This Keto Seafood Soup is so creamy and fresh! It’s also quite zesty, largely from the lime and old bay seasoning included. The mahi-mahi melts in your mouth from being so tender. With shrimp also incorporated, this is a perfectly balanced seafood meal. With plenty of butter, and a bit of cheese, this soup will definitely fill you up!
Macros for Seafood Soup
Mahi-mahi includes a large amount of protein! From speaking with others, I know this can be a little intimidating with the ketogenic lifestyle. However, it’s all about balance! Mahi-mahi actually has a ton of health benefits; click here to read more about the overall benefits.
In fact, if you’re planning on making this recipe for lunch or dinner, you can be creative with your remaining meals. For instance, rather than having eggs and bacon for breakfast (and even more protein), plus this soup for lunch, you can consider having something sweet for breakfast instead. Personally, I think these make a great breakfast – https://ambersketokitchen.com/2019/02/10/keto-no-bake-coconut-cheesecake-bites/#wprm-recipe-container-5367
Either way, just keep in mind that per serving, the macros are 62.4% fat, 33.6% protein, and 4.0% carbs. Overall, there is 45 grams of protein. If you want fewer grams of protein, you can also turn this soup into 4 servings – resulting in 6 total carbs, 2 grams of fiber, 28 grams of fat, 34 grams of protein, and 422 calories. Be sure to do what works best for you!
I hope that you enjoy this Keto Seafood Soup!
If you love seafood, then you should give this recipe a try as well – https://ambersketokitchen.com/2019/04/23/keto-coconut-shrimp-chowder-with-broccoli/
Keto Seafood Soup
- 4 tbsp Unsalted Butter
- 2 medium Zucchini, sliced thin & cut in half circles
- 2 medium Roma Tomatoes, diced
- 1 small Lime
- 12 oz Wild Caught Mahi-Mahi, cut into small cubes
- 25 large Shrimp, peeled, deveined, and tails removed
- 1/2 cup Heavy Whipping Cream
- 2 cups Chicken Bone Broth
- 2/3 cup Queso Quesadilla Shredded Cheese
- 1 large Bay Leaf
- 2 tsp Pink Salt
- 1.5 tsp Lemon Pepper
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Old Bay Seasoning
- 1 tsp Dried Dill Weed
- In at least a 5.5 quart dutch oven, or soup pot, melt your butter over medium-high heat.
- Add zucchini half circles. Cover with lid and allow zucchini to cook for about 5 minutes until zucchini is tender, stirring regularly.
- Add tomato and stir in juice from lime.
- Stir in mahi-mahi and shrimp. Add all spices/seasonings: salt, lemon pepper, garlic, onion, old bay, and dill weed. Cook, stirring occasionally, for about 5 minutes, until fish flakes easily with a fork and shrimp turns pink.
- Add heavy whipping cream and chicken bone broth. Stir in shredded queso cheese. Add bey leaf. Reduce heat to medium-low.
- Let soup simmer for 30 minutes, uncovered.
- Discard bay leaf. Serve soup and enjoy!