Seafood

sheet pan Mediterranean shrimp with zucchini noodles

Low-Carb Keto Sheet-Pan Mediterranean Shrimp with Zucchini Noodles (Zoodles)

31

Low-Carb Keto Sheet-Pan Mediterranean Shrimp with Zucchini Noodles (Zoodles) is a quick and easy recipe that is perfect for ketogenic diets with only 7 net carbs per serving. This dish has spiralized zucchini, olives, and feta cheese. This recipe only uses one pan, making clean up easy. Perfect for meal prep!

Calories: 213     Fat: 11G      Net Carbs: 7G      Protein:  31G

Spiralizer Ultimate Only 7-Blade Vegetable Slicer Strongest Heaviest Duty Veggie Pasta Spaghetti Maker for Healthy Low Carb/Paleo/Gluten-Free Meals With 3 Exclusive Recipe E-Books …
Spiralizer Ultimate Only 7-Blade Vegetable Slicer Strongest Heaviest Duty Veggie Pasta Spaghetti Maker for Healthy Low Carb/Paleo/Gluten-Free Meals With 3 Exclusive Recipe E-Books …
List Price: $54.99
Price: $29.97
You Save: $25.02
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spiralized zucchini noodles on a cutting board

I came up with Sheet-Pan Mediterranean Shrimp with Zucchini Noodles because I was in the mood for a Mediterranean or Greek-style dish and I didn’t want to overload on carbs. The recipe turned out perfectly.

sheet pan Mediterranean shrimp with zucchini noodles

If your keto rules are more strict, feel free to omit the white wine and tomatoes. This will save 2 grams of net carbs, resulting in 5 grams of net carbs.

 

sheet pan Mediterranean shrimp with zucchini noodles

I love the kalamata olives and feta cheese combined with the shrimp. I have been on such an Instant Pot recipe kick lately, that I have neglected to create any one-pan/sheet-pan meals..

Sheet-Pan Mediterranean Shrimp with Zucchini Noodles

Sheet pan dinners are perfect for quick and easy recipes. 

Zucchini noodles make a great substitute for pasta. It does NOT taste like pasta.  I wanted to make sure I communicated that in case you have yet to try “zoodles.” 

Sheet-Pan Mediterranean Shrimp with Zucchini Noodles

One ounce of white spaghetti pasta has 50 calories and 22 grams of carbs. An ounce of zucchini has  6 calories and less than 1 gram of carbs.

 

Sheet-Pan Mediterranean Shrimp with Zucchini Noodles

Do you see where I am going with this? The macros associated with zucchini can be very helpful when trying to maintain a healthy lifestyle.

Pin Me  🙂 

collage photo of mediterranean shrimp and zucchini noodles 

 

Other Sheet-Pan Recipes:
Sheet Pan Steak and Veggies
Sheet Pan Garlic Herb Goat Cheese Stuffed Salmon
Sheet Pan Chicken and Sweet Potatoes
Sheet Pan Shrimp Fajitas
Sheet Pan Almond Crusted Chicken with Smoked Cheddar and Bacon
Sheet Pan Teriyaki Salmon with Roasted Dill Potatoes

Looking for a breakfast option? Try my Low Carb Keto Bacon, Egg, and Spinach Breakfast Casserole.

3 grams of net carbs per serving

Low-Carb Bacon, Egg, and Spinach Breakfast Casserole

 

You may also like my Keto Chicken with Sundried Tomatoes and Mushrooms!

6 net carbs per serving

 

Chicken with Sun-Dried Tomatoes and Mushrooms in White Wine Cream Sauce

Check out Keto Tuscan Garlic Chicken Thighs!

close up photo of Instant Pot Low-Carb Creamy Garlic Tuscan Chicken Thighs in creamy sauce with parsley in a bowl

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sheet pan Mediterranean shrimp with zucchini noodles
5 from 1 vote
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Sheet-Pan Mediterranean Shrimp with Zucchini Noodles

Sheet-Pan Mediterranean Shrimp with Zucchini Noodles is a quick and easy, low-carb, high protein shrimp dish with spiralized zucchini noodles.

Course dinner, lunch
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 5
Calories 213 kcal
Author Stay Snatched

Ingredients

  • 1 pound shrimp peeled and deveined
  • 4 garlic cloves minced
  • 4 tablespoons dry white wine You can substitute the white wine for chicken broth
  • 1 tablespoon green onions chopped
  • 12-15 Kalamata Olives
  • 2 zucchini spiralized
  • 2 tablespoons extra virgin olive oil
  • 1/2 red bell pepper sliced
  • 1/4 cup cherry tomatoes
  • 1/4 cup reduced-fat or fat-free feta cheese
  • 1 teaspoon oregano
  • 1/4 teaspoon paprika
  • McCormick's Grill Mates Montreal Chicken Seasoning, salt and pepper to taste

Instructions

  1. Preheat oven to 400 degrees.

  2. Spiralize zucchini.

  3. In a medium bowl, add the shrimp, olive oil, garlic, oregano, paprika, wine, salt and pepper. Mix well.

  4. Place the zucchini, red bell pepper strips, tomatoes, scallions, kalamata olives, feta cheese and shrimp on a sheet pan lined with foil.

