Cutting carbs but craving flavor? Seafood’s got your back.

It’s naturally carb-free, packed with protein, loaded with healthy fats, and ready in minutes, basically everything you want when you are watching your carb intake.

From shrimp to salmon, scallops to crab, the ocean offers limitless possibilities that won’t derail your low-carb or keto plans.

Let’s get into detail why seafood is great for low-carb diets, share easy cooking tips, and give you simple recipes to try tonight.

Why Seafood Works So Well for Low-Carb Diets?

Seafood is basically the perfect low-carb food. Most fish and shellfish have little to no carbs, so they are great for your low-carb goals. But it gets even better.

Seafood gives you high-quality protein that keeps you full longer, along with omega-3 fatty acids that are good for your heart.

Studies show that people who eat seafood often maintain healthier weights and better heart health.

Experts love seafood because it’s packed with nutrients and has almost no carbs.

Unlike other proteins, which can have hidden sugars or fillers, fresh seafood is clean and simple, making it ideal for a low-carb lifestyle.

Different Types of Low-Carb Seafood Recipes to Check Out

Check out the recipes below, which are low in carbs but packed with flavor, making them perfect for weeknights or special occasions.

1. Garlic Butter Shrimp with Zucchini Noodles

Ingredients

• 1 lb large shrimp (peeled and deveined)
• 2 tbsp butter
• 3 garlic cloves (minced)
• 2 medium zucchini (spiralized into zoodles)
• 1 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste
• Optional: red pepper flakes and chopped parsley for garnish

How to Prepare

• Prepare the Zoodles: Spiralize the zucchini and place the zoodles on paper towels. Lightly salt them and let them sit for 10 minutes to allow the moisture to release. Pat dry before cooking.
• Sauté the Shrimp: In a large skillet, melt 1 tablespoon of butter with olive oil over medium-high heat. Add the shrimp and season with salt and pepper. Cook for about 1–2 minutes per side, until the meat is pink and opaque. Remove from the pan and set aside.
• Make the Garlic Butter Sauce: Lower the heat to medium. Add the remaining 1 tbsp butter to the same skillet. Stir in minced garlic and sauté for 30 seconds until fragrant. Add lemon juice and a pinch of red pepper flakes if using.
• Add the Zoodles: Toss in the prepared zucchini noodles. Stir and cook for 2–3 minutes until just tender but still slightly firm (al dente). Don’t overcook them or they will turn soggy.
• Combine and Serve: Return the cooked shrimp to the skillet and toss everything together until evenly coated. Let it warm through for another minute. Serve immediately, garnished with chopped parsley if desired.

2. Keto Crab Cakes with Almond Flour

Ingredients

• 1 lb lump crab meat (drained and picked clean)
• 1/3 cup almond flour
• 1 egg
• 2 tbsp mayonnaise
• 1 tsp dijon mustard
• 1 tsp old bay seasoning
• 1 tbsp chopped parsley
• 1 tsp lemon juice
• Salt and pepper to taste
• 2 tbsp olive oil (for frying)
• Optional: lemon wedges and extra parsley for garnish

How to Prepare

• Mix the Crab Cake Ingredients: In a large mixing bowl, combine the crab meat, almond flour, egg, mayonnaise, Dijon mustard, lemon juice, Old Bay seasoning, parsley, salt, and pepper. Use a fork or spatula to gently mix everything together without breaking up the crab too much.
• Shape the Cakes: Form the mixture into 6 to 8 evenly sized patties. Place them on a parchment-lined tray or plate. Refrigerate for at least 20–30 minutes—this helps firm them up and hold their shape while frying.
• Heat the Oil: In a nonstick or cast-iron skillet, heat olive oil over medium heat until shimmering.
• Fry the Crab Cakes: Carefully place the crab cakes in the skillet. Cook for about 3–4 minutes per side, or until they’re golden brown and crispy on the outside. Don’t crowd the pan—cook in batches if needed.
• Drain and Serve: Transfer the cooked crab cakes to a paper towel-lined plate to drain excess oil. serve warm, garnished with fresh parsley and lemon wedges. These go great with a side salad or keto dipping sauce.

