EASY Jalapeño Shrimp Veggie Bake Recipe (Low Carb, Grain Free)


INGREDIENTS

16 medium shrimp (peeled, thawed)
2- 3 chopped garlic cloves
One large tomato (sliced 1/3 inch thick)
2 summer yellow squash (sliced 1/4 inch thick)
One jalapeño, sliced and deseeded. Or keep the seats for extra spice.
1/4 cup red onion (sliced or chopped)
1/3 cup Parmesan crumbles (nutritional yeast if you are avoiding dairy)
1/2 cup almond flour
1/4 teaspoon sea salt and black pepper each
1/2 teaspoon chili pepper flakes or seasoning
1 tablespoon softened or melted butter (see below for other options)
1/3 cup cream (or coconut cream works as well)
Two eggs
Cilantro and additional chili flakes for toppings and garnish

INSTRUCTIONS
  1. First make sure your shrimp is peeled and thawed out. Preheat oven to 350F
  2. Next make sure all your veggies are sliced and layer them evenly into a greased or oil casserole dish. Place Shrimp on top or mixed within the veggie layers.
  3. In small bowl, mix your eggs, garlic, almond flour, butter, cream, and seasoning.
  4. Pour this evenly over your shrimp and veggie dish. Then add your parmesan on top (evenly).
  5. Bake at 350 Fahrenheit for 45 minutes. Depending on your oven, it could be less. Just want to make sure that your shrimp is cooked and your veggies are nice and tender. so be sure to check at 3o minutes just in case.

THE TOP SHOULD BE A LITTLE GOLDEN BROWN DUE TO THE BAKED PARMESAN.
  1. And the eggs should be cooked through.
  2. Once cooked remove and cilantro on top!
  3. Feel free to Season with additional salt-and-pepper and chili flakes as well.

RECIPE NOTES
  • You can use non dairy butter or olive oil if desired but the taste and consistency might be a littler different. Check around 35 minutes to see if the veggies cook faster.
  • Zucchini works in place of yellow squash too!
  • Notes on consistency- the egg/butter/cream mixture acts as a base almost like a frittata. You will want to make sure that's cooked through as well. If you find the consistency too runny, use less cream or one less egg.
  • Notes on flour substitutes Thanks to a reader Gail for informing me about this. She used coconut flour in place of almond flour. It is in a ratio of 1/4 of the almond flour. So, in this recipe you will use 2 tablespoons instead of 1/2 cup almond flour. Add a little extra liquid,

Original recipe and Nutrition Facts visit: EASY Jalapeño Shrimp Veggie Bake (Low Carb, Grain Free) @ cottercrunch.com

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