27 Flavorful Sunday Keto Seafood Recipes You’ll Love

If you’ve ever wondered how to keep your Sundays delicious while sticking to a low-carb lifestyle, you’re in for a treat.

Seafood is naturally keto-friendly, packed with protein, and rich in healthy fats and omega-3s.

But when Sunday rolls around, many of us want something extra special — meals that feel a little more indulgent, celebratory, and comforting.

That’s exactly why we’ve gathered 27 Sunday keto seafood recipes that balance flavor, nutrition, and variety.

From buttery lobster tails and seared ahi tuna to Southern-inspired shrimp with cauliflower “grits” and Mediterranean-style sardines, this curated collection has something for every craving.

Whether you’re planning a hearty family dinner, a light summer meal, or an elegant date-night dish, these recipes are crafted to bring restaurant-quality flavors right to your table — while keeping your carb count low.

So, grab your skillet, fire up the grill, or preheat your oven — your next Sunday keto seafood feast starts here.

27 Flavorful Sunday Keto Seafood Recipes You’ll Love

Following a ketogenic lifestyle doesn’t mean missing out on bold, satisfying meals.

In fact, seafood offers the perfect foundation for creativity in the kitchen, especially when Sunday calls for something comforting yet special.

These 27 Sunday keto seafood recipes prove that you can enjoy variety, flavor, and nutrition without compromise.

Whether you love simple baked salmon, crave exotic Thai coconut curry mussels, or want to impress with sesame-crusted ahi tuna, this collection has you covered for every Sunday of the month — and then some.

Bookmark this roundup, mix and match your favorites, and make every Sunday feel like a celebration of good health and great taste.

Garlic Butter Lemon Salmon with Creamed Spinach

A luxurious, restaurant-quality dish that’s simple enough for a Sunday family meal.

The richness of wild-caught salmon meets the brightness of lemon and the silkiness of garlic butter.

Served on a bed of creamy spinach, this keto-friendly seafood recipe is both nourishing and elegant.

Ingredients

For the Salmon:

• 4 salmon fillets (6 oz each, skin-on)
• 3 tbsp unsalted butter
• 3 garlic cloves, minced
• 1 lemon (juice + zest)
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp sea salt
• ½ tsp black pepper
• 2 tbsp fresh parsley, chopped

For the Creamed Spinach:

• 3 cups fresh spinach leaves
• 2 tbsp butter
• 2 garlic cloves, minced
• ½ cup heavy cream
• ¼ cup grated Parmesan cheese
• Pinch of nutmeg
• Salt and pepper to taste

Instructions

1. Prepare the Salmon Marinade: In a small bowl, combine olive oil, paprika, salt, pepper, and lemon zest. Rub this mixture gently over the salmon fillets. Let them sit at room temperature for 10 minutes.
2. Cook the Salmon: Heat a large skillet over medium-high heat. Add butter and minced garlic. When the butter starts to foam, place the salmon skin-side down. Cook for 5–6 minutes until the skin is crispy, then flip carefully. Add lemon juice to the pan and spoon the garlic butter over the salmon as it finishes cooking (3–4 minutes more).
3. Make the Creamed Spinach: In a separate pan, melt butter and sauté garlic until fragrant. Add fresh spinach and allow it to wilt slightly. Stir in heavy cream, Parmesan, nutmeg, salt, and pepper. Simmer for 3–4 minutes until creamy and thickened.
4. Assemble: Plate a generous serving of creamed spinach and place the garlic butter salmon on top. Drizzle with pan juices and garnish with fresh parsley.

This dish brings together the buttery richness of salmon with a decadent, cheesy spinach side that feels indulgent yet remains keto-friendly.

Perfect for a cozy Sunday dinner that tastes like a treat without compromising your goals.

Keto Shrimp Scampi with Zucchini Noodles

This recipe transforms the classic Italian-American shrimp scampi into a keto delight.

Instead of pasta, tender zucchini noodles soak up the garlicky lemon butter sauce, making it light yet indulgent.

It’s a quick and flavorful seafood dish that feels like Sunday comfort food without the carbs.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 4 medium zucchinis, spiralized into noodles
• 4 tbsp unsalted butter
• 3 tbsp olive oil
• 5 garlic cloves, finely minced
• ½ cup dry white wine (or chicken broth for alcohol-free)
• 1 lemon (juice + zest)
• ½ tsp crushed red pepper flakes
• 1 tsp salt
• ½ tsp black pepper
• ¼ cup freshly grated Parmesan cheese
• 2 tbsp fresh parsley, chopped

Instructions

1. Prepare Zoodles: Use a spiralizer to make zucchini noodles. Lightly salt them and place on paper towels to absorb excess moisture while preparing the shrimp.
2. Cook Shrimp: Heat olive oil and 2 tbsp butter in a large skillet over medium heat. Add shrimp, season with salt and pepper, and sauté until they turn pink and opaque (2–3 minutes per side). Remove shrimp and set aside.
3. Make Scampi Sauce: In the same skillet, melt remaining butter. Add garlic and red pepper flakes, sautéing until fragrant. Deglaze the pan with white wine (or broth), scraping up any browned bits. Stir in lemon juice and zest. Let the sauce simmer for 3–4 minutes to reduce slightly.
4. Toss Zoodles and Shrimp: Add zucchini noodles to the pan and toss until just tender but not mushy (about 2–3 minutes). Return shrimp to the skillet and toss everything together.
5. Finish: Sprinkle with Parmesan and parsley before serving hot.

