Tag Archives: seafood

🍣Keto Spicy Tuna Sushi Roll 🍣

🍣Keto Spicy Tuna Sushi Roll 🍣

* This makes three rolls*
4 cups riced cauliflower (I used a food processor and a fresh head of cauliflower instead of bagged rice for better flavor) (20g carbs per 4 cups)
2 oz cream cheese (2.4g carbs)
1 sheet seaweed paper (1g carbs)
Spicy Tuna Mixture:
1 can albacore canned tuna (0g carbs)
1/3 cup avocado Mayo (0 carbs)
2 tbsp sriracha sauce (<1g per tsp)

* Make the Spicy Tuna mixture first so it can cool in the refrigerator while making the cauliflower roll.
Spicy tuna mixture:
Mix together canned tuna, avocado Mayo, and sriracha sauce and stir well. Place in fridge to cool.

For Cauliflower Roll
* Heat up the riced cauliflower for 4-5 minutes in the microwave in a glass bowl, add cream cheese and mix well. Place mixture in a pan to let cool for an hour or so.
Place a kitchen towel down, lay a sheet of parchment paper on top. Place seaweed paper on top of the parchment and spread cauliflower mix in a thin layer about a 1/4 of inch thick leaving an inch or so around the edge (it spreads as you roll).
Place spicy tuna (or whatever filling you desire) in a thin layer on top of the cauliflower. Start rolling by using the towel to keep the shape of the roll as you go (this may take two people), be sure not roll the parchment paper with it but rather, pull it out as you roll.
Place in refrigerator for about an hour to bind together. Cut with a sharp knife and serve.

Bacon Wrapped Shrimp

Bacon Wrapped Shrimp
1 tbsp Avocado Oil
1 tbsp MCT oil
2 tsp Pink Himalayan salt and herb blend
1 lb shrimp
1 lb thin sliced bacon, cut in half down the center of the pack

Cook bacon in a frying pan until it starts to brown slightly, making sure to flip to cook evenly. It still should be flimsy enough to wrap around the shrimp. Place on a few paper towels to cool. Preheat the oven on 400F while bacon is cooling.
Drizzle a little avocado oil and MCT oil in a glass baking dish.
Once the bacon is cooled, take the half slices of bacon and wrap them around individual pieces of shrimp, placing them in a single layer in the glass baking dish. Fresh shrimp is best, frozen leaves a lot of water behind in the dish but will still do the trick if that is what you have. Place a toothpick in the bacon/shrimp to hold it in place. In a pinch, you can tuck it under the shrimp. Sprinkle with a little Pink Himalayan salt and herb blend or creole seasoning (low carb) and place in the oven for 8-10 minutes until shrimp is cooked. Check often, no one likes overcooked shrimp 🙂 Serve with a few slices of avocado for some additional fat. Enjoy!


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