When I first discovered sheet pan dinners, I never looked back. There’s something about the ease of throwing everything on one pan, letting the oven do all the work, and ending up with a flavorful, fuss-free meal that’s perfect for any weeknight.
This Keto Sheet Pan Shrimp is no exception. Packed with juicy shrimp, crisp veggies, and a hint of smoky seasoning, it’s the kind of meal that feels indulgent but is totally guilt-free.
The best part? It’s a game-changer for anyone on a low-carb or keto diet. With only 4 net carbs per serving, it fits seamlessly into your healthy eating plan without compromising on taste. Plus, the clean-up is a breeze—making it perfect for busy nights or even meal prep.
The bold flavors of the shrimp, seasoned to perfection with a zesty blend of spices, mingle with the roasted veggies, creating a colorful and satisfying dish. I love how vibrant it looks straight out of the oven—the colors alone are enough to make you hungry.
Perfect For Busy Weeknights!
- Quick to prepare: From start to finish, this meal takes under 30 minutes, making it perfect for busy evenings.
- Low-carb goodness: With only 4 net carbs per serving, it’s an excellent choice for anyone following a keto or low-carb lifestyle.
- Flavor-packed: The combination of juicy shrimp and roasted veggies brings bold, satisfying flavors without added carbs.
- Easy cleanup: Everything cooks on one sheet pan, meaning less mess and more time to relax.
- Versatile: You can swap out the veggies based on what you have on hand, making it a flexible option for whatever’s in your fridge.
Keto Sheet Pan Shrimp Recipe
Equipment
- Non-stick baking tray
- Oven
- Mixing bowl
- Pan for simmering sauce
- Immersion blender
- Tall cup for draining juices
Ingredients
- 1 tbsp butter melted
- 3 tbsp extra virgin olive oil separated
- 1 tsp paprika smoked
- 1 pound raw shrimp peeled
- 12 slices pepperoni
- 6 sprigs fresh thyme
- 1 tsp salt
- ½ lb cherry tomatoes
- ⅓ tsp black pepper cracked
- 4 cloves garlic
- 2 oz red onion cut into wedges
Instructions
- Preheat the oven to 355F / 180C / 160 fan.
- Arrange tomatoes and onion on a non-stick baking tray, toss with 1 tablespoon of olive oil, 1 tablespoon of melted butter, garlic cloves, thyme, and half the salt and pepper.
- Roast for 10 minutes.While the veggies roast, butterfly the peeled shrimp.
- Place the shrimp in a bowl and toss with paprika, the remaining salt, and pepper.
- Add the pepperoni and shrimp to the tray with the roasted vegetables.
- Toss everything together and roast for an additional 3 minutes.
- Once done, drain the juices from the pan into a tall cup.
- Remove one garlic clove and about four tomatoes from the tray.
- Return the pan to the oven and bake for 5 minutes to crisp up the pepperoni and finish cooking the shrimp to your liking.
- Blend the drained juices with the reserved tomatoes and garlic using an immersion blender.
- Pour the blended sauce into a pan and simmer for about 5 minutes to thicken.
- Drizzle the sauce over the shrimp and veggies on the sheet pan, and finish with 2 tablespoons of olive oil, optional fresh thyme leaves, and cracked black pepper.
Notes
- For extra flavor, add a squeeze of fresh lemon juice to the shrimp before serving.
- If you prefer crispy shrimp, broil them for an additional minute or two at the end.
Nutrition | Value |
Calories | 285kcal |
Carbohydrates | 5g |
Fibre | 1g |
Fat | 18g |
Protein | 26g |
Cholesterol | 300g |