30+ Simple Low-Carb Seafood Dinners

Seafood is one of the best-kept secrets of low-carb eating. It’s naturally lean, packed with protein and omega-3 fatty acids, and cooks in a fraction of the time of most proteins. Whether you’re following keto, cutting carbs, or just trying to eat lighter, these recipes deliver bold flavor without the starchy fillers.

From garlic butter shrimp to crispy salmon with lemon cream sauce, every recipe here keeps net carbs low — most under 5g per serving — while keeping your dinner table anything but boring.

The Recipes

1. Garlic Butter Shrimp

Serves: 4  |  Net Carbs: 2g  |  Prep: 5 min  |  Cook: 10 min

A weeknight legend. Juicy shrimp cooked in foamy garlic butter with a hit of white wine and lemon — ready faster than you can boil pasta.

Ingredients

• 1½ lbs large shrimp, peeled and deveined
• 4 tablespoons unsalted butter
• 6 cloves garlic, minced
• ¼ cup dry white wine (or chicken broth)
• 2 tablespoons fresh lemon juice
• ¼ teaspoon red pepper flakes
• Salt and black pepper, to taste
• 2 tablespoons fresh parsley, chopped
• Lemon wedges, to serve

Instructions

1. Pat shrimp dry with paper towels and season with salt and pepper.
2. Melt 2 tablespoons butter in a large skillet over medium-high heat.
3. Add shrimp in a single layer. Cook 1–2 minutes per side until pink and just cooked through. Remove and set aside.
4. Reduce heat to medium. Add remaining butter and garlic. Cook 30 seconds until fragrant.
5. Pour in wine and lemon juice. Simmer 2 minutes, scraping up any browned bits.
6. Return shrimp to the pan, toss to coat, and sprinkle with red pepper flakes and parsley.
7. Serve immediately with lemon wedges.

Tips: Don’t overcook the shrimp — they turn rubbery fast. Pull them the moment they curl into a “C” shape.

2. Lemon Herb Baked Salmon

Serves: 4  |  Net Carbs: 1g  |  Prep: 5 min  |  Cook: 20 min

Simple, clean, and foolproof. This is the recipe that converts salmon skeptics.

Ingredients

• 4 salmon fillets (6 oz each), skin on
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 2 tablespoons fresh lemon juice
• 1 tablespoon lemon zest
• 2 teaspoons fresh thyme leaves
• 2 teaspoons fresh dill, chopped
• 1 teaspoon fresh rosemary, minced
• Salt and black pepper, to taste
• Lemon slices, for serving

Instructions

1. Preheat oven to 400°F. Line a baking sheet with foil.
2. In a small bowl, whisk together olive oil, garlic, lemon juice, lemon zest, and herbs.
3. Place salmon skin-side down on the baking sheet. Season generously with salt and pepper.
4. Spoon the herb mixture evenly over each fillet.
5. Bake 12–15 minutes, until salmon flakes easily with a fork and the internal temperature reaches 145°F.
6. Serve with lemon slices and your choice of low-carb sides.

Tips: For a slightly caramelized top, broil for the last 2 minutes. Watch it closely.

3. Pan-Seared Scallops with Brown Butter

Serves: 2  |  Net Carbs: 3g  |  Prep: 5 min  |  Cook: 10 min

Restaurant-quality in under 15 minutes. The key is an extremely hot pan and dry scallops.

Ingredients

• 1 lb large dry sea scallops (10–12 count)
• 2 tablespoons avocado oil or ghee
• 4 tablespoons unsalted butter
• 3 cloves garlic, smashed
• 4 sprigs fresh thyme
• 1 tablespoon fresh lemon juice
• Salt and white pepper, to taste
• Fresh chives, for garnish

Instructions

1. Pat scallops completely dry with paper towels. Season both sides with salt and white pepper.
2. Heat oil in a stainless steel or cast-iron skillet over high heat until it just begins to smoke.
3. Add scallops in a single layer, not touching. Sear undisturbed for 2 minutes until a deep golden crust forms.
4. Flip scallops. Add butter, garlic, and thyme to the pan. As butter melts and begins to foam, tilt the pan and baste scallops continuously for 60–90 seconds.
5. Remove scallops. Squeeze lemon juice into the brown butter. Spoon sauce over scallops.
6. Garnish with chives and serve immediately.

Tips: “Wet” scallops (treated with sodium tripolyphosphate) will steam instead of sear. Always buy “dry” sea scallops.

4. Cajun Blackened Tilapia

Serves: 4  |  Net Carbs: 1g  |  Prep: 5 min  |  Cook: 12 min

Bold, smoky, and ready in minutes. The blackened crust is everything.

