20 Delicious Keto Seafood Recipes for Healthy Living

Dive into the delicious world of keto seafood with our roundup of 20 mouthwatering recipes that promise to keep your meals exciting and your health on track! Whether you’re craving a quick weeknight dinner or a luxurious weekend feast, these dishes are packed with flavor, not carbs. Perfect for home cooks looking to spice up their keto journey, these recipes are sure to make healthy living feel like a breeze. Let’s get cooking!

Garlic Butter Shrimp Scampi

Garlic Butter Shrimp Scampi is a quick, flavorful dish that brings a touch of elegance to your weeknight dinners, with minimal effort and maximum flavor.

Ingredients

• 1 pound large shrimp, peeled and deveined
• 4 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1/4 cup dry white wine
• 1 tablespoon lemon juice
• 1/4 teaspoon red pepper flakes
• Salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley
• 8 ounces linguine, cooked according to package instructions

Instructions

1. In a large skillet over medium heat, melt the butter. Add the garlic and cook for 1 minute until fragrant.
2. Increase the heat to medium-high, add the shrimp, and cook for 2 minutes per side until pink and opaque.
3. Pour in the white wine and lemon juice, then sprinkle with red pepper flakes, salt, and black pepper. Simmer for 2 minutes to reduce slightly.
4. Remove from heat and stir in the parsley. Serve immediately over cooked linguine.

The magic of this dish lies in the balance of rich butter, sharp garlic, and a hint of heat from the red pepper flakes, creating a sauce that clings beautifully to every strand of pasta.

Tip: For an extra burst of freshness, garnish with additional lemon zest or a sprinkle of parsley right before serving.

Lemon Herb Grilled Salmon

Nothing says summer like a perfectly grilled piece of salmon, and this Lemon Herb Grilled Salmon is here to make your backyard BBQ a hit.

Ingredients

• 4 salmon fillets (about 6 oz each)
• 1/4 cup olive oil
• 2 tbsp fresh lemon juice
• 1 tbsp lemon zest
• 2 cloves garlic, minced
• 1 tbsp chopped fresh dill
• 1 tbsp chopped fresh parsley
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. In a small bowl, whisk together 1/4 cup olive oil, 2 tbsp fresh lemon juice, 1 tbsp lemon zest, 2 cloves minced garlic, 1 tbsp dill, 1 tbsp parsley, 1 tsp salt, and 1/2 tsp black pepper.
2. Place salmon fillets in a shallow dish and pour the marinade over them, turning to coat evenly. Cover and refrigerate for at least 30 minutes.
3. Preheat grill to medium-high heat (about 400°F). Lightly oil the grill grates.
4. Remove salmon from marinade, letting excess drip off. Grill salmon skin-side down for 4-5 minutes, then flip and cook for another 3-4 minutes until the fish flakes easily with a fork.

The bright lemon and fresh herbs create a light, flavorful crust that complements the rich salmon beautifully, making it a standout dish at any gathering.

Tip: For an extra burst of flavor, serve with additional lemon wedges and a sprinkle of fresh herbs on top.

Crispy Baked Cod with Almond Flour

Looking for a healthier twist on your favorite fish dish? This Crispy Baked Cod with Almond Flour is a game-changer, offering all the crunch without the fry!

Ingredients

• 4 cod fillets (about 6 oz each)
• 1 cup almond flour
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1 lemon, cut into wedges

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a shallow dish, mix together 1 cup almond flour, 1 tsp garlic powder, 1 tsp paprika, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Brush each cod fillet with olive oil, then dredge in the almond flour mixture, pressing lightly to adhere.
4. Place the coated fillets on the prepared baking sheet and bake for 20-25 minutes, until the crust is golden and the fish flakes easily with a fork.
5. Serve immediately with lemon wedges on the side for squeezing over the top.

The almond flour crust gives this cod an irresistibly crispy texture that’s surprisingly light, making it a perfect weeknight dinner that feels anything but ordinary.

Tip: For an extra crunch, try adding a tablespoon of grated Parmesan to the almond flour mixture before coating the fish.

Spicy Tuna Avocado Salad

Spice up your lunch routine with this Spicy Tuna Avocado Salad, a perfect blend of creamy and spicy that’s ready in just minutes.