Light, bright, and bursting with flavor, this keto shrimp scampi satisfies pasta cravings without the carbs.

It’s a refreshing yet indulgent seafood recipe that’s ideal for a relaxing Sunday evening meal.

Creamy Tuscan Garlic Scallops

For a Sunday dinner that feels truly special, these creamy Tuscan garlic scallops bring restaurant-level flavors to your table.

Pan-seared scallops are bathed in a luscious cream sauce with sun-dried tomatoes, spinach, and Italian herbs—creating a rich, keto-friendly masterpiece.

Ingredients

• 1 lb sea scallops, patted dry
• 2 tbsp olive oil
• 2 tbsp butter
• 4 garlic cloves, minced
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• ⅓ cup sun-dried tomatoes (packed in oil, drained, and chopped)
• 2 cups fresh baby spinach
• 1 tsp Italian seasoning
• ½ tsp chili flakes (optional)
• Salt and black pepper to taste
• Fresh basil, for garnish

Instructions

1. Prepare Scallops: Pat scallops dry with paper towels (this ensures a golden crust). Season both sides with salt and pepper.
2. Sear Scallops: Heat olive oil in a cast-iron skillet over medium-high heat. Add scallops in a single layer, making sure not to overcrowd the pan. Cook for 2 minutes per side until golden brown. Remove and set aside.
3. Make the Cream Sauce: In the same skillet, melt butter. Add garlic and sauté until fragrant. Stir in heavy cream, Parmesan, sun-dried tomatoes, Italian seasoning, and chili flakes. Simmer for 3–4 minutes until the sauce thickens.
4. Add Spinach: Stir in fresh spinach and allow it to wilt. Adjust seasoning with salt and pepper.
5. Finish the Dish: Return scallops to the skillet, spooning sauce over them. Cook for 1–2 minutes just to warm through. Garnish with fresh basil before serving.

This dish captures the essence of Italian coastal flavors while staying low-carb and keto-friendly.

The creamy garlic sauce complements the delicate sweetness of the scallops, making it a perfect centerpiece for a luxurious Sunday dinner.

Cajun Butter Grilled Lobster Tails

This recipe turns lobster into a smoky, buttery, and spicy delight.

The Cajun seasoning blends perfectly with garlic butter, giving each lobster tail a rich kick while keeping it keto-friendly.

Grilled to perfection, this dish makes Sundays feel like a seaside celebration.

Ingredients

• 4 lobster tails (about 5–6 oz each)
• 4 tbsp unsalted butter, melted
• 3 garlic cloves, minced
• 1 tbsp Cajun seasoning
• 1 tsp smoked paprika
• 1 tbsp lemon juice
• 1 tsp lemon zest
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Instructions

1. Prepare Lobster Tails: Using kitchen shears, cut the top shell lengthwise down to the tail. Gently pull the lobster meat up through the shell and lay it on top (but keep it attached at the base). This “butterfly” cut makes grilling easier.
2. Make Cajun Butter: In a small bowl, whisk melted butter with garlic, Cajun seasoning, paprika, lemon juice, zest, salt, and pepper.
3. Season Lobster: Brush the Cajun butter mixture generously over the lobster meat. Reserve some butter for basting.
4. Grill: Preheat grill to medium-high heat. Place lobster tails meat-side up and grill for 5–7 minutes. Baste with remaining butter halfway through. The lobster is done when opaque and slightly charred on the edges.
5. Serve: Plate lobster tails with a final drizzle of Cajun butter and garnish with parsley. Serve alongside a green salad or grilled vegetables.

These Cajun butter lobster tails strike the perfect balance of smoky, spicy, and buttery richness.

A dish worthy of a Sunday feast, yet easy enough to prepare at home without breaking keto.

Baked Cod with Parmesan Herb Crust

This recipe elevates humble cod into a crispy, cheesy, and herbaceous entrée.

The Parmesan crust forms a golden layer that locks in moisture, giving you a flaky, flavorful fish that pairs beautifully with keto-friendly sides like roasted broccoli or cauliflower mash.

Ingredients

• 4 cod fillets (6 oz each)
• 2 tbsp olive oil
• ½ cup grated Parmesan cheese
• ¼ cup almond flour
• 2 tsp garlic powder
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 tsp paprika
• 1 tsp salt
• ½ tsp black pepper
• Lemon wedges, for serving

Instructions

1. Preheat Oven: Set oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Make the Crust: In a bowl, mix Parmesan cheese, almond flour, garlic powder, thyme, oregano, paprika, salt, and pepper.
3. Prepare Cod: Pat fillets dry with paper towels. Brush with olive oil to help the crust adhere.
4. Coat Fillets: Press the Parmesan mixture onto the top of each cod fillet to form an even crust.
5. Bake: Place fish on the baking sheet and bake for 12–15 minutes, or until the crust is golden brown and the fish flakes easily with a fork.
6. Serve: Squeeze fresh lemon over the fish before serving.

The Parmesan herb crust turns mild cod into a crispy, savory dish that feels indulgent but fits perfectly into a keto lifestyle.

It’s a versatile Sunday dinner option that’s both comforting and nourishing.

Spicy Coconut Curry Mussels

A comforting bowl of mussels simmered in a fragrant coconut curry sauce—rich, spicy, and deeply satisfying.

This dish captures exotic Southeast Asian flavors while staying keto-friendly thanks to its creamy, low-carb coconut base.