Ingredients

• 4 tilapia fillets (5–6 oz each)
• 2 tablespoons butter, melted
• 2 tablespoons avocado oil

Cajun Spice Blend:

• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• ½ teaspoon cayenne pepper (adjust to taste)
• ½ teaspoon black pepper
• 1 teaspoon salt

Instructions

1. Mix all spice blend ingredients together in a small bowl.
2. Brush both sides of tilapia fillets with melted butter.
3. Coat each fillet generously on both sides with the spice blend, pressing to adhere.
4. Heat oil in a cast-iron skillet over high heat until very hot and slightly smoking.
5. Add fillets. Cook 3–4 minutes per side until deeply browned and cooked through.
6. Serve with lemon wedges and a cool cucumber salad to balance the heat.

Tips: Open a window — the blackening process creates smoke. It’s worth it.

5. Shrimp Stir-Fry with Zucchini Noodles

Serves: 4  |  Net Carbs: 5g  |  Prep: 10 min  |  Cook: 15 min

All the satisfaction of a takeout stir-fry, without the cornstarch-thickened sauce and rice.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 4 medium zucchini, spiralized into noodles
• 2 tablespoons sesame oil
• 1 tablespoon avocado oil
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 red bell pepper, thinly sliced
• 1 cup snap peas
• 3 green onions, sliced
• 2 tablespoons soy sauce or coconut aminos
• 1 tablespoon rice vinegar
• 1 teaspoon fish sauce
• ½ teaspoon red pepper flakes
• 1 tablespoon sesame seeds
• Fresh cilantro, to garnish

Instructions

1. Salt zucchini noodles, toss and let sit 10 minutes, then pat very dry with paper towels. This removes excess moisture.
2. In a small bowl, whisk together soy sauce, rice vinegar, fish sauce, and red pepper flakes. Set aside.
3. Heat avocado oil in a large wok or skillet over high heat. Add shrimp, cook 2 minutes per side until pink. Remove and set aside.
4. Add sesame oil to the pan. Stir-fry garlic and ginger 30 seconds. Add bell pepper and snap peas; stir-fry 2–3 minutes.
5. Add zucchini noodles. Toss quickly for 60 seconds — do not overcook or they’ll release water.
6. Return shrimp to the pan, pour sauce over everything, and toss to coat.
7. Top with green onions, sesame seeds, and cilantro. Serve immediately.

6. Crab-Stuffed Avocado

Serves: 4  |  Net Carbs: 2g  |  Prep: 10 min  |  Cook: 0 min

No cooking required. Cool, creamy, and endlessly elegant.

Ingredients

• 2 large ripe avocados, halved and pitted
• 8 oz lump crab meat, picked for shells
• 3 tablespoons mayonnaise (sugar-free)
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• 2 tablespoons celery, finely diced
• 2 tablespoons red onion, finely diced
• 1 tablespoon fresh dill or chives
• Hot sauce, to taste
• Salt and pepper, to taste
• Paprika, for garnish

Instructions

1. Gently fold together crab meat, mayonnaise, lemon juice, Dijon, celery, onion, and herbs. Season with hot sauce, salt, and pepper.
2. Place avocado halves on a plate. Scoop out a little extra flesh to widen the well if desired.
3. Fill each avocado half generously with crab mixture.
4. Dust with paprika and serve immediately.

Tips: Use fresh lump crab for best results. Imitation crab contains significant added sugar and starch.

7. Tuna Poke Bowl (Low-Carb)

Serves: 2  |  Net Carbs: 4g  |  Prep: 15 min  |  Cook: 0 min

Swap the white rice for cauliflower rice and you’ve got all the fresh flavors of a poke bowl with a fraction of the carbs.

Ingredients

• 12 oz sushi-grade ahi tuna, diced into ¾-inch cubes
• 2 cups cauliflower rice, prepared and cooled
• 1 avocado, diced
• ½ cucumber, thinly sliced
• ¼ cup edamame (shelled)
• 2 tablespoons green onion, sliced
• 1 tablespoon sesame seeds
• Nori sheets or seaweed snacks, to serve

Tuna Marinade:

• 3 tablespoons soy sauce or coconut aminos
• 1 tablespoon sesame oil
• 1 teaspoon rice vinegar
• 1 teaspoon sriracha
• ½ teaspoon fresh ginger, grated

Instructions

1. Whisk together all marinade ingredients.
2. Gently toss tuna cubes in the marinade. Let sit 10–15 minutes in the refrigerator.
3. Divide cauliflower rice between two bowls.
4. Arrange marinated tuna, avocado, cucumber, and edamame over the rice.
5. Drizzle any remaining marinade over the bowls.
6. Garnish with green onion and sesame seeds.

Tips: Only use sushi-grade or sashimi-grade tuna. Never use regular grocery store tuna for raw preparations.

8. Creamy Tuscan Salmon

Serves: 4  |  Net Carbs: 4g  |  Prep: 5 min  |  Cook: 25 min

Silky sun-dried tomato cream sauce with wilted spinach and pan-seared salmon. This one earns applause.

