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

  1. 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.
  2. 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.
  3. 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.
  4. 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!

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

  1. 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.
  2. 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.
  3. 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.
  4. 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!