Keto Lemon Garlic Baked Shrimp With Cauliflower Tabouli Salad

Keto Lemon Garlic Baked Shrimp With Cauliflower Tabouli Salad

Prep Time 19 mins
Cook Time 10 mins
Total Time 29 mins
Servings 2
Calories 400 kcal

Ingredients
  

For the baked shrimp

  • 1 lb (450 shrimp peeled and deveined
  • 8 cloves garlic minced
  • 1/2 Tablespoon (7 mlemon juice
  • 2 Tablespoons (30 mghee
  • 1/2 teaspoon (2 salt
  • 1/4 teaspoon (1 black pepper
  • 1 bell pepper chopped
  • 4 small button mushrooms
  • 1/2 medium zucchini chopped

For the cauliflower tabouli salad

  • 3.5 oz 100 cauliflower florets (approx. 1/8 of a head
  • 2 Tablespoons (4 parsley finely diced
  • 3 mint leaves finely diced
  • 2 cherry tomatoes diced
  • 1 slice lemon diced
  • 1 Tablespoon (15 molive oil
  • Salt and pepper to taste

Instructions
 

  • Preheat oven to 400 F (200 C).
  • In a bowl, melt the ghee, then add in the minced garlic, salt, and pepper. Divide the mix- ture in half - save one half of the mixture to serve with.
  • Dip each shrimp in one half of the mixture and put on skewers.
  • Place the chopped bell pepper, mushrooms, and zucchini slices on skewers.
  • Place the skewers on a baking tray and cook the skewers approximately 5 minutes on each side.
  • Meanwhile, make the cauliflower tabouli salad (instructions on Page 98).
  • Serve the baked shrimp with the saved garlic ghee mixture.

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