3. Grilled Salmon with Avocado Salsa

Ingredients

• 4 salmon fillets (about 6 oz each)
• 1 tbsp olive oil
• Juice of 1 lime
• 1 tsp ground cumin
• Salt and pepper to taste

For the Avocado Salsa

• 1 ripe avocado (diced)
• 1 small tomato (diced)
• 1/4 cup red onion (finely chopped)
• 1 tbsp fresh cilantro (chopped)
• 1 tbsp lime juice
• Salt to taste

How to Prepare

• Marinate the Salmon: In a small bowl, whisk together olive oil, lime juice, cumin, salt, and pepper. Pat the salmon fillets dry and rub the marinade over them evenly. Let the salmon sit for 15–20 minutes to absorb flavor.
• Prepare the Avocado Salsa: While the salmon is marinating, combine diced avocado, tomato, red onion, cilantro, lime juice, and a pinch of salt in a medium bowl. Stir gently to keep the avocado pieces intact. Cover and refrigerate until ready to serve.
• Grill the Salmon: Preheat your grill or grill pan over medium heat. Lightly grease it to prevent sticking. Place the salmon fillets skin-side down and grill for about 4–5 minutes per side, depending on thickness. The salmon should flake easily with a fork when done.
• Assemble and Serve: Transfer the grilled salmon to plates. Top each fillet with a generous spoonful of avocado salsa. Serve immediately with a side of grilled veggies or cauliflower rice.

4. Lemon Butter Baked Cod

Ingredients

• 1.5 lbs cod fillets (4 pieces)
• 3 tbsp butter (melted)
• 2 tbsp lemon juice
• 2 garlic cloves (minced)
• 1 tsp paprika
• Salt and pepper to taste
• 1 tbsp fresh parsley (chopped, for garnish)
• Lemon slices for serving

How to Prepare

• Preheat the Oven: Preheat your oven to 400°f (200°c). Lightly grease a baking dish or line it with parchment paper.
• Make the Lemon Butter Sauce: In a small bowl, mix the melted butter, lemon juice, minced garlic, paprika, salt, and pepper until well combined.
• Season the Cod: Place the cod fillets in the prepared baking dish. Spoon the lemon butter mixture evenly over the fish, making sure it’s well coated.
• Bake the Cod: Bake in the preheated oven for 12–15 minutes, or until the fish flakes easily with a fork. Cooking time may vary depending on thickness.
• Garnish and Serve: Remove from the oven and garnish with chopped parsley and lemon slices. Serve immediately with your favorite low‑carb sides like steamed broccoli or cauliflower rice.

5. Tuna Salad Lettuce Wraps

Ingredients

• 2 cans of tuna in water (drained)
• 2 tbsp mayonnaise
• 1 tbsp dijon mustard
• 1 celery stalk (finely chopped)
• 1 tbsp red onion (finely chopped)
• 1 tbsp lemon juice
• Salt and pepper to taste
• 6 large lettuce leaves (like romaine or butter lettuce)
• Optional: sliced avocado or tomato for topping

How to Prepare

• Make the Tuna Salad: In a mixing bowl, combine tuna, mayonnaise, mustard, celery, red onion, and lemon juice. Mix well and season with salt and pepper to taste.
• Prepare the Lettuce Wraps: Wash and pat dry the lettuce leaves. Lay them flat on a clean surface or plate.
• Assemble the Wraps: Spoon a generous amount of tuna salad into the center of each lettuce leaf. Add optional toppings like avocado or tomato if desired.
• Fold and Serve: Fold the lettuce leaves like a taco or roll them up. Serve immediately for best texture, or chill the salad beforehand for a refreshing bite.