  5. Drizzle the sauce from the shrimp on top of ingredients.

  6. Cover the pan with another piece of foil.

  7. Bake in the oven for 10-15 minutes until the shrimp turns pink and the veggies are tender.

  8. Allow to cool before serving.

Recipe Notes

If your keto rules are more strict, omit the tomatoes and substitute the white wine for chicken broth.

sweet potato stuffed with spinach, crab and shrimp on a white plate

Shrimp and Crab Stuffed Sweet Potatoes with Spinach

5

Shrimp and crab stuffed sweet potatoes with spinach is a quick and easy recipe with seafood, spinach, garlic, cream cheese, and Parmesan. This recipe is quick and easy to make and is perfect for weeknight dinners!

Calories: 373       Fat: 11G      Net Carbs: 26G      Protein:  39G

Shrimp and crab stuffed sweet potatoes came to fruition because I have quite a few ingredients left over from previous recipes. I have gourmet cheese on-hand from my Bacon Gouda Mac and Cheese and Baked Macaroni and Cheese dishes. I also planned to make another batch of my Warm Spinach Dip. I never got around to it, so I have a package of frozen spinach. I am trying to get better about using my leftover ingredients and avoiding waste. I came up with shrimp and crab stuffed sweet potatoes with these ingredients in mind. Check out the macros below! I crammed 2 portions of meat and 2 veggies into one dish, and it yields less than 400 calories and over 30 grams of protein.

shrimp crab stuffed sweet potatoes with spinach

I picked up the jumbo, lump crab meat from Costco.

shrimp crab stuffed sweet potatoes with spinach

 

sweet potato stuffed with spinach, crab and shrimp on a white plate

sweet potato stuffed with spinach, crab and shrimp on a white plate

 

For meal prep, I plan to package the sweet potatoes in foil and store them in the fridge throughout the week. I will place the shrimp and crab filling in glass Tupperware and heat the filling separate from the potatoes for each meal during the week.

sweet potato stuffed with spinach, crab and shrimp on a white plate

 

Pin Me  🙂 

collage photo of seafood stuffed sweet potatoes

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Shrimp and Crab Stuffed Sweet Potatoes with Spinach

sweet potatoes stuffed with creamy, cheesy goodness with crab, shrimp, and spinach
Course dinner
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 4
Calories 373 kcal
Author Stay Snatched

Ingredients

  • 4 medium sweet potatoes
  • 1/2 pound jumbo lump crab meat
  • 1/3 pound shrimp peeled and deveined
  • 2 oz reduced-fat cream cheese
  • 1/4 cup gouda cheese shredded
  • 1/4 cup pecorino romano cheese shredded
  • 3 cups spinach I used 3/4 container of frozen spinach, thawed, and drained, chopped
  • 1 cup non-fat plain Greek yogurt
  • 3 garlic cloves chopped
  • 1 teaspoon red pepper flakes optional
  • McCormick's Fish rub salt, and pepper to taste

Instructions

  1. Preheat oven to 375 degrees.
  2. Line a baking sheet with foil. Wrap each sweet potato in foil and place on baking sheet.
  3. Bake on center rack of oven for 45 minutes to an hour and 15 minutes, or until potatoes are soft. Test with a knife.
  4. Heat a skillet on medium-high heat.
  5. Add the garlic, cook until fragrant.
  6. Season the shrimp with the seasonings
  7. Add the shrimp to the pan. Cook for 2-3 minutes on each side until the shrimp turns bright pink.
  8. Lower the heat to medium and add the remaining ingredients.
  9. Stir frequently. Cook until the cheese has melted.
  10. Add salt and pepper to taste.
  11. Once sweet potatoes are finished cooking, unwrap. Make cuts ¾ of the way through the center of the potato to allow for stuffing.
  12. Use a fork to fluff up some of the sweet potatoes so it looks mashed.
  13. Add equal amounts of the crab and shrimp mixture to each potato.
  14. Serve!
spicy smoky shrimp on a white surface

Low-Carb Keto Smoky Spicy Shrimp

0

Low-Carb Keto Smoky Spicy Sweet Chili Shrimp is a quick and easy delicious recipe that is perfect for keto diets and meal prep lifestyles. This recipe includes fresh garlic, olive oil, and a secret ingredient that brings out the smoky flavor! The fresh squeezed lemon juice is the perfect accent!

Calories: 153     Fat: 7G     Net Carbs: 5G     Protein:  28G

This is a great smoky, spicy shrimp recipe that can be enjoyed as a main dish or paired with whole wheat toasted bread, crackers, etc. I love to marinate many dishes because it helps ensure bold flavor. After allowing the shrimp to marinate, it should only take 15-20 minutes to prepare. 

 spicy smoky shrimp on a white surface

060-largespicy smoky shrimp on a white surface with a lemon

spicy smoky shrimp on a white surface with a lemon

spicy smoky shrimp on a white surface
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Low-Carb Keto Smoky Spicy Sweet Chili Shrimp

Low-Carb Keto Smoky Spicy Sweet Chili Shrimp is a quick and easy delicious recipe that is perfect for keto diets and meal prep lifestyles. This recipe includes fresh garlic, olive oil, and a secret ingredient that brings out the smoky flavor! The fresh squeezed lemon juice is the perfect accent!

