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.
How to Make It
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.
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