6. Cajun Shrimp with Cauliflower Grits

Ingredients

• 1 lb shrimp (peeled and deveined)
• 1 tbsp cajun seasoning
• 1 tbsp olive oil
• 1 tbsp butter
• 1 garlic clove (minced)
• 1 small head of cauliflower (cut into florets)
• 2 tbsp heavy cream
• 2 tbsp cream cheese
• Salt and pepper to taste
• Chopped green onions (for garnish)

How to Prepare

• Prepare the Cauliflower Grits: Steam or boil cauliflower florets until tender, about 8–10 minutes. Drain and transfer to a blender or food processor. Add cream, cream cheese, salt, and pepper. Blend until smooth and creamy. Set aside and keep warm.
• Season the Shrimp: In a bowl, toss shrimp with cajun seasoning until evenly coated.
• Cook the Shrimp: Heat olive oil and butter in a large skillet over medium-high heat. Add garlic and sauté for 30 seconds. Add shrimp and cook for 1–2 minutes per side until opaque and cooked through.
• Assemble and Serve: Spoon cauliflower grits onto plates or bowls. Top with cajun shrimp and garnish with chopped green onions. Serve hot and enjoy.

7. Keto Fish Tacos with Cheese Shells

Ingredients

• 1 lb white fish fillets (like tilapia or cod)
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• Salt and pepper to taste
• 1 1/2 cups shredded cheddar cheese
• 1 cup shredded lettuce
• 1/2 cup diced tomatoes
• 1/4 cup sour cream (optional)
• Lime wedges for serving

How to Prepare

• Make the Cheese Shells: Preheat oven to 375°f (190°c). Line a baking sheet with parchment paper. Place 1/4 cup mounds of shredded cheese on the sheet and flatten into circles. Bake for 6–8 minutes until bubbly and golden. Let cool for 1 minute, then drape over a spoon handle or edge to shape into taco shells. Cool completely.
• Cook the Fish: Heat olive oil in a skillet over medium heat. Season fish with chili powder, cumin, salt, and pepper. Cook for 3–4 minutes per side, or until flaky and cooked through. Break into bite-sized pieces.
• Assemble the Tacos: Place shredded lettuce into each cheese shell. Add fish, diced tomatoes, and a dollop of sour cream if using.
• Serve and Enjoy: Serve the tacos with lime wedges on the side for a zesty kick. Best eaten fresh for crispy shells.

8. Creamy Garlic Tuscan Shrimp

Ingredients

• 1 lb large shrimp (peeled and deveined)
• 2 tbsp butter
• 3 garlic cloves (minced)
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1 cup baby spinach
• 1/3 cup sun-dried tomatoes (chopped)
• 1 tbsp olive oil
• Salt and pepper to taste
• Optional: chopped parsley or red pepper flakes for garnish

How to Prepare

• Sauté the Shrimp: Heat olive oil in a large skillet over medium-high heat. Add shrimp, season with salt and pepper, and cook for about 1–2 minutes per side until pink and cooked through. Remove from the pan and set aside.
• Make the Garlic Butter Base: In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
• Create the Creamy Sauce: Pour in heavy cream and stir in parmesan cheese. Simmer for 2–3 minutes until the sauce begins to thicken slightly.
• Add Vegetables: Stir in chopped sun-dried tomatoes and baby spinach. Cook for another 1–2 minutes until spinach wilts.
• Combine and Serve: Return the cooked shrimp to the skillet. Stir everything together until the shrimp is fully coated and heated through. Garnish with parsley or red pepper flakes if desired, and serve immediately.

9. Baked Halibut with Pesto and Parmesan

Ingredients

• 1.5 lbs halibut fillets (about 4 pieces)
• 1/4 cup basil pesto (store-bought or homemade)
• 1/3 cup grated Parmesan cheese
• 1 tbsp olive oil
• Salt and pepper to taste
• Lemon wedges for serving

How to Prepare

• Preheat the Oven: Preheat your oven to 400°F (200 °C). Lightly grease a baking dish or line it with parchment paper.
• Prepare the Fish: Pat the halibut dry with paper towels. Place the fillets in the baking dish and brush each one with olive oil, season with salt and pepper.
• Add Pesto and Cheese: Spread a generous spoonful of pesto over each fillet. Sprinkle parmesan cheese evenly over the top.
• Bake the Halibut: Bake for 12–15 minutes, or until the fish flakes easily with a fork and the cheese is golden.
• Serve and Enjoy: Serve immediately, accompanied by lemon wedges on the side. Pairs well with sautéed greens or roasted asparagus.

