ºCompiled by Denise Swogetinsky

Kemper Messenger

We love shrimp in my house. I'm always looking for low carb ways to cook shrimp. Here are a few recipes that caught my eye.


Sheet Pan Shrimp (7 net carbs)

1 1/2 pounds cooked shrimp (Peeled)

3 bell peppers (1 Red, 1 Yellow, 1 Orange)

3/4 red onion (Medium)

1/2 tablespoon olive oil

1 teaspoon  salt

1 teaspoon black pepper

2 teaspoons chili powder

1/2 teaspoon cumin

1/2 teaspoon granulated garlic

1/2 teaspoon onion powder

1/2 teaspoon smoked paprika fresh cilantro

fresh lime juice

Pre-heat the oven to 450*F. If your Shrimp do not already have the shells peeled off of them or the tails removed, finish removing those and set the peeled shrimp in a large mixing bowl. De-seed the Bell Peppers and cut them into 1/2″ strips lengthwise, and Cut the Red Onion into 1/4″ Strips (removing the center sections to give the dish a better texture). Combine the Bell Peppers, Shrimp, and Onion into the large mixing bowl, and pour the 1/2 TBSP of Olive Oil on top to coat evenly. Add the pink himalayan salt, ground black pepper, chili powder, cumin, granulated garlic, onion powder, and Smoked Paprika and stir to evenly season the Shrimp and veggies. Pour the mixture onto a large cookie sheet and spread out in a single layer so that most of the ingredients are not overlapped. Bake in the oven for about 8 minutes, then turn the oven up to the Broil setting and broil for about a remaining 2 more minutes. You will want to broil it until you can heard the sheet pan shrimp sizzling in the oven. Remove from the oven, and serve right away. If desired you can top the dish with the suggested fresh Cilantro and some fresh squeezed lime juice.

Garlic Shrimp (4 net carbs)

1/2 cup extra-virgin olive oil

10 garlic cloves (thinly sliced)

1 pound jumbo or large shrimp (peeled and deveined)
3/4 teaspoon flaky sea salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon smoked paprika

1 pinch cayenne pepper

Heat the olive oil in a large skillet over medium-low heat. Add the garlic and cook, stirring frequently, until softened but not browned, about 5 minutes. Add the shrimp in a single layer, raise the heat to medium-high, and sprinkle on the salt, black pepper, paprika, and cayenne. Cook until the shrimp turn pink on the bottom, 2 to 3 minutes. Flip and cook until the shrimp are opaque throughout, another 2 or 3 minutes. Serve hot.


Cajun Shrimp and Sausage Vegetable Sheet Pan (10 net carbs)

1 pound large shrimp (peeled and deveined)
14 ounces pork sausage (sliced)

2 zucchini (medium-sized, sliced)

2 yellow squash (medium-sized, sliced)

1/2 bunch asparagus (sliced into thirds)

2 red bell pepper (chopped into chunks)



2 tablespoons olive oil

2 tablespoons cajun seasoning

Preheat oven to 400 degrees. In a large bowl add the shrimp, sausage, zucchini, yellow squash, asparagus, bell pepper and salt and pepper. Add olive oil and cajun seasoning and toss until coated. Spread evenly onto a sheet pan. Bake in the preheated oven for 15-20 minutes or until shrimp is pink and vegetables are tender.

Coconut Shrimp (2 net carbs)

24 jumbo shrimp (peeled and deveined)
1/4 cup coconut flour

4 tablespoons coconut oil

3 cloves garlic (minced)

1/3 cup coconut flakes (unsweetened)

Put shrimp in a large bowl and toss with coconut flour to coat each shrimp well.  Heat coconut oil over medium heat and add garlic.  When garlic is slightly browned add shrimp. Cook and flip until shrimp is pink on both sides, then sprinkle with coconut flakes.  Stir to coat well.