Shrimp Garlic and Romaine Saute

Shrimp Garlic and Romaine Saute

If you have never sauteed Romaine lettuce you are in for a big treat with this recipe for Shrimp,Garlic and Romaine Sauté. And if you eat Shrimp (some people don’t) well you already know the great flavor that comes with freshly cooked shrimp that you do not get in shrimp that has been cooked hours earlier. This dish comes together very rapidly so it is one of those “go to” recipes that we all want to have on hand for when unexpected guests stop by at meal time.

This is perhaps one of my favorite Keto shrimp meals. The flavor of the romaine changes completely when you sauté it for a short while.

Shrimp Garlic and Romaine Saute
Nutrition Information
  • Serves: 4
  • Serving size: 4 pcs.
  • Calories: 360
  • Fat: 25g
  • Carbohydrates: 15g
  • Fiber: 8.5g
  • Protein: 21g
Recipe type: Entree
Cuisine: International
Prep time: 
Cook time: 
Total time: 
  • 3 tbsp. Avocado oil
  • 5 cloves garlic, minced fine
  • 1 tbsp fresh ginger, peeled, minced fine
  • 1 lb raw large (16-20) shrimp, shelled, deveined
  • 2 small heads romaine lettuce, cleaned, quartered lengthwise
  • ¼ cup walnuts, finely minced
  • ¼ cup organic free range chicken broth
  • 2 Tbsp coconut aminos
  • 1 tbsp. rice vinegar
  • 1 tsp. red pepper flakes.
  1. Heat the avocado oil in a large pan over high heat
  2. Add the garlic and ginger to the h9t oil and sauté for a minute or two stirring often until the garlic starts to look translunte
  3. Add the shrimp to the pan and cook, turning with tongs after about a minute so that they cook about a minute on each side.
  4. Add the romaine wedges and saute until they are wilted, about 2 minutes depending on the size of each wedge.
  5. Add the remaining ingredients and cook, stirring constantly for about another 2 minutes until everything is blended and heated through
  6. Remove the sauteed romaine to serving dishes and top with the cooked shrimp and some of the juices.
  7. Serve warm.


Remember what I said last week about not cooking with olive oil, use in cold foods only. For this recipe I used avocado oil but in the future I may try coconut oil as this dish has a flavor that coconut oil might enhance just a tad.

Chefs Tip: If you are going to purchase shrimp, I recommend shrimp from the Gulf of Mexico caught by shrimp boats fishing out of Louisana and Florida. I would never consider buying the imported shrimp from the pacific basin and countries such as Thailand, Vietnam or Cambodia. Those are farm raised under very questionable conditions and I would not feed them to my family. For that very reason I do not purchase shrimp when I am eating in a restaurant.

Chefs Tip Two: When you purchase the shrimp for this meal you want to get the ones marked 16-20 which just means that there are between 16 and 20 shrimp to a pound. That will allow 4 shrimp per serving and perhaps an extra one or two for the cook to enjoy while bringing the meal together.

Please join me daily as I share recipes like this Shrimp,Garlic and Romaine Sauté for our keto journey. And if you have not yet joined our Facebook group I invite you join now. You can get more information Right Here It is called Keto Paleo Power Combo For Weight Loss and You have just been invited to join us as we explore these lifestyles. This is a meeting place where you are free to share your comments with other readers and exchange ideas. If you have friends that are keto or paleo, invite them to come along I would love to have you and them join our family of Whole Food Low-Carb Enthusiasts..


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bon provecho

Your Whole Foods Chef


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