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.
- 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).
- 10–15 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)
- First, make sure your shrimp is peeled and thawed out. Preheat oven to 350F
- 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.
- In a small bowl, mix your cream, garlic, egg, starch, and butter or oil. Whisk together until smooth yellow mixture is formed.
- 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.
- Garnish with red pepper flakes.
- 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.
- *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.
- Once cooked, remove and more sea salt, pepper, cilantro on top! Feel free to season with additional chili flakes as well.
- Serving Size: 1
- Calories: 240
- Sugar: 2g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 4g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 20g