I’m so excited to finally be sharing a shrimp recipe, I feel like it’s been forever since any type of seafood has made its way into the site. Which is strange considering how often I eat seafood at home… salmon, shrimp, and sardines (the 3 S’s) are always on the weekly menu in some form or another. It wasn’t always that way though, I used to be a really picky eater. I was out of college and married before the first time I tried shrimp that hadn’t been battered and fried. I just never really enjoyed seafood, it wasn’t something we ate regularly when I was growing up. I remember my first time trying shrimp was at an all you can eat seafood buffet in Myrtle Beach, SC, that boasted on their sign they had over 170 items on their buffet and if memory serves about ⅓ of those were sort of shrimp. I tried several, but eventually worked my way through the labyrinth of the buffet line to find chicken tenders.
Anyway, I just finished reading a book called The Ketogenic Mediterranean Diet and knew I wanted to make a meal that incorporated a lot of the ideas behind both. The way the author approaches keto is not simply as a diet, but as a lifestyle. I fully believe it’s more than a diet, and as more research comes out, hopefully the stigma of “fat is bad” or “keto is just a fad” will fade.
I think the combination of these two ways of eating is the best of both worlds. There is a lot of research showing the benefits of both, and I’m reminded of a Michael Pollen quote, “Nutrition science is where surgery was in about 1650, you know, really interesting and promising, but would you want to have them operate on you yet? I don’t think so”. I believe nutrition science is about to make a turn and Keto will become more widely recognized as a healthful way to eat.
For more great resources regarding the Keto Mediterranean diet, check out the following links:
Mediterranean Keto Shrimp Zoodles
These Mediterranean Keto Shrimp Zoodles are fresh, fast and flavorful.
Makes: 2 Servings
- 2 zucchinis
- 2 tablespoons olive oil
- 1 teaspoon greek seasoning
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 8 oz shrimp
- 2 tablespoon olive oil
- ½ tablespoon red wine vinegar
- 1 teaspoon greek seasoning
- ½ teaspoon salt
- ½ pint cherry tomatoes
- 1 can kalamata olives (½ cup)
- 4 oz feta cheese
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the shrimp to the skillet and sprinkle with 1 teaspoon Greek seasoning, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook 2-3 minutes per side until cooked through./li>
- Add in the zucchini noodles and toss with the shrimp. Add in the remaining salsa ingredients and cook 1-2 minutes until hot. Serve.
NOTES: You can also make this a cold salad by cooking the shrimp as directed then transfering to a bowl with the remaining ingredients, toss to combine and serve.