Ingredients

• 4 salmon fillets (6 oz each)
• 2 tablespoons olive oil
• 5 cloves garlic, minced
• ½ cup sun-dried tomatoes in oil, drained and chopped
• 1 cup heavy cream
• ½ cup chicken broth
• 3 cups baby spinach
• ½ cup Parmesan cheese, freshly grated
• 1 teaspoon Italian seasoning
• Salt and black pepper, to taste
• Fresh basil, to garnish

Instructions

1. Season salmon generously with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat. Sear salmon 4–5 minutes per side until golden. Remove and set aside.
3. Reduce heat to medium. Add garlic and sun-dried tomatoes to the same skillet. Cook 1 minute.
4. Pour in chicken broth and heavy cream. Stir in Italian seasoning and Parmesan. Simmer 3–4 minutes until slightly thickened.
5. Add spinach and stir until wilted.
6. Return salmon to the pan. Spoon sauce over fillets and simmer 2 more minutes.
7. Garnish with fresh basil and serve.

9. Coconut Curry Shrimp

Serves: 4  |  Net Carbs: 5g  |  Prep: 10 min  |  Cook: 20 min

Warming, fragrant, and deeply satisfying. Serve over cauliflower rice for a complete low-carb meal.

Ingredients

• 1½ lbs large shrimp, peeled and deveined
• 2 tablespoons coconut oil
• 1 medium onion, diced
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons red curry paste
• 1 can (13.5 oz) full-fat coconut milk
• 1 tablespoon fish sauce
• 1 tablespoon fresh lime juice
• 1 teaspoon lime zest
• 1 cup cherry tomatoes, halved
• Fresh cilantro and sliced Thai chili, to garnish

Instructions

1. Heat coconut oil in a large skillet or wok over medium heat. Add onion, cook 3–4 minutes until softened.
2. Add garlic and ginger, cook 1 minute. Stir in curry paste and cook another minute until fragrant.
3. Pour in coconut milk and fish sauce. Bring to a gentle simmer and cook 5 minutes.
4. Add shrimp and cherry tomatoes. Cook 3–4 minutes until shrimp is pink and cooked through.
5. Stir in lime juice and zest.
6. Garnish with cilantro and Thai chili. Serve over cauliflower rice.

10. Grilled Swordfish with Herb Butter

Serves: 4  |  Net Carbs: 1g  |  Prep: 10 min  |  Cook: 12 min

Meaty swordfish steaks are perfect for grilling — they hold together beautifully and take on smoky flavor like a dream.

Ingredients

• 4 swordfish steaks (6–8 oz each, about 1 inch thick)
• 2 tablespoons olive oil
• Salt and black pepper, to taste

Herb Butter:

• 4 tablespoons unsalted butter, softened
• 2 tablespoons fresh parsley, minced
• 1 tablespoon fresh chives, minced
• 1 tablespoon fresh tarragon, minced
• 1 teaspoon lemon zest
• 1 small garlic clove, grated
• Pinch of sea salt

Instructions

1. Make herb butter by mashing together all butter ingredients. Roll in plastic wrap into a log and refrigerate 30 minutes (or freeze 10 minutes).
2. Preheat grill to medium-high. Brush swordfish with olive oil and season generously with salt and pepper.
3. Grill 4–5 minutes per side until fish is cooked through and has good grill marks.
4. Remove from grill and immediately top each steak with a thick slice of herb butter.
5. Let butter melt over the fish and serve.

11. Smoked Salmon Egg Cups

Serves: 4  |  Net Carbs: 1g  |  Prep: 5 min  |  Cook: 18 min

A gorgeous brunch-for-dinner option. Silky smoked salmon lines a muffin tin, a soft-baked egg nestles inside.

Ingredients

• 8 large eggs
• 4 oz smoked salmon, thinly sliced
• 4 oz cream cheese, at room temperature
• 2 tablespoons fresh dill, chopped
• 2 tablespoons capers, drained
• Black pepper, to taste
• Everything bagel seasoning (optional)

Instructions

1. Preheat oven to 375°F. Lightly grease a muffin tin.
2. Line each muffin cup with smoked salmon slices, pressing to create a cup shape.
3. Place a small dollop of cream cheese in the center of each cup.
4. Crack one egg into each cup. Season with black pepper.
5. Bake 12–15 minutes until whites are just set but yolks are still slightly runny.
6. Top with fresh dill, capers, and everything bagel seasoning if using.
7. Let cool slightly before removing from the tin with a spoon.

12. Mahi-Mahi with Mango Salsa

Serves: 4  |  Net Carbs: 5g  |  Prep: 15 min  |  Cook: 12 min

The tropical brightness of mango salsa over pan-seared mahi is a combination that never gets old.