Course dinner, lunch
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Calories 153 kcal
Author Stay Snatched

Ingredients

  • 1 pound shrimp peeled and deveined
  • 2 tablespoons olive oil
  • 2 tablespoons sweet chili sauce
  • 1 tablespoon worcestershire sauce
  • 1 teaspoon liquid smoke
  • 1 teaspoon paprika
  • 1 teaspoon oregano dried
  • 4 garlic cloves minced
  • 1/2 lemon sliced
  • 2 tablespoons parsley chopped
  • salt and pepper to taste

Instructions

  1. Add all of the ingredients, except for the shrimp, to a pan over medium-high heat.
  2. Stir and let simmer for 10 minutes.
  3. Remove pan from heat and let cool.
  4. Arrange the shrimp in a small casserole dish and pour the sauce over the shrimp.
  5. Cover and refrigerate for at least 4 hours.
  6. Preheat oven to 400 degrees.
  7. Bake shrimp for 15 - 20 minutes.

Recipe Notes

Cooking time noted above does not include the time to marinate this dish.

crab cake on a slider bun with chipotle mayo

Best Crab Cake Mini Sliders with Chipotle Mayo

7

This post may contain affiliate links. Please read my full disclosure here.

Best Crab Cake Mini Sliders with Chipotle Mayo is a quick and easy, healthy, low-calorie seafood recipe made with jumbo lump crab meat. These sliders make the perfect dinner or appetizer for parties and events. The spicy, zesty mayo is the perfect compliment. If you are a fan of crab legs you will love this recipe.

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I’m a seafood lover, so healthy crab cake sliders make so much sense, right? If you peruse the rest of my recipes that should be fairly obvious. These crab cakes are everything! They have a nice crunch and are packed with so much flavor. I drizzled my sliders with my Chipotle Mayo. Love at first bite! I purchased my jumbo lump crab meat at Costco. I purchased a couple of pounds for about $15. I only used one container for this recipe. 

For meal prep, I stored the patties and Chipotle Mayo in separate Tupperware I placed the slider buns and cabbage slaw in a Ziploc bag.

Calories: 355     Fat: 12G     Net Carbs: 43G  Protein: 17G

Macros (without the bun):
Calories: 155     Fat: 5G     Net Carbs: 5G     Protein: 9G

Crab Cake Sliders Crab Cake on a slider bun with Chipotle Mayo

  Crab Cake Sliders Crab Cake on a slider bun with Chipotle Mayo

Crab Cake Sliders Crab Cake on a slider bun with Chipotle Mayo on a white plate

 

Skinny Crab Cake Sliders Crab Cake Sliders with Chipotle Mayo

Items to help assist with this recipe:

Pepperidge Farm Bakery Classics Sweet & Soft Sliders 15 oz (Pack of 2) 
Lump Blue Crab Meat (2 Pounds) 
Goya Chipotle Peppers in Adobo Sauce – 7 oz. 
Rubbermaid Easy Find Lids Food Storage Container, 42-Piece Set, Red (1880801) 

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crab cake on a slider bun with chipotle mayo
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Best Crab Cake Mini Sliders with Chipotle Mayo

Best Crab Cake Mini Sliders with Chipotle Mayo is a quick and easy, healthy, low-calorie seafood recipe made with jumbo lump crab meat. These sliders make the perfect dinner or appetizer for parties and events. The spicy, zesty mayo is the perfect compliment. If you are a fan of crab legs you will love this recipe.

Course Appetizer, dinner, lunch
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Calories 325 kcal
Author Stay Snatched

Ingredients

  • slider buns
  • 8 ounces of jumbo lump crab meat
  • 1/3 cup whole wheat bread crumbs
  • ¼ cup red peppers diced
  • ¼ cup green peppers diced
  • 1 medium egg
  • ¼ cup reduced fat mayo
  • ½ lemon juice of
  • 1 tsp flour
  • cooking spray

Seasonings

  • 1 teaspoon dry mustard powder
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon red pepper flakes
  • 1 teaspoon Old Bay Seasoning
  • salt and pepper to taste

Instructions

  1. Mix all of the ingredients together, with the exception of the flour and slider buns.

  2. Form the mixture into patties. Apply a dash of flour to each of the patties.

  3. Place a skillet on medium-high heat. Spray the skillet with cooking spray.

  4. Place the crab cakes in the pan. Pan fry each side for 4-5 minutes until the middle of the crab cake has fully cooked.

  5. Remove from pan and serve on slider buns.

Recipe Notes

One serving = 2 crab cakes

Click here for the recipe for Chipotle Mayo. 

 

crispy crunchy crab rangoon on a multi colored surface

Air Fryer Crispy Crab Rangoon

8

 This post may contain affiliate links. Please read my full disclosure here.

 

This Air Fryer Crispy Crab Rangoon recipe makes me feel like I have died and gone to heaven. My mouth is salivating as I write up this post! If I told you that you could enjoy 3 pieces of crab rangoon for less than 100 calories total, would you believe me? Well, pull up a chair. This recipe does just that! Thank you so much, Air Fryer.

Calories: 98    Fat: 3G      Net Carbs: 12G      Protein:  7G

Here is a link to the Air Fryer used in this recipe.

