Baked Pesto Shrimp

Baked Pesto Shrimp with Cauliflower

Serving your dinner a dish of baked shrimps, tomato and cauliflower with pesto is a good idea. Let's add this to your menu.
Course Dinner, Lunch
Cuisine Ketogenic, Low Carb
Keyword baked shrimp with pesto sauce, keto baked pesto shrimp, keto baked shrimp
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Calories 432kcal
Author KetoVale Team


  • 1 cauliflower head small
  • 1 1/2 lbs shