EASY Jalapeño Shrimp Veggie Bake (Low Carb, Grain Free

• Seafood

  • 16 Shrimp, medium

• Produce

  • 2 Garlic cloves
  • 1/4 cup Red onion
  • 1 Tomato, large
  • 2 Yellow squash, summer

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1/2 cup Almond flour
  • 1/2 tsp Chili pepper flakes or seasoning
  • 1/4 tsp Sea salt and black pepper

• Dairy

  • 1 tbsp Butter
  • 1/3 cup Cream
  • 1/3 cup Parmesan crumbles

• Other

  • Cilantro and additional chili flakes for toppings and garnish

Found on cottercrunch.com

Description

Ingredients

• 16 medium shrimp (peeled, thawed)
• 2- 3 chopped garlic cloves
• One large tomato (sliced 1/3 inch thick)
• 2 summer yellow squash (sliced 1/4 inch thick)
• One jalapeño, sliced and deseeded. Or keep the seats for extra spice.
• 1/4 cup red onion (sliced or chopped)
• 1/3 cup Parmesan crumbles (nutritional yeast if you are avoiding dairy)
• 1/2 cup almond flour
• 1/4 teaspoon sea salt and black pepper each
• 1/2 teaspoon chili pepper flakes or seasoning
• 1 tablespoon softened or melted butter (see below for other options)
• 1/3 cup cream (or coconut cream works as well)
• Two eggs
• Cilantro and additional chili flakes for toppings and garnish

Directions

• First make sure your shrimp is peeled and thawed out. Preheat oven to 350F
• Next make sure all your veggies are sliced and layer them evenly into a greased or oil casserole dish. Place Shrimp on top or mixed within the veggie layers.
• In small bowl, mix your eggs, garlic, almond flour, butter, cream, and seasoning.
• Pour this evenly over your shrimp and veggie dish. Then add your parmesan on top (evenly).
• Bake at 350 Fahrenheit for 45 minutes. Depending on your oven, it could be less. Just want to make sure that your shrimp is cooked and your veggies are nice and tender. so be sure to check at 3o minutes just in case.
• And the eggs should be cooked through.
• Once cooked remove and cilantro on top!
• Feel free to Season with additional salt-and-pepper and chili flakes as well.