Got some frozen shrimp kicking around in your freezer? This low-carb baked shrimp in a tomato feta sauce is an easy meal you can make using minimal ingredients, but has maximal flavour and nutrition without a ton of work.
Ingredients:
- 1 tablespoon avocado oil
- ¾ cup yellow onion, chopped
- 2 cloves garlic, minced
- One 28oz can of diced tomatoes, diced, undrained
- ¾ teaspoon dried dill weed
- 1-1 ¼ lb medium-sized raw shrimp, peeled and deveined
- Pinch of fine sea salt, or to taste
- Pinch of freshly ground black pepper, or to taste
- 3 oz feta cheese (around ⅔ cup), crumbled
- 1 cup steamed kale, chopped
- ¼ cup fresh parsley, chopped
Directions:
- Coat the bottom of a large, oven-proof skillet with oil and heat it on medium heat. Stir in the onions and cook until softened, 3-5 minutes. Add the garlic and cook until fragrant, around 1-2 minutes.
2 Preheat oven to 425F. Add tomatoes and bring to a simmer. Reduce heat and allow to simmer for 5-7 minutes, until the juices thicken up a bit.
- Stir in feta, shrimp, steamed kale and put in oven and bake, uncovered, until shrimp are cooked through, around 8-10 minutes. Stir in fresh parsley and serve hot over zucchini noodles or cauliflower rice.
Did you make this keto baked shrimp in a tomato feta sauce recipe? If so, please let me know how it turned out in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy!