Ingredients

• 1 can (5 oz) tuna in water, drained
• 1 ripe avocado, diced
• 1/4 cup red onion, finely chopped
• 1 tbsp mayonnaise
• 1 tbsp sriracha sauce
• 1 tsp lime juice
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a medium bowl, flake the tuna with a fork until it’s broken into small pieces.
2. Add the diced avocado and red onion to the bowl with the tuna.
3. In a small bowl, whisk together the mayonnaise, sriracha sauce, lime juice, salt, and black pepper until smooth.
4. Pour the dressing over the tuna mixture and gently stir until everything is evenly coated.
5. Serve immediately or chill in the refrigerator for up to 1 hour to let the flavors meld.

The magic of this salad lies in the contrast between the creamy avocado and the fiery kick of sriracha, making it a standout dish that’s as bold in flavor as it is simple to prepare.

Tip: For an extra crunch, sprinkle some toasted sesame seeds on top before serving.

Coconut Crusted Mahi Mahi

Bring a taste of the tropics to your table with this Coconut Crusted Mahi Mahi, a dish that’s as delightful to make as it is to eat.

Ingredients

• 2 Mahi Mahi fillets (about 6 oz each)
• 1/2 cup shredded coconut
• 1/4 cup panko breadcrumbs
• 1/4 cup all-purpose flour
• 1 egg, beaten
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 2 tbsp coconut oil
• Lime wedges, for serving

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a shallow dish, mix together the shredded coconut, panko breadcrumbs, salt, black pepper, and garlic powder.
3. Place the flour in another shallow dish and the beaten egg in a third.
4. Dredge each Mahi Mahi fillet in the flour, then dip into the egg, and finally coat with the coconut mixture, pressing gently to adhere.
5. Heat the coconut oil in a large skillet over medium-high heat. Add the coated fillets and cook for 2-3 minutes on each side until golden brown.
6. Transfer the fillets to the prepared baking sheet and bake for 10 minutes, or until the fish flakes easily with a fork.
7. Serve immediately with lime wedges on the side.

The crispy coconut crust paired with the tender Mahi Mahi creates a perfect contrast in textures, while the lime adds a refreshing zing that brightens the whole dish.

Tip: For an extra crispy crust, toast the shredded coconut in a dry skillet over medium heat until lightly golden before mixing with the other coating ingredients.

Parmesan Crusted Tilapia

Looking for a quick, flavorful fish dish that feels a bit fancy but is actually super simple? This Parmesan Crusted Tilapia is your weeknight hero, delivering a crispy, cheesy crust with minimal effort.

Ingredients

• 4 tilapia fillets (about 6 oz each)
• 1/2 cup grated Parmesan cheese
• 1/4 cup breadcrumbs
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 2 tbsp chopped fresh parsley

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a shallow dish, mix together 1/2 cup grated Parmesan cheese, 1/4 cup breadcrumbs, 1 tsp garlic powder, 1 tsp paprika, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Brush each tilapia fillet with olive oil and drizzle with 1 tbsp lemon juice, then press into the Parmesan mixture to coat both sides.
4. Place the coated fillets on the prepared baking sheet and bake for 12-15 minutes, until the crust is golden and the fish flakes easily with a fork.
5. Sprinkle with 2 tbsp chopped fresh parsley before serving.

The magic of this dish lies in the Parmesan crust, which turns golden and crispy in the oven, creating a delightful contrast with the tender tilapia underneath.

Tip: For an extra crispy crust, broil the fillets for the last 2 minutes of cooking—just keep an eye on them to prevent burning.

Keto Seafood Chowder

Dive into the creamy, comforting world of this Keto Seafood Chowder, a low-carb delight that doesn’t skimp on flavor or heartiness.

Ingredients

• 2 tbsp unsalted butter
• 1/2 cup diced onion
• 1/2 cup diced celery
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp dried thyme
• 1 lb mixed seafood (shrimp, scallops, and white fish recommended)
• 1 cup riced cauliflower
• 1/4 cup chopped fresh parsley

Instructions

1. In a large pot, melt the 2 tbsp unsalted butter over medium heat. Add the 1/2 cup diced onion and 1/2 cup diced celery, sautéing until soft, about 5 minutes. Stir in the 2 cloves minced garlic and cook for another minute until fragrant.
2. Pour in the 4 cups chicken broth and bring to a simmer. Add the 1 cup heavy cream, 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp dried thyme, stirring to combine.
3. Add the mixed seafood and 1 cup riced cauliflower to the pot. Simmer gently for 10 minutes, or until the seafood is cooked through and the cauliflower is tender.
4. Stir in the 1/4 cup chopped fresh parsley just before serving.