BLACK+DECKER Purify 2-Liter Air Fryer, Black/Stainless Steel, HF110SBD
BLACK+DECKER Purify 2-Liter Air Fryer, Black/Stainless Steel, HF110SBD
List Price: $149.99
Price: $68.49
You Save: $81.50
Price Disclaimer

  crispy crunchy crab rangoon on a multi colored surface

If you know me well then you know I am very fond of traditional Asian cuisine. I often frequent a local Vietnamese restaurant a couple of blocks from my house. Yes, I know crab rangoon is NOT an authentic Asian appetizer, but that will not stop me from enjoying it! I make my rounds and enjoy authentic Asian meals a lot. So, I deserve to indulge in this un-authentic treat from time to time!

close up of air fryer crab rangoon

I have become obsessed with my Air Fryer! Growing up, my family ate fried food a lot. My mom fried chicken, pork chops, fish, and other dishes quite a bit. These meals were certainly tasty but obviously are not good for our overall health. Times have changed so much!

person holding one piece of crab rangoon

We now have a device that can fry food without using all of that grease. That is simply astonishing. As such, you will probably find me in the kitchen every single weekend experimenting with the Air Fryer. I feel like I owe it to my childhood!

person holding one piece of crab rangoon

person holding one piece of crab rangoon

A lot of restaurants that serve crab rangoon use imitation crab meat. If you prefer imitation crab meat, substitute that for the lump crab used in this recipe. There is a difference in taste. If you are looking to replicate your favorite, that may be the best option for you.

person holding air fryer crab rangoon drenched in sweet and sour sauce

I used the sweet and sour dipping sauce from Frank’s Red Hot. You can purchase it here.

person holding one piece of crab rangoon partially eaten

If you are looking for wonton wrappers you can find them here.

close up photo of air fryer crispy crunchy crab rangoon

Be sure to check out step by step video instructions here!

 

 

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crispy crunchy crab rangoon on a multi colored surface
5 from 1 vote
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Air Fryer Crispy Crab Rangoon

Air Fryer Crispy Crab Rangoon is a quick and easy healthy air-fried recipe using wonton wrappers, reduced-fat cream cheese, and jumbo lump crab meat. This crab rangoon is crunchy and filled with flavor.

Course Appetizer
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 7
Calories 98 kcal
Author Stay Snatched

Ingredients

  • 4 or 6 oz reduced-fat cream cheese If you prefer really creamy crab rangoon use 6 oz
  • 4 or 6 oz lump crab meat If you prefer your crab rangoon to have more cream cheese and less crab, use 4 oz. Seafood lovers may want to go for 6 oz
  • 2 green onions
  • 21 wonton wrappers
  • 2 garlic cloves chopped
  • 1 tsp Worcestershire sauce
  • salt and pepper to taste

Instructions

  1. If your cream cheese is hard, heat it in the microwave for 20 seconds to soften.

  2. Combine the cream cheese, green onions, crab meat, Worcestershire sauce, salt, pepper, and garlic in small bowl. Stir to mix well.

  3. Lay out the wonton wrappers on a working surface. I used a large, bamboo cutting board. Moisten each of the wrappers with water. I use a cooking brush, and brush it along all of the edges. 

  4. Load about a teaspoon and a half of filling onto each wrapper. Be careful not to overfill.

  5. Fold each wrapper diagonally across to form a triangle. From there bring up the two opposite corners toward each other. Don't close the wrapper yet. Bring up the other two opposite sides, pushing out any air. Squeeze each of the edges together.  Be sure to check out the recipe video above for illustration.

  6. Load the crab rangoon into the Air Fryer. 

  7. Spray with oil. I prefer to use olive oil. Coconut oil works well, too.

  8. Place the Air Fryer on 375 degrees. Cook for 10 minutes.

  9. If you piled the crab rangoon on top of each other, swap the rangoon that are on the bottom for the ones at the top. This will allow each to cook evenly.

  10. I have made this recipe and have stacked in all of the crab rangoon and I have made it in two batches. I believe making it in batches works best. If you stack them, you may have a few that are really soft to touch and break apart when you go to flip them over.

  11. Return the batch to the Air Fryer. Cook for an additional 5-8 minutes until they have reached your desired level of golden brown and crisp.

  12. Remove the crab rangoon from the Air Fryer. If you wish, you can coat each with oil (olive, coconut, etc). 

  13.  Serve with your desired dipping sauce. I used Franks Red Hot Sweet Chili.

Recipe Notes

Your cook time may vary depending on the Air Fryer brand that you use. I recommend a temperature of at least 370 degrees. You should cook the crab rangoon until they have reached your desired level of crunchiness. Check in on them while they air fry to be sure the crab rangoon does not overcook.

close up photo of air fryer crab fried rice

Air Fryer Crab Fried Rice

5

 This post may contain affiliate links. Please read my full disclosure here.

 

I may have cracked a code with this Air Fryer Crab Fried Rice recipe. This is the first recipe that I have created that uses my push pan (see photo below) with my Air Fryer. I have used this pan quite a few times with my Instant Pot to make cheesecake, banana nut bread, pumpkin spice bread, and lasagna. I have discovered this pan also works well in the Air Fryer! 

Calories: 268    Fat: 11G      Net Carbs: 31G      Protein:  15G

Here is a link to the round pan used in this recipe.

