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Keto Marinated Butterfly Shrimp with Salmon Pasta Salad Recipe

Lunch
Main Dishes
Salads
★★★★☆
4.4/5
(2726 reviews)
By Zylo Nutritionist Team
Keto Marinated Butterfly Shrimp with Salmon Pasta Salad
Zylo Recipes

Description

Imagine sinking your teeth into succulent jumbo shrimp, each one boasting a delightful crispy exterior and a juicy, flavorful interior. This recipe brings the taste of grilled seafood to your kitchen, all achieved through the magic of your oven. The shrimp are first bathed in a zesty, aromatic marinade, a symphony of spices that awakens the palate.

Each shrimp is then carefully skewered and baked on a rack, allowing for even cooking and that coveted crispiness. The result is a mouthwatering experience that rivals any outdoor barbecue. Complementing the shrimp is a refreshing pasta salad, featuring flakes of tender roasted salmon.

The salmon, gently cooked to perfection, is infused with the richness of olive oil and the fragrance of fresh herbs. Its delicate flavor pairs beautifully with the other ingredients in the salad, creating a harmonious blend of tastes and textures. The pasta component consists of delicate noodles, providing a light and satisfying base for the salad.

However, for those seeking a lighter option, spiralized zucchini or yellow squash can be used, adding a touch of natural sweetness and vibrant color to the dish. This recipe is not only delicious but also incredibly convenient for meal prepping. Simply store the pasta salad and shrimp separately, and when you're ready to enjoy, reheat the shrimp to restore their crispy perfection.

The pasta salad can be enjoyed chilled or warmed, offering versatility to suit your preference. The combination of spicy shrimp and refreshing pasta salad creates a balanced and satisfying meal, perfect for a light lunch or a flavorful dinner. The contrast of textures, from the crisp shrimp to the tender salmon and the delicate noodles, adds to the overall sensory experience, making each bite a delight.

This dish is a celebration of seafood, herbs, and spices, brought together in a simple yet elegant way.

Preparation Time

Prep Time
25 min
Cook Time
1 h 15 min
Total Time
1 h 40 min

Nutrition Information

Per 1 4 shrimp & 5 ounces salad serving
C
Calories
400 Kcal
C
Carbs
15 g
Fi
Fiber
3 g
Sugar
5 g
P
Protein
35 g
C
Fats
25 g
Saturated Fats 5 g
Unsaturated Fats 15 g
Cholestrol 180 mg
Sodium 600 mg
Potassium 400 mg
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Ingredients

    1.
    Raw Shrimp
    Raw Shrimp
    16 large
    2.
    Olive Or Extra Virgin Olive Oil
    Olive Or Extra Virgin Olive Oil
    0.5 tsp
    3.
    Seasoned salt
    Seasoned salt
    0.25 teaspoon
    4.
    Black pepper
    Black pepper
    0.25 teaspoon
    5.
    Paprika
    Paprika
    0.25 teaspoon
    6.
    Crushed Red Pepper Flakes
    Crushed Red Pepper Flakes
    0.5 tsp
    7.
    Onion powder
    Onion powder
    0.25 teaspoon
    8.
    Garlic powder
    Garlic powder
    0.25 teaspoon
    9.
    Salmon, red (sockeye), raw, Alaska Native
    Salmon, red (sockeye), raw, Alaska Native
    6 ounce
    10.
    Olive Or Extra Virgin Olive Oil
    Olive Or Extra Virgin Olive Oil
    0.5 tsp
    11.
    Lemon pepper seasoning
    Lemon pepper seasoning
    0.5 teaspoon
    12.
    Black pepper
    Black pepper
    0.25 teaspoon
    13.
    Onion powder
    Onion powder
    0.25 teaspoon
    14.
    Basil, dried
    Basil, dried
    0.25 teaspoon
    15.
    Oregano, dried
    Oregano, dried
    0.25 teaspoon
    16.
    Butter, unsalted
    Butter, unsalted
    1 tablespoon
    17.
    Shirataki Noodle
    Shirataki Noodle
    8 oz
    18.
    Grape tomato
    Grape tomato
    4.5 oz
    19.
    Feta cheese
    Feta cheese
    2 ounce
    20.
    Basil
    Basil
    10 leaf
    21.
    Salt
    Salt
    0.25 teaspoon
    22.
    Olive Or Extra Virgin Olive Oil
    Olive Or Extra Virgin Olive Oil
    0.5 tsp
    23.
    White Wine Vinegar
    White Wine Vinegar
    0.5 tsp
    24.
    Lemon juice
    Lemon juice
    0.5 teaspoon
    25.
    Butter, unsalted
    Butter, unsalted
    1 tablespoon
    26.
    Worcestershire sauce
    Worcestershire sauce
    1 teaspoon

Instructions

    1.
    Prepare the shrimp at least 1 hour before cooking. Peel, devein, and pat dry the shrimp. Butterfly each shrimp, leaving the tail whole. Toss with olive oil, seasoned salt, pepper, paprika, red pepper, onion powder, and garlic powder. Marinate in the refrigerator for 1 hour.
    2.
    Prepare the salmon for the pasta salad while the shrimp marinates. Pat the salmon fillet dry, rub with olive oil, and season with lemon pepper, black pepper, onion powder, dried basil, and dried oregano. Marinate in the refrigerator for 1-2 hours, or proceed to Step 3.
    3.
    Preheat the oven to 375 degrees and line a sheet tray with parchment paper. Place the fish on the tray and roast for 20 minutes. Melt butter in the microwave, brush half over the fillet, and roast for another 20 minutes. Brush with remaining butter and roast for a final 15 minutes (55 minutes total).
    4.
    While the fish is in the oven, prepare the pasta salad. Bring a pot of water to a boil, drain and rinse shirataki noodles, and cook for 2-3 minutes. Drain the noodles and transfer to a large mixing bowl. Add chopped grape tomatoes, crumbled feta cheese, and chopped fresh basil.
    5.
    Allow the roasted salmon to cool for 5 minutes, then flake into small pieces. Add the flaked salmon to the pasta salad bowl. Add remaining salt, oil, vinegar, and lemon juice. Fold all ingredients together and chill in the refrigerator.
    6.
    For the shrimp, set the oven temperature to 350 degrees. Prepare a baking rack over a sheet tray. Soak wooden skewers or spray metal skewers with pan spray. Pierce the shrimp lengthwise with the skewers, 4 shrimp per skewer. Arrange the skewers over the baking rack.
    7.
    Bake the shrimp in the oven for 10 minutes. Melt butter in a microwave and stir in Worcestershire sauce. Brush half the butter mixture over the shrimp, bake for another 10 minutes, brush with remaining butter, and bake for a final 10 minutes (30 minutes total). Serve 4 shrimp with approximately 5 ounces of pasta salad.