Keto Recipes

EASY Jalapeño Shrimp Veggie Bake {Low Carb}

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These grilled vegetables with jalapeno shrimp are low in carbs, cereal-free, and you can complete simple recipes in less than an hour! All seasonal vegetables, lean protein, herbs and spices are cooked in casseroles or in cast iron skillets. For shrimp and vegetables, gluten-free casseroles are best for you! This meal is always satisfying.

Just inform you that Jalapeño’s vegetable shrimp bread recipe was originally released in early 2016. I re-tested and captured the pictures again and updated the content and URL. Now I’m reposting you today! This is our favorite! Thank you for your interest in Cotter Crunch! !

The two words coexist like peas and carrots. Jalapeno shrimp and … vegetarian grill. Well, the last sentence is not really, but if you are a southerner (like me), you can choose Jalapeño Shrimp.

In fact, everything in Nalapeno is synonymous with life! Jalapeno cheese and cheese, jalapeno, potato chips, Mexican sauce and more. Yes we love it haha. Wink wink

But this is something. She married a man who also loves homemade southern foods and eats fresh jalapeno as snacks (seeds and other foods). Although at the same time, he is not a fan of shrimp. In fact, the only thing he was asked for was an Asian or spicy grilled shrimp salad. Once again, they are both spices!

I think you know what I want to do. You should aim to cook more shrimp recipes. I know a simple, gluten-free dinner (sorry, especially kiwis) that everyone will love. Heck, if I could persuade him to mix asparagus with bacon then shrimp with a little spice, jalapeno and vegetables. is not it?

I know I know. You may wonder why I’m obsessed with letting my husband try some South American food. Especially my gluten free products with seafood or my favorite vegetables. Well … I have a lot of time on my hands. Just kidding! This is far from the truth.

The truth is, over the past ten years, I have thought that a man (as a nutritionist) was frustrated until he became a trio. I’m Sherpa’s wife, and I love every minute of it! ! ! But after his retirement, the wife of the drink set up mentally to start a gluten-free food blog and make it my full-time job.

Without the help of my husband, I still cannot do it. So, yes, it will continue to be one of my major hubs and highly appreciated animal of guinea pigs! Haha. Kapei shi?

About this shrimp vegetarian bread recipe:
I firmly believe it can happen when fresh products are mixed with herbs, spices and a little butter to make bread VEGGIE MAGIC! Just like magic. You can make your non-vegetarian family really eat vegetables because they are fresh and delicious.

In addition, see this color. How do you not like her? Fresh and very clean.

Return to my main point.

I think I have to do two tasks with this Mexican grilled shrimp. If you think this is a simple snack (meaning less than an hour), then it is three meals.

Convince your shrimp to love her husband, and let him roast shrimp-free, irresistible carbohydrates.
Convince non-vegetarians that zucchini (or pumpkins in general), tomatoes, herbs, and roasted jalapeno with real butter can make you want to eat the entire garden!
Have anyone think that eating a healthy, vegan-free, protein-rich vegetable meal can easily be done within an hour.

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EASY Jalapeño Shrimp Veggie Bake {Low Carb}


  • Author: Lindsay Cotter
  • Prep Time: 10 min
  • Cook Time: 45 min
  • Total Time: 55 minutes
  • Yield: 4 servings 1x

Description

These grilled vegetables with jalapeno shrimp are low in carbs, cereal-free, and you can complete simple recipes in less than an hour! All seasonal vegetables, lean protein, herbs and spices are cooked in casseroles or in cast iron skillets. For shrimp and vegetables, gluten-free casseroles are best for you! This meal is always satisfying.


Scale

Ingredients

  • 1/3 cup cream or coconut cream
  • One large tomato (sliced 1/3 inch thick)
  • 1/4 cup sliced red onion
  • 1/3 to 1/2 cup grated parmesan or nutritional yeast needing a dairy-free option. Feel free to add more for a cheesier topping if desired.
  • Sea salt and black pepper to taste (extra for serving)
  • 2 heaping tbsps gluten-free starch or 1/4 cups gluten-free flour (2 tbsp is using arrowroot or corn starch work best).If using almond flour or other gluten free flour, see notes)
  • Cilantro and additional chili flakes for toppings and garnish
  • 1 tbsp melted butter or oil (butter works best for texture).
  • 1015 medium shrimp (peeled, thawed)
  • 2 eggs
  • 1/2 teaspoon chili pepper flakes or seasoning
  • 2 garlic cloves (1 tsp minced)
  • One jalapeño, sliced and deseeded
  • 2 yellow squash and/or zucchini (sliced 1/4 inch thick)

Instructions

  1. First, make sure your shrimp is peeled and thawed out. Preheat oven to 350F
  2. Next, make sure all your veggies are sliced. If you want more flavor to the dish, lightly brown (dry sautée) your onion in the pan (until fragrant) first. Then lightly oil or grease your pan and layer the rest of the vegetables evenly into the baking dish or pan (casserole dish or cast iron dish work great). Place Shrimp on top or mixed within the veggie layers.
  3. In a small bowl, mix your cream, garlic, egg, starch, and butter or oil. Whisk together until smooth yellow mixture is formed.
  4. Pour this evenly over your shrimp and veggie dish. Sprinkle your sea salt and black pepper over casserole dish followed by your grated parmesan, evenly.
  5. Garnish with red pepper flakes.
  6. Place in oven and Bake at 350 Fahrenheit for 35-45 minutes, depending on your oven. Just want to make sure that your shrimp are cooked and your veggies are nice and tender. Check at 25-30 minutes to see progress. The shrimp will shrink while cooking.
  7. *NOTE*  If you are using small shrimp, you might want to add them during the last half of baking to ensure they don’t overcook. The top should be a little golden brown due to the baked Parmesan. The eggs should be cooked through.
  8. Once cooked, remove and more sea salt, pepper, cilantro on top! Feel free to season with additional chili flakes as well.

Nutrition

  • Serving Size: 1
  • Calories: 240
  • Sugar: 2g
  • Sodium: 350mg
  • Fat: 9g
  • Saturated Fat: 4g
  • Carbohydrates: 8g
  • Fiber: 1g
  • Protein: 20g

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