Ingredients

• 2 lbs fresh mussels, cleaned and debearded
• 2 tbsp coconut oil
• 4 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp red curry paste
• 1 can (14 oz) coconut milk (unsweetened, full-fat)
• ½ cup fish broth or chicken broth
• 1 tbsp lime juice
• 1 tsp chili flakes (optional, for extra heat)
• 1 tbsp fish sauce
• 1 bunch fresh cilantro, chopped
• Salt and pepper to taste

Instructions

1. Prepare Mussels: Scrub mussels clean and discard any that are open and don’t close when tapped.
2. Make Curry Base: Heat coconut oil in a large pot over medium heat. Add garlic, ginger, and curry paste, stirring until fragrant (about 1 minute).
3. Simmer Sauce: Add coconut milk, broth, lime juice, fish sauce, and chili flakes. Stir and bring to a gentle simmer for 5 minutes.
4. Cook Mussels: Add mussels to the pot. Cover with a lid and steam for 6–8 minutes, shaking the pot occasionally, until mussels open. Discard any that remain closed.
5. Finish: Taste sauce and adjust seasoning with salt, pepper, or more lime juice. Garnish with chopped cilantro before serving.

These spicy coconut curry mussels bring a warm, exotic flair to your Sunday table.

Creamy, aromatic, and keto-friendly, they’re best enjoyed with a spoon for the sauce—or a side of cauliflower rice to soak up every drop.

Seared Tuna Steaks with Wasabi Avocado Cream

This elegant dish highlights the clean, meaty taste of tuna steaks with a bold, creamy wasabi avocado sauce.

The high protein and healthy fats make it a perfect keto centerpiece for a refined Sunday meal.

Quick to prepare but sophisticated enough to impress.

Ingredients

For the Tuna:

• 4 ahi tuna steaks (about 6 oz each, sushi-grade preferred)
• 2 tbsp olive oil
• 1 tbsp sesame oil
• 2 tbsp sesame seeds (black or white)
• 1 tsp sea salt
• ½ tsp freshly cracked black pepper

For the Wasabi Avocado Cream:

• 1 ripe avocado
• 2 tbsp sour cream (or Greek yogurt, full-fat)
• 1–2 tsp prepared wasabi (adjust to spice level)
• 1 tbsp lime juice
• ½ tsp garlic powder
• Salt to taste

Instructions

1. Prepare Sauce: In a blender or food processor, combine avocado, sour cream, wasabi, lime juice, garlic powder, and salt. Blend until smooth and creamy. Chill in fridge while preparing tuna.
2. Season Tuna: Pat tuna steaks dry. Brush with olive oil and sesame oil, then sprinkle with salt, pepper, and sesame seeds, pressing seeds lightly into the surface.
3. Sear Tuna: Heat a cast-iron skillet over high heat until very hot. Sear tuna steaks for about 1–2 minutes per side (depending on thickness), leaving the center rare to medium-rare.
4. Plate: Slice tuna into thick strips and drizzle or dollop the wasabi avocado cream on the side.

This recipe delivers bold flavors and silky textures while staying keto-friendly.

The creamy avocado balances the sharp wasabi, while the seared tuna brings an umami punch.

Perfect for a refreshing Sunday dinner with a touch of elegance.

Keto Crab Cakes with Lemon Dill Aioli

Golden, crispy crab cakes without the carbs—thanks to almond flour and Parmesan instead of breadcrumbs.

These keto crab cakes are moist and flavorful, with a zesty lemon dill aioli that makes them unforgettable.

A true Sunday comfort dish with a coastal twist.

Ingredients

For the Crab Cakes:

• 1 lb lump crab meat (fresh or high-quality canned, drained)
• 2 eggs, lightly beaten
• ¼ cup mayonnaise
• 2 tbsp Dijon mustard
• ½ cup almond flour
• ¼ cup grated Parmesan cheese
• 2 green onions, finely chopped
• 2 tbsp fresh parsley, chopped
• 1 tsp Old Bay seasoning
• 1 tsp garlic powder
• Salt and pepper to taste
• 3 tbsp olive oil (for frying)

For the Lemon Dill Aioli:

• ½ cup mayonnaise
• 1 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1 tbsp fresh dill, chopped
• 1 garlic clove, minced

Instructions

1. Make Crab Cake Mixture: In a large bowl, combine crab meat, eggs, mayo, mustard, almond flour, Parmesan, onions, parsley, Old Bay, garlic powder, salt, and pepper. Mix gently so as not to break up crab too much.
2. Form Patties: Shape mixture into 6–8 patties. Place on parchment and refrigerate for 15 minutes to firm up.
3. Cook Crab Cakes: Heat olive oil in a skillet over medium heat. Fry crab cakes for 3–4 minutes per side, until golden brown and crisp.
4. Make Aioli: In a small bowl, whisk together mayo, lemon juice, zest, dill, and garlic until smooth.
5. Serve: Plate crab cakes with a generous dollop of lemon dill aioli.

Crispy on the outside, tender inside, and bursting with flavor, these crab cakes are the epitome of keto comfort food.

Paired with tangy aioli, they make an ideal Sunday brunch or dinner dish.

Mediterranean Baked Halibut with Olive Tapenade

This Mediterranean-inspired recipe layers flaky halibut with the briny brightness of olives, capers, and tomatoes.

The baked preparation keeps it light and healthy, while the keto-friendly tapenade infuses bold, savory flavor into every bite.