10. Keto Seafood Chowder

Ingredients

• 1 tbsp butter
• 1 tbsp olive oil
• 1/2 small onion (finely chopped)
• 2 garlic cloves (minced)
• 1 celery stalk (diced)
• 1/2 head of cauliflower (chopped into small florets)
• 2 cups seafood stock (or chicken broth)
• 1 cup heavy cream
• 1/2 lb shrimp (peeled and chopped)
• 1/2 lb white fish (like cod or halibut, cut into chunks)
• 1/4 tsp dried thyme
• Salt and pepper to taste
• Optional: cooked bacon bits or parsley for topping

How to Prepare

• Sauté the Base: In a large pot, heat butter and olive oil over medium heat. Add onion, garlic, and celery. Cook until soft and fragrant, about 5 minutes.
• Add Cauliflower and Simmer: Add cauliflower florets and pour in the seafood stock. Bring to a boil, then reduce the heat and simmer for 10–12 minutes, or until the cauliflower is very tender.
• Blend the Base: Use an immersion blender to purée the mixture (leave some texture) partially. Stir in heavy cream, thyme, salt, and pepper.
• Add the Seafood: Add chopped shrimp and fish. Simmer gently for 5–6 minutes, or until the seafood is cooked through.
• Finish and Serve: Taste and adjust seasoning. Ladle into bowls and top with optional bacon bits or parsley. Serve warm.

11. Blackened Mahi-Mahi with Cabbage Slaw

Ingredients

• 1 lb mahi-mahi fillets (2–3 pieces)
• 1 tbsp olive oil
• 1 tbsp blackened seasoning (store-bought or homemade)
• 2 cups shredded cabbage
• 1/4 cup mayonnaise
• 1 tbsp apple cider vinegar
• Salt and pepper to taste
• Optional: lime wedges for serving

How to Prepare

• Make the Cabbage Slaw: In a bowl, combine shredded cabbage, mayonnaise, apple cider vinegar, salt, and pepper. Mix well and refrigerate while you prepare the fish.
• Season the Fish: Pat the mahi-mahi dry. Rub both sides with olive oil and coat with blackened seasoning.
• Cook the Mahi-Mahi: Heat a skillet or grill pan over medium-high heat. Add the fish and cook for 3–4 minutes per side, until the outside is charred and the inside is cooked through.
• Serve and Enjoy: Plate the fish with a side of slaw. Squeeze fresh lime over the top for extra brightness.

12. Coconut-Crusted Shrimp (Air Fryer)

Ingredients

• 1 lb large shrimp (peeled and deveined, tails on)
• 1 egg
• 1/4 cup almond flour
• 1/2 cup unsweetened shredded coconut
• 1/4 tsp paprika
• Salt and pepper to taste
• Olive oil spray (for cooking)
• Optional: sugar-free dipping sauce

How to Prepare

• Preheat the Oven or Air Fryer: Preheat the oven to 400°F (200 °C) or the air fryer to 375°F (190 °C). Line a tray with parchment paper or lightly spray the basket.
• Set up a Bread Station: In one bowl, whisk the egg. In a second bowl, mix almond flour, shredded coconut, paprika, salt, and pepper.
• Coat the Shrimp: Dip each shrimp into the egg, then press into the coconut mixture to coat evenly. Place onto the tray or basket.
• Bake or Air Fry: Spray shrimp lightly with oil. Bake for 12–15 minutes or air fry for 8–10 minutes, flipping halfway, until golden and crispy.
• Serve with Sauce: Serve hot with your favorite sugar-free dipping sauce or a squeeze of lime.

13. Garlic Lemon Butter Scallops

Ingredients

• 1 lb sea scallops (patted dry)
• 2 tbsp butter
• 1 tbsp olive oil
• 2 garlic cloves (minced)
• 1 tbsp lemon juice
• Salt and pepper to taste
• Optional: chopped parsley for garnish

How to Prepare

• Prep the Scallops: Make sure the scallops are dry and at room temperature. Season both sides with salt and pepper.
• Sear the Scallops: Heat olive oil in a large skillet over medium-high heat. Add scallops and sear without moving for 2–3 minutes per side, until a golden crust forms. Remove and set aside.
• Make the Sauce: Reduce heat to medium. Add butter and minced garlic to the same pan. Sauté for 30 seconds, then add lemon juice.
• Combine and Serve: Return scallops to the pan, spoon sauce over the top, and warm through for 1 minute. Garnish with parsley if desired and serve immediately.

14. Spicy Tuna Stuffed Avocados

Ingredients

• 2 cans of tuna (in water, drained)
• 2 tbsp mayonnaise
• 1 tsp sriracha (or to taste)
• 1 tsp lime juice
• Salt and pepper to taste
• 2 ripe avocados (halved and pitted)
• Optional: green onions or sesame seeds for garnish

How to Prepare

• Make the Tuna Mix: In a bowl, mix tuna, mayonnaise, sriracha, lime juice, salt, and pepper until creamy and well combined.
• Prep the Avocados: Cut avocados in half and remove pits. If needed, scoop out a bit of the flesh to create a larger cavity.
• Stuff and Garnish: Spoon tuna mixture into the center of each avocado half. Top with optional green onions or sesame seeds.
• Serve Fresh: Serve immediately with a spoon or enjoy as finger food. Great chilled or room temp.

15. Smoked Salmon Cream Cheese Roll-Ups

Ingredients

• 2 cans of tuna (in water, drained)
• 2 tbsp mayonnaise
• 1 tsp sriracha (or to taste)
• 1 tsp lime juice
• Salt and pepper to taste
• 2 ripe avocados (halved and pitted)
• Optional: green onions or sesame seeds for garnish

How to Prepare

• Make the Tuna Mix: In a bowl, mix tuna, mayonnaise, sriracha, lime juice, salt, and pepper until creamy and well combined.
• Prep the Avocados: Cut avocados in half and remove pits. If needed, scoop out a bit of the flesh to create a larger cavity.
• Stuff and Garnish: Spoon tuna mixture into the center of each avocado half. Top with optional green onions or sesame seeds.
• Serve Fresh: Serve immediately with a spoon or enjoy as finger food. Great chilled or room temp.

Health Benefits of Eating Low-Carb Seafood

Here’s what your body gets from every bite:

• Heart protection: Omega-3 fatty acids help keep your heart healthy.

• Brain boost: Improves memory and cognitive function.

• Inflammation fighter: Helps reduce inflammation in the body.

• Blood sugar balance: Provides steady energy without the crashes.

• Lean protein power: Keeps you full and energized longer.

Your waistline might be what brought you to low-carb seafood, but your heart, brain, and overall health will be what keeps you coming back for more.

The Bottom Line

If you are following a keto plan, reducing your carbs, or just eating cleaner, seafood is one of the best choices you can make.

From creamy shrimp dishes to grilled salmon and zoodle-packed bowls, there are endless ways to enjoy seafood without breaking your carb limit.

The recipes shared in this guide prove that eating low-carb doesn’t have to be boring or complicated.

So go ahead and try a new dish this week!

Frequently Asked Questions

Can I Use Frozen Seafood in These Recipes?

Yes! Frozen seafood works well in most low-carb dishes as long as it’s properly thawed and patted dry. Be sure to remove excess moisture to prevent sogginess, especially when frying or baking.

Are These Seafood Recipes Safe for People with Shellfish Allergies?

No, many of the recipes include shrimp, crab, or scallops. However, you can substitute white fish (like cod or tilapia) in most dishes to make them allergy-safe. Always check with your doctor if unsure.

What Seafood Options are Best for People Watching Sodium Levels?

Fresh fish like salmon, cod, and halibut are naturally low in sodium. Avoid smoked or pre-seasoned seafood unless it’s labeled as low-sodium.

What Cooking Oils are Best for Keto or Low-Carb Seafood Recipes?

Healthy oils like olive oil, avocado oil, and coconut oil are great choices. Avoid vegetable oils or margarine, as they’re less keto-friendly and offer fewer health benefits.