I’ve always liked the idea of eating food with my hands. Being able to pick something up and eat it without mess is a luxury most of us overlook. It’s easy, convenient, and can be mobile when needed.
I’d imagine pretty much anybody could make these. They’re really simple and I got most of the prep out of the way hours ahead of time. The hardest thing here is cutting everything up, and that’s one of the easiest things to do! While it is a bit time consuming to cut things, it’s well worth the effort in the end.
They’re a little bit high in protein, so make sure you keep your macros in check. What did I do? Make a fat bomb for dessert.
When I made these, I only had reduced sodium soy sauce in the fridge and they came out a little more bland than I had expected. A little extra salt really brought the flavor out. If you’re making these – make SURE you are using regular soy sauce and not reduced sodium.
This was actually my first try using fish sauce. The fish sauce had been sitting in my fridge for well over 3 years. I wasn’t sure if it goes bad or not (because this stuff smells absolutely rancid), but I checked online. Supposedly the longer you have it, the better it gets…well I wouldn’t have guessed by the grossly overwhelming smell. But fear not! The fish sauce works well with everything, and deepens the flavor quite well.
They came out absolutely great! They’re not overwhelmingly fishy or anything, it’s got a great deep flavor from the pork and a slight hint of sweetness from the five spice in the aftertaste. If you like Asian style flavors, I’m sure you’ll love this one 🙂
As always, I appreciate any comments and feedback, or what you’d do to make it even better!
Yields 19 total stuffed peppers
The Preparation
- 16 ounces shrimp
- 16 ounces ground pork
- 60 grams green onion, chopped
- 1 tablespoon fresh garlic, minced
- 1 teaspoon chinese five-spice powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 1 tablespoon soy sauce, or coconut aminos
- 2 teaspoons fish sauce
- 1 tablespoon sesame oil
- 1 teaspoon unseasoned rice vinegar
- 1 large egg
- 2 medium red bell pepper
- 3 medium green bell pepper
The Execution
Stage One
1. All the prepping is going to come first. Make sure your shrimp is well drained of any excess water.
2. Peel all the shrimp and make sure they are dry.
3. Cut all your shrimp into thirds. We will be mixing all of it with the ground pork.
4. Let all of your pork go into a plastic bag.
5. Add your shrimp to the ground pork in the bag.
6. Chop 4 stalks of spring onions, making sure they are relatively fine.
7. Add all of your spices, spring onion, soy sauce, fish sauce, sesame oil, and egg to the bag of pork and shrimp.
8. Mix the ingredients very well, making sure that all the spices and sauces are completely covering everything.
9. Make sure all air is out of the bag and roll it into a log.
10. Let it sit in the fridge to marinate for 2-3 hours.
Stage Two
1. Preheat your oven to 375F.
2. Begin the prep. Chop your red bell peppers into quarters.
3. Now chop your green bell peppers the same way.
4. Spoon the marinated mixture onto your pepper quarters. The bell peppers won’t always come out in even quarters, so you have to do your best here. I don’t mind the offset of different size peppers and quarters, I will just eat 5-6 of them and call it a day.
5. Put them in the oven for 35 minutes.
6. At 35 minutes in, I flipped the tray around and let them cook for another 5 minutes.
7. Let them cool for 5 minutes and serve!
This makes a total of 19 servings of Keto Bites: Asian Pork & Shrimp. Each serving comes out to be 103 calories, 6.2g fats, 1.4g net carbs, and 9.5g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 16 ounce shrimp | 386 | 2.3 | 0 | 0 | 0 | 91.2 |
| 16 ounce ground pork | 1193 | 96.1 | 0 | 0 | 0 | 73.4 |
| 60 gram green onion | 19 | 0.1 | 4.4 | 1.6 | 2.8 | 1.1 |
| 1 tablespoon fresh garlic | 13 | 0 | 2.8 | 0.2 | 2.6 | 0.5 |
| 1 teaspoon chinese five-spice powder | 6 | 0.2 | 1.4 | 0.8 | 0.7 | 0.2 |
| 1/2 teaspoon black pepper | 3 | 0 | 0.7 | 0.3 | 0.4 | 0.1 |
| 1/4 teaspoon salt | 0 | 0 | 0 | 0 | 0 | 0 |
| 1 tablespoon soy sauce | 8 | 0.1 | 0.8 | 0.1 | 0.7 | 1.3 |
| 2 teaspoon fish sauce | 4 | 0 | 0.4 | 0 | 0.4 | 0.6 |
| 1 tablespoon sesame oil | 120 | 13.6 | 0 | 0 | 0 | 0 |
| 1 teaspoon unseasoned rice vinegar | 1 | 0 | 0 | 0 | 0 | 0 |
| 1 large egg | 79 | 5.2 | 0.4 | 0 | 0.4 | 6.9 |
| 2 medium red bell pepper | 71 | 0.7 | 13.9 | 4.8 | 9 | 2.3 |
| 3 medium green bell pepper | 69 | 0.6 | 16.1 | 5.9 | 10.3 | 3 |
| Totals | 1972 | 119.1 | 40.9 | 13.6 | 27.3 | 180.6 |
| Per Serving (/19) | 104 | 6.3 | 2.2 | 0.7 | 1.4 | 9.5 |
Keto Bites: Asian Pork & Shrimp
Ingredients
- 16 ounce shrimp
- 16 ounce ground pork
- 60 gram green onion chopped
- 1 tablespoon fresh garlic minced
- 1 teaspoon chinese five-spice powder
- ½ teaspoon black pepper
- ¼ teaspoon salt
- 1 tablespoon soy sauce or coconut aminos
- 2 teaspoon fish sauce
- 1 tablespoon sesame oil
- 1 teaspoon unseasoned rice vinegar
- 1 large egg
- 2 medium red bell pepper
- 3 medium green bell pepper
Instructions
- Let's get all the prep out of the way first. Make sure that the shrimp have been drained of any excess water. Peel the shrimp and pat them dry. Cut the shrimp into thirds. We will be mixing these with the ground pork.
- Place the ground pork in a plastic bag.
- Add the chopped shrimp, all of the spices, green onion, soy sauce, fish sauce, sesame oil, vinegar, and egg to the plastic bag.
- Mix the ingredients very well, making sure that the meats are completely covered by the spices and sauces. Squeeze all the air out of the bag and roll it into a log. Let sit in the fridge to marinate for 2–3 hours.
- Preheat oven to 375F. Chop the red bell peppers into quarters. Chop the green bell peppers the same way. Spoon the marinated mixture onto the pepper quarters. Place in the oven and bake for 35 minutes. Turn the tray around and bake for an additional 5 minutes.
- Let cool for 5 minutes and serve!