Fat Daddio's Anodized Aluminum Round Cheesecake Pan, 6 Inches by 3 Inches
Fat Daddio's Anodized Aluminum Round Cheesecake Pan, 6 Inches by 3 Inches
Price: $10.98
Price Disclaimer

I am a huge fan of fried rice. I especially love seafood crab frice. Be sure to check out my Spicy Shrimp Fried Rice recipe using a wok. That recipe can be prepared using an Air Fryer by following similar instructions. Also, this recipe can be prepared using a wok, following similar instructions within my shrimp recipe.

 

close up photo of air fryer crab fried rice

There are a couple of Thai restaurants in Kansas City that have crab fried rice dishes that are to die for! When I have a craving for it, it is pretty much impossible to resist giving in.

This recipe allows me to give into those cravings, without any of the guilt. The restaurant quality crab fried rice is usually prepared with jasmine rice, which isn’t terrible (in terms of macros). However, preparing the rice at home allows me to use whole grain brown rice, which is my favorite. 

Air Fryer Crab Fried Rice in a white bowl with a large spoon of rice on a dark surface with a red napkin and chopsticks

I love eggs so I definitely wanted to include them in this recipe. You can use egg whites as well, or a combination of both. 

close up photo of air fryer crab fried rice

There are so many ways you can vary this recipe. You can use bean sprouts, carrots, peas, fresh cucumber. I have had fried rice prepared many different ways.

close up photo of air fryer crab fried rice

For the sake of time, I used whole grain brown Ready Rice. Click the photo link below to purchase the exact rice used in the recipe. 

Air Fryer Crab Fried Rice in a white bowl with a large spoon of rice on a dark surface with a red napkin and chopsticks

collage photo of 2 pictures of air fryer crab fried rice with a red napkin and chopsticks

BLACK+DECKER Purify 2-Liter Air Fryer, Black/Stainless Steel, HF110SBD
BLACK+DECKER Purify 2-Liter Air Fryer, Black/Stainless Steel, HF110SBD
List Price: $149.99
Price: $68.49
You Save: $81.50
Price Disclaimer
close up photo of air fryer crab fried rice
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Air Fryer Crab Fried Rice

Air Fryer Crab Fried Rice is a quick and easy, healthy recipe with seafood jumbo lump crab meat, whole grain brown rice, protein-filled eggs, and loads of flavor.

Course dinner, lunch
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 5
Calories 268 kcal
Author Stay Snatched

Ingredients

  • 6 oz lump crab meat
  • 2 medium eggs scrambled and cooked
  • 2 packets Ready Rice Brown Rice cooked, I used 2 packets of Ready Rice
  • ½ red onion chopped
  • 3-4 garlic cloves minced
  • 2 green onions chopped
  • 3 tablespoons low-sodium soy sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon sesame oil I use the hot chili sesame oil
  • 1 teaspoon sesame oil For the bottom of the round pan
  • 1 teaspoon paprika
  • 1 teaspoon chili powder optional for spice
  • 1 tablespoon red pepper flakes optional for spice
  • Salt and pepper
  • cilantro optional

Instructions

  1. Cook the brown rice and place in the refrigerator. The rice will need to cool for 15-20 minutes. You can also place it in the freezer until cold.

  2. Add 1 teaspoon of sesame oil to the bottom of the push pan. 

  3. Combine the cold rice, garlic, red onions, green onions, and red pepper flakes in a large bowl. Drizzle the remaining sesame oil throughout and stir. 

  4. Add the mixture to the push pan. Place the push pan in the Air Fryer. 

  5. Place the Air Fryer on 375 degrees. Cook for 15 minutes. 

  6. Season the crab with the paprika, chili powder, salt, and pepper.

  7. Remove the push pan. Add the crab, fish sauce, and soy sauce to the rice. Blend well.

  8. Cook for an additional 5 minutes.

  9. Remove the rice. Mix in the scrambled eggs. Sprinkle with cilantro.

  10. Cool before serving.

Recipe Notes

Temperature and total cooking time may vary depending on the Air Fryer brand that you use. I use a Black and Decker. Use your judgment by looking at the color of the rice. It has finished cooking when it is dark brown in color and has reached your desired crunchiness.

Feel free to add more or less soy sauce. I usually cook mine using the serving noted above. For my own personal serving, I usually add a little more.

Add fresh squeezed lemon or lime juice for additional flavor!

sheet pan garlic herb goat cheese stuffed salmon

Sheet Pan Garlic Herb Goat Cheese Stuffed Salmon And Veggies

11

Goodbye boring salmon, hello sheet pan garlic herb goat cheese stuffed salmon and veggies. I am a seafood lover. I absolutely love salmon, but like any meat or dish, eating the same thing time and time again can get dull. I have to switch it up! A lot of my recipes as of late, have included Parmigannio Reggiano cheese because I am pretty obsessed. I needed to switch up that, too. I love goat cheese. There probably isn’t a single flavor of cheese I do not like. I love them all. I hadn’t had a salmon and goat cheese pairing, so here we are. Experiment gone well!

