Garlic Parmesan Shrimp & Veggies - Keto Shrimp Recipes for Easy Dinners
If you’ve ever looked at a skillet full of sizzling shrimp and thought, ‘This could be dinner in 15 minutes,’ you’re my kind of cook. This garlic parmesan shrimp & veggies dish isn’t just quick—it’s one of those keto shrimp recipes that makes you feel like you’ve mastered weeknight cooking without breaking a sweat.
Picture this: juicy shrimp tossed with fresh veggies, kissed with garlic, and finished with a generous handful of parmesan. It’s the kind of meal that feels indulgent yet stays on the lighter side, making it perfect for those hunting for healthy shrimp recipes that don’t taste like “health food.” And with the right tweaks, it easily earns a spot in your best shrimp recipe collection.
Whether you’re pulling together shrimp dinner ideas for the family or scrolling for summer shrimp recipes that won’t heat up the kitchen, this one’s a keeper. It’s fast, colorful, and packed with flavor—exactly the kind of shrimp recipe I’d serve to guests and still have time to sit, eat, and actually enjoy my own meal.
Servings: 4 servings
Ingredients
- 1 lb large shrimp, peeled and deveined
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1/2 cup grated parmesan cheese
- Salt and pepper, to taste
- 1/2 tsp paprika
- 1/2 tsp dried oregano
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- In a large bowl, toss shrimp and veggies with olive oil, garlic, paprika, oregano, salt, and pepper.
- Spread mixture evenly on the prepared baking sheet.
- Bake for 8-10 minutes or until shrimp are pink and cooked through.
- Sprinkle with parmesan cheese and return to oven for 2 minutes until cheese melts.
- Serve warm, straight from the pan, or over zucchini noodles for a low-carb twist.