Ingredients

• 4 mahi-mahi fillets (6 oz each)
• 2 tablespoons olive oil
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper, to taste

Mango Salsa:

• 1 cup fresh mango, diced small (about ½ mango)
• ¼ cup red onion, finely diced
• 1 jalapeño, seeded and minced
• ¼ cup fresh cilantro, chopped
• 2 tablespoons fresh lime juice
• Salt, to taste

Instructions

1. Combine all salsa ingredients in a bowl. Toss, taste, and adjust seasoning. Set aside or refrigerate.
2. Mix cumin, chili powder, salt, and pepper. Season both sides of the fish.
3. Heat olive oil in a skillet over medium-high heat.
4. Cook mahi-mahi 4–5 minutes per side until fish is opaque and flakes easily.
5. Top generously with mango salsa and serve.

13. Shrimp Avocado Lettuce Wraps

Serves: 4  |  Net Carbs: 3g  |  Prep: 15 min  |  Cook: 10 min

Fresh, crunchy, and outrageously good as a light dinner or party appetizer.

Ingredients

• 1 lb medium shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• ½ teaspoon cumin
• Salt and pepper, to taste
• 8 large butter lettuce leaves
• 1 large avocado, sliced
• 1 cup shredded purple cabbage
• ½ cup cherry tomatoes, halved
• ¼ cup cilantro leaves

Spicy Mayo:

• ¼ cup mayonnaise (sugar-free)
• 1 tablespoon sriracha
• 1 teaspoon lime juice

Instructions

1. Whisk together spicy mayo ingredients. Set aside.
2. Season shrimp with garlic powder, cumin, salt, and pepper.
3. Heat olive oil in a skillet over medium-high heat. Cook shrimp 2 minutes per side until pink.
4. Arrange lettuce leaves on a plate. Layer cabbage, avocado, cherry tomatoes, and shrimp into each leaf.
5. Drizzle with spicy mayo and scatter cilantro leaves over the top.

14. Baked Cod with Parmesan Crust

Serves: 4  |  Net Carbs: 2g  |  Prep: 5 min  |  Cook: 18 min

A cheesy, golden crust gives mild cod a major personality upgrade. Kids love this one.

Ingredients

• 4 cod fillets (6 oz each)
• ½ cup Parmesan cheese, finely grated
• 2 tablespoons almond flour
• 2 tablespoons butter, melted
• 1 teaspoon garlic powder
• 1 teaspoon dried parsley
• ½ teaspoon paprika
• Salt and pepper, to taste
• Lemon wedges, to serve

Instructions

1. Preheat oven to 400°F. Line a baking sheet with foil and spray with cooking spray.
2. In a bowl, mix Parmesan, almond flour, garlic powder, parsley, and paprika.
3. Season cod with salt and pepper. Brush tops with melted butter.
4. Press the Parmesan mixture firmly onto the top of each fillet.
5. Bake 15–18 minutes until crust is golden and fish flakes easily.
6. Serve with lemon wedges.

15. Lobster Tail with Garlic Herb Butter

Serves: 2  |  Net Carbs: 1g  |  Prep: 5 min  |  Cook: 12 min

Special occasion food that takes 15 minutes start to finish.

Ingredients

• 2 lobster tails (6–8 oz each)
• 5 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1 tablespoon fresh parsley, minced
• 1 tablespoon fresh chives, minced
• 1 tablespoon fresh lemon juice
• ¼ teaspoon paprika
• Salt and pepper, to taste

Instructions

1. Preheat broiler to high. Using kitchen shears, cut through the top of the lobster shell lengthwise. Gently pull the meat up and rest it on top of the shell (butterflying).
2. Melt 3 tablespoons butter in a small saucepan with garlic. Cook 1 minute until fragrant. Brush over the lobster meat.
3. Season with salt, pepper, and paprika.
4. Broil 6 inches from the heat, 8–10 minutes, until meat is opaque and lightly browned.
5. Melt remaining butter with lemon juice, parsley, and chives. Serve alongside as a dipping sauce.

16. Spicy Tuna Cucumber Rolls

Serves: 4  |  Net Carbs: 3g  |  Prep: 15 min  |  Cook: 0 min

All the crunch and satisfaction of sushi rolls, minus the rice.

Ingredients

• 12 oz sushi-grade tuna, finely diced
• 2 large English cucumbers
• 3 tablespoons mayonnaise (sugar-free)
• 1–2 tablespoons sriracha
• 1 teaspoon sesame oil
• 1 teaspoon soy sauce or coconut aminos
• 2 green onions, minced
• 1 tablespoon sesame seeds
• ½ avocado, finely diced (optional)

Instructions

1. Mix tuna, mayonnaise, sriracha, sesame oil, and soy sauce together. Fold in green onions and avocado if using.
2. Using a vegetable peeler or mandoline, slice cucumbers into long, thin ribbons.
3. Lay 2–3 cucumber ribbons flat, slightly overlapping. Place a spoonful of tuna mixture at one end.
4. Roll tightly into a cylinder and secure with a toothpick if needed.
5. Arrange on a plate and sprinkle with sesame seeds. Serve with extra soy sauce.

17. Low-Carb Clam Chowder

Serves: 6  |  Net Carbs: 5g  |  Prep: 10 min  |  Cook: 35 min

Thick, smoky, creamy — all the comfort without the potato-and-flour base.