Calories: 374       Fat: 8G      Net Carbs: 34G     Protein: 38G

ZYLISS Classic Cheese Grater
ZYLISS Classic Cheese Grater
List Price: $14.99
Price: $14.99
Price Disclaimer

Using an auto cheese grater saves me so much time.

sheet pan garlic herb goat cheese stuffed salmon sheet pan garlic herb goat cheese stuffed salmon

sheet pan garlic herb goat cheese stuffed salmon

Salmon is high in omega 3s and protein. In this recipe, one serving provides 37 grams of protein. Omega 3s are fatty acids that have many health benefits and contribute to why salmon is high in “good fats.” According to the Harvard Medical School Health Publications, omega 3s ease inflammation, ensure the heart maintains a steady beat, prevent the formation of dangerous clots in the bloodstream, and lower levels of triglycerides, the most common type of fat-carrying particle in the bloodstream. Studies have shown that the more fish you eat, the lower your risk of coronary artery disease and dying of heart disease. These and other data are behind the recommendation both in federal dietary guidelines and from the American Heart Association (AHA) to eat two servings of fatty fish per week. Dietary surveys suggest that Americans get less than half that amount.

Nutrition experts believe that one reason fish-eaters have fewer heart attacks may stem from the fact that they’re eating fish in place of red meat or processed meats like sausage, bacon, or ham, which contain more saturated fat (and in the processed meats, a lot of salt). Both substances are linked to a higher risk of heart disease. I have a couple of pescatarian friends. Although I could never give up red meat completely (I love a nice, juicy steak!), this information does make me want to examine my consumption. I only buy lean red meat. However, I may make some additional dietary adjustments in the future.

sheet pan garlic herb goat cheese stuffed salmon
sheet pan garlic herb goat cheese stuffed salmon

sheet pan garlic herb goat cheese stuffed salmon
sheet pan garlic herb goat cheese stuffed salmon

Hi meal prep! Just looking at the spread has me excited for the upcoming week.

sheet pan garlic herb goat cheese stuffed salmon

sheet pan garlic herb goat cheese stuffed salmon
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Sheet Pan Garlic Herb Goat Cheese Stuffed Salmon and Veggies

Healthy, one sheet pan meal with goat cheese stuffed salmon and veggies. Quick and easy recipe filled with roasted potatoes and green beans.

Course dinner
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Calories 290 kcal

Ingredients

  • 20 oz salmon skinless
  • 1/4 cup garlic herb goat cheese
  • 1 teaspoon olive oil
  • 1/5 cup Greek yogurt
  • 3 cups fresh green beans
  • 5 medium Yukon gold potatoes sliced into small pieces
  • McCormick's Grill Mates Chicken Seasoning or Salmon Rub, BBQ seasoning, salt, and pepper to taste
  • 1 tsp paprika
  • 1/2 tsp worcestershire sauce
  • 1 tsp chives

Instructions

  1. Preheat oven to 425 degrees.

  2. Heat the goat cheese in a bowl in the microwave for 20 seconds to soften.

  3. Combine the goat cheese, Greek yogurt, and worcestershire sauce in a bowl. Stir.

  4. Spread olive oil onto both sides of the salmon. Make cuts/slices into each of the pieces of salmon without cutting through the entire piece.

  5. Stuff the goat cheese mixture into each of the slits.

  6. Combine the seasonings in a bowl and mix.

  7. Season the salmon with the seasonings. Top with paprika.

  8. Place the sliced potatoes in a mixing bowl. Season with salt, pepper, paprika, and chives.

  9. Spray a baking pan with cooking spray. Add the salmon and potatoes. 

  10. Cover with parchment paper and bake for 15 minutes.

  11. Remove the parchment paper and add the green beans to the sheet pan. Salt and pepper to taste. Bake an additional 5 minutes.

  12. Allow to cool. Serve!

cilantro lime shrimp quinoa bowl

Cilantro Lime Shrimp Quinoa Bowl

22

A Cilantro lime shrimp quinoa bowl is the perfect meal for a day like today! It has felt like spring all weekend. I am hoping the warm weather is here to stay. I was able to enjoy the weather this weekend. I spent my last moments of the weekend outdoors and firing up the grill. I grilled the shrimp in this recipe. The shrimp turned out amazing! You are more than welcome to sautee the shrimp in a skillet on the stove, as well. 

Calories: 375       Fat: 9G      Net Carbs: 29G     Protein: 33.6G

 cilantro lime shrimp quinoa bowl

cilantro lime shrimp quinoa bowl

I love to use shrimp in a dish like this because shrimp is lean and high in protein. A jumbo piece of shrimp has about 3 ounces of protein and little to no fat and carbs. 
cilantro lime shrimp quinoa bowl

This recipe is loaded with immense flavor. I added the shrimp to a Ziploc bag. I then drizzled fresh lime juice throughout the bag and over the shrimp. I sprinkled the seasonings throughout. I allowed the shrimp to marinate in the fridge for about 45 minutes. I love to marinate, especially when grilling. This allows the juice and seasonings to soak into the shrimp. 

cilantro lime shrimp quinoa bowl

For meal prep I added roasted broccoli and cauliflower. I also stored the avocado and additional lime separately. I do not want to heat the lime and avocado each day along with the shrimp, quinoa, beans, and veggies.

