Recipes

Seafood Salad (Insalata di frutti di mare) Recipe

Atkins Seafood Salad (Insalata di frutti di mare)
3.8g
Net Carbs
Prep Time: 240 Minutes
Style:American
Cook Time: 5 Minutes
Phase: Phase 1
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
40.4g

Protein

20.4g

Fat

0.1g

Fiber

368.4cal

Calories

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How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)

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INGREDIENTS

  • 1 lb Shrimp
  • 1 lb Scallop (Mixed Species)
  • 1 lb Cuttlefish (Mixed Species)
  • 1 tsp Lemon Zest
  • 1 fl oz Fresh Lemon Juice
  • 2 tbsp Parsley
  • 1 clove Garlic
  • 0 1/4 tsp Crushed Red Pepper Flakes
  • 0 1/2 cup Extra Virgin Olive Oil

DIRECTIONS

  1. In a Dutch oven, bring 3 quarts of salted water to a boil. Stir in shrimp, and cook until pink, about 2 minutes. With a slotted spoon, transfer shrimp to a large bowl.
  2. Return water to boil, and add scallops; cook just until opaque, about 2 minutes. With slotted spoon, transfer scallops to bowl with shrimp.
  3. Repeat with squid, cooking just until white (do not overcook), about 30 seconds. Drain squid in a colander, and rinse with cold water to stop cooking.
  4. Make dressing: In a small bowl, combine the lemon zest, lemon juice, chopped parsley, minced garlic and red-pepper flakes. Whisk in oil. Season with salt and black pepper.
  5. Add dressing and squid to bowl with scallops and shrimp; toss to combine. Marinate in the refrigerator for 3 hours or overnight before serving.

Cooking Tip

Feel free to swap in your favorite lettuce for this recipe, as net carb change will likely be minimal.

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