Ingredients

• 4 cans (6.5 oz each) chopped clams, with juice reserved
• 4 slices thick-cut bacon, chopped
• 1 medium onion, diced
• 4 stalks celery, diced
• 4 cloves garlic, minced
• 2 cups cauliflower florets, roughly chopped
• 2 cups heavy cream
• 1 cup chicken broth
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and white pepper, to taste
• Fresh parsley, for garnish

Instructions

1. Cook bacon in a large pot over medium heat until crispy. Remove and set aside, leaving drippings.
2. Add onion and celery to drippings. Cook 5 minutes until softened. Add garlic, cook 1 minute.
3. Add cauliflower, chicken broth, reserved clam juice, thyme, and bay leaf. Bring to a boil.
4. Reduce heat, cover, and simmer 15 minutes until cauliflower is very tender.
5. Use an immersion blender to partially blend the soup — blend about half, leaving some chunks for texture.
6. Stir in heavy cream and clams. Simmer gently 5 minutes. Season with salt and white pepper.
7. Remove bay leaf. Serve topped with bacon and parsley.

18. Grilled Halibut with Chimichurri

Serves: 4  |  Net Carbs: 2g  |  Prep: 15 min  |  Cook: 12 min

Bright, herby chimichurri elevates flaky halibut into something unforgettable.

Ingredients

• 4 halibut fillets (6–8 oz each)
• 2 tablespoons olive oil
• Salt and pepper, to taste

Chimichurri:

• 1 cup fresh flat-leaf parsley, tightly packed
• ¼ cup fresh cilantro
• 3 tablespoons fresh oregano leaves
• 4 cloves garlic
• ¼ cup red wine vinegar
• ½ cup olive oil
• ½ teaspoon red pepper flakes
• Salt and pepper, to taste

Instructions

1. Pulse all chimichurri ingredients in a food processor until finely chopped but not pureed. Season and set aside.
2. Preheat grill to medium-high. Brush halibut with olive oil and season with salt and pepper.
3. Grill 4–5 minutes per side until opaque and cooked through.
4. Spoon chimichurri generously over each fillet. Serve remaining sauce on the side.

19. Shrimp and Cauliflower Grits

Serves: 4  |  Net Carbs: 5g  |  Prep: 10 min  |  Cook: 25 min

A Southern-inspired classic, reimagined. The cauliflower grits are cheesy, creamy, and deeply convincing.

Ingredients

• 1 lb medium shrimp, peeled and deveined
• 4 slices bacon, chopped
• 3 cloves garlic, minced
• ½ cup chicken broth
• 1 tablespoon lemon juice
• 2 green onions, sliced

Cauliflower Grits:

• 1 large head cauliflower, cut into florets
• 3 tablespoons butter
• ½ cup heavy cream
• ½ cup sharp cheddar cheese, shredded
• 2 tablespoons cream cheese
• Salt, pepper, and garlic powder, to taste

Instructions

1. Steam or boil cauliflower until very tender, about 10 minutes. Drain thoroughly and press out excess moisture.
2. Process in a food processor with butter, heavy cream, cheddar, and cream cheese until smooth and creamy. Season with salt, pepper, and garlic powder. Keep warm.
3. Cook bacon in a skillet over medium heat until crispy. Remove and set aside.
4. In the same pan, cook garlic 30 seconds. Add shrimp, cook 2 minutes per side until pink.
5. Add chicken broth and lemon juice, scraping up browned bits. Simmer 2 minutes.
6. Serve shrimp and pan sauce over cauliflower grits, topped with bacon and green onions.

20. Tuna-Stuffed Bell Peppers

Serves: 4  |  Net Carbs: 5g  |  Prep: 10 min  |  Cook: 25 min

A meal-prep champion. Make ahead and reheat all week.

Ingredients

• 4 large bell peppers (any color), halved lengthwise and seeded
• 3 cans (5 oz each) solid white tuna, drained
• ½ cup mayonnaise (sugar-free)
• 2 stalks celery, finely diced
• ¼ cup red onion, diced
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• ½ cup shredded mozzarella
• ¼ cup Parmesan, grated
• Salt and pepper, to taste
• Fresh parsley, to garnish

Instructions

1. Preheat oven to 375°F. Place pepper halves cut-side up in a baking dish.
2. Mix tuna, mayonnaise, celery, onion, Dijon, and lemon juice. Season with salt and pepper.
3. Spoon tuna filling into each pepper half, packing generously.
4. Top with mozzarella and Parmesan.
5. Bake 20–25 minutes until peppers are tender and cheese is golden.
6. Garnish with parsley and serve.

21. Butter-Poached Lobster

Serves: 2  |  Net Carbs: 1g  |  Prep: 5 min  |  Cook: 20 min

The most luxurious way to eat lobster. The flesh is impossibly tender and silky.