This chowder stands out with its velvety texture and the fresh pop of parsley, making it a keto-friendly dish that feels indulgent.

Tip: For an extra layer of flavor, try adding a pinch of smoked paprika with the thyme.

Grilled Lobster Tails with Garlic Butter

Grilled Lobster Tails with Garlic Butter are the epitome of summer luxury, offering a succulent, buttery bite that’s surprisingly simple to achieve at home.

Ingredients

• 4 lobster tails (about 6 oz each)
• 1/2 cup unsalted butter, melted
• 4 garlic cloves, minced
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp paprika
• 2 tbsp chopped fresh parsley

Instructions

1. Preheat your grill to medium-high heat (about 375°F to 400°F).
2. Using kitchen shears, cut the top shell of each lobster tail lengthwise down the middle, stopping at the tail fin. Gently pull the shell apart to expose the meat, keeping it attached at the base.
3. In a small bowl, combine the melted butter, minced garlic, lemon juice, salt, black pepper, and paprika. Brush half of this garlic butter mixture over the exposed lobster meat.
4. Place the lobster tails on the grill, meat side down, and cook for 5-6 minutes until slightly charred. Flip and cook shell side down for another 4-5 minutes, brushing with the remaining garlic butter halfway through.
5. Remove from the grill and sprinkle with chopped fresh parsley before serving.

The magic of this recipe lies in the double application of garlic butter, ensuring every bite is infused with rich, aromatic flavor. Perfect for those special occasions when you want to impress without spending hours in the kitchen.

Tip: For an extra touch of elegance, serve with a side of the remaining garlic butter for dipping.

Shrimp and Cauliflower Grits

Dive into a comforting bowl of Shrimp and Cauliflower Grits, where creamy meets savory in this low-carb twist on a Southern classic.

Ingredients

• 1 medium head cauliflower, grated (about 4 cups)
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1/2 cup shredded cheddar cheese
• 1 tbsp butter
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 lb shrimp, peeled and deveined
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 2 green onions, sliced

Instructions

1. In a large saucepan, combine the grated cauliflower and chicken broth. Bring to a boil over medium-high heat, then reduce to a simmer. Cover and cook for 5 minutes, or until the cauliflower is tender.
2. Stir in the heavy cream, cheddar cheese, butter, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for another 2 minutes, stirring constantly, until the mixture is creamy and smooth. Remove from heat and cover to keep warm.
3. In a large skillet, heat the olive oil over medium heat. Add the shrimp, garlic, smoked paprika, and cayenne pepper. Cook for 2-3 minutes per side, until the shrimp are pink and opaque.
4. Serve the shrimp over the cauliflower grits, garnished with green onions.

The smoked paprika and cayenne give the shrimp a subtle kick, perfectly complementing the creamy, cheesy cauliflower grits.

Tip: For an extra layer of flavor, try adding a splash of lemon juice to the shrimp just before serving.

Baked Salmon with Creamy Dill Sauce

Nothing beats the simplicity and elegance of baked salmon, especially when it’s paired with a creamy dill sauce that brings out its natural flavors.

Ingredients

• 1 lb salmon fillet
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup sour cream
• 2 tbsp mayonnaise
• 1 tbsp fresh dill, chopped
• 1 tsp lemon juice
• 1/4 tsp garlic powder

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Place the salmon fillet on the prepared baking sheet. Drizzle with 1 tbsp olive oil and sprinkle with 1/2 tsp salt and 1/4 tsp black pepper.
3. Bake for 20-25 minutes, until the salmon flakes easily with a fork.
4. While the salmon bakes, mix 1/2 cup sour cream, 2 tbsp mayonnaise, 1 tbsp fresh dill, 1 tsp lemon juice, and 1/4 tsp garlic powder in a small bowl to make the sauce.
5. Serve the baked salmon warm, topped with the creamy dill sauce.

The creamy dill sauce, with its bright and herby notes, transforms the salmon into a dish that’s both luxurious and comforting.

Tip: For an extra touch of freshness, garnish with additional dill or a lemon wedge before serving.

Keto Crab Cakes with Remoulade Sauce

These Keto Crab Cakes with Remoulade Sauce are a low-carb dream come true, offering a crispy exterior with a tender, flavorful center that’s perfect for any occasion.

