Island Keto Surf & Turf Bowls

Allergens

Shellfish (shrimp)

Ingredients

• 1 lb shrimp, peeled & deveined
• 1 lb sirloin steak, thinly sliced
• 4 cups cabbage, shredded
• 1 cup carrot, julienned
• 2 papayas, diced
• 2 avocados, diced
• 1/2 cup coconut cream
• 1/4 cup lime juice
• Salt & pepper, to taste
• Coconut oil, for cooking
• Fresh cilantro, chopped (optional)

Instructions

1. Season the shrimp and steak with salt and pepper to taste. Set aside.
2. In a large pan, heat 2 tablespoons of coconut oil over medium high heat. Add the shrimp and cook until pink and cooked through. Transfer to a plate and set aside.
3. In the same pan, add another tablespoon of coconut oil and cook the steak until desired doneness is reached. Set aside with the shrimp.
4. In a large bowl, combine the cabbage, carrot, papaya, and avocado. Toss gently to mix.
5. In a separate small bowl, whisk together the coconut cream and lime juice until smooth. Season with salt and pepper to taste.
6. To serve, divide the slaw among 4 bowls. Top each bowl with shrimp and steak. Drizzle with the coconut lime dressing and garnish with fresh cilantro, if desired.

Chef’s Insight

Experiment with different tropical fruits to add variety to the slaw, such as pineapple or mango.

Notes

Adjust the seasoning to taste, adding more salt, pepper, or lime juice as needed.