Roasted Fennel-Spiced Shrimp

This one is an easy favorite. Shrimp on keto is a wonderful way to experiment with protein and flavors, and it's easy to cook. Paired with cauliflower rice, it's amazing to eat.

This recipe makes enough for 2.

INGREDIENTS:

10 oz shrimp

1.5 cumin, garlic, and fennel blend

0.25 cup sugar-free red-wine vinaigrette with Dijon

0.5 oz sun-dried tomatoes

1.5 cups cauliflower rice

1.75 oz green bell pepper

0.5 oz kalamata olives

1 whole shallot

0.25 oz garlic

2.5 tbsp walnuts

DIRECTIONS:

1. Preheat the oven to 400 degrees.

2. Place sun-dried tomatoes in a bowl of water to soak for 5 minutes, then drain and rough-chop tomatoes.

3. Medium dice green bell pepper, shallot, olives, and mince garlic.

4. Roughly chop walnuts and set aside.

5. Rinse shrimp and pat dry with paper towel. Place shrimp and sun-dried tomatoes in a bowl. Add 2 tbsps of the vinaigrette, 1.5 tbsp of olive oil, 0.25 tsp of salt, pinch of pepper, and half the cumin-garlic-fennel blend. Stir well.

6. Spread the shrimp & tomatoes on a lightly oiled foil-lined baking sheet and roast for 8-10 minutes.

7. Heat 1.5 tbsp of olive oil in a large saute pan over medium-high heat. Add bell pepper, shallot, and olives. Season with 0.25 tsp of salt, pinch, of pepper, and the remaining spice blend. Stir and cook about 5-6 minutes until tender.

8. Add cauliflower rice, garlic, and 2 tbsps of water. Cook 3-4 minutes or until the rice is tender and liquid is cooked off.

9. Serve the cauliflower rice alongside the roasted shrimp. Drizzle any remaining vinaigrette to taste and garnish with walnuts.

FOR THE SPICE BLEND:

I combine equal parts garlic powder, cumin powder, and toasted fennel seeds (just toast in a hot shallow pan ’til fragrant). I have sometimes put in a spice grinder to make it all the same consistency, or you can simply leave as is for a more rustic appearance.

MACRO INFO:

650 Calories, 53g Fat, 16g Net Carbs, 25g Protein