Ingredients

• 2 lobster tails (6 oz each), meat removed and cut into chunks
• 1 cup (2 sticks) unsalted butter, cut into small cubes
• ¼ cup water
• 2 cloves garlic, smashed
• 2 sprigs fresh tarragon
• 1 tablespoon fresh lemon juice
• Salt and white pepper, to taste

Instructions

1. In a heavy saucepan over low heat, combine water and a few cubes of butter. Whisk in butter piece by piece to create an emulsion. Maintain temperature around 160°F. Add garlic and tarragon.
2. Season lobster chunks with salt and white pepper.
3. Add lobster to the butter. Poach gently, turning occasionally, 6–8 minutes until just cooked through and opaque.
4. Add lemon juice. Taste and adjust seasoning.
5. Serve lobster in shallow bowls with the butter sauce spooned over.

Tips: Keep the temperature low and steady. Boiling will break the butter emulsion and toughen the lobster.

22. Lemon Garlic Mussels

Serves: 4  |  Net Carbs: 4g  |  Prep: 10 min  |  Cook: 15 min

Mussels are scandalously underused on weeknights. They’re cheap, fast, and the broth is liquid gold.

Ingredients

• 3 lbs fresh mussels, scrubbed and debearded
• 3 tablespoons butter
• 6 cloves garlic, thinly sliced
• 1 shallot, minced
• ½ cup dry white wine
• ½ cup chicken broth
• 2 tablespoons fresh lemon juice
• ¼ teaspoon red pepper flakes
• ¼ cup fresh parsley, chopped
• Salt and pepper, to taste

Instructions

1. Discard any mussels that are already open and won’t close when tapped.
2. Melt butter in a large pot over medium heat. Sauté shallot 2 minutes, then add garlic and red pepper flakes. Cook 1 minute.
3. Add wine and broth. Bring to a boil.
4. Add mussels, cover, and cook 4–6 minutes, shaking the pot occasionally, until mussels open.
5. Discard any mussels that haven’t opened.
6. Stir in lemon juice and parsley. Season with salt and pepper.
7. Serve in deep bowls with the broth.

23. Seared Ahi Tuna Steak

Serves: 2  |  Net Carbs: 1g  |  Prep: 5 min  |  Cook: 4 min

A show-stopping dinner that takes exactly four minutes to cook. The outside is seared, the inside is silky and rare.

Ingredients

• 2 ahi tuna steaks (6–8 oz each, 1 inch thick)
• 2 tablespoons sesame oil
• 2 tablespoons black and white sesame seeds
• 2 tablespoons pickled ginger, to serve
• 1 teaspoon wasabi paste, to serve

Dipping Sauce:

• 3 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon rice vinegar
• ½ teaspoon fresh ginger, grated

Instructions

1. Whisk together dipping sauce ingredients. Set aside.
2. Press sesame seeds firmly onto both sides of the tuna steaks.
3. Heat sesame oil in a cast-iron or stainless steel skillet over extremely high heat until smoking.
4. Sear tuna 60–90 seconds per side. The outside should be seared and the inside still raw/rare.
5. Slice against the grain and serve with dipping sauce, wasabi, and pickled ginger.

Tips: The pan must be screaming hot. Use the highest heat your stove can produce.

24. Creamy Dill Shrimp Skillet

Serves: 4  |  Net Carbs: 3g  |  Prep: 5 min  |  Cook: 20 min

Scandinavian-inspired comfort food. The dill cream sauce is something you’ll want to drink.

Ingredients

• 1½ lbs large shrimp, peeled and deveined
• 2 tablespoons butter
• 3 cloves garlic, minced
• 1 shallot, minced
• ½ cup dry white wine
• 1 cup heavy cream
• 2 tablespoons fresh dill, chopped
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• Salt and white pepper, to taste

Instructions

1. Season shrimp with salt and pepper. Melt butter over medium-high heat.
2. Cook shrimp 2 minutes per side until pink. Remove and set aside.
3. Add shallot to the pan; cook 2 minutes. Add garlic; cook 30 seconds.
4. Pour in wine and simmer 2 minutes, reducing by half.
5. Add heavy cream, Dijon, and lemon juice. Simmer 4–5 minutes until sauce coats a spoon.
6. Return shrimp to the pan, stir in fresh dill, and heat through.
7. Season with white pepper and serve.

25. Greek Baked Salmon

Serves: 4  |  Net Carbs: 3g  |  Prep: 10 min  |  Cook: 20 min

Mediterranean brightness — olives, capers, tomatoes, and feta — all baked directly with the salmon.

Ingredients

• 4 salmon fillets (6 oz each)
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• ½ cup Kalamata olives, pitted and halved
• 2 tablespoons capers, drained
• ½ cup crumbled feta cheese
• 1 teaspoon dried oregano
• ½ teaspoon dried thyme
• Zest and juice of 1 lemon
• Salt and pepper, to taste
• Fresh parsley, to garnish

Instructions

1. Preheat oven to 400°F.
2. Mix tomatoes, olives, capers, garlic, 2 tablespoons olive oil, oregano, thyme, lemon zest, and half the lemon juice. Season and spread in a baking dish.
3. Nestle salmon fillets into the tomato mixture. Drizzle with remaining oil and lemon juice.
4. Scatter feta over the top.
5. Bake 18–20 minutes until salmon is flaky and cooked through.
6. Garnish with fresh parsley.

