If you're following a keto diet and looking for a quick and easy meal that's both healthy and delicious, try this Keto Pan Roasted Shrimp and Veggies recipe. With a flavorful combination of shrimp, zucchini, bell peppers, and onions, this one-pan meal is packed with protein and low in carbs. Here's how to make it:
Ingredients:
- 1 lb large shrimp, peeled and deveined
- 2 medium zucchinis, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium onion, sliced
- 4 garlic cloves, minced
- 1/4 cup olive oil
- 1 tbsp paprika
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions:
Preheat your oven to 425°F (218°C).
In a large mixing bowl, whisk together the olive oil, paprika, chili powder, garlic powder, onion powder, dried oregano, salt, and black pepper.
Add the sliced zucchini, bell peppers, and onion to the bowl with the spices and toss to coat.
Transfer the vegetables to a large baking sheet and roast in the oven for 15-20 minutes, until they are tender and slightly browned.
While the vegetables are roasting, prepare the shrimp. In a separate mixing bowl, add the peeled and deveined shrimp and minced garlic. Toss to coat the shrimp evenly with the garlic.
Once the vegetables are roasted, remove the baking sheet from the oven and push them to one side of the sheet.
Add the shrimp to the other side of the baking sheet in a single layer.
Return the baking sheet to the oven and roast for an additional 5-7 minutes, until the shrimp are cooked through and pink.
Serve the pan roasted shrimp and veggies hot, garnished with fresh herbs or chopped nuts if desired.
This Keto Pan Roasted Shrimp and Veggies recipe is a perfect meal for a busy weeknight. It's easy to prepare, healthy, and packed with flavor. Give it a try and enjoy a delicious and satisfying low-carb meal that's also high in protein!
