (smoked paprika adds depth)

Instructions

1. In a medium bowl, mix tuna, mayonnaise, lemon juice, celery, and red onion until well combined.
2. Season the mixture with salt, pepper, and paprika. Taste and adjust seasoning if needed.
3. Scoop the tuna salad evenly into the avocado halves where the pits were removed.
4. Serve immediately, or chill in the refrigerator for up to 1 hour to let flavors meld.

Velvety avocado pairs beautifully with the tangy, crunchy tuna salad for a satisfying bite. Try garnishing with extra paprika or fresh herbs for a pop of color and flavor.

Baked Salmon with Creamy Dill Sauce

You’ll love how simple yet elegant this dish is. Perfect for weeknights or impressing guests.

Ingredients

– 1.5 lbs salmon fillet (skin-on for extra flavor)
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp salt (adjust to taste)
– 1/2 tsp black pepper
– 1/2 cup sour cream (full fat for creaminess)
– 2 tbsp fresh dill, chopped (dried works in a pinch)
– 1 tbsp lemon juice (freshly squeezed preferred)
– 1 tsp garlic powder

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper for easy cleanup.
2. Place salmon fillet on the prepared baking sheet. Drizzle with olive oil, then season with salt and black pepper.
3. Bake for 12-15 minutes, until salmon flakes easily with a fork. Tip: Don’t overcook to keep it moist.
4. While salmon bakes, mix sour cream, dill, lemon juice, and garlic powder in a small bowl. Tip: Let sauce sit for 10 minutes to meld flavors.
5. Serve salmon hot with creamy dill sauce on top or on the side. Tip: Garnish with extra dill for a fresh look.

Great texture contrasts the crispy skin with tender flesh. The sauce adds a tangy, herby brightness. Try it over a bed of quinoa for a complete meal.

Keto Shrimp Stir-Fry with Vegetables

Whipping up a quick keto-friendly meal doesn’t have to be complicated. This shrimp stir-fry with vegetables is packed with flavor and ready in minutes.

Ingredients

• 1 lb shrimp, peeled and deveined (thaw if frozen)
• 2 tbsp olive oil (or any neutral oil)
• 2 cups mixed vegetables (bell peppers, broccoli, snap peas)
• 2 cloves garlic, minced (adjust to taste)
• 1 tbsp soy sauce (or coconut aminos for gluten-free)
• 1 tsp ginger, grated (fresh preferred)
• 1/2 tsp red pepper flakes (optional for heat)
• Salt to taste

Instructions

1. Heat olive oil in a large skillet over medium-high heat (350°F).
2. Add shrimp to the skillet, cook for 2 minutes per side until pink. Remove and set aside.
3. In the same skillet, add mixed vegetables. Stir-fry for 3-4 minutes until crisp-tender.
4. Add garlic, ginger, and red pepper flakes. Cook for 30 seconds until fragrant.
5. Return shrimp to the skillet. Add soy sauce, toss to combine. Cook for 1 minute.
6. Season with salt to taste. Serve immediately.

Ready in under 15 minutes, this dish offers a crisp texture with a spicy kick. Try serving over cauliflower rice for a complete keto meal.

Grilled Swordfish with Mango Salsa

Grilled swordfish gets a tropical twist with fresh mango salsa. Perfect for summer dinners, this dish balances rich fish with sweet, tangy flavors.

Ingredients

• 1.5 lbs swordfish steaks, 1-inch thick (pat dry for better searing)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 1 ripe mango, diced (about 1 cup)
• 1/4 cup red onion, finely chopped (soak in water to mellow)
• 1 jalapeño, seeded and minced (adjust to taste)
• 2 tbsp fresh cilantro, chopped (stems removed)
• 1 lime, juiced (about 2 tbsp)

Instructions

1. Preheat grill to medium-high, 400°F. Clean grates well to prevent sticking.
2. Brush swordfish with olive oil. Season both sides with salt and pepper.
3. Grill swordfish for 4-5 minutes per side. Do not move until ready to flip for grill marks.
4. While fish cooks, mix mango, red onion, jalapeño, cilantro, and lime juice in a bowl. Let sit to blend flavors.
5. Remove swordfish from grill when internal temperature reaches 145°F. Let rest for 5 minutes.
6. Top swordfish with mango salsa before serving.

Unbelievably juicy swordfish pairs with the salsa’s crunch and zest. Try serving over a bed of quinoa for a complete meal.

Keto Crab Stuffed Mushrooms

Very few appetizers strike the perfect balance between indulgence and health like these keto crab stuffed mushrooms. They’re a crowd-pleaser that’s surprisingly simple to whip up.

Ingredients

• 12 large white mushrooms (stems removed and reserved)
• 1 cup lump crab meat (drained well)
• 1/4 cup cream cheese (softened)
• 1/4 cup grated Parmesan cheese
• 1 tbsp mayonnaise
• 1 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper (adjust to taste)
• 1 tbsp olive oil (or any neutral oil)
• 1 tbsp fresh parsley (chopped, for garnish)

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. Brush mushroom caps with olive oil inside and out. Place them on the prepared baking sheet.
3. Finely chop the reserved mushroom stems. Mix with crab meat, cream cheese, Parmesan, mayonnaise, garlic powder, onion powder, salt, and pepper in a bowl.
4. Spoon the crab mixture into each mushroom cap, pressing down slightly to fill.
5. Bake for 20 minutes, or until mushrooms are tender and filling is golden.
6. Garnish with fresh parsley before serving.

