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Keto Sheet Pan Dinner – Roasted Asian Shrimp & Vegetables
I am a huge fan of any meal that can be cooked in one pan like this fast and easy Keto Shrimp and Vegetable sheet pan meal!
This is even faster than ordering a pizza and so much healthier for you and your family, don’t you think?
Whether it’s a crock pot, instant pot, sheet pan or roaster, if you can do a family meal and wash one pan, it’s a winner!
Serve these shrimp and veggies over fried cauliflower rice. See my cauliflower rice tutorial here
Ingredients and Tools needed for Keto Sheet Pan Shrimp and VegetablesImage may be NSFW.
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Your ingredient choices will depend if you are Keto, Paleo, doing Atkins or whatever sort of low carb food plan you are on. Some choices are listed below:
- The recipe calls for soy sauce which is fine for Keto. If you are Paleo or gluten free then substitute coconut aminos
- Rice wine vinegar generally has a fair bit of sugar, so if you are Keto then use what I use, this Nakano unsweetened rice vinegar.
- The honey in this recipe is fine for Paleo but if you are Keto low carb then substitute any sweetener
Special Tools
- If you don’t already have a sheet pan, you need to get a set! These are awesome and have earned Amazon Choice status. You are going to love making future sheet pan recipes with these!
- I always line my pans with either parchment or a silicon silpat mat. This will make cleanup faster as well as extend the life of your pans.
Keto Sheet Pan Dinner - Roasted Asian Shrimp and Veggies
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Ingredients
- Sauce:
- ¼ cup soy sauce for Keto) or coconut aminos(for Paleo)
- 2 Tbsp unsweetened rice wine vinegar
- 1 Tbsp sesame oil
- 2 Tbsp honey (for Paleo) or 2 tbsp sweetener (for Keto)
- ½ tsp garlic powder
- 1 Tbsp fresh minced ginger
- ¼ tsp crushed pepper flakes
- Sea salt and black pepper, to taste
- Sheet Pan:
- 1 12 ounce bag frozen broccoli florets
- 1 lb mini sweet peppers, seeded and sliced
- 1 medium red onion, sliced
- 1 lb shrimp, peeled and deveined with tail on
- Garnish:
- 1 large lime, cut into wedges
- 1 Tbsp toasted sesame seeds
- 5-6 large green onions, sliced
Instructions
- Line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat. Set aside.
- Place top oven rack in center position and pre-heat oven to 400°F
Prepare the Sauce:
- Whisk together the soy sauce (or coconut aminos), rice vinegar, sesame oil, honey (or sweetener), garlic powder, ginger, and crushed red pepper flakes in a medium bowl. Season with salt and black pepper, to taste, and stir to combine.
- Combine the veggies in a large bowl and pour 2/3 of the sauce on top. Toss the veggies to coat with sauce and then spread into a single layer on the baking sheet.
- Place sheet in hot oven and roast for about 20 minutes. Remove from oven and set aside.
- While the veggies are roasting, toss the shrimp with remaining sauce in the same mixing bowl. Season with additional salt and black pepper, if desired, and set aside.
- When the baking sheet has cooled slightly, pour shrimp onto the sheet and spread into a single layer among the veggies.
- Return baking sheet to oven and roast for another 5-6 minutes, or until the shrimp is opaque. You want to be careful not to overcook the shrimp.
- Remove from oven and allow to cool for a minute or two. Top with a squeeze of fresh lime, a sprinkle of sesame seeds, and sliced green onions.
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