KETO Sheet Pan Garlic Butter Shrimp
▢24 ounces raw jumbo shrimp, peeled and deveined
▢½ cup butter, melted
▢3 large cloves garlic, minced
▢1 tablespoon olive oil
▢Zest and juice of ½ lemon
▢2 tablespoons fresh parsley, divided
▢½ teaspoon smoked paprika
▢Salt and pepper to taste
Preheat oven to 400F.
In a small mixing bowl, add in the butter, garlic, olive oil, smoked paprika, salt, pepper, lemon juice and zest, then whisk to combine. Pour the mixture over the shrimp and toss to combine. Make sure all the shrimp is well coated.
Pour onto a baking sheet that has been sprayed with nonstick spray. Spread them out in one single layer. Place them on the upper ⅔ rack of your oven and bake 8 minutes or until the shrimp have turned pink.
Place them on the upper ⅔ rack of your oven and bake 8 minutes or until the shrimp have turned pink.
Garnish with fresh lemon slices and the rest of the chopped parsley. You can serve the shrimp with the lemon garlic butter sauce over cauliflower rice, Palmini or shirataki noodles.
Store leftovers in an airtight container in the fridge for a day or two or freeze.
Sheet Pan Garlic Butter Shrimp
Amount Per Serving
Calories 250Calories from Fat 171
% Daily Value*
Fat 19g 29%
Saturated Fat 10g 63%
Carbohydrates 1g 0%
Protein 18g 36%