Keto Asian Shrimp & Brussels Sheet Pan Meal

Name: Keto Asian Shrimp & Brussels Sheet Pan Meal
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Yield: 3 servings
Ingredients: 16 ounce Shrimp; 12 ounce Brussels sprouts; 4 tablespoon olive oil; salt and pepper; ¼ cup soy sauce; 1 tablespoon rice vinegar; 1 tablespoon allulose*; 1 tablespoon sesame oil; 1 tablespoon sambal olek

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Prep Time
10 mins
Cook Time
10 mins
Total Time
32 mins
Servings
3 servings
Calories
436 kcal

Keto Asian Shrimp & Brussels Sheet Pan Meal

Iris Warren

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This makes a total of 3 servings of Keto Asian Shrimp & Brussels Sheet Pan Meal. Each serving comes out to be 436 calories, 26g fats, 8.5g net carbs, and 39g protein.

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Ingredients

Servings

Shrimp & Brussels:

16 ounce Shrimp de-tailed and de-veined
12 ounce Brussels sprouts cut in half
4 tablespoon olive oil
salt and pepper to taste

Asian Marinade:

¼ cup soy sauce or coconut aminos
1 tablespoon rice vinegar
1 tablespoon allulose*
1 tablespoon sesame oil
1 tablespoon sambal olek chili garlic paste

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Instructions

Gather and prep all ingredients. Pre-heat oven to 400F. If shrimp were frozen, blot with a paper towel to dry.
In a bowl, combine the ingredients for the marinade. Mix together well.
Add shrimp to a Ziploc bag or a bowl and pour in half of the marinade. Shake the bag (or mix well in the bowl) so that the shrimp are evenly coated. Set aside.
Prepare the brussels sprouts. Wash if needed, then trim the stem and slice in half length-wise. Discard excess leaves if preferred.
Toss the brussels sprouts in the olive oil, then season with salt and pepper to taste. Make sure everything is evenly coated.
Lay brussels sprouts in a single layer on a baking tray. Line with parchment paper if needed. Bake for 15-20 minutes or until brussels sprouts are starting to brown and slightly crisp on the outside.
Once the brussels sprouts are ready, drain any excess marinade from the shrimp and place on the baking sheet. Return to the oven to cook shrimp. The shrimp should be pink and slightly firm, about 6-8 minutes. Once done, lightly brush remaining marinade over the shrimp and brussels sprouts.
Serve immediately and enjoy! Garnish with slice of lemon and chopped cilantro if desired.

Notes

* If you don't have access to allulose you can use your preferred sweetener in the same amount.
* If you don't have access to allulose you can use your preferred sweetener in the same amount.