Keto and Paleo Friendly

On the go?  Well, this quick and easy sheet pan recipe will make everyone at the dinner table happy. You can also skewer the shrimp, alternating with veggies, and grill them. 

Ingredients

  • 1 1/2 lbs. shrimp, peeled and deveined. Fresh or frozen that have been thawed are good.
  • 2 bell peppers,  I prefer red and yellow, seeded and sliced lengthwise in ¼ inch, or chunks for skewers
  • 10 shitake, cremini, or button mushrooms sliced or in ½ for skewers
  • 1 yellow onion thinly sliced if baking, cut in chunks if using skewers

Marinade:

  • 3 cloves garlic, minced (about 1 1/2 Tablespoons)
  • ¼ cup chopped parsley (if you have a food processor, I’d blend it in there with other sauce ingredients)
  • ¼ cup sesame oil (avocado or coconut also delicious)
  • ½ teaspoon cayenne or as hot as you’d like it (you can substitute Sriracha sauce too)
  • 1 teaspoon paprika (smoked is lovely)
  • 2 Tablespoons fresh-squeezed lemon or lime juice
  • 2 Tablespoons coconut aminos (if you do soy products then Braggs liquid aminos can be used)
  • 1 teaspoon sea salt
  • ½ teaspoon pepper
  • 1-2 Tablespoons Monk fruit to taste (I prefer 100%, rather than the xylitol or erythritol versions)

Instructions

  1. Heat oven to 400 degrees F or start your grill up.
  2. Peel and devein the shrimp.
  3. Place all marinade ingredients into a food processor and pulse until parsley and other ingredients are blended. Add to a large mixing bowl.
  4. Add the shrimp to the marinade and chill for 15-30 minutes, but no more or the shrimp may get too tough. (You can also place the marinade and shrimp into a plastic baggie and chill, but I do my best to avoid plastics)
  5. Roast your veggies for 10 minutes while your shrimpies are marinating.
  6. Remove shrimp from marinade. If baking: add to your baking sheet, along with the peppers, onions, and mushrooms.
  7. Bake at 400 degrees for 8-10 minutes, turning them over half way through.
  8. If you grill, put them on metal skewers, alternating shrimp with veggies, and cook for 2 minutes on each side.

Serve on its own, or on a coconut tortilla, or over a bed of cauliflower rice with a drizzle of sesame oil. 

Buen Provecho!