This Keto Cheesy Shrimp & Roasted Brussels Sprouts dish is so easy to make! The shrimp is comforting, while the brussels sprouts taste like candy, confirmed by my husband. Normally, I would never imagine vegetables tasting like candy. However, when roasted, they certainly do! I am actually not much of a fan of brussels sprouts, unless they are roasted. If you are on the fence about them, you’ll have to give these a try per my recipe and let me know what you think.
Keto Cheesy Shrimp & Roasted Brussels Sprouts Herbs
If you haven’t noticed, I have a slight obsession with parsley. I decided to really expand upon my herbs and choose thyme instead for this meal! Fortunately, it turned out great.
What are your favorite herbs?
Like I’ve said, I love parsley. I try to use fresh herbs, given the nutrition and health benefits tied to them. On hand, I usually have at least parsley, chives, and thyme. It’s amazing how many health benefits herbs offer.
Unloading groceries today, the cats really showed their love of parsley. I have no idea what it is, but even my tuxedo cat, who’s indifferent to catnip and treats, wants parsley! Has this happened with any of your animals?? Any ideas why – besides from being cute?
We have never given our cats human food. We feed them a high protein, grain free, brand of food – for weight control. (It has limited carbs!) However, according to the ASPCA, parsley is safe for cats to eat. I am so tempted to give it to them, given their extreme preference for it!
If you love this recipe, I’d recommend you make this recipe as well – https://ambersketokitchen.com/2018/10/24/keto-baked-shrimp-scampi-pasta/
Keto Cheesy Shrimp & Roasted Brussels Sprouts
- 36 Raw Black Tiger Shrimp *I used frozen, raw, tail on
- 3/4 tsp Pink Salt
- 1/2 tsp Black Pepper
- 1/2 tsp Oregano
- 1/2 tsp Chili Powder
- Dash of Cayenne
- 3 tbsp Unsalted Butter
- 4 oz Goat Cheese Log, Montchevre
- 3 oz Manchego Cheese
- 1 tsp Fresh Thyme *Topping
- 2 cups Brussels Sprouts *I used a frozen bag
- 2 tbsp olive oil *I used Avocado
- 1 tsp Pink Salt
- 1/2 tsp Black Pepper
- Preheat oven to 425 degrees F, 218 degrees C.
- Begin to microwave brussels sprouts, according to package's instructions.
- Once brussels sprouts are microwaved, cut them in half.
- Place them on a baking sheet with a silicone mat (or parchment paper). Ensure they are spread out and not touching on baking sheet. Drizzle olive oil over the top of them.
- Sprinkle salt and pepper over brussels sprouts, from a foot above the sprouts. This will ensure they are evenly coated with the salt and pepper.
- Bake the brussels sprouts for 15 minutes. After 7 minutes, shake sheet for even browning.
- Check them around 10 minutes to confirm if you want to cook them longer, given your preference. (Personally, I cooked for 15 minutes.)
- Feel free to broil the brussels sprouts for about 5-10 minutes, to make them extra crispy! (Personally, I broiled for 5 minutes.) Remove from oven once done broiling.
- In a skillet, over medium-high heat, cook shrimp. Cook until just turning pink. (They will finish cooking later - and we don't want them overdone, just at a temperature able to remove tails.) Remove from skillet and set aside to cool.
- Once shrimp are cooled enough, remove their tails. Add them back to skillet, over medium-low heat. Add seasonings: salt, pepper, oregano, chili powder, and dash of cayenne.
- Also, add butter. Let the shrimp cook in the butter for a few minutes.
- Next, add all cheese to shrimp mixture. Stir to completely incorporate. Once fully melted, remove from pan.
- Serve brussels sprouts and shrimp; enjoy!!