Quick, think of something that’s not Keto. What probably popped into your head was bread, pasta, and maybe cake.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Yield: 2 servings

    INGREDIENTS

    • 4 Tablespoons of coconut oil (60 ml), divided, to cook with
    • 1 filet of cod, fresh or frozen (170 g), defrosted if frozen, chopped
    • 0.25 lb of shrimp, fresh or frozen (113 g), defrosted if frozen, peeled and chopped
    • 0.5 head of cauliflower (300 g), processed into rice-like pieces
    • 1 small tomato (90 g), diced
    • 2 green onions (10 g), diced
    • 0.5 cup of coconut cream (120 ml) (from the top of 1 refrigerated can of coconut milk) + more if needed
    • 2 cloves of garlic (6 g), minced or finely diced
    • 2 Tablespoons of fresh cilantro (2 g), chopped
    • Salt and pepper, to taste

    INSTRUCTIONS

    1. In a large skillet or pan, melt 2 Tablespoons (30 ml) of coconut oil over medium-high heat. Add the cod and shrimp to the skillet and saute until cooked through about 2 to 3 minutes.  Season with salt and pepper, to taste. Remove from the skillet and set aside.
    2. In the same skillet, melt the remaining 2 Tablespoons (30 ml) of coconut oil over medium-high heat. Add the cauliflower, tomato, and green onions to the skillet and saute until the vegetables are soft and slightly browned, about 6 to 8 minutes.
    3. Lower the heat to medium-low and add the coconut cream. Simmer for 5 minutes, stirring frequently.
    4. Return the cod and shrimp to the skillet and add the garlic and cilantro. Simmer for an additional 1 to 2 minutes, stirring frequently. Season with salt and pepper, to taste.

    NOTES

    All nutritional data are estimated and based on per serving amounts.

    Net Carbs:  8 g

    NUTRITION

    • Calories: 535
    • Sugar: 6 g
    • Fat: 42 g
    • Carbohydrates: 13 g
    • Fiber: 5 g
    • Protein: 30 g