26. Chili Lime Tilapia Lettuce Tacos

Serves: 4  |  Net Carbs: 4g  |  Prep: 10 min  |  Cook: 12 min

All the flavors of a fish taco, without the tortilla. Crunchy butter lettuce is the perfect vessel.

Ingredients

• 1½ lbs tilapia fillets
• 2 tablespoons olive oil
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• ½ teaspoon smoked paprika
• Juice of 2 limes
• Salt and pepper, to taste
• 8 large butter lettuce leaves

Toppings:

• 1 avocado, sliced
• 1 cup shredded purple cabbage
• ¼ cup fresh cilantro
• ¼ cup sour cream
• Lime wedges

Instructions

1. Mix chili powder, cumin, garlic powder, paprika, salt, and pepper. Rub all over tilapia.
2. Heat olive oil in a skillet over medium-high heat. Cook tilapia 3–4 minutes per side until cooked through. Squeeze lime juice over fish in the last minute.
3. Break fish into chunks.
4. Build tacos: layer cabbage, fish, avocado, cilantro, and a dollop of sour cream in lettuce leaves.
5. Serve with extra lime wedges.

27. Scallop and Bacon Skewers

Serves: 4  |  Net Carbs: 2g  |  Prep: 15 min  |  Cook: 12 min

Bacon-wrapped scallops on a skewer, grilled until caramelized. These disappear at every party.

Ingredients

• 1 lb large sea scallops (about 12)
• 12 slices thin-cut bacon
• 2 tablespoons butter, melted
• 2 cloves garlic, minced
• 1 tablespoon fresh lemon juice
• ¼ teaspoon smoked paprika
• Toothpicks or skewers, soaked if wooden

Instructions

1. Preheat grill or broiler to medium-high.
2. Wrap each scallop with a slice of bacon, securing with a toothpick or thread onto skewers.
3. Mix melted butter with garlic, lemon juice, and paprika. Brush over wrapped scallops.
4. Grill or broil 5–6 minutes per side until bacon is crisp and scallops are cooked through.
5. Serve immediately with lemon wedges.

28. Crab Cake Bites (No Filler)

Serves: 4  |  Net Carbs: 2g  |  Prep: 15 min  |  Cook: 12 min

Traditional crab cakes use breadcrumbs as filler. These don’t. Just pure crab, properly seasoned.

Ingredients

• 1 lb lump crab meat, picked for shells
• 1 large egg
• 3 tablespoons mayonnaise (sugar-free)
• 1 tablespoon Dijon mustard
• 1 teaspoon Old Bay seasoning
• ½ teaspoon Worcestershire sauce
• 1 teaspoon lemon juice
• 2 tablespoons fresh chives, minced
• 2 tablespoons almond flour
• 2 tablespoons butter + 1 tablespoon avocado oil (for frying)

Remoulade:

• ¼ cup mayonnaise
• 1 tablespoon Dijon
• 1 teaspoon hot sauce
• 1 teaspoon lemon juice
• ½ teaspoon Old Bay

Instructions

1. Mix together egg, mayo, Dijon, Old Bay, Worcestershire, lemon juice, and chives.
2. Very gently fold in crab meat and almond flour — don’t break up the lumps.
3. Refrigerate 30 minutes. (This is important — helps them hold together.)
4. Form into 8–10 small cakes.
5. Heat butter and oil in a skillet over medium-high heat. Cook crab cakes 3–4 minutes per side until deeply golden.
6. Mix remoulade ingredients and serve alongside.

29. Salmon with Avocado Salsa

Serves: 4  |  Net Carbs: 3g  |  Prep: 15 min  |  Cook: 15 min

Crispy-skinned salmon under a cool, creamy avocado salsa. Textures and temperatures working in perfect harmony.

Ingredients

• 4 salmon fillets (6 oz each), skin on
• 2 tablespoons olive oil
• Salt, pepper, garlic powder, to taste

Avocado Salsa:

• 2 ripe avocados, diced
• ¼ cup red onion, finely diced
• 1 jalapeño, seeded and minced
• 2 tablespoons fresh cilantro, chopped
• 2 tablespoons lime juice
• 1 small garlic clove, minced
• Salt, to taste

Instructions

1. Gently combine all salsa ingredients. Season and refrigerate.
2. Pat salmon skin completely dry. Season flesh side generously.
3. Heat olive oil in a skillet over high heat. Place salmon skin-side down. Press gently for 30 seconds to ensure full contact.
4. Cook 6–7 minutes on skin side until skin is crispy and fish is cooked about 75% through.
5. Flip, cook 1–2 more minutes until done to your liking.
6. Serve skin-side up (to preserve crunch) with avocado salsa piled on top.

