Jalapeno Shrimp Veggie Bake
Servings: 1
Calories: 240kcal
Ingredients
- 10-15 Medium Shrimp Peeled and Thawed
- 1 Large Tomato Sliced 1/3 inch thick
- 2 Yellow Squash or Zucchini Sliced 1/4 inch thick
- 1 Jalapeno Sliced and Deseeded
- 1/4 cup Red Onion Sliced
- 1/3 cup Cream or Coconut Cream
- 2 Eggs
- 1 tbsp Butter or Oil Melted
- 2 cloves Garlic
- 2 tbsp Gluten Free Starch or 1/4 cup Gluten Free Flour
- Sea Salt and Black Pepper to taste
- 1/3 cup Parmesan Grated
- 1/2 tsp Chili Pepper Flakes
- Cilantro (Topping)
Instructions
- First, make sure your shrimp is peeled and thawed out. Place in oven and Bake at 350 Fahrenheit for 35-45 minutes, depending on your oven. Just want to make sure that your shrimp is cooked and your veggies are nice and tender. Check at 25-30 minutes to see progress. The shrimp will shrink while cooking.*NOTE* If you are using small shrimp, you might want to add them last half of baking to ensure not to overcook. The top should be a little golden brown due to the baked Parmesan. The eggs should be cooked through. Once cooked remove and more sea salt, pepper, cilantro on top! Feel free to season with additional chili flakes as well.
- Next make sure all your veggies are sliced and layer them evenly into a greased or oil baking dish or pan (casserole dish or cast iron dish work great).
- Place shrimp on top or mixed within the veggie layers.
- In small bowl, mix your cream, garlic, egg, starch, and butter or oil. Whisk together until smooth yellow mixture is form.
Nutrition
Serving: 1pan | Calories: 240kcal | Carbohydrates: 8g | Protein: 20g | Fat: 9g | Fiber: 1g
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