Make your meal prep process easy with these trays!

cilantro lime shrimp quinoa bowl 

cilantro lime shrimp quinoa bowl
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Cilantro Lime Shrimp Quinoa Bowl

Juicy cilantro lime shrimp quinoa bowl with black beans and fresh avocado

Course dinner, lunch
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 375 kcal
Author Stay Snatched

Ingredients

  • 1 pound shrimp peeled and deveined
  • 2 cups quinoa cooked
  • 1 16.5 oz can black beans drained
  • 1 lime juice of
  • 1/2 cup cilantro chopped
  • 1 avocado sliced
  • 1 tsp low-sodium soy sauce
  • 1 tsp lemon pepper seasoning
  • 1 tsp McCormick's Grill Mates BBQ Seasoning
  • McCormick's Grill Mates Montreal Chicken Seasoning, salt, and pepper to taste

Instructions

  1. Add the shrimp to a Ziploc bag. Drizzle the soy sauce and juice from the lime throughout. Sprinkle the seasonings and chopped cilantro throughout.

  2. Seal the bag and refrigerate for 30-45 minutes.

  3. Cook the quinoa. I used Trader Joe's Frozen Organic quinoa. It microwaves for 3 1/2 minutes.  

  4. Remove the shrimp from the Ziploc and load the shrimp into a grill pan. Grill the shrimp on medium heat for 3-4 minutes until the shrimp turns bright pink.

  5. Add the black beans to a saucepan. Cook on medium-high heat for 3-4 minutes. 

  6. Add the cooked shrimp, quinoa, sliced avocado, and black beans to a bowl. Garnish with fresh lime.

  7. Serve!

crab stuffed salmon

Crab and Parmesan Stuffed Salmon

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This crab stuffed salmon with jumbo lump crab meat, cream cheese, and parmigianno reggiano is less work than it looks and sounds! As mentioned in previous posts, I am on a quest to cut down on wasting food. I am focused on being very strategic with how I plan my meals. So far, it has actually been easy! I shop at Costco to purchase things like organic chicken breasts and Atlantic salmon in bulk. The chicken comes with 12 chicken breasts. I freeze the breasts and that amount usually makes several meals. I typically buy two and a half pounds of salmon, which will usually make two meals, at four to five servings each. Last week, I made Baked Salmon with Whole Wheat Farfalle and Asparagus. The leftover salmon calls for Crab Stuffed Salmon this week.

Calories: 215       Fat: 6.8G      Net Carbs: 4.4G     Protein: 32.6G

 

Slicing the slits in the salmon can look intimidating. I felt the same way about stuffed chicken breast recipes. With a careful hand, it is painless! I LOVE the bubbly crab mixture that bursts from the top of each filet. This recipe provides a quick and easy way to whip up a gourmet quality meal in little to no time. I paired the salmon with brown rice and quinoa and a side of steamed veggies.

 

 

crab stuffed salmon

crab stuffed salmon

crab stuffed salmon

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Crab Stuffed Salmon

Crab stuffed salmon with jumbo lump crab meat, cream cheese, greek yogurt, and parmigiano reggiano. Quick and easy to whip up!
Course dinner
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 215 kcal
Author Stay Snatched

Ingredients

  • 16 oz salmon
  • 1/4 pound lump crab meat
  • 2 oz cream cheese
  • 1 cup plain non fat Greek yogurt
  • 1/2 teaspoon worcestershire sauce
  • 1/2 cup parmigianno reggiano cheese
  • 3 garlic cloves
  • 2 tablespoons parsley
  • 1 teaspoon rosemary
  • 1 tablespoon olive oil
  • 1 teaspoon paprika
  • McCormick's Grill Mates Chicken Seasoning or Salmon Rub salt and pepper to taste

Instructions

  1. Preheat oven to 365 degrees.

  2. Heat the cream cheese in a bowl in the microwave for 20 seconds to soften.

  3. Combine the cream cheese, Greek yogurt, crab meat, garlic, Worcestershire, and 1/4 cup of the cheese in a bowl. Stir.

  4. Spread olive oil onto both sides of the salmon. Make cuts/slices into each of the pieces of salmon without cutting through the entire piece.

  5. Stuff the crab, Greek yogurt, and cheese mixture into each of the slits.
  6. Combine the seasonings in a bowl and mix.
  7. Season the salmon with the seasonings.
  8. Sprinkle the remaining 1/4 cup cheese over the salmon.
  9. Sprinkle paprika over the top of the cheese.
  10. Spray a baking pan with cooking spray.
  11. Add the salmon to the baking pan and cover with parchment paper.
  12. Bake for 10 minutes.
  13. Remove the parchment paper and bake an additional 5 minutes.
  14. Allow to cool. Serve!
Air Fryer Fried Louisiana Shrimp Po Boy with Remoulade Sauce

Air Fryer Fried Louisiana Shrimp Po Boy with Remoulade Sauce

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 This post may contain affiliate links. Please read my full disclosure here.

Fried Shrimp Po Boys with Remoulade Sauce were the perfect experiment for my Air Fryer! What I love most about my Air Fryer is the ability cut out a ton of fat from some of my favorite dishes!

Calories: 437       Fat: 12G        Net Carbs: 55G          Protein: 24G

Here is a link to the Air Fryer that I use.

