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prep time
2 h 5 min
cook time
15 min
ready time
2 h 20 min
Keto Sheet Pan Shrimp Scampi
Plump jumbo shrimp are marinated in a blend of extra virgin olive oil, vinegar, and lots of spices. Add red and yellow bell peppers, and that’s all you need to make this easy Keto sheet pan shrimp scampi. After you marinate the ingredients, just dump them all onto a sheet tray. This sheet tray dinner gets cooked in just about 15 minutes! You can enjoy the shrimp scampi with a side dish, or enjoy the scampi in pasta, salads, or larger meals with more vegetables. You can also use this recipe for meal prepping! Make as much Keto sheet pan shrimp scampi as you want for a week, then portion the final meal into your prep containers.
Can I eat bell peppers on Keto?
When eaten in moderation, like all Low Carb vegetables, bell peppers are very Keto-friendly. Since yellow and red bell peppers are a little sweeter, they can be higher in carbs than green bell peppers. If you want to save yourself carbs and make a substitution, you can use green bell peppers instead. Keep in mind the substitution may alter the flavor of your final dish somewhat.
Ways to use the recipe
You can enjoy eating the shrimp scampi with bell peppers as is and choose a side dish to pair with it! However, you could also enjoy the shrimp scampi over Keto noodles. You may choose spiralized vegetable noodles, almond flour noodles, or even shirataki noodles. Serve the shrimp and peppers over a salad with a high-fat dressing if you’d like to go the healthier route.
Olive oil or extra virgin?
If you don’t have extra virgin olive oil, you can always substitute it with regular olive oil! Extra virgin olive oil is less processed than olive oil, so it is believed to have more nutrients. Extra virgin olive oil is considered the healthiest choice, but both types of oil can be used in this recipe.
Net Carbs
4 g
Fiber
1.2 g
Total Carbs
5.2 g
Protein
6.5 g
Fats
20.9 g
229 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Extra virgin olive oil
3 tbsp
White Wine Vinegar
1 tsp
Lemon juice
2 tsp
Salt
0.5 tsp
Black pepper
0.25 tsp
Onion powder
0.25 tsp
Garlic powder
0.25 tsp
Italian seasoning
0.75 tsp
Crushed Red Pepper Flakes
0.25 tsp
Raw Shrimp
12 large
Red pepper
2 oz
Yellow pepper
2 oz
Recipe Steps
steps 3
2 h 20 min
Step 1
In a mixing bowl, whisk together extra virgin olive oil, white wine vinegar, lemon juice, salt, pepper, onion powder, garlic powder, Italian seasoning, and crushed red pepper flakes. Peel and de-vein all the shrimp before adding them to the bowl. Gently toss the ingredients together so the shrimp is coated in all the marinade.Step 2
Thin-slice or julienne both the red and yellow bell peppers. Add them to your bowl of shrimp, and gently toss the peppers with the shrimp so they pick up some of the marinade as well. Then, pour all the shrimp, peppers, and marinade into a Ziploc bag. Seal the Ziploc bag and place it in your refrigerator.Step 3
Marinate the shrimp for about 2 hours. After marinating, turn on an oven to preheat to 350 F (180 C) and grab a non-stick baking sheet. Pour all the contents of the Ziploc bag onto the baking sheet. Arrange and spread out the shrimp and peppers so they all bake evenly. Bake the tray of shrimp scampi in your oven for 15 minutes or until the shrimp is done.