Ingredients

For the Halibut:

• 4 halibut fillets (6 oz each)
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1 lemon (juice + zest)
• 1 tsp dried oregano
• ½ tsp paprika
• Salt and pepper to taste

For the Olive Tapenade:

• ½ cup Kalamata olives, pitted and chopped
• ¼ cup green olives, pitted and chopped
• 2 tbsp capers, rinsed
• ½ cup cherry tomatoes, halved
• 2 tbsp fresh parsley, chopped
• 2 tbsp olive oil
• 1 tbsp red wine vinegar

Instructions

1. Prepare Halibut: Preheat oven to 375°F (190°C). Place halibut fillets on a lined baking sheet. Drizzle with olive oil, garlic, lemon juice, zest, oregano, paprika, salt, and pepper.
2. Bake: Cook for 12–15 minutes until the fish flakes easily with a fork.
3. Make Tapenade: While fish bakes, combine olives, capers, tomatoes, parsley, olive oil, and red wine vinegar in a bowl. Mix well.
4. Assemble: Spoon olive tapenade generously over baked halibut before serving.

This baked halibut recipe is fresh, vibrant, and deeply satisfying.

The tapenade adds a tangy, salty punch that balances the delicate fish perfectly.

It’s a Mediterranean-inspired keto meal ideal for a flavorful Sunday dinner.

Herb-Butter Baked Trout with Almond Green Beans

A rustic yet refined Sunday dish where delicate trout is baked with fresh herbs and butter until moist and flaky.

Paired with crunchy green beans tossed in toasted almonds, this meal delivers rich flavor while keeping it simple and keto-approved.

Ingredients

For the Trout:

• 2 whole trout, cleaned and gutted (about 1 lb each)
• 4 tbsp butter, softened
• 3 garlic cloves, minced
• 1 lemon, thinly sliced
• 2 tbsp fresh dill, chopped
• 2 tbsp fresh parsley, chopped
• Salt and black pepper to taste

For the Almond Green Beans:

• 12 oz fresh green beans, trimmed
• 2 tbsp olive oil
• 2 tbsp sliced almonds
• 1 tbsp butter
• ½ tsp sea salt
• ¼ tsp black pepper

Instructions

1. Prepare Trout: Preheat oven to 375°F (190°C). Rinse and pat trout dry. Stuff each with garlic, dill, parsley, and lemon slices. Rub softened butter on the outside and season with salt and pepper.
2. Bake: Place trout on a lined baking sheet and bake for 20–25 minutes, until flesh is opaque and flakes easily.
3. Make Green Beans: Meanwhile, blanch green beans for 2 minutes in salted boiling water, then transfer to ice water. Drain and pat dry. In a skillet, heat olive oil and butter, then sauté beans for 3–4 minutes. Add almonds and cook until toasted.
4. Serve: Plate trout whole or filleted, alongside almond green beans.

This meal combines the freshness of baked trout with the nutty crunch of almond green beans.

It’s light, elegant, and perfect for a keto-friendly Sunday feast.

Garlic Parmesan Shrimp-Stuffed Portobello Mushrooms

Large portobello mushroom caps are filled with garlicky shrimp, creamy cheese, and herbs, then baked until bubbling and golden.

This keto recipe is hearty enough for a main course but elegant enough for Sunday entertaining.

Ingredients

• 4 large portobello mushrooms, stems removed
• 1 lb medium shrimp, peeled and deveined
• 3 tbsp olive oil
• 3 garlic cloves, minced
• ½ cup cream cheese, softened
• ½ cup grated Parmesan cheese
• ¼ cup mozzarella cheese, shredded
• 2 tbsp fresh parsley, chopped
• 1 tsp Italian seasoning
• Salt and black pepper to taste

Instructions

1. Prepare Mushrooms: Preheat oven to 375°F (190°C). Brush mushroom caps with olive oil and season with salt and pepper. Place on a baking sheet.
2. Cook Shrimp: In a skillet, heat 1 tbsp olive oil. Add garlic and shrimp, cooking until just pink (2–3 minutes). Remove from heat. Chop shrimp into bite-sized pieces.
3. Make Filling: In a bowl, combine shrimp, cream cheese, Parmesan, mozzarella, parsley, Italian seasoning, salt, and pepper. Mix until creamy.
4. Stuff Mushrooms: Spoon filling into each portobello cap. Bake for 15–18 minutes until cheese is golden and bubbly.
5. Serve: Garnish with extra parsley and serve hot.

These shrimp-stuffed portobellos are rich, satisfying, and packed with keto-friendly goodness.

Perfect for a Sunday dinner that feels indulgent without the carbs.

Zesty Lime Cilantro Grilled Mahi-Mahi

Mahi-mahi’s firm texture makes it perfect for grilling.

Marinated in lime, cilantro, and garlic, then seared until tender and juicy, this dish bursts with freshness while staying low-carb.

It’s a vibrant and uplifting Sunday seafood option.

Ingredients

• 4 mahi-mahi fillets (6 oz each)
• 3 tbsp olive oil
• Juice and zest of 2 limes
• 3 garlic cloves, minced
• ¼ cup fresh cilantro, chopped
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 tsp salt
• ½ tsp black pepper

Instructions

1. Make Marinade: In a bowl, whisk olive oil, lime juice, zest, garlic, cilantro, cumin, paprika, salt, and pepper.
2. Marinate Fish: Place mahi-mahi fillets in a shallow dish and coat with marinade. Refrigerate for 30 minutes.
3. Grill: Preheat grill to medium-high heat. Grill mahi-mahi for 4–5 minutes per side, until opaque and lightly charred.
4. Serve: Garnish with extra lime wedges and fresh cilantro.