Ingredients

• 1 lb lump crabmeat, drained and picked clean
• 1/2 cup almond flour
• 1/4 cup mayonnaise
• 1 large egg, beaten
• 2 tbsp Dijon mustard
• 1 tbsp lemon juice
• 1 tsp Old Bay seasoning
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil, for frying
• For the Remoulade Sauce: 1/2 cup mayonnaise, 1 tbsp capers, chopped, 1 tbsp pickle relish, 1 tsp Dijon mustard, 1/2 tsp paprika, 1/4 tsp garlic powder

Instructions

1. In a large bowl, combine the crabmeat, almond flour, 1/4 cup mayonnaise, beaten egg, 2 tbsp Dijon mustard, lemon juice, Old Bay seasoning, salt, and black pepper. Mix gently until just combined.
2. Form the mixture into 8 equal-sized patties, about 1/2 inch thick.
3. Heat olive oil in a large skillet over medium heat. Cook the crab cakes for 3-4 minutes per side, until golden brown and crispy.
4. For the Remoulade Sauce, whisk together 1/2 cup mayonnaise, capers, pickle relish, 1 tsp Dijon mustard, paprika, and garlic powder in a small bowl until smooth.
5. Serve the crab cakes warm with the Remoulade Sauce on the side.

The secret to these crab cakes’ irresistible texture? Almond flour keeps them keto-friendly while ensuring a satisfying crunch that pairs perfectly with the creamy, tangy Remoulade Sauce.

Tip: For an extra crispy exterior, chill the formed crab cakes in the refrigerator for 30 minutes before cooking.

Seared Scallops with Bacon and Spinach

Seared scallops meet their match with crispy bacon and tender spinach in this effortlessly elegant dish that’s perfect for a special weeknight dinner.

Ingredients

• 6 large sea scallops, side muscle removed
• 2 slices thick-cut bacon, chopped
• 2 cups fresh spinach
• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder

Instructions

1. In a large skillet over medium heat, cook the chopped bacon until crispy, about 5 minutes. Remove with a slotted spoon and set aside, leaving the bacon fat in the skillet.
2. Pat the scallops dry with paper towels and season both sides with 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp garlic powder.
3. Increase the heat to medium-high and add 1 tbsp olive oil to the bacon fat in the skillet. Once hot, add the scallops, making sure not to overcrowd the pan. Sear for 2-3 minutes per side until golden brown and just cooked through. Remove and set aside.
4. In the same skillet, add 1 tbsp unsalted butter and the fresh spinach. Cook for 1-2 minutes until just wilted.
5. Divide the spinach among plates, top with scallops, and sprinkle with the crispy bacon.

The magic of this dish lies in the contrast between the sweet, caramelized scallops and the salty, crunchy bacon, all brought together by the freshness of the spinach.

Tip: For the best sear, make sure your scallops are completely dry before they hit the pan.

Keto Tuna Melt Stuffed Avocados

Looking for a quick, keto-friendly lunch that’s packed with flavor? These Keto Tuna Melt Stuffed Avocados are a game-changer, combining creamy avocado with a savory tuna melt filling.

Ingredients

• 2 ripe avocados, halved and pitted
• 1 (5 oz) can tuna, drained
• 1/4 cup mayonnaise
• 1/4 cup shredded cheddar cheese
• 1 tbsp diced red onion
• 1 tbsp chopped fresh parsley
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• Salt and pepper, to taste

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a medium bowl, mix together the tuna, mayonnaise, cheddar cheese, red onion, parsley, garlic powder, paprika, salt, and pepper until well combined.
3. Scoop out a little avocado from each half to make more room for the filling, then divide the tuna mixture evenly among the avocado halves.
4. Place the stuffed avocados on the prepared baking sheet and bake for 10-12 minutes, or until the cheese is melted and bubbly.
5. Serve immediately, garnished with extra parsley if desired.

The contrast between the cool, creamy avocado and the warm, cheesy tuna filling makes every bite irresistibly delicious.

Tip: For an extra crunch, sprinkle some crushed pork rinds on top before baking.

Zucchini Noodles with Clam Sauce

Dive into the light and refreshing flavors of the sea with this quick and healthy Zucchini Noodles with Clam Sauce recipe, perfect for a weeknight dinner that feels gourmet.

