Shrimp and Coconut Rice

Tropical Coconut-Infused Shrimp Rice Bowl

Ingredients:

1 lb (450g) shrimp, peeled and deveined

1 cup jasmine rice

1 cup coconut milk

1 cup water

1 tablespoon olive oil

1 small onion, finely chopped

2 cloves garlic, minced

1 teaspoon grated fresh ginger

1/2 teaspoon turmeric powder

1/2 teaspoon chili flakes (optional)

Juice of 1 lime

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Directions:

Rinse the jasmine rice under cold water until water runs clear.

In a saucepan, combine jasmine rice, coconut milk, and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes or until rice is tender and liquid is absorbed. Remove from heat and let stand covered for 5 minutes.

While the rice cooks, heat olive oil in a large skillet over medium heat. Add onion, garlic, and ginger; sauté until fragrant and softened, about 3-4 minutes.

Add shrimp to the skillet, sprinkle turmeric powder, chili flakes (if using), salt, and pepper. Cook until shrimp turn pink and opaque, about 4-5 minutes.

Fluff the coconut rice with a fork and gently stir in lime juice.

Serve shrimp over the coconut rice and garnish with fresh cilantro.

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes

Kcal: 350 kcal per serving | Servings: 4 servings

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Dive into the tropical flavors of Shrimp and Coconut Rice—a creamy, fragrant dish that’s easy to make and perfect for any night!

If you're looking for a quick, healthy, and keto-friendly dinner, this Keto Chicken Cabbage Plate is your answer! Packed with flavor and an effortless choice for any weeknight, it’s bound to become a favorite on your dinner table.

Ingredients:
- 2 cups green cabbage, shredded
- 1 pound boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 1/2 cup shredded cheddar cheese
- 1/4 cup sour cream
- 2 tablespoons fresh parsley, chopped (for garnish)

Directions:
1. In a large skillet, heat the olive oil over medium heat. While that’s warming up, sprinkle the chicken thighs with garlic powder, onion powder, paprika, salt, and pepper to really kick up the flavor.
2. Add the seasoned chicken thighs to the skillet and cook them for about 5-7 minutes on each side, until they're fully cooked and no longer pink in the center. Once done, remove the chicken from the skillet and let it rest for a few minutes.
3. Now, in that same skillet, toss in the shredded cabbage and sauté for about 5 minutes until it’s tender and starts to get a nice caramelized color.
4. Slice up those cooked chicken thighs and return them to the skillet with the cabbage. Give everything a good stir and let it heat through for an additional 2-3 minutes.
5. Remove from heat and sprinkle the shredded cheddar cheese on top. Cover the skillet for a couple of minutes to let the cheese melt into that glorious goodness.
6. Serve up the chicken and cabbage mixture on plates, adding a delightful dollop of sour cream on top and finishing with fresh parsley for that beautiful garnish. Enjoy your delicious meal!

Nutritional values (per serving):
Calories: 480
Protein: 34g
Fat: 36g
Carbohydrates: 8g
Fiber: 3g
Net Carbs: 5g

Serving size: 1 plate

#KetoDinner #HealthyEating #ChickenRecipes #ComfortFood #EasyMeals

Deliciously spiced Keto Cilantro Lime Shrimp Stuffed Poblano Peppers make for a perfect low-carb meal that's packed with flavor!

Ingredients:
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
- 1/2 cup cream cheese, softened
- 1/2 cup shredded Monterey Jack cheese
- 4 large poblano peppers
- 1 tablespoon olive oil (for brushing)
- 1/2 teaspoon salt (for sprinkling)
- 1/2 teaspoon black pepper (for sprinkling)
- 1/2 cup shredded Monterey Jack cheese (for topping)

Directions:
1. Preheat your oven to a warm 375°F (190°C).
2. In a medium bowl, gently toss the shrimp with olive oil, garlic powder, onion powder, paprika, 1/2 teaspoon of salt, and black pepper.
3. Heat a skillet over medium heat and add the seasoned shrimp, cooking until they turn pink and opaque, about 3-4 minutes. Once done, remove them from heat and let them cool slightly.
4. In a large mixing bowl, combine the cooked shrimp, chopped cilantro, lime juice, cream cheese, and shredded Monterey Jack cheese. Mix well until everything is evenly coated.
5. Carefully cut the tops off the poblano peppers and scoop out the seeds and membranes. Brush the outside of each pepper with olive oil and then sprinkle them with salt and pepper.
6. Begin stuffing each poblano pepper with the shrimp mixture, making sure to pack it in tightly. Place the filled peppers in a baking dish.
7. Finish each stuffed pepper with a generous sprinkle of shredded Monterey Jack cheese on top.
8. Bake the stuffed peppers in the preheated oven for about 25-30 minutes, until the peppers are tender and the cheese is melty and bubbly.
9. Let them cool for a few minutes before diving in!

Nutrition Facts (per serving, serves 4):
- Calories: 350
- Protein: 30g
- Fat: 24g
- Carbohydrates: 8g
- Fiber: 2g

Enjoy these flavorful stuffed peppers at your next meal! You won't be disappointed! #KetoEats #ShrimpLovers #LowCarbDelight #HealthyRecipes #FoodieFun

Grilled Salmon & Shrimp Fettuccine Alfredo

This exquisite dish brings together the best of land and sea, featuring flaky, grilled salmon and succulent shrimp, tossed with perfectly cooked fettuccine in a classic, decadent Alfredo sauce. It's an impressive meal that's surprisingly approachable for a special occasion or a delightful weeknight treat.

