Keto Grilled Octopus Tentacle with Lemon-Herb Vinaigrette
Elevate your next meal with this **Keto Grilled Octopus Tentacle with Lemon-Herb Vinaigrette**, a flavorful and sophisticated dish that’s perfect for seafood lovers and low-carb enthusiasts alike. Tenderized to perfection through a slow simmer in a fragrant bay leaf broth, the octopus is then charred on the grill, creating a smoky, crispy exterior while preserving its succulent texture. The highlight is the vibrant lemon-herb vinaigrette, a zesty blend of olive oil, fresh lemon juice, white wine vinegar, garlic, parsley, and oregano, with a hint of heat from red pepper flakes. Quick to whip up, this bold dressing adds a refreshing citrusy punch that perfectly complements the natural sweetness of the octopus. Ideal as an elegant appetizer or a show-stopping main course, serve this dish with lemon wedges for an extra burst of zest and enjoy a keto-friendly delight rich in protein, healthy fats, and Mediterranean-inspired flavors.
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Recipe Information
Ingredients
- 4 pieces Octopus tentacles
- 1 tablespoon Salt
- 1 teaspoon Black pepper
- 4 tablespoons Olive oil
- 4 tablespoons Lemon juice
- 2 tablespoons White wine vinegar
- 2 cloves Garlic cloves, minced
- 2 tablespoons Fresh parsley, chopped
- 1 tablespoon Fresh oregano, chopped
- 0.5 teaspoon Red pepper flakes
- 4 cups Water
- 2 Bay leaves
- 1 Lemon, wedges for serving
Instructions
In a large pot, combine the water, 1 tablespoon of salt, and bay leaves. Bring to a boil.
Add the octopus tentacles to the boiling water and reduce the heat to a simmer. Cook for about 40-50 minutes until the tentacles are tender when pierced with a fork.
While the octopus is cooking, prepare the lemon-herb vinaigrette. In a small bowl, whisk together olive oil, lemon juice, white wine vinegar, minced garlic, chopped parsley, chopped oregano, and red pepper flakes. Season with salt and pepper to taste.
Once the octopus is tender, remove it from the pot and let it rest until cool enough to handle.
Preheat a grill to medium-high heat.
Pat the tentacles dry with paper towels and brush them lightly with olive oil.
Grill the octopus tentacles for about 5-7 minutes on each side, until they are slightly charred and crispy on the edges.
Remove the grilled tentacles from the grill and drizzle with the prepared lemon-herb vinaigrette.
Serve with lemon wedges on the side for extra zest. Enjoy your keto-friendly grilled octopus!
Nutrition Facts
Calories |
836 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.8 g | 78% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 192 mg | 64% | |
| Sodium | 8038 mg | 350% | |
| Total Carbohydrate | 28.0 g | 10% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 2.2 g | ||
| Protein | 53.7 g | 107% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 257 mg | 20% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 1677 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
