Keto Asian Shrimp & Brussels Sheet Pan Meal

Keto Recipes > Keto Dinner Recipes

Add a twist to your weeknight dinner routine with this effortless yet sensational sheet pan meal — a recipe that promises bold flavors and minimal cleanup. With succulent shrimp and tender Brussels sprouts, this dish is a symphony of Asian-inspired ingredients that comes together in a flash. Simply toss everything onto a sheet pan, pop it in the oven, and in no time, you’ll have a satisfying meal that’s perfect for busy evenings when time is of the essence.

If you’re not able to find sambal olek or chili garlic paste, you can opt to use Sriracha instead. Feel free to double up for a spicier dish if prefered! You can also customize this recipe to your own tastes. Swap out the brussels sprouts for broccoli or swap the shrimp out for salmon (you may need to adjust cook times). Or if you want a different flavor combination, check out some of our other sheet pan meals!

Yields 3 servings of Keto Asian Shrimp & Brussels Sheet Pan Meal

The Preparation

Shrimp & Brussels:

  • 16 ounce shrimp, de-tailed and de-veined
  • 12 ounce brussels sprouts, cut in half
  • 4 tablespoon olive oil
  • salt and pepper, to taste

Asian Marinade:

  • 1/4 cup soy sauce (or coconut aminos)
  • 1 tablespoon rice vinegar
  • 1 tablespoon allulose*
  • 1 tablespoon sesame oil
  • 1 tablespoon sambal olek (chili garlic paste)

* If you don’t have access to allulose, you can use your preferred sweetener in the same amount.

The Execution

1. Gather and prep all ingredients. Pre-heat oven to 400F. If shrimp were frozen, blot with a paper towel to dry.

2. In a bowl, combine the ingredients for the marinade. Mix together well.

3. Add shrimp to a ziploc bag or a bowl and pour in half of the marinade. Shake the bag (or mix well in the bowl) so that the shrimp are evenly coated. Set aside.

4. Prepare the brussels sprouts. Wash if needed, then trim the stem and slice in half length-wise. Discard excess leaves if preferred.

5. Toss the brussels sprouts in the olive oil, then season with salt and pepper to taste. Make sure everything is evenly coated.

6. Lay brussels sprouts in a single layer on a baking tray. Line with parchment paper if needed. Bake for 15-20 minutes or until brussels sprouts are starting to brown and slightly crisp on the outside.

7. Once the brussels sprouts are ready, drain any excess marinade from the shrimp and place on the baking sheet. Return to the oven to cook shrimp. The shrimp should be pink and slightly firm, about 6-8 minutes. Once done, lightly brush remaining marinade over the shrimp and brussels sprouts.

8. Serve immediately and enjoy! Garnish with slice of lemon and chopped cilantro if desired.

This makes a total of 3 servings of Keto Asian Shrimp & Brussels Sheet Pan Meal. Each serving comes out to be 436 calories, 26g fats, 8.5g net carbs, and 39g protein.

NUTRITION CALORIES FAT CARBS FIBER NET CARBS PROTEIN
16 ounce shrimp 539 7.7 6.9 0 6.9 103
12 ounce brussels sprouts 122 1.7 24 8.8 15.2 8.7
4 tablespoon olive oil 477 54 0 0 0 0
salt and pepper 1.4 0 0.4 0.2 0.2 0.1
1/4 cup soy sauce 34 0.4 3.1 0.5 2.6 5.2
1 tablespoon rice vinegar 2.7 0 0 0 0 0
1 tablespoon allulose 8 0 0 0 0 0
1 tablespoon sesame oil 120 14 0 0 0 0
1 tablespoon sambal olek (chili garlic paste) 3 0.1 0.6 0.1 0.5 0.1
Totals 1307.1 77.9 35 9.6 25.4 117.1
Per Serving (/3) 436 26.0 11.7 3.2 8.5 39.0

Keto Asian Shrimp & Brussels Sheet Pan Meal

This makes a total of 3 servings of Keto Asian Shrimp & Brussels Sheet Pan Meal. Each serving comes out to be 436 calories, 26g fats, 8.5g net carbs, and 39g protein.
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings 3 servings
Calories 436 kcal

Ingredients
  

Shrimp & Brussels:

  • 16 ounce shrimp de-tailed and de-veined
  • 12 ounce brussels sprouts cut in half
  • 4 tablespoon olive oil
  • salt and pepper to taste

Asian Marinade:

  • ¼ cup soy sauce or coconut aminos
  • 1 tablespoon rice vinegar
  • 1 tablespoon allulose*
  • 1 tablespoon sesame oil
  • 1 tablespoon sambal olek chili garlic paste

Instructions
 

  • Gather and prep all ingredients. Pre-heat oven to 400F. If shrimp were frozen, blot with a paper towel to dry.
  • In a bowl, combine the ingredients for the marinade. Mix together well.
  • Add shrimp to a Ziploc bag or a bowl and pour in half of the marinade. Shake the bag (or mix well in the bowl) so that the shrimp are evenly coated. Set aside.
  • Prepare the brussels sprouts. Wash if needed, then trim the stem and slice in half length-wise. Discard excess leaves if preferred.
  • Toss the brussels sprouts in the olive oil, then season with salt and pepper to taste. Make sure everything is evenly coated.
  • Lay brussels sprouts in a single layer on a baking tray. Line with parchment paper if needed. Bake for 15-20 minutes or until brussels sprouts are starting to brown and slightly crisp on the outside.
  • Once the brussels sprouts are ready, drain any excess marinade from the shrimp and place on the baking sheet. Return to the oven to cook shrimp. The shrimp should be pink and slightly firm, about 6-8 minutes. Once done, lightly brush remaining marinade over the shrimp and brussels sprouts.
  • Serve immediately and enjoy! Garnish with slice of lemon and chopped cilantro if desired.

Notes

* If you don't have access to allulose you can use your preferred sweetener in the same amount.

Nutrition

Calories: 436kcalFat: 26g