Yields: 4 servings
Prep time: 20 minutes (plus marinating time for seafood)
Cook time: 30-35 minutes

Ingredients:
Grilled Salmon & Shrimp:

2 (6 oz / 170g) salmon fillets, skin on or off
12-16 large shrimp, peeled and deveined (about 1 lb / 450g)
2 tbsp olive oil
2 cloves garlic, minced
1 tsp dried dill (or 1 tbsp fresh, chopped)
½ tsp smoked paprika
Salt & freshly cracked black pepper to taste
Lemon wedges for serving
Fettuccine:

12 oz (340g) fettuccine pasta
Salt for pasta water
Creamy Alfredo Sauce:

½ cup (1 stick / 113g) unsalted butter
4 cloves garlic, minced
2 cups heavy cream
1 ½ cups freshly grated Parmesan cheese (plus more for serving)
¼ tsp freshly grated nutmeg (optional, but recommended for depth)
Salt & freshly cracked black pepper to taste
¼ cup reserved pasta water (optional, for thinning)
Garnish (Optional):

Fresh parsley or chives, chopped
Instructions:
Marinate Seafood & Prepare Grill:

Pat salmon and shrimp dry with paper towels.
In a medium bowl, combine 2 tbsp olive oil, 2 cloves minced garlic, dried dill, smoked paprika, salt, and pepper. Add salmon and shrimp, tossing gently to coat. Let marinate at room temperature for 15-20 minutes while you prepare other components.
Preheat your grill (outdoor grill or indoor grill pan) to medium-high heat. Lightly oil the grates/pan.
Cook Fettuccine:

Bring a large pot of heavily salted water to a rolling boil. Add fettuccine and cook according to package directions until al dente (firm to the bite).
Before draining, reserve about ½ cup of the starchy pasta water. Drain the pasta and set aside.
Grill Salmon & Shrimp:

Place marinated salmon fillets (skin-side down if applicable) on the preheated grill. Cook for 4-6 minutes per side, depending on thickness, until salmon is cooked through and flakes easily.
Add the marinated shrimp to the grill. Cook for 2-3 minutes per side, or until pink and opaque.
Remove both salmon and shrimp from the grill and set aside. Once slightly cooled, flake the salmon into large pieces and leave shrimp whole.
Prepare Alfredo Sauce:

In a large skillet (large enough to hold the pasta), melt ½ cup unsalted butter over medium heat.
Add 4 cloves minced garlic and sauté for 1 minute until fragrant (do not let it brown).
Pour in the heavy cream and bring to a gentle simmer, stirring occasionally. Do not bring to a rapid boil.
Reduce heat to low. Gradually whisk in 1 ½ cups grated Parmesan cheese, a handful at a time, stirring constantly until the cheese is melted and the sauce is smooth and creamy.
Stir in the freshly grated nutmeg (if using), salt, and black pepper to taste.
Combine & Serve:

Add the cooked fettuccine to the Alfredo sauce in the skillet. Toss well with tongs until the pasta is thoroughly coated. If the sauce seems too thick, add a tablespoon or two of the reserved pasta water until desired consistency is reached.
Gently fold in the grilled salmon flakes and whole shrimp. Be careful not to break up the salmon too much.
Serve immediately in shallow bowls, garnished with fresh parsley or chives and an extra sprinkle of Parmesan cheese. A lemon wedge on the side is perfect for a final squeeze of brightness.
Tips for Success:
Freshly Grated Parmesan: For the best Alfredo sauce, use freshly grated Parmesan cheese from a block. Pre-grated cheese often contains anti-caking agents that can make the sauce gritty.
Don't Overcook Seafood: Salmon and shrimp cook quickly. Overcooked seafood can become dry and rubbery. Watch carefully for color change and flakiness.
Pasta Water is Gold: The starchy pasta water helps emulsify the sauce, making it extra smooth and glossy, and also helps it adhere to the pasta.
Serve Immediately: Alfredo sauce is best served fresh. It tends to thicken as it cools. If you have leftovers, you might need to reheat gently with a splash of milk or broth to loosen the sauce.

Full Strawberry Moon – June 11, 2025

Get ready to gaze at one of the most charming lunar events of the year! On the evening of June 11, the sky will glow with the light of the Full Strawberry Moon — marking either the final full moon of spring or the first of summer, depending on the timing of the solstice.

Why “Strawberry” Moon?
This sweet-sounding name comes from the Algonquin tribes, who used it to signal the ripening season of wild strawberries. While the moon won’t actually turn pink, its low position during moonrise can give it a rosy or golden hue, thanks to the atmosphere.

Best Time to Watch:
Look to the eastern horizon just after sunset. It’ll shine bright all night, and will appear larger than usual when low in the sky — a beautiful trick of the mind known as the moon illusion.

Fun Fact:
In some cultures, this moon is also called the “Honey Moon,” tied to the tradition of June weddings and the idea that this is the sweetest time of year.

Pro Tip: Head to a dark area with an open view of the horizon and bring your camera — this moonrise is one you’ll want to capture!