Low carb shrimp stacks
Indulge in delicious Low Carb Shrimp Stacks, featuring creamy avocado, fresh cucumber, and succulent shrimp layered over a cauliflower base. A satisfying, keto-friendly recipe with a spicy kick, perfect for a healthy meal!
- 17 Apr 2024
- Cook time 3 min
- Prep time 55 min
- 2 Servings
- 9 Ingredients
Low carb shrimp stacks are a delicious and healthy way to enjoy a layered salad without all the carbs. By combining fresh shrimps, creamy avocado, crisp cucumber, and seasoned cauliflower, this recipe provides a delightful mix of textures and flavors. It’s perfect for a light lunch or as a starter for a dinner party.
Ingredients:
Instructions:
- Rinse the cauliflower and cut it into florets. Place the florets in a food processor and pulse until they resemble rice grains.
- Transfer the cauliflower rice to a microwave-safe bowl. Microwave on high for about 3-4 minutes, until tender. Let it cool slightly.
- Once cooled, mix in the cream cheese until well combined and creamy. Season with a dash of salt and black pepper.
- Bring a pot of water to a boil. Add the shrimp and cook for 2-3 minutes, until pink and opaque.
- Drain the shrimp and run them under cold water to stop the cooking process. Let them cool, then chop them into bite-sized pieces.
- Dice the cucumber and avocado into small cubes.
- In a small bowl, mix the mayonnaise salad dressing with the chili sauce.
- Using a round mold or an empty canned-good can with both ends removed, begin layering the ingredients on a plate.
- First, add a layer of cauliflower rice and press gently to compact it.
- Follow with a layer of diced cucumber.
- Next, add a layer of chopped shrimp, pressing gently once more.
- Add a layer of diced avocado.
- Drizzle a spoonful of the chili mayonnaise mixture on top.
- Once you have finished stacking, carefully remove the mold, pressing down gently to ensure the stack stays intact.
- Repeat the layering process for the remaining ingredients.
- Garnish with an optional additional sprinkle of salt and black pepper if desired.
Tips:
- Ensure the cauliflower is finely chopped to achieve a rice-like consistency.
- Use fresh, high-quality shrimps for the best flavor and texture.
- For added freshness, chill the shrimp stacks in the refrigerator for 30 minutes before serving.
- Feel free to adjust the amount of chili sauce to match your desired level of spiciness.
- To prevent the avocado from browning, mix it with a little lemon or lime juice before stacking.
Enjoy your low carb shrimp stacks as a refreshing and nutritious meal. With a combination of crunchy, creamy, and spicy elements, this dish will become a favorite in your low-carb recipe collection. Perfect for impressing guests or simply treating yourself to a delicious meal, these shrimp stacks are sure to satisfy.
| Nutrition Facts | |
|---|---|
| Serving Size | 420 grams |
| Energy | |
| Calories 410kcal | 16% |
| Protein | |
| Protein 22g | 15% |
| Carbohydrates | |
| Carbohydrates 24g | 7% |
| Fiber 9g | 24% |
| Sugar 8g | 8% |
| Fat | |
| Fat 27g | 32% |
| Saturated 6g | 21% |
| Cholesterol 160mg | - |
| Vitamins | |
| Vitamin A 120ug | 13% |
| Choline 160mg | 30% |
| Vitamin B1 0.17mg | 14% |
| Vitamin B2 0.29mg | 22% |
| Vitamin B3 4.44mg | 28% |
| Vitamin B6 0.67mg | 40% |
| Vitamin B9 170ug | 43% |
| Vitamin B12 1.53ug | 64% |
| Vitamin C 66mg | 70% |
| Vitamin E 4.28mg | 29% |
| Vitamin K 54ug | 47% |
| Minerals | |
| Calcium, Ca 150mg | 11% |
| Copper, Cu 0.47mg | 0% |
| Iron, Fe 1.45mg | 13% |
| Magnesium, Mg 80mg | 19% |
| Phosphorus, P 430mg | 35% |
| Potassium, K 1080mg | 32% |
| Selenium, Se 36ug | 65% |
| Sodium, Na 600mg | 40% |
| Zinc, Zn 2.29mg | 21% |
| Water | |
| Water 340g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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