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!
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!