Low Carb Grilled Octopus Tentacle with Lemon-Herb Vinaigrette
Elevate your seafood game with this *Low Carb Grilled Octopus Tentacle with Lemon-Herb Vinaigrette*. Tender, perfectly charred octopus is the star of this dish, boasting a smoky flavor and satisfying bite after marinating in the natural oceanic juices from a gentle simmer. Paired with a zesty lemon-herb vinaigrette made with fresh parsley, oregano, and garlic, this protein-packed recipe strikes the perfect balance of bold Mediterranean flavors. Quick to prepare yet sophisticated in presentation, this dish is ideal for low-carb or keto-friendly diets, and it’s ready to impress as an appetizer or light main course. Serve it fresh off the grill with a drizzle of vinaigrette and a squeeze of lemon for a restaurant-quality experience at home!
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Recipe Information
Ingredients
- 4 pieces Octopus tentacles
- 1 whole Lemon
- 3 tablespoons Olive oil
- 2 tablespoons Fresh parsley
- 1 tablespoon Fresh oregano
- 2 medium-sized Garlic cloves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 quarts Water
Instructions
Rinse the octopus tentacles under cold running water, then place them in a large pot filled with 2 quarts of water.
Bring the water to a boil, then reduce the heat to a gentle simmer. Cover the pot and cook the octopus for about 60 minutes or until tender. A fork should easily pierce the thickest part of the tentacle.
While the octopus is cooking, prepare the lemon-herb vinaigrette. Finely chop the parsley and oregano, and mince the garlic cloves.
In a small bowl, combine the juice of the lemon, olive oil, chopped parsley, oregano, minced garlic, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Whisk together until well blended.
Once the octopus is cooked, remove the tentacles from the pot and let them cool slightly.
Preheat the grill to medium-high heat.
Lightly brush the octopus tentacles with olive oil and sprinkle with the remaining 0.5 teaspoon of salt and 0.25 teaspoon of black pepper.
Place the tentacles on the grill and cook for about 5 minutes per side, or until they are nicely charred and crispy around the edges.
Transfer the grilled octopus to a serving plate and drizzle with the lemon-herb vinaigrette.
Serve immediately, garnished with additional lemon wedges and parsley, if desired.
Nutrition Facts
Calories |
699 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.4 g | 59% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 192 mg | 64% | |
| Sodium | 3346 mg | 145% | |
| Total Carbohydrate | 26.6 g | 10% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 1.5 g | ||
| Protein | 53.7 g | 107% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 304 mg | 23% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1614 mg | 34% | |
*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.
