#lowcarbdining

Greek yogurt is used instead of mayonnaise in this skinny version of bang bang shrimp to make it lighter and more keto-friendly. The shrimp is covered in a spicy yogurt sauce and a crunchy coating of almond flour and coconut. The dish tastes great when it's crispy.

Ingredients: 1 lb shrimp, peeled and deveined. 1/2 cup Greek yogurt. 2 tbsp hot sauce. 1 tbsp honey or low-carb sweetener for keto. 2 cloves garlic, minced. 1/4 cup almond flour. 1/4 cup unsweetened shredded coconut. 1/4 tsp salt. 1/4 tsp black pepper. 1 tbsp olive oil. Lime wedges, for serving. Chopped fresh parsley, for garnish.

Instructions: Put Greek yogurt, hot sauce, honey or a low-carb sweetener, and minced garlic in a bowl. This is how you make the sauce. Add the shredded coconut, salt, and black pepper to another bowl and mix them together. Put a shrimp in the yogurt sauce and then cover it with the almond flour mix. Set a pan on medium heat and add the olive oil. For two to three minutes on each side, cook the shrimp in the pan until they are golden brown and done. Serve hot with wedges of lime and chopped fresh parsley on top.

Prep Time: 15 minutes

Cook Time: 10 minutes

A tasty shrimp salad that is low in carbs and high in flavor, with a creamy pesto dressing. It has just the right amount of freshness and richness to make a meal that's good for any occasion.

Ingredients: 1 lb shrimp, peeled and deveined. 2 cups mixed salad greens. 1/4 cup cherry tomatoes, halved. 1/4 cup cucumber, diced. 1/4 cup red onion, thinly sliced. 1/4 cup feta cheese, crumbled. 1/4 cup mayonnaise. 2 tablespoons pesto sauce. 1 tablespoon lemon juice. Salt and pepper to taste.

Instructions: The dressing is made by whisking together lemon juice, pesto sauce, and mayonnaise in a bowl. Add pepper and salt. Put shrimp in a pan over medium-low heat. Cook for about two to three minutes on each side, or until pink and done. Put mixed greens, cherry tomatoes, cucumber, and red onion in a large salad bowl and toss them together. Put shrimp that has been cooked in the salad bowl. Pour the smooth pesto dressing over the salad and mix it around to cover it all. Add some broken up feta cheese on top. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 5 minutes

This vegetarian dish is low-carb, keto, and paleo-friendly, but it tastes like Mexican food. Instead of regular rice, cauliflower rice is a healthy and tasty option. The mix of spices and vegetables makes for a filling meal.

Ingredients: 1 medium cauliflower head, grated into rice-like grains. 1 tablespoon olive oil. 1 small onion, diced. 2 cloves garlic, minced. 1 bell pepper, diced. 1 jalapeno pepper, diced optional for extra heat. 1 cup diced tomatoes. 1 teaspoon chili powder. 1 teaspoon cumin. 1/2 teaspoon paprika. Salt and pepper to taste. 1/4 cup chopped fresh cilantro. 1/2 cup shredded cheese optional, for topping.

Instructions: Warm up the olive oil in a big pan over medium-low heat. Add the garlic, bell pepper, jalapeo, and onion that has been cut up. About 5 minutes of cooking will soften the food. Chili powder, cumin, paprika, salt, and pepper should all be added. Use a stir to mix. Add the grated cauliflower to the pan and cook for another 5 to 7 minutes, stirring every now and then, until the cauliflower is soft. Add chopped cilantro to the cauliflower after it's done cooking. Serve hot, and if you want, top with shredded cheese.

Prep Time: 15 minutes

Cook Time: 15 minutes

Toss roasted cauliflower with lemon zest, almonds, and juicy pomegranate seeds in this Keto-friendly recipe. It's a great mix of tastes and textures and would be great as a side dish or light main dish.

Ingredients: 1 medium head cauliflower, cut into florets. 2 tablespoons olive oil. Salt and pepper to taste. 1/4 cup sliced almonds. 1/4 cup pomegranate seeds. 1 lemon, zest and juice. 2 tablespoons chopped parsley optional, for garnish.

Instructions: Preheat the oven to 400F 200C. In a large bowl, toss cauliflower florets with olive oil, salt, pepper, and lemon zest until evenly coated. Spread the cauliflower on a baking sheet lined with parchment paper in a single layer. Roast in the preheated oven for 25-30 minutes or until cauliflower is tender and edges are golden brown, stirring halfway through. While the cauliflower is roasting, toast the sliced almonds in a dry skillet over medium heat until lightly golden and fragrant, about 3-4 minutes. Once the cauliflower is roasted, transfer it to a serving dish. Drizzle with lemon juice, sprinkle with toasted almonds and pomegranate seeds. Garnish with chopped parsley if desired. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 25 minutes