Keto Shrimp Boil Recipe


 Keto Shrimp Boil

It’s A Shrimp Boil Baby Ditching the potatoes to make a shrimp boil was a big priority for me, because my family loves a low boil!  I did some research and was SHOCKED to find out that baby corn can be used even though we stay away from corn on the cob!!! The reason behind that is baby corn is low in carbs (GASP) and only 26 calories (SAY WHAT) but please don’t try this with real corn on the cob if you’re doing keto!  Don’t take my word for it, Look at the can! Yes, the can, not the recipe beside it.  



Ingredients:

2 Cans of Baby Corn (I used Dynasty)

3 Pkgs Polska Kiebasa Sausage (I used Hillshire Farms)

3 Bags of Frozen Shrimp (I used peeled, tail-off, deveined medium)

1lb Bag of Frozen Yellow Squash

1 TBS Old Bay Seasoning (If you like it hotter use more)

½ cup of Unsalted Butter

2 TBS Minced Garlic 

Salt/Pepper to taste

 

Directions:

1.    Preheat oven to 400 degrees Fahrenheit.

2.    Melt your butter in the microwave.  Mix it with your seasoning and garlic.

3.    Slice your sausage into bite-size portions as well as your corn (after draining of course)

4.    Pull out your sheet pan and put your sausage, corn, and shrimp in a layer.

5.    Pour over the buttery seasoned sauce.

6.    Cook for 45 minutes (just make sure your shrimp is pink)

7.    Enjoy!

 






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