Ingredients

• 2 medium zucchinis, spiralized into noodles
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1/4 teaspoon red pepper flakes
• 1 can (10 oz) chopped clams, drained, juice reserved
• 1/4 cup dry white wine
• 2 tablespoons fresh parsley, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon lemon juice

Instructions

1. Heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes, sautéing for 1 minute until fragrant.
2. Pour in the reserved clam juice and white wine, bringing the mixture to a simmer. Let it reduce by half, about 3 minutes.
3. Add the chopped clams to the skillet, stirring gently to warm through, about 2 minutes.
4. Toss in the zucchini noodles, salt, and black pepper, cooking for another 2 minutes until the noodles are just tender but still crisp.
5. Remove from heat and stir in fresh parsley and lemon juice for a bright finish.

The magic of this dish lies in the clam sauce’s briny depth paired with the zucchini noodles’ crisp texture, creating a meal that’s both light and satisfying.

Tip: For an extra touch of richness, sprinkle with grated Parmesan cheese before serving.

Keto Shrimp and Sausage Skillet

Looking for a quick, flavorful keto dinner that’s sure to impress? This Keto Shrimp and Sausage Skillet is a one-pan wonder that’s packed with bold flavors and ready in under 30 minutes.

Ingredients

• 1 tbsp olive oil
• 12 oz smoked sausage, sliced into 1/2-inch rounds
• 1 lb large shrimp, peeled and deveined
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chicken broth
• 2 tbsp fresh parsley, chopped

Instructions

1. Heat olive oil in a large skillet over medium heat. Add the sausage and cook until browned, about 5 minutes. Remove from the skillet and set aside.
2. In the same skillet, add the shrimp, bell pepper, garlic, smoked paprika, salt, and black pepper. Cook until the shrimp are pink and the peppers are tender, about 5 minutes.
3. Return the sausage to the skillet, add chicken broth, and stir to combine. Simmer for 2 minutes to let the flavors meld.
4. Sprinkle with fresh parsley before serving.

The smoky paprika and juicy shrimp create a mouthwatering combo that’s elevated by the savory sausage, making this dish a standout for any weeknight dinner.

Tip: For an extra kick, add a pinch of red pepper flakes with the other seasonings.

Baked Halibut with Lemon Caper Sauce

This Baked Halibut with Lemon Caper Sauce is a light yet flavorful dish that brings a touch of elegance to your weeknight dinner table.

Ingredients

• 4 halibut fillets (about 6 oz each)
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons butter
• 2 garlic cloves, minced
• 1/4 cup chicken broth
• 2 tablespoons capers, drained
• 2 tablespoons fresh lemon juice
• 2 tablespoons chopped fresh parsley

Instructions

1. Preheat your oven to 400°F. Lightly brush the halibut fillets with olive oil and season with salt and black pepper.
2. Place the fillets on a baking sheet lined with parchment paper. Bake for 12-15 minutes, until the fish flakes easily with a fork.
3. While the fish bakes, melt butter in a small saucepan over medium heat. Add garlic and sauté for 1 minute until fragrant.
4. Stir in chicken broth, capers, and lemon juice. Bring to a simmer and cook for 2-3 minutes, until slightly reduced.
5. Remove the sauce from heat and stir in parsley. Drizzle the sauce over the baked halibut before serving.

The bright lemon caper sauce perfectly complements the tender, flaky halibut, creating a dish that’s as beautiful as it is delicious.

Tip: For an extra burst of flavor, sprinkle a little lemon zest over the dish just before serving.

Keto Seafood Stuffed Mushrooms

These Keto Seafood Stuffed Mushrooms are a luxurious yet easy-to-make appetizer that will impress any guest with their rich flavors and elegant presentation.

Ingredients

• 12 large white mushrooms, stems removed and reserved
• 1/2 cup cooked crab meat, finely chopped
• 1/2 cup cooked shrimp, finely chopped
• 1/4 cup mayonnaise
• 1/4 cup grated Parmesan cheese
• 1 tbsp fresh parsley, chopped
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 375°F and lightly grease a baking sheet with olive oil.
2. Finely chop the reserved mushroom stems and mix them with crab meat, shrimp, mayonnaise, Parmesan cheese, parsley, garlic powder, onion powder, salt, and black pepper in a bowl.
3. Spoon the seafood mixture into the mushroom caps, pressing gently to fill them completely.
4. Arrange the stuffed mushrooms on the prepared baking sheet and drizzle lightly with olive oil.
5. Bake for 20 minutes, or until the mushrooms are tender and the tops are golden brown.