BLACK+DECKER Purify 2-Liter Air Fryer, Black/Stainless Steel, HF110SBD
BLACK+DECKER Purify 2-Liter Air Fryer, Black/Stainless Steel, HF110SBD
List Price: $149.99
Price: $68.49
You Save: $81.50
Price Disclaimer

Air Fryer Fried Louisiana Shrimp Po Boy with Remoulade Sauce

I haven’t had a good shrimp po boy in a while! I have not been to New Orleans in a couple of years. This is usually when I get my fix. A po boy is a traditional sandwich from Louisiana. It usually includes fried seafood like shrimp, crawfish, or crab. I have also seen it with roast beef. 

Air Fryer Fried Louisiana Shrimp Po Boy with Remoulade Sauce

The fried goodness is usually served on French bread or a baguette. The bread is usually toasted and crunchy. Trust me. Prepared correctly, the sandwich is everything and more! 

Air Fryer Fried Louisiana Shrimp Po Boy with Remoulade Sauce

The key to tasty shrimp lies in the marinade. I always marinate my shrimp in advance. Because the shrimp in this recipe is fried, you will want to marinate the shrimp in buttermilk or whatever you prefer to use as a brine, in addition to your seasoning. Egg whites work well, too.

Air Fryer Fried Louisiana Shrimp Po Boy with Remoulade Sauce

The buttermilk will then adhere to the fish fry that is used to create crunchy shrimp. 

Air Fryer Fried Louisiana Shrimp Po Boy with Remoulade Sauce

Now about the remoulade sauce. What is remoulade sauce? The sauce is mayo based. Let me stop here. If you are one of those people who hate mayo, I encourage you to try it anyway! And then let me know (with an informed opinion) how you feel.  🙂 It has garlic, a dash of Worcestershire sauce, and a few other things that you will see below. The sauce pairs perfectly with seafood.

Air Fryer Fried Louisiana Shrimp Po Boy with Remoulade Sauce

I am a huge fan of a lot of dishes from Louisiana. I recently posted my Louisiana Seafood Gumbo recipe. Check it out here.

Air Fryer Fried Louisiana Shrimp Po Boy with Remoulade Sauce

More Air Fryer Recipes:
Air Fryer Old Bay Crab Cakes
 Air Fryer Mozzarella Sticks
Air Fryer Garlic Parmesan Breaded Fried Chicken Wings
Air Fryer Parmesan Truffle Oil Fries
Air Fryer Sweet Potato Fries with Garlic Truffle Aioli
Air Fryer Sriracha Honey Bourbon Fried Chicken Wings
Air Fryer 3 Ingredient Fried Catfish
Air Fryer Bang Bang Panko Breaded Fried Shrimp
Air Fryer Apple Cinnamon Dessert Empanadas
Air Fryer Beef Taco Fried Egg Rolls
Be sure to check out step by step video instructions here! 

Pin this recipe for later here. 

Air Fryer Fried Louisiana Shrimp Po Boy with Remoulade Sauce
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Air Fryer Fried Louisiana Shrimp Po Boy with Remoulade Sauce

Air Fryer Fried Louisiana Shrimp Po Boy with Remoulade Sauce is a quick and easy low-fat recipe with air fryer shrimp and New Orleans Creole seasoning.

Course dinner, shrimp
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4
Calories 437 kcal
Author Stay Snatched

Ingredients

  • 1 pound shrimp, deveined I usually go for the biggest shrimp I can find because they shrink a little when you cook them
  • 1/2 cup Louisiana Fish Fry
  • 1/4 cup buttermilk
  • 4 French bread hoagie rolls I used 2 loaves, cut each in half
  • 2 cups shredded lettuce
  • 8 tomato slices
  • 1 tsp Creole Seasoning I used Cony Chachere
  • 1 tsp butter optional

Remoulade Sauce

  • 1/2 cup mayo I used reduced-fat
  • 1 tsp minced garlic
  • 1/2 lemon juice of
  • 1 tsp Worcestershire
  • 1/2 tsp Creole Seasoning I used Cony Chachere
  • 1 tsp Dijon mustard
  • 1 tsp hot sauce
  • 1 green onion chopped

Instructions

Remoulade Sauce

  1. Combine all of the ingredients in a small bowl. Refrigerate prior to serving while the shrimp cooks.

Shrimp Po Boy

  1. Season the shrimp with the seasonings.

  2. Pour the buttermilk in a bowl. Dip each of the shrimp in the buttermilk. Place the shrimp in a Ziploc bag and in the fridge to marinate. Marinate for at least 30 minutes. I prefer overnight.

  3. Add the fish fry to a bowl. Remove the shrimp from the bags and dip each into the fish fry. Add the shrimp to to Air Fryer basket.

  4. Preheat Air Fryer to 400 degrees.

  5. Spray the shrimp with olive oil. Do not spray directly on the shrimp. The fish fry will go flying. Keep a nice distance.

  6. Cook the shrimp for 5 minutes. Open the basket and flip the shrimp to the other side. Cook for an additional 5 minutes or until crisp.

  7. Preheat oven to 325 degrees. Place the sliced bread on a sheet pan. 

  8. Allow the bread to toast for a couple of minutes.

  9. Optional step if you prefer butter: Melt the butter in the microwave. Using a cooking brush, spread the butter over the bottom of the French bread.

  10. Assemble the po boy. Spread the remoulade sauce on the French bread.  Add the sliced tomato and lettuce, and then the shrimp. 

Recipe Notes

Cook time above does not include timing to marinate.

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