October 5 2017 by Anne Aobadia![Anne Aobadia]()
, photo by Emma Shevtzoff![Emma Shevtzoff]()
, nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Lunch, Meal
, photo by Emma Shevtzoff
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Lunch, Meal Keto shrimp and artichoke platter
Simple, real food on your very own platter. Shrimp. Eggs. Spinach, artichokes, and sun-dried tomatoes. Mayo. Because a keto dinner doesn't have to be complicated.
USMetric
servingservings
Ingredients
- 4 4 eggeggs
- 11 oz. 300 g shrimp, cooked and peeled
- 14 oz. 400 g canned artichokes
- 6 6 sun-dried tomatoes in oil
- 4 tbsp 4 tbsp mayonnaise
- 2 cups (2 oz.) 475 ml (60 g) baby spinach
- 2 tbsp 2 tbsp olive oil
- salt and pepper
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www.dietdoctor.com
Making low carb simple
Instructions
- Begin by cooking the eggs. Lower them carefully into boiling water and boil for 4-8 minutes depending on whether you like them soft or hard boiled.
- Cool the eggs in ice-cold water for 1-2 minutes when they're done; this will make them easier to peel.
- Place peeled eggs, shrimp, artichokes, mayonnaise, sun-dried tomatoes and spinach on a plate.
- Drizzle olive oil over the spinach. Season to taste with salt and pepper and serve.
Tips!
For best flavor, buy your artichoke hearts and sun-dried tomatoes packed in olive oil.
For extra flavor, drizzle the oil from the sun-dried tomatoes over the platter instead of the plain olive oil.
Add lemon zest to the mayonnaise for a simple, refreshing twist that will go so well with everything on the platter!
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