Low Carb Shrimp Toast. So, I have been watching this series on NetFlix called The Chef’s Show and one of the many recipes that has been done was simply called Shrimp Toast. I’m thinking that not only did it seem easy, but something very, very tasty so…I thought I’d give it a try. I already had all the ingredients that were called for and this is my result. If you ever do watch it, you’ll see that mine is not too much different except for gochujang. Koreans use gochujang for just about everything and I don’t have any, let alone would I use it. It is very sugary and hot so if you want a spicier or sweeter keto shrimp toast then you could use a hot sauce and a bit of sugarfree sweetener of some kind. Now, if you do not make Carbalose Bread, or some version of low carb bread you will have to punt on that ingredient and perhaps serve it in a bowl but I did use it and the low carb shrimp toast that resulted was divine. The idea of the bread is to soak up all those heavenly juices and yes, it does do that. I think using Cauliflower Grits, which I used the following night, would be the best food option under your shrimp. I make and freeze cauliflower grits so I can use them when wanted.
The original recipe used head-on prawns and I’m thinking you may not be interested in that so yes, I did use peeled shrimp. It of course looked kinda messy and if you like that messy stuff then by all means get head-on shrimp.
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- 1 Lb Large Shrimp
- ¼ C Pepper Paste (Paste Made Of Red Peppers)
- 2 T Olive Oil
- 4 T Butter (Divided)
- ½ C White Wine
- 1 Lemon Juiced
- 1 Lemon Wedged
- 2 Juiced Limes
- 1 t Salt
- 2 t Garlic Paste***
- 1 Small Onion
- Cilantro
- 4 Slices Buttered Toasted Bread (If Using And Optional)
- ⅓ C Heavy Cream Or 1 Small Can Coconut Milk
- 4 Slices Buttered Toasted Bread (If Using And Optional)
- Toast & butter bread if using.
- Sauté onion in 1 T olive oil and 1 T butter.
- Add garlic and sauté 30 seconds more.
- Add pepper paste, white wine, juiced lemon & limes, salt, and mix well.
- Add coconut milk or heavy cream and bring to slow simmer.
- On high heat, in separate pan, sauté shrimp in 1 T olive oil & 1 T butter cooking only 30 seconds or so on each side.
- Add to liquids and simmer 1-2 minutes.
- Swirl in last 2 T butter one at a time to thicken sauce.
- Serve over toast or cauliflower grits and garnish with cilantro and a lemon wedge.
- 4 Servings
- 420 Calories, 23.8g Protein, 30.3g Fat, 6.0g Carbs, 0.4g Fiber, 5.6g Net Carbs
- After sautéing your onion this will all go very quickly so have all your ingredients cut and ready.