Light, citrusy, and refreshing, this grilled mahi-mahi is a perfect keto seafood dish for Sundays when you want something bright and full of flavor.

Keto Clam Chowder

A hearty, comforting bowl of clam chowder that swaps out starchy potatoes for tender cauliflower while keeping all the creaminess and flavor of the classic.

Perfect for a cozy Sunday evening when you want something warm, filling, and keto-approved.

Ingredients

• 2 lbs fresh clams (or 2 cans chopped clams, juice reserved)
• 4 tbsp butter
• 1 small onion, finely diced
• 2 celery stalks, chopped
• 2 garlic cloves, minced
• 2 cups cauliflower florets, cut into small cubes
• 3 cups chicken broth
• 1 bay leaf
• 1 tsp dried thyme
• 1 cup heavy cream
• ½ cup unsweetened almond milk
• 4 slices bacon, cooked crisp and crumbled
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Instructions

1. Cook Clams: If using fresh clams, steam them in a covered pot with 1 cup water until they open (5–7 minutes). Remove meat, chop, and reserve with juice.
2. Make Base: In a large pot, melt butter and sauté onion, celery, and garlic until softened. Add cauliflower, broth, bay leaf, and thyme. Simmer 15 minutes until cauliflower is tender.
3. Blend for Creaminess: Use an immersion blender to partially blend soup, leaving some chunks for texture.
4. Finish Chowder: Stir in cream, almond milk, clams, and reserved clam juice. Simmer for 5 minutes more. Season generously with salt and pepper.
5. Serve: Top with crispy bacon and parsley.

This keto clam chowder is thick, creamy, and soul-warming—everything you love about the New England classic, minus the carbs.

A perfect Sunday dinner starter or even a main course with a salad on the side.

Thai Basil Coconut Shrimp Stir-Fry

A quick, fragrant stir-fry featuring shrimp tossed in a coconut basil sauce.

Packed with aromatics, spices, and fresh herbs, this dish brings Thai-inspired flavors to your Sunday table without the rice or sugar.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 tbsp coconut oil
• 1 red bell pepper, thinly sliced
• 1 zucchini, julienned
• 1 small onion, sliced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 red chili, thinly sliced (optional for heat)
• 1 can (14 oz) unsweetened coconut milk
• 2 tbsp fish sauce
• 1 tbsp soy sauce (or coconut aminos)
• Juice of 1 lime
• 1 cup Thai basil leaves (regular basil works if unavailable)
• Salt and pepper to taste

Instructions

1. Stir-Fry Vegetables: Heat coconut oil in a large wok. Add onion, bell pepper, zucchini, garlic, ginger, and chili. Stir-fry for 3–4 minutes.
2. Cook Shrimp: Add shrimp and cook until they just turn pink, 2–3 minutes.
3. Make Sauce: Pour in coconut milk, fish sauce, soy sauce, and lime juice. Stir and let simmer for 5 minutes until slightly thickened.
4. Finish with Basil: Remove from heat and stir in fresh basil leaves until just wilted.
5. Serve: Ladle into bowls and enjoy as-is or over cauliflower rice for a fuller meal.

Creamy coconut milk, aromatic basil, and juicy shrimp come together for a keto-friendly stir-fry bursting with exotic flavors.

A refreshing, vibrant option for your Sunday keto seafood repertoire.

Keto Baked Oysters with Spinach and Cheese

Inspired by the classic Oysters Rockefeller, this keto twist features oysters baked with garlicky spinach, Parmesan, and mozzarella.

It’s rich, indulgent, and perfect for making Sunday dinner feel like a fine-dining experience.

Ingredients

• 12 fresh oysters, shucked (on the half shell)
• 2 tbsp butter
• 2 garlic cloves, minced
• 2 cups fresh spinach, chopped
• ¼ cup heavy cream
• ¼ cup grated Parmesan cheese
• ½ cup shredded mozzarella cheese
• ½ tsp nutmeg
• Salt and pepper to taste
• Lemon wedges, for serving

Instructions

1. Prepare Spinach Mixture: In a skillet, melt butter and sauté garlic. Add spinach, cooking until wilted. Stir in cream, Parmesan, nutmeg, salt, and pepper. Simmer until thickened.
2. Assemble Oysters: Place oysters on a baking tray lined with rock salt to keep them steady. Spoon spinach mixture into each oyster and top with mozzarella.
3. Bake: Preheat oven to 400°F (200°C). Bake oysters for 8–10 minutes until cheese is bubbling and golden.
4. Serve: Garnish with lemon wedges and serve immediately.

These baked oysters are creamy, cheesy, and utterly decadent—yet still keto.

Perfect as an appetizer or elegant main dish for a special Sunday seafood spread.

Keto Blackened Catfish with Lemon Butter Sauce

A Southern-inspired dish with a keto twist.

Fresh catfish fillets are coated in smoky Cajun-style blackening spices, seared in butter until crisp, and finished with a bright lemon-butter drizzle.

It’s bold, flavorful, and perfect for a hearty Sunday meal.