The combination of succulent seafood and earthy mushrooms creates a bite-sized treat that’s both keto-friendly and irresistibly tasty. Perfect for those who love a touch of elegance without the carbs.

Tip: For an extra crunch, sprinkle a little more Parmesan on top before baking and broil for the last 2 minutes.

Grilled Octopus with Olive Oil and Herbs

Grilled octopus might sound fancy, but with this simple recipe, you’ll bring the flavors of the Mediterranean right to your backyard grill.

Ingredients

• 1 lb octopus, cleaned
• 1/4 cup extra virgin olive oil
• 2 tbsp fresh lemon juice
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions

1. Preheat your grill to medium-high heat (about 400°F).
2. In a small bowl, whisk together the olive oil, lemon juice, garlic, oregano, salt, and black pepper.
3. Place the octopus on the grill and brush generously with the olive oil mixture. Grill for about 4-5 minutes per side, brushing with more mixture each time you flip, until the octopus is charred and tender.
4. Remove from the grill and let rest for a couple of minutes. Sprinkle with fresh parsley before serving.

The secret to this dish is the double hit of lemon and garlic in the marinade, which tenderizes the octopus and infuses it with bright, herby flavors.

Tip: For extra tender octopus, you can boil it in salted water for about 30 minutes before grilling, then proceed with the recipe as directed.

Keto Fish Tacos with Cabbage Slaw

Dive into the fresh and zesty flavors of these Keto Fish Tacos with Cabbage Slaw, a low-carb twist on a classic that doesn’t skimp on taste.

Ingredients

• 1 lb white fish fillets (like cod or tilapia)
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups shredded green cabbage
• 1/4 cup mayonnaise
• 1 tbsp lime juice
• 1/2 tsp cumin
• 8 small low-carb tortillas
• 1/4 cup chopped cilantro
• Lime wedges, for serving

Instructions

1. Preheat your grill or skillet over medium-high heat. Brush the fish fillets with olive oil and sprinkle evenly with chili powder, garlic powder, salt, and black pepper.
2. Grill the fish for 3-4 minutes per side, until it flakes easily with a fork. Remove from heat and break into large chunks.
3. In a medium bowl, mix shredded cabbage, mayonnaise, lime juice, and cumin to create the slaw.
4. Warm the tortillas according to package instructions. Divide the fish among the tortillas, top with cabbage slaw, and sprinkle with chopped cilantro.
5. Serve immediately with lime wedges on the side for an extra burst of flavor.

The crisp cabbage slaw and tender, spiced fish create a perfect contrast in textures, while the lime adds a refreshing finish.

Tip: For an extra kick, add a dash of hot sauce to the slaw before serving.

Smoked Salmon and Cream Cheese Roll-Ups

These Smoked Salmon and Cream Cheese Roll-Ups are the perfect blend of creamy and smoky, making them an irresistible appetizer or light lunch option.

Ingredients

• 4 oz smoked salmon, thinly sliced
• 4 oz cream cheese, softened
• 1 tbsp fresh dill, chopped
• 1 tsp lemon zest
• 1/2 tsp black pepper
• 4 small flour tortillas

Instructions

1. In a small bowl, mix together the cream cheese, fresh dill, lemon zest, and black pepper until well combined.
2. Lay out the flour tortillas on a clean surface. Spread an even layer of the cream cheese mixture over each tortilla, leaving a small border around the edges.
3. Arrange the smoked salmon slices over the cream cheese layer, covering the tortilla evenly.
4. Starting from one end, tightly roll up each tortilla. Wrap them in plastic wrap and refrigerate for at least 30 minutes to firm up.
5. Remove from the refrigerator, unwrap, and slice each roll-up into 1-inch pieces. Serve chilled.

The combination of tangy cream cheese with the smoky salmon and fresh dill creates a flavor profile that’s both sophisticated and satisfying. Perfect for when you want something elegant yet effortless.

Tip: For an extra touch of elegance, garnish the platter with lemon wedges and a sprinkle of fresh dill before serving.

Conclusion

We hope this roundup of 20 Delicious Keto Seafood Recipes inspires your next healthy meal! Each dish is a testament to how flavorful and satisfying keto eating can be. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article to your Pinterest board for easy access. Happy cooking, and here’s to your health!