Diabetic-Friendly Garlic Shrimp: A Flavorful Low-Carb Delight
• Posted Aug 22 • 2024.
So, we've got diabetes, right? Well, I say this from experience—it's not a barrier to enjoying some of the most delicious meals out there. Quite the opposite, actually. We even have the advantage of staying slim thanks to the delicious yet healthy food we can enjoy—sugar-free and low in carbs. Up next is a recipe from the sea: Garlic Shrimp with Asparagus. It's simple and easy to make—enjoy!
Garlic Shrimp with Asparagus
Servings:
4 servings
Ingredients:
- 1 pound (450 g) large shrimp, peeled and deveined
- 1 bunch of asparagus, cut into approximately 2-inch (5 cm) pieces
- 3 cloves of garlic, finely chopped
- 2 tablespoons extra virgin olive oil
- Juice of 1 lemon
- 1/4 teaspoon sweet paprika
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish (optional)
Instructions:
- In a large skillet over medium-high heat, warm 1 tablespoon of olive oil.
- Add the asparagus and sauté for 3-4 minutes until tender yet crisp. Remove the asparagus from the skillet and set aside.
- In the same skillet, add the remaining tablespoon of olive oil and the chopped garlic. Cook for 1 minute until the garlic is fragrant, but be careful not to burn it.
- Add the shrimp to the skillet and cook for 2-3 minutes on each side, until they are pink and fully cooked.
- Return the asparagus to the skillet, then add the lemon juice, sweet paprika, salt, and pepper. Stir well to combine all the ingredients.
- Cook for an additional 1-2 minutes to let the flavors meld together.
- Serve hot, garnished with fresh chopped parsley if desired.
Notes:
This recipe serves 4 people. It is low in carbs and suitable for people with diabetes. Pair it with a green salad or steamed vegetables for a balanced meal.
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How about a refreshing drink?
Cucumber and Lemon Water
Servings:
6 servings
Ingredients:
- 1 large cucumber, peeled and sliced
- 4 cups (950 ml) of cold water
- Juice of 2 lemons (approximately 1/4 cup or 60 ml)
- 2 tablespoons of natural sweetener, such as stevia or monk fruit (optional)
- Ice, to taste
- Lemon slices and fresh mint leaves for garnish (optional)
Instructions:
- In a large pitcher, add the cucumber slices and lemon juice.
- Pour the cold water into the pitcher and stir well. If you want a hint of sweetness, add the natural sweetener and stir until dissolved.
- Refrigerate the water for at least 1 hour to allow the flavors to blend.
- Before serving, add ice to the pitcher and garnish with lemon slices and fresh mint leaves if desired.
- Serve chilled and enjoy a refreshing, healthy drink.
Now, let's move on to dessert.
Cheesecake with Almond Crust
Servings:
8 servings
Ingredients:
For the crust:
- 1 1/2 cups (180 g) almond flour
- 1/4 cup (56 g) melted butter
- 2 tablespoons sugar-free granulated sweetener
- 1/2 teaspoon vanilla extract
For the cheesecake filling:
- 16 ounces (450 g) cream cheese, at room temperature
- 1/2 cup (120 ml) sour cream
- 1/2 cup (100 g) sugar-free granulated sweetener
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
Instructions:
- Preheat the oven to 350°F (175°C). Lightly grease a 9-inch (23 cm) tart pan.
- In a medium bowl, mix the almond flour, melted butter, sweetener, and vanilla extract until well combined.
- Press the crust mixture evenly into the bottom of the tart pan. Bake for 10-12 minutes, or until the crust is golden. Remove from the oven and let it cool.
- While the crust cools, prepare the filling. In a large bowl, beat the cream cheese and sweetener until smooth and creamy.
- Add the sour cream, eggs, vanilla extract, and lemon juice. Beat until everything is well combined.
- Pour the filling over the cooled almond crust and spread it evenly.
- Bake the cheesecake for 25-30 minutes, or until the center is almost set (it may still be slightly jiggly in the center).
- Turn off the oven, slightly open the door, and let the cheesecake cool in the oven for 1 hour.
- Afterward, remove the cheesecake from the oven and let it cool completely before refrigerating for at least 4 hours or overnight.
- Serve the cheesecake chilled, either on its own or topped with fresh, low-carb berries if desired.
Notes:
This recipe yields 8 servings. It’s a delicious, low-carb option, perfect for those with diabetes or anyone following a low-sugar diet.
As we can see, food specially made for us diabetics doesn’t have to be boring or tasteless—quite the opposite, it can be simply delicious, varied, and easy to prepare. Honestly, when I found out I had diabetes, I thought it was goodbye to tasty, flavorful food, but what a surprise! It wasn’t like that at all, simply because it doesn’t have to be. We can still enjoy eating and drinking deliciously!
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Tastes of La Paz.