30. Thai Basil Shrimp

Serves: 4  |  Net Carbs: 4g  |  Prep: 10 min  |  Cook: 12 min

Fragrant, spicy, and deeply savory — this one gets made at least once a week once you try it.

Ingredients

• 1½ lbs large shrimp, peeled and deveined
• 3 tablespoons avocado oil
• 5 cloves garlic, minced
• 3 Thai chilies (or 1 serrano), thinly sliced
• 1 red bell pepper, thinly sliced
• 1 cup fresh Thai basil leaves
• 3 tablespoons fish sauce
• 1 tablespoon soy sauce or coconut aminos
• 1 teaspoon sesame oil
• ½ teaspoon erythritol or monk fruit sweetener
• 2 eggs (optional, for fried egg topping)

Instructions

1. Whisk together fish sauce, soy sauce, sesame oil, and sweetener. Set aside.
2. Heat oil in a wok over high heat. Stir-fry garlic and chilies 30 seconds.
3. Add shrimp, toss 2 minutes until starting to turn pink.
4. Add bell pepper, toss 1 minute.
5. Pour in sauce, toss everything together 1–2 minutes until shrimp is cooked.
6. Kill the heat, toss in Thai basil leaves until just wilted.
7. If desired, fry eggs separately and serve one on top of each portion.

31. Baked Flounder with Lemon Caper Sauce

Serves: 4  |  Net Carbs: 2g  |  Prep: 5 min  |  Cook: 18 min

Delicate flounder in a bright, briny sauce that tastes far more elegant than the effort involved.

Ingredients

• 4 flounder fillets (5–6 oz each)
• 2 tablespoons olive oil
• Salt and pepper, to taste

Lemon Caper Sauce:

• 4 tablespoons unsalted butter
• 3 cloves garlic, minced
• 3 tablespoons capers, drained and lightly chopped
• ¼ cup dry white wine
• 3 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 2 tablespoons fresh parsley, minced

Instructions

1. Preheat oven to 400°F. Brush a baking dish with olive oil.
2. Place flounder in the dish. Season with salt and pepper. Drizzle with remaining olive oil.
3. Bake 12–15 minutes until fish is opaque and flakes easily.
4. While fish bakes, melt butter in a small saucepan over medium heat. Cook garlic 1 minute. Add capers and wine, simmer 2 minutes. Add lemon juice, zest, and parsley.
5. Plate the flounder and spoon warm sauce over each fillet.

32. Garlic Parmesan Crusted Cod

Serves: 4  |  Net Carbs: 2g  |  Prep: 5 min  |  Cook: 20 min

Cod is a blank canvas — this recipe paints it gold.

Ingredients

• 4 cod fillets (6 oz each)
• 3 tablespoons mayonnaise (sugar-free)
• ½ cup Parmesan cheese, freshly grated
• 3 cloves garlic, finely minced or pressed
• 1 tablespoon almond flour
• 1 teaspoon dried Italian herbs
• ½ teaspoon onion powder
• ¼ teaspoon cayenne pepper
• Salt and pepper, to taste
• Lemon wedges, to serve

Instructions

1. Preheat oven to 400°F. Line a baking sheet with foil, spray with cooking spray.
2. Mix mayonnaise, Parmesan, garlic, almond flour, Italian herbs, onion powder, and cayenne into a thick paste.
3. Season cod with salt and pepper. Spread the Parmesan mixture thickly and evenly over the top of each fillet.
4. Bake 15–18 minutes until crust is deep golden and fish is cooked through.
5. If the top needs more browning, broil for the final 2 minutes.
6. Serve immediately with lemon wedges.

Tips for Low-Carb Seafood Cooking

• Buy it fresh when you can. Fresh seafood has a subtle sweetness that disappears once it’s frozen and thawed. When fresh isn’t available, frozen-at-sea fish is your next best option.
• Dry your fish before cooking. Moisture is the enemy of a good sear. Pat everything down with paper towels before it hits the pan.
• Don’t overcook. Seafood goes from perfect to rubbery in seconds. Most fish is done when it registers 130–145°F internally, or flakes easily at the thickest point. Shrimp should just curl into a “C” shape.
• High heat for searing, moderate heat for baking. Cast-iron and stainless steel are best for stovetop searing. Nonstick pans won’t get as hot and won’t build the crust.
• Watch your sauces. The main hidden carb source in seafood recipes is sauces. Avoid store-bought teriyaki, sweet chili, and cocktail sauces. Stick to butter, cream, olive oil, citrus, and fresh herbs.
• The best low-carb sides for seafood: Roasted asparagus, sautéed zucchini, cauliflower rice, steamed broccoli, creamed spinach, cucumber salad, and avocado in any form.

All net carb counts are approximate and will vary slightly based on exact ingredients used. Always check labels on condiments and sauces.