Here, the mushrooms turn tender, contrasting beautifully with the creamy, savory filling. Serve them warm, straight from the oven, for the best texture and flavor.

Pan-Seared Halibut with Lemon Butter Sauce

Unlock the secret to a restaurant-quality seafood dish at home with this straightforward recipe.

Ingredients

• 2 halibut fillets (6 oz each), skin on
• 2 tbsp unsalted butter (cold, cubed)
• 1 tbsp olive oil (or any neutral oil)
• 1 lemon (juiced, about 2 tbsp)
• 1 tbsp capers (drained)
• Salt (adjust to taste)
• Black pepper (freshly ground, adjust to taste)
• 2 tbsp fresh parsley (chopped, for garnish)

Instructions

1. Pat halibut fillets dry with paper towels. Season both sides with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Place fillets skin-side down in the skillet. Cook undisturbed for 4 minutes until skin is crispy.
4. Flip fillets carefully. Cook for another 3 minutes until flesh is opaque and flakes easily.
5. Transfer fillets to a plate. Tent loosely with foil to keep warm.
6. Reduce heat to low. Add butter to the skillet. Melt slowly, swirling occasionally, about 1 minute.
7. Add lemon juice and capers. Stir to combine, scraping up any browned bits, about 30 seconds.
8. Remove from heat. Spoon sauce over fillets. Garnish with parsley.

Accompanied by a crisp salad or roasted vegetables, this dish offers a perfect balance of rich and tangy flavors. The halibut’s tender texture pairs beautifully with the vibrant lemon butter sauce.

Keto Shrimp and Broccoli Alfredo

Deliciously creamy and satisfying, this Keto Shrimp and Broccoli Alfredo is a low-carb dream. Perfect for a quick weeknight dinner that doesn’t skimp on flavor.

Ingredients

• 1 lb shrimp, peeled and deveined (thaw if frozen)
• 2 cups broccoli florets (fresh or frozen)
• 2 tbsp butter (or ghee for dairy-free)
• 1 cup heavy cream (or coconut cream for dairy-free)
• 1/2 cup grated Parmesan cheese (omit for dairy-free)
• 2 cloves garlic, minced (adjust to taste)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (adjust to taste)
• 1 tbsp olive oil (or any neutral oil)

Instructions

1. Heat olive oil in a large skillet over medium heat (350°F).
2. Add shrimp to the skillet, cook for 2 minutes per side until pink. Remove and set aside.
3. In the same skillet, melt butter over medium heat.
4. Add minced garlic, sauté for 30 seconds until fragrant.
5. Pour in heavy cream, bring to a simmer (do not boil).
6. Stir in Parmesan cheese until melted and sauce thickens, about 2 minutes.
7. Add broccoli florets to the sauce, cover and cook for 3 minutes until tender-crisp.
8. Return shrimp to the skillet, stir to coat with sauce. Cook for 1 minute to heat through.
9. Season with salt and pepper, serve immediately.

Yield a dish with a rich, velvety sauce clinging to tender shrimp and crisp broccoli. Try serving over zucchini noodles for an extra keto-friendly twist.

Smoked Salmon and Cream Cheese Roll-Ups

Outstanding for a quick appetizer or a light lunch, these roll-ups combine creamy and smoky flavors effortlessly.

Ingredients

• 8 oz smoked salmon, thinly sliced (look for wild-caught for better flavor)
• 4 oz cream cheese, softened (full-fat for creamier texture)
• 1 tbsp fresh dill, chopped (or 1 tsp dried dill)
• 1 tsp lemon zest (adds a bright note)
• 1/4 tsp black pepper (freshly ground preferred)
• 4 large flour tortillas (8-inch, room temperature for easier rolling)

Instructions

1. In a small bowl, mix cream cheese, dill, lemon zest, and black pepper until well combined.
2. Lay a tortilla flat on a clean surface. Spread 1/4 of the cream cheese mixture evenly over the tortilla, leaving a 1-inch border.
3. Arrange 2 oz of smoked salmon slices in a single layer over the cream cheese.
4. Starting from one edge, tightly roll the tortilla into a log. Wrap in plastic wrap and refrigerate for 30 minutes to firm up. Tip: Chilling makes slicing cleaner.
5. Remove from fridge, unwrap, and slice into 1-inch pieces with a sharp knife. Tip: Wipe the knife between cuts for neat edges.
6. Arrange on a serving platter. Serve immediately or chill until ready to serve. Tip: Garnish with extra dill for a fresh look.

Silky salmon and creamy cheese contrast beautifully in each bite. Try serving these roll-ups on a bed of arugula for a peppery crunch or alongside capers for a salty tang.

Conclusion

Lovingly curated, this roundup of 21 Delicious Keto Seafood Recipes is your ticket to healthy living without sacrificing flavor. Whether you’re a seasoned keto enthusiast or just starting, these dishes promise to delight. We’d love to hear which recipes become your favorites—drop us a comment below! Don’t forget to share the love by pinning this article on Pinterest for fellow foodies to discover. Happy cooking!