Keto Sheet Pan Shrimp Recipe
This keto sheet pan shrimp recipe combines juicy shrimp, crispy pepperoni, and roasted tomatoes with aromatic herbs and a rich garlic sauce. It’s easy to prepare, flavorful, and perfect for a healthy, low-carb dinner that comes together with minimal effort.
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.