Ingredients

• 4 catfish fillets (6 oz each)
• 3 tbsp butter, melted (plus more for cooking)
• 1 tbsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried oregano
• ½ tsp cayenne pepper
• 1 tsp sea salt
• ½ tsp black pepper
• Juice of 1 lemon
• Fresh parsley, chopped, for garnish

Instructions

1. Season Catfish: In a bowl, mix paprika, garlic powder, onion powder, oregano, cayenne, salt, and pepper. Brush fish with melted butter, then coat generously with spice mix.
2. Sear Fish: Heat a cast-iron skillet over medium-high heat. Add 1 tbsp butter. Sear catfish 3–4 minutes per side until blackened and flaky.
3. Make Lemon Butter Sauce: In a small pan, melt 2 tbsp butter with lemon juice. Stir until emulsified.
4. Serve: Plate fish, drizzle with lemon butter sauce, and garnish with parsley.

This blackened catfish recipe is smoky, spicy, and deeply satisfying.

The lemon butter balances the richness, making it a fantastic low-carb seafood option for a Sunday dinner.

Keto Garlic Butter Crab Legs

Few meals feel more indulgent than cracking open sweet, juicy crab legs dripping in garlic butter.

This keto recipe is simple yet luxurious—perfect for a Sunday gathering where you want to keep it low-carb but high on flavor.

Ingredients

• 2 lbs snow crab legs (or king crab, if preferred)
• ½ cup butter (1 stick), melted
• 4 garlic cloves, minced
• 1 tsp smoked paprika
• 1 tsp Old Bay seasoning
• 1 tbsp lemon juice
• 1 tsp lemon zest
• Fresh parsley, chopped, for garnish

Instructions

1. Prepare Crab: If frozen, thaw crab legs. Crack shells slightly to let flavors soak in.
2. Make Garlic Butter: In a saucepan, melt butter and sauté garlic until fragrant. Stir in paprika, Old Bay, lemon juice, and zest.
3. Steam Crab Legs: Place crab legs in a large steamer basket over boiling water. Cover and steam for 6–8 minutes until heated through.
4. Serve: Transfer crab legs to a platter, drizzle with garlic butter, and garnish with parsley. Serve with extra butter for dipping.

Sweet, tender crab meat coated in rich garlic butter makes this recipe feel like a Sunday celebration.

It’s keto perfection—minimal carbs, maximum indulgence.

Sesame Ginger Salmon Bowls

An Asian-inspired keto bowl featuring salmon glazed with sesame, soy, and ginger, served over fluffy cauliflower rice.

It’s light yet filling, packed with umami, and a great option for a Sunday dinner that balances comfort and health.

Ingredients

For the Salmon:

• 4 salmon fillets (6 oz each)
• 3 tbsp soy sauce (or coconut aminos for paleo)
• 1 tbsp sesame oil
• 1 tbsp olive oil
• 2 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp rice vinegar
• 1 tsp chili flakes (optional)
• 1 tbsp sesame seeds

For the Cauliflower Rice:

• 1 head cauliflower, riced (or 4 cups pre-riced cauliflower)
• 2 tbsp butter or coconut oil
• 1 green onion, chopped
• Salt and pepper to taste

Instructions

1. Marinate Salmon: In a bowl, whisk soy sauce, sesame oil, olive oil, garlic, ginger, vinegar, and chili flakes. Marinate salmon fillets for 15–20 minutes.
2. Cook Salmon: Heat a skillet over medium-high heat. Cook salmon 4–5 minutes per side, basting with marinade, until caramelized and cooked through. Sprinkle with sesame seeds.
3. Make Cauliflower Rice: In another pan, heat butter. Add cauliflower rice and sauté 5 minutes until tender. Season with salt, pepper, and green onion.
4. Assemble Bowls: Spoon cauliflower rice into bowls, top with salmon, and drizzle with extra sauce.

These sesame ginger salmon bowls are fresh, flavorful, and keto-friendly.

The cauliflower rice soaks up the bold glaze, making this a balanced, satisfying Sunday meal.

Mediterranean Grilled Sardines with Olive & Herb Salsa

Simple, rustic, and bursting with flavor, this Mediterranean-inspired dish celebrates the natural richness of sardines.

Grilled until crispy and drizzled with a bright olive-herb salsa, these little fish make a healthy, omega-3-packed Sunday meal that’s keto-perfect.

Ingredients

For the Sardines:

• 12 fresh sardines, cleaned and gutted
• 3 tbsp olive oil
• 2 garlic cloves, minced
• 1 lemon, sliced into rounds
• 1 tsp sea salt
• ½ tsp black pepper

For the Olive-Herb Salsa:

• ½ cup Kalamata olives, chopped
• ¼ cup green olives, chopped
• 2 tbsp capers, rinsed
• 3 tbsp olive oil
• 1 tbsp red wine vinegar
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh oregano, chopped
• Zest of 1 lemon

Instructions

1. Prepare Sardines: Rinse sardines, pat dry, and brush with olive oil. Rub with garlic, salt, and pepper.
2. Grill Sardines: Preheat grill to medium-high. Place sardines directly on grill grates or in a grill basket. Cook 3–4 minutes per side until crispy.
3. Make Salsa: Mix olives, capers, olive oil, vinegar, parsley, oregano, and lemon zest in a bowl.
4. Serve: Arrange sardines on a platter with lemon slices and spoon salsa over top.

Bold, briny, and herbaceous, these grilled sardines capture the essence of Mediterranean dining—simple, fresh, and nourishing for a Sunday keto seafood dinner.

Creamy Pesto Zoodles with Scallops

Delicate scallops meet a luscious basil pesto cream sauce, tossed with zucchini noodles for a satisfying keto-friendly pasta substitute.

This dish is elegant yet easy, making it a wonderful choice for a Sunday meal that feels indulgent but remains low-carb.

Ingredients

For the Scallops:

• 1 lb sea scallops, patted dry
• 2 tbsp olive oil
• 2 tbsp butter
• Salt and pepper to taste

For the Pesto Cream Sauce:

• 2 medium zucchinis, spiralized
• ½ cup heavy cream
• 3 tbsp prepared basil pesto (sugar-free, keto-friendly)
• 2 tbsp grated Parmesan cheese
• 2 garlic cloves, minced
• Salt and pepper to taste

Instructions

1. Sear Scallops: Heat olive oil and butter in a skillet over medium-high heat. Season scallops with salt and pepper, then sear 2 minutes per side until golden. Remove and set aside.
2. Make Sauce: In the same pan, add garlic and sauté briefly. Stir in cream, pesto, and Parmesan. Simmer for 3–4 minutes until thickened.
3. Cook Zoodles: Add zucchini noodles to sauce and toss for 2 minutes until just tender.
4. Assemble: Plate zoodles, top with seared scallops, and drizzle with extra pesto if desired.

This dish combines the freshness of zucchini with the richness of pesto and scallops for a Sunday dinner that feels both gourmet and keto-approved.

Keto Tuna Salad Stuffed Avocados

A fresh, light, and ultra-keto recipe perfect for a lazy Sunday lunch or light dinner.

Creamy avocado halves are filled with a zesty tuna salad, delivering protein, healthy fats, and delicious flavor in every bite.

Ingredients

• 2 ripe avocados, halved and pitted
• 2 cans tuna (packed in water or olive oil, drained)
• ¼ cup mayonnaise
• 1 tbsp Dijon mustard
• 1 celery stalk, finely diced
• 2 green onions, chopped
• 1 tbsp lemon juice
• 1 tsp garlic powder
• Salt and pepper to taste
• Paprika, for garnish

Instructions

1. Make Tuna Salad: In a bowl, combine tuna, mayonnaise, mustard, celery, green onions, lemon juice, garlic powder, salt, and pepper. Mix until well combined.
2. Prepare Avocados: Scoop out a small portion of each avocado half to make room for the filling. Dice the scooped avocado and fold it into the tuna salad.
3. Fill & Serve: Spoon tuna salad generously into avocado halves. Sprinkle with paprika before serving.

Simple yet satisfying, these tuna-stuffed avocados are a keto powerhouse.

They’re quick to make, nutrient-dense, and ideal for a light Sunday meal that doesn’t compromise on flavor.

Keto Lemon Garlic Butter Swordfish Steaks

Swordfish is meaty, hearty, and perfect for a keto Sunday dinner.

This recipe keeps it simple: pan-seared swordfish in a rich lemon garlic butter sauce.

The result is tender fish with a restaurant-quality flavor profile.

Ingredients

• 4 swordfish steaks (6 oz each, about 1-inch thick)
• 3 tbsp olive oil
• 4 tbsp butter
• 4 garlic cloves, minced
• Juice and zest of 1 lemon
• 1 tbsp fresh parsley, chopped
• 1 tsp sea salt
• ½ tsp black pepper

Instructions

1. Season Swordfish: Pat steaks dry. Rub with olive oil, salt, and pepper.
2. Sear: Heat a skillet over medium-high heat. Cook swordfish 4–5 minutes per side until golden brown and just cooked through. Remove and keep warm.
3. Make Sauce: In the same skillet, melt butter. Add garlic and cook until fragrant. Stir in lemon juice and zest. Simmer 2 minutes.
4. Serve: Pour lemon garlic butter over swordfish and garnish with parsley.

This dish is bold, buttery, and satisfying — perfect for a hearty keto dinner when you want something special for Sunday.

Keto Shrimp and Cauliflower “Grits”

This Southern classic gets a keto makeover by replacing corn grits with creamy, cheesy cauliflower puree.

Topped with garlicky shrimp and smoky spices, it’s comfort food with a low-carb twist that makes Sunday feel like a celebration.

Ingredients

For the Cauliflower Grits:

• 1 large head cauliflower, cut into florets
• 2 tbsp butter
• ½ cup heavy cream
• ½ cup grated cheddar cheese
• 1 garlic clove, minced
• Salt and pepper to taste

For the Shrimp:

• 1 lb large shrimp, peeled and deveined
• 3 tbsp butter
• 2 garlic cloves, minced
• 1 tsp smoked paprika
• ½ tsp cayenne pepper (optional)
• 1 tbsp lemon juice
• 2 tbsp green onions, chopped

Instructions

1. Make Grits: Steam cauliflower until soft (8–10 minutes). Blend with butter, cream, cheddar, garlic, salt, and pepper until smooth and creamy.
2. Cook Shrimp: In a skillet, melt butter. Add garlic, paprika, and cayenne. Sauté shrimp until pink (2–3 minutes per side). Finish with lemon juice.
3. Assemble: Spoon cauliflower grits into bowls. Top with shrimp and sprinkle with green onions.

Rich, creamy, and full of Southern charm, this keto shrimp and cauliflower grits recipe is ideal for a cozy Sunday meal that feels indulgent but stays carb-conscious.

Keto Miso-Glazed Cod with Bok Choy

This Japanese-inspired dish features cod fillets brushed with a savory-sweet miso glaze, then roasted until flaky and caramelized.

Served with lightly sautéed bok choy, it’s a flavorful, umami-rich Sunday dinner that’s keto-friendly.

Ingredients

For the Cod:

• 4 cod fillets (6 oz each)
• 2 tbsp white miso paste
• 2 tbsp soy sauce (or coconut aminos)
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tbsp olive oil
• 1 tsp grated fresh ginger
• 1 garlic clove, minced

For the Bok Choy:

• 4 baby bok choy, halved lengthwise
• 1 tbsp sesame oil
• 1 tbsp soy sauce
• 1 tsp sesame seeds (for garnish)

Instructions

1. Make Marinade: Whisk miso paste, soy sauce, vinegar, sesame oil, olive oil, ginger, and garlic in a bowl. Brush onto cod fillets. Marinate 20 minutes.
2. Roast Cod: Preheat oven to 400°F (200°C). Place cod on a lined sheet pan. Roast 12–15 minutes until flaky and lightly caramelized.
3. Cook Bok Choy: Heat sesame oil in a skillet. Add bok choy cut-side down and sear 2 minutes. Add soy sauce, cover, and steam 3 minutes until tender.
4. Serve: Plate cod alongside bok choy, garnishing with sesame seeds.

The miso glaze gives cod a rich, savory depth while keeping it keto-friendly.

Paired with fresh bok choy, it’s a light yet satisfying Sunday dinner that brings Japanese flavors to your table.

Keto Thai Coconut Curry Mussels

This recipe transforms fresh mussels into a fragrant, creamy Thai-inspired curry dish.

The coconut milk broth is infused with ginger, garlic, lemongrass, and lime, creating a rich, comforting meal that feels exotic yet stays keto-friendly.

Ingredients

• 2 lbs fresh mussels, scrubbed and debearded
• 2 tbsp coconut oil
• 1 tbsp fresh ginger, grated
• 3 garlic cloves, minced
• 1 stalk lemongrass, smashed and chopped
• 1 red chili pepper, sliced (optional for spice)
• 1 can (13.5 oz) full-fat coconut milk
• 1 tbsp red curry paste (sugar-free)
• 2 tbsp fish sauce
• Juice of 1 lime
• Fresh cilantro, chopped, for garnish

Instructions

1. Prep Mussels: Clean mussels thoroughly, discarding any that don’t close when tapped.
2. Make Broth: In a large pot, heat coconut oil. Add ginger, garlic, lemongrass, and chili. Sauté until fragrant. Stir in curry paste, coconut milk, fish sauce, and lime juice. Simmer 5 minutes.
3. Cook Mussels: Add mussels to pot. Cover and steam for 5–7 minutes until shells open. Discard any that remain closed.
4. Serve: Transfer mussels to bowls, ladle broth over them, and garnish with cilantro.

Rich, aromatic, and comforting, these Thai coconut curry mussels turn Sunday dinner into a keto-friendly flavor adventure.

Keto Sesame Crusted Ahi Tuna with Wasabi Mayo

Seared ahi tuna steaks coated in sesame seeds deliver a restaurant-style keto meal with elegance and flavor.

Served with a spicy wasabi mayo, this dish is high in protein, low in carbs, and perfect for a special Sunday dinner.

Ingredients

For the Tuna:

• 4 ahi tuna steaks (6 oz each, sushi-grade)
• 2 tbsp sesame oil
• ¼ cup white sesame seeds
• ¼ cup black sesame seeds
• 1 tsp sea salt
• ½ tsp black pepper

For the Wasabi Mayo:

• ½ cup mayonnaise
• 1 tbsp wasabi paste (adjust to taste)
• 1 tsp lemon juice

Instructions

1. Prepare Tuna: Pat tuna steaks dry. Rub with sesame oil, then coat with a mix of sesame seeds, salt, and pepper.
2. Sear Tuna: Heat a skillet over high heat. Sear tuna 1–2 minutes per side for rare (longer if preferred). Remove and slice thinly.
3. Make Sauce: Whisk mayonnaise, wasabi paste, and lemon juice in a small bowl.
4. Serve: Arrange tuna slices on a platter and drizzle with wasabi mayo or serve on the side for dipping.

This sesame-crusted ahi tuna is elegant, flavorful, and keto-friendly.

With its crisp sesame crust and creamy wasabi sauce, it’s the ultimate Sunday seafood treat.

Keto Baked Halibut with Spinach Cream Sauce

Halibut is a lean, mild fish that pairs beautifully with rich sauces.

In this recipe, tender baked halibut fillets are smothered in a velvety spinach cream sauce, creating a hearty, nutrient-rich keto meal for Sunday dinner.

Ingredients

For the Halibut:

• 4 halibut fillets (6 oz each)
• 2 tbsp olive oil
• 1 tsp sea salt
• ½ tsp black pepper
• ½ tsp paprika

For the Spinach Cream Sauce:

• 2 tbsp butter
• 3 garlic cloves, minced
• 2 cups fresh spinach, chopped
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• ¼ tsp nutmeg
• Salt and pepper to taste

Instructions

1. Bake Halibut: Preheat oven to 375°F (190°C). Place halibut on a lined baking sheet. Drizzle with olive oil, season with salt, pepper, and paprika. Bake 12–15 minutes until flaky.
2. Make Sauce: In a skillet, melt butter. Add garlic and sauté until fragrant. Stir in spinach and cook until wilted. Add cream, Parmesan, and nutmeg. Simmer until thickened.
3. Serve: Plate halibut fillets and spoon spinach cream sauce generously over the top.

This baked halibut with spinach cream sauce is rich yet wholesome.

It’s a keto-friendly way to enjoy a creamy, comforting dish without the carbs — ideal for a Sunday feast