Keto Pesto Shrimp with Mushrooms
Ingredients
- 1 tablespoon olive oil
- 1 pound shrimp, peeled, deveined
- 1/4 teaspoon salt
- 1/4 teaspoon red pepper flakes
- 1 tablespoon olive oil
- 8 ounces white mushrooms, sliced
- 3 cloves garlic, minced
- 1/2 cup basil pesto (ensure it’s keto-friendly or make homemade)
- 1/2 cup chicken broth (low-sodium)
- 1 tablespoon fresh basil, chopped
Instructions
- Cook the Shrimp:
- Heat a large skillet on medium-high heat until hot. Add 1 tablespoon of olive oil.
- Add shrimp to the skillet, season with 1/4 teaspoon salt and 1/4 teaspoon red pepper flakes.
- Cook shrimp for about 3 minutes, turning once midway, until shrimp is pink and cooked through. Remove shrimp from the skillet and set aside.
- Cook the Mushrooms:
- Add another tablespoon of olive oil to the same, now empty, skillet.
- Add sliced mushrooms and minced garlic. Season with salt to taste.
- Cook, stirring, until mushrooms release liquid, reduce in volume, and become soft, about 1-2 minutes.
- Combine and Simmer:
- Add the cooked shrimp back to the skillet with the mushrooms.
- Add 1/2 cup basil pesto and 1/2 cup chicken broth.
- On medium heat, mix everything to combine. Cook for another 1-2 minutes until everything is heated through and well mixed.
- Remove from heat.
- Serve:
- When ready to serve, top the shrimp and mushrooms with chopped fresh basil.
- Serve immediately and enjoy!
Nutritional Information (per serving, approximately 4 servings)
- Calories: 250
- Total Fat: 18g
- Saturated Fat: 3g
- Cholesterol: 185mg
- Sodium: 650mg
- Total Carbohydrates: 5g
- Dietary Fiber: 1g
- Sugars: 1g
- Net Carbohydrates: 4g
- Protein: 18g
Tips
- Basil Pesto: Ensure the pesto you use is keto-friendly. Some store-bought versions contain added sugars or non-keto-friendly oils. Making your own pesto with fresh basil, olive oil, Parmesan cheese, garlic, and pine nuts is a great option.
- Chicken Broth: Opt for a low-sodium or homemade chicken broth to control the salt content.
- Shrimp: Fresh or frozen shrimp works well. If using frozen, ensure it’s fully thawed before cooking.
- Additional Veggies: Add other low-carb vegetables like spinach or zucchini for extra nutrition and volume.
- Storage: This dish stores well in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
Enjoy your keto-friendly Pesto Shrimp with Mushrooms!
![](https://ketosisguide.us/wp-content/uploads/2024/07/448636718_122155423202204725_8346774888243055274_n-1024x949.jpg)
Ingredients
- 1 tablespoon olive oil
- 1 pound shrimp, peeled, deveined
- 1/4 teaspoon salt
- 1/4 teaspoon red pepper flakes
- 1 tablespoon olive oil
- 8 ounces white mushrooms, sliced
- 3 cloves garlic, minced
- 1/2 cup basil pesto (ensure it’s keto-friendly or make homemade)
- 1/2 cup chicken broth (low-sodium)
- 1 tablespoon fresh basil, chopped
Instructions
- Cook the Shrimp:
- Heat a large skillet on medium-high heat until hot. Add 1 tablespoon of olive oil.
- Add shrimp to the skillet, season with 1/4 teaspoon salt and 1/4 teaspoon red pepper flakes.
- Cook shrimp for about 3 minutes, turning once midway, until shrimp is pink and cooked through. Remove shrimp from the skillet and set aside.
- Cook the Mushrooms:
- Add another tablespoon of olive oil to the same, now empty, skillet.
- Add sliced mushrooms and minced garlic. Season with salt to taste.
- Cook, stirring, until mushrooms release liquid, reduce in volume, and become soft, about 1-2 minutes.
- Combine and Simmer:
- Add the cooked shrimp back to the skillet with the mushrooms.
- Add 1/2 cup basil pesto and 1/2 cup chicken broth.
- On medium heat, mix everything to combine. Cook for another 1-2 minutes until everything is heated through and well mixed.
- Remove from heat.
- Serve:
- When ready to serve, top the shrimp and mushrooms with chopped fresh basil.
- Serve immediately and enjoy!
Nutritional Information (per serving, approximately 4 servings)
- Calories: 250
- Total Fat: 18g
- Saturated Fat: 3g
- Cholesterol: 185mg
- Sodium: 650mg
- Total Carbohydrates: 5g
- Dietary Fiber: 1g
- Sugars: 1g
- Net Carbohydrates: 4g
- Protein: 18g
Tips
- Basil Pesto: Ensure the pesto you use is keto-friendly. Some store-bought versions contain added sugars or non-keto-friendly oils. Making your own pesto with fresh basil, olive oil, Parmesan cheese, garlic, and pine nuts is a great option.
- Chicken Broth: Opt for a low-sodium or homemade chicken broth to control the salt content.
- Shrimp: Fresh or frozen shrimp works well. If using frozen, ensure it’s fully thawed before cooking.
- Additional Veggies: Add other low-carb vegetables like spinach or zucchini for extra nutrition and volume.
- Storage: This dish stores well in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
Enjoy your keto-friendly Pesto Shrimp with Mushrooms!