Low Carb Shrimp & Green Beans. I consider this low carb shrimp & green beans dish to be Middle Eastern because it has so many Middle Eastern elements in it like um…pretty much everything. It is put together very easily assuming you have Cauliflower Grits in your freezer, which I always do. In fact, when I am down to a couple of servings I get a couple more heads and make more. They freeze beautifully and can be defrosted quickly to be used in so many ways like Grillades Over Cheesy Grits, Cajun Shrimp & Grits, Tater Tots, Polenta Cakes, Shrimp Étouffée and Shrimp & Grits to name a few.
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As I am a Type II diabetic, all recipes on this website are keto-low carb and diabetic friendly.
- 1 Lb Shrimp
- ½ Lb Fresh Green Beans
- 1 T Olive Oil
- 3 T Butter
- ½ C Full Fat Greek Yogurt
- 1½ Lemons Juiced (Divided)
- 1 T Za'atar
- 1 T Garlic Paste*** (Divided)
- 1 T Dried Mint
- 1 Very Thinly Sliced Shallot
- 1 Large Chopped Roma Tomato Or About 12 Halved Cherry Tomatoes
- ¼ C Cilantro (Garnish)
- ¼ C Green Onion Tops (garnish)
- 2 C Cauliflower Grits Used As Your Couscous
- Salt & Pepper
- Cut green beans in half on the diagonal, simmer in water until tender, drain well, sauté in 1 T butter, add 2 t garlic paste for last minute and set aside.
- Sauté shallot to translucent in 1 T butter and set aside.
- Very quickly sauté shrimp in 1 T olive oil and last 1 T butter. Add tomatoes to heat.
- Add back sautéed green beans and onions to heat.
- Mix yogurt with 1 juiced lemon, za’atar, 1 t garlic paste, and mint.
- Heat, grits, add juice of last ½ lemon and salt & pepper to taste.
- Plate, dab with yogurt mixture, and garnish with cilantro and green onions and more mint if wanted.
- 4 Servings
- 350 Calories, 26.5g Protein, 21.3g Fat, 10.9g Carbs, 2.9g Fiber, 8.0g Net Carbs
- Cauliflower Grits are included in nutritionals.
- If wanted you may serve your tomatoes raw and to garnish dish. I did it because I didn’t have cherry tomatoes.