Shrimp Carpaccio

    Serves – 4

    Nutritional Values

    Calories 220
    Calories from Fat 58%
    Carbs 175g

    Shrimps are high in protein and low in calories. They are a big source of Vitamin D and are replete with Omega-3 fatty acids. They are so nutritious, and this is why they are included on the Keto Diet. This recipe is another great way to enjoy this sea deliciousness, I’m sure you will love it.


    12 big shrimps
    1 tablespoon olive oil
    ¼ cup finely chopped onion
    1 chopped green chili (optional)
    1 grated carrot
    2 tablespoons finely chopped ginger
    1 orange
    1 tablespoon lemon juice
    Salt and black pepper to taste


    Wash, peel and devein the shrimps. Fill a pot with water and bring to a boil. Make sure there’s enough water to cover the shrimps completely. While the water is boiling, with a sharp knife open the shrimps in half (vertically, making a butterfly shape). Throw the shrimp into the boiling water and bring to a boil again (only for one or two minutes). When you start seeing bubbles in the water remove from heat and drain using a strainer. Put the shrimps on a paper towel so they dry completely while you do the rest of the cooking. Heat the olive oil and stir fry the onions and ginger, remove from heat when they are ready (for about five minutes at medium heat). Squeeze the orange and mix the juice with the lemon juice, season with salt and black pepper to taste. Cut a kitchen plastic bag by half and put it over a cutting board. Place all the shrimps in one layer and cover the shrimps with the other half of the plastic bag. Using a rolling pin flatten the shrimps and then move them to a shallow dish. Put the grated carrot on the center of the dish; sprinkle the shrimps with the green chili, the onion stir fry and the lemon-orange sauce.