This simple shrimp stacks recipe with minimal ingredients packs a punch with the loaded benefits of healthy fats. Although shrimp is known to be protein-rich, added avocado and using coconut oil spray provides the needed healthy fats fit for a keto-friendly meal.
Just because the ketogenic diet emphasizes high fat intake doesn’t mean all fat is good. Monounsaturated fats are regarded as healthy fats as they provide numerous benefits including low blood pressure, reduced risk of heart disease, and reduced insulin resistance. In contrast, polyunsaturated and trans fats are commonly referred to as the “bad fats,” as they are inflammatory, bad for your gut and increase the risk of heart disease and cancer.
Avocado is a part of our list of monounsaturated fats. Along with being a source of healthy fats, the avocado is a versatile fruit that contains many benefits. Some of the benefits include:
- Rich source in Oleic Acid
- Promotes heart health
- Improves digestion
- Detoxifies your body
- Good source of vitamins, minerals and nutrients
Not only those on specialty diets reap the benefits when including the avocado in the diet, everyone can benefit! For moms and babies, avocados are a good source of folate (folic acid), which promotes healthy cell growth. Enough folic acid before and during pregnancy can help prevent certain birth defects.
Those who are active can benefit from the potassium an avocado provides, as this electrolyte helps build muscle and break down carbohydrates. Furthermore, avocados contribute good, unsaturated fats. If you’re looking for a fruit that isn’t included in the glycemic index and is sugar-free, avocados are it! Not to mention, avocados are fun to incorporate into many dishes.Print
Even as a protein-rich meal, this simple shrimp stacks recipe with minimal ingredients packs a punch with the loaded benefits of healthy fats
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 1x
- Category: Seafood
- Cuisine: American
- 9–12 tail on shrimp
- Coconut oil spray
- 3 ripe but firm hass avocado
- 2 limes
- 4 large basil leaves
- 1 tsp pink salt
- Cookie or biscuit cutter
- Place a cooling rack over a sheet pan. Spray with coconut oil.
- Arrange your shrimps side by side on the grate. Sprinkle with a little salt from way up high. This will ensure they’re evenly salted. Spray your shrimp with coconut oil.
- Set your oven rack to the top spot. Heat your oven on 500F Broil.
- Put the shrimp under the broiler. Set the timer for 5 minutes.
- In this time, open up your avocados, dice them, and mix in a bowl with lime juice and the remaining salt.
- Remove your shrimp from the oven.
- Using a cookie cutter on a plate, spoon some of the avocado mix in to the circle and gently press down, carefully slide up the cookie butter to reveal a mashed avocado round. Repeat on each plate.
- Place 3-4 shrimp on each avocado round, tails up. Then roll your basil leaves up like you were rolling a newspaper.
- Carefully slice the basil, roll thinly, creating basil chiffonade. Sprinkle over your shrimp.
- Serve, impress, enjoy!
- Calories: 289
- Fat: 21.8
- Carbohydrates: 14.2
- Protein: 12.3
Keywords: shrimp stacks