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
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.
