Keto Chilean Seafood Medley with Cilantro-Lime Sauce

Allergens

Fish (shrimp, salmon), Shellfish (shrimp), Tree Nuts (not applicable)

Ingredients

• 8 oz salmon fillet, skin removed and cut into bite
• sized pieces
• 1 lb shrimp, peeled and deveined
• 1/4 cup olive oil
• Salt and black pepper, to taste
• 1 lime, zested and juiced
• 1/2 cup fresh cilantro, finely chopped
• 3 cloves garlic, minced
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground cumin
• 1/4 teaspoon red pepper flakes (optional)

Instructions

1. In a large bowl, combine the lime zest, lime juice, cilantro, garlic, smoked paprika, cumin, and red pepper flakes (if using). Stir well to create the sauce. Season the salmon and shrimp with salt and black pepper, to taste. In a large skillet, heat the olive oil over medium high heat. Add the seasoned salmon and cook for 3 4 minutes on each side, or until cooked through. Remove from the pan and set aside. In the same skillet, add the shrimp and cook for 2 3 minutes per side, or until pink and opaque. Remove from the pan and set aside with the salmon. Reduce the heat to low and add the cilantro lime sauce to the skillet. Cook for 2 3 minutes to allow the flavors to meld. Pour the sauce over the salmon and shrimp, and gently toss to coat. Serve immediately.

Chef’s Insight

Use wild-caught salmon for the best flavor and sustainability.

Notes

Ensure your shrimp is deveined for easy cooking and eating.