In the bustling, eclectic city of Miami, where the flavors of the world blend under the warm Florida sun, there was a chef named Luis. Luis, with his deep-rooted love for the ocean and a newfound commitment to the ketogenic lifestyle, sought to create a dish that would honor the vibrant seafood culture of his city while catering to his dietary preferences. His inspiration came from the lively citrus and herb-infused dishes that were a staple in local cuisine, leading him to envision a keto-friendly version of a classic seafood delight. Thus, the idea for Completely Keto Mock Shrimp with Lemon and Cilantro was born.
Luis chose high-quality imitation shrimp for its versatility and real shrimp for those who preferred the authentic seafood experience, ensuring his creation would be accessible to all. To this, he added thinly sliced jalapeños and minced fresh garlic, laying the foundation for a dish that was as bold in flavor as it was in presentation. The warmth of turmeric and the depth of paprika were mixed in, their vibrant colors mirroring the lively atmosphere of Miami’s streets.
The juice of one lemon, along with additional lemon slices, were incorporated to add a refreshing zest, cutting through the richness of the spices. Seasoned with Pink Himalayan salt and black pepper, and sautéed in olive oil, the shrimp came to life, embodying the essence of Miami’s culinary diversity.
The final touch was a generous bunch of fresh cilantro, chopped and sprinkled over the top, its bright, aromatic presence like a flourish of green against the golden hues of the dish.
Luis’s Completely Keto Mock Shrimp with Lemon and Cilantro quickly became a signature offering, celebrated for its ability to bring the flavors of the Miami coast to the keto table. It was more than just a meal; it was a testament to Luis’s creativity and his ability to meld tradition with innovation, proving that the joys of culinary exploration could thrive within the boundaries of dietary choices.
Ingredients
- 2 Pounds of Imitation or real shrimp
- 2 Jalapeno’s sliced in thin circles
- 6 Fresh garlic cloves minced
- 2 Tbs Tumeric
- 1 Tbs Paprika
- Use juice from 1 lemon and 1 additional lemon sliced in thin circles
- 1 Tsp Pink Himalayan salt
- 1 Tsp Black pepper
- 2 Tbs Olive oil
- 1 Bunch fresh Cilantro
Instructions
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Preheat oven to 350
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In a large rectangular or oval pan place the fish evenly at the bottom and set aside
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In a blender mix olive oil, lemon juice, garlic, tumeric, paprika, black pepper and salt and place in a bowl
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Chop cilantro finely and add to bowl mixture with the jalapeno circles and pour over fish
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Add water to a little less than half way of fish in pan (no more)
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Place the lemon slices over the fish in a decorative manner
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Bake for 30 minutes
