These baked Italian shrimp are low-carb, keto, paleo, whole30 and easy to make. Using a homemade Italian salad dressing mix, this cooks in less than 20 min!
Yes, a non-slow cooker recipe from me. I know most people put their slow cookers away come summertime. Not me of course but I understand it’s the norm. Since this is the case, I’m going to start sharing more non-slow cooker recipes over the next couple weeks. This shrimp recipe was shared on my social media pages a few weeks ago and it was so popular I remade it to share here.
I warned you I was going low-carb! Outside of my follower base voting to see more low-carb recipes on social media, having embraced the low-carb lifestyle I have to admit I’m rather enjoying it. Most days I tend to skew paleo/whole low-carb so my whole30 people out there, don’t panic I have not abandoned you. Like this recipe. It’s the trifecta (low-carb, paleo, whole30).
This is a very simple recipe that basically uses 3 ingredients: shrimp, Italian salad dressing mix, ghee. Of course, as always I encourage you to use homemade spice blends rather than store-bought. I grabbed my homemade Italian Salad Dressing seasoning mix that I use on my Slow Cooker Italian Beef recipe. Here it is again for you here:
Homemade Italian Salad Dressing Mix
2 Tbsp dried oregano
3 tsp garlic powder
3 tsp onion powder
2 tsp parsley
1 tsp salt
1 tsp basil
1 tsp pepper
1 tsp thyme
1/4 tsp celery salt
Baked Italian Shrimp (Low-Carb)
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- 1 1/2 lbs shrimp
- 2 tbsp Italian salad dressing mix (see blog post)
3-4 tbsp ghee
- Preheat oven to 400.
- Add ghee to baking pan and place in the oven until it’s melted.
- Once ghee is melted, add shrimp and top with Italian salad dressing.
- Bake 5-10 minutes or until shrimp are pink.
Ghee! Use store-bought or make your own. Of course I have a Slow Cooker Ghee recipe for you. I gave you a range on how much ghee to use but for all means use as much or as little as you like. Turn the shrimp half way through if you have the time. If not, don’t worry they’ll still taste great if you toss them afterwards.
Serve over zoodles, with mashed cauliflower, cauliflower rice, etc. Or just eat them as an appetizer or snack!