Keto Teriyaki Seafood Kebabs with Cucumber Salad
4.0g
Net Carbs
35.7g
Protein
7.2g
Fat
6.6g
Fiber
252
Calories
Cooking tip: Feel free to swap in your favorite lettuce for this recipe, as net carb change will likely be minimal.
Ingredients:
- 2 tablespoons chopped Chives
- 1 individual packet Sucralose Based Sweetener (Sugar Substitute)
- 1/2 pound Shrimp
- 1/2 pound Scallop (Mixed Species)
- 8 ounces boneless, raw Salmon
- 1 1/2 ounces Cilantro
- 2 tablespoons White Wine Vinegar
- 1/2 cup slice Cucumber (with Peel)
- 1 teaspoon Lemon Zest
- 1/2 tablespoon Toasted Sesame Oil
Directions:
Use the Atkins recipe to make Teriyaki Glaze (omit the Thick-It-Up for the marinade and do not use the rice wine if you are in Phase 1).
- Prepare kebobs: Combine 4 tablespoons (1/4 cup) teriyaki glaze, 2 tablespoons cilantro, 1 tablespoon chives and lemon zest in a medium bowl. Reserve 1 tbsp marinade then toss in shrimp, scallops and salmon until evenly coated. Cover with plastic wrap and marinate in the refrigerator 45 minutes.
- Soak wood or bamboo skewers in warm water for at least 30 minutes prior to cooking. Preheat grill or broiler.* Thread seafood onto skewers. Grill kabobs over medium-high heat 8 to 10 minutes or until opaque in center, turning halfway through. Transfer to a serving platter and drizzle reserved tablespoon of marinade over the kebabs.
- Meanwhile, make Cucumber Salad: Stir together 2 tablespoons (1/8 cup) teriyaki sauce, vinegar, sesame oil, 1 tablespoon cilantro, 1 tablespoon chives, and sugar substitute in a medium bowl. Cut cucumber into 2 1/2 lengths, then into matchsticks. Add to teriyaki mixture in bowl and toss to combine. Season with salt and freshly ground black pepper. Serve with kebobs.
*NOTE: To broil the kebobs: Arrange oven rack 6 inches from heat source and preheat broiler. Place kebobs on a broiling pan lined with foil; broil using the cooking times above.
