Print
jalapeno shrimp veggie bake in a cast iron skillet

Jalapeño Shrimp Veggie Bake


  • Author: Lindsay Cotter
  • Prep Time: 10 min
  • Cook Time: 45 min
  • Total Time: 55 minutes
  • Yield: 4 servings
  • Category: main, dinner
  • Cuisine: American

Description

EASY Jalapeño Shrimp Veggie Bake {Low Carb, Gluten Free}. Simple to make in a casserole dish or oven safe skillet! Recipe UPDATED January 2018


Ingredients

  • 10-15 medium shrimp (peeled, thawed)
  • 1/4 cup sliced red onion
  • One large tomato (sliced 1/3 inch thick)
  • 2 yellow squash and/or zucchini (sliced 1/4 inch thick)
  • One jalapeño, sliced and deseeded
  • 1/3 cup cream or coconut cream
  • 2 eggs
  • 1 tbsp melted butter or oil (butter works best for texture).
  • 2 garlic cloves (1 tsp minced)
  • 2 heaping tbsps gluten free starch or  1/4 cups gluten free flour (2 tbsp is using arrowroot or corn starch work best).If using almond flour or other gluten free flour, see notes)
  • Sea salt and black pepper to taste (extra for serving)
  • 1/3 to 1/2 cup grated parmesan or nutritional yeast needing dairy free option. Feel free to add more for a cheesier topping if desired.
  • 1/2 teaspoon chili pepper flakes or seasoning
  • Cilantro and additional chili flakes for toppings and garnish

Instructions

  1. First make sure your shrimp is peeled and thawed out. Preheat oven to 350F
  2. Next make sure all your veggies are sliced. If you want more flavor to the dish, lightly brown (dry sautée) your onion in the pan (until fragrant) first. Then lightly oil or grease your pan and layer the rest of the vegetables evenly into the baking dish or pan (casserole dish or cast iron dish work great). Place Shrimp on top or mixed within the veggie layers.
  3. In small bowl, mix your cream, garlic, egg, starch, and butter or oil. Whisk together until smooth yellow mixture is form.
  4. Pour this evenly over your shrimp and veggie dish. Sprinkle your sea salt and black pepper over casserole dish followed by your grated parmesan, evenly.
  5. Garnish with red pepper flakes.
  6. 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.
  7. *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.
  8. Once cooked remove and more sea salt, pepper, cilantro on top! Feel free to Season with additional chili flakes as well.

Notes

You can use non dairy butter or olive oil if desired but the taste and consistency might be a littler different. Check around 25 minutes to see if the veggies cook faster.

Notes on consistency – the egg/butter/cream mixture acts as a base, almost like a frittata. You will want to make sure that’s cooked through as well. If you find the consistency too runny, use less cream or one less egg.

Notes for flour substitutes

Thanks to a reader Gail for informing me about this. She used coconut flour in place of starch. It is in a ratio of 1/4 of the almond flour. So, in this recipe you will use 2 tablespoons instead of 1/4 cup almond flour. Add a little extra liquid. You can also use corn starch for those sensitive to coconut.

Nutrition

  • Serving Size: 1
  • Calories: 240
  • Sugar: 2g
  • Sodium: 350mg
  • Fat: 9g
  • Saturated Fat: 4g
  • Carbohydrates: 8g
  • Fiber: 1g
  • Protein: 20g

Keywords: low carb, gluten free, seafood, veggie bake, spicy