(Pesto) Keto Shrimp Sheet Pan with Seasonal Veggies
Super fresh, incredibly Easy Keto Sheet Pan Recipe loaded with shrimp and lovely in-season veggies like asparagus. This recipe is super flexible, keto-friendly, and makes meal planning a breeze.
Servings 4 people
- 1 lb large Shrimp Peeled and deveined with tails
- 1 medium Onion Chopped into bite-sized pieces
- 1 red Bell pepper Chopped into bite-sized pieces
- 16 spears Asparagus Medium
- 4 tbsp Virgin Olive Oil Cold pressed or Cold Extracted
- 1/2 cup fresh Basil Whole leaves
- 1 tsp Garlic Minced
- 1/4 cup Parmesan Grated
- 1/4 cup Pine Nuts
- Salt and Pepper to taste
Preheat the oven to 400 degrees (!!)
Place the basil leaves, pine nuts, grated Parmesan, minced garlic and 2 tablespoons of olive oil into a blender or food processor, and blend on high until well combined into a pesto sauce. If the sauce is too thick, add an additional tablespoon of olive oil, and blend to combine.
Toss the shrimp with the pesto sauce in a large bowl, and set aside.
Place the chopped vegetables into a large bowl, and coat with a tablespoon of olive oil as well as salt and pepper to taste.
Layer the seasoned vegetables along the outside of a large sheet pan.
Add the pesto shrimp in a single layer into the center of the sheet pan surrounded by the vegetables.
Bake for 15-20 minutes until the shrimp is cooked through, and the vegetables have reached your desired level of tenderness.
Calories: 341.27kcal | Carbohydrates: 6.15g | Protein: 27.37g | Fat: 23.07g | Saturated Fat: 3.6g | Cholesterol: 290.01mg | Sodium: 984.3mg | Potassium: 252.86mg | Fiber: 1.49g | Sugar: 2.86g | Vitamin A: 1168.78IU | Vitamin C: 45.68mg | Calcium: 250.06mg | Iron: 3.38mg
Nutrition information shown is an estimate and is not to be assumed to be accurate. If accurate information is required for your diet or lifestyle, please calculate the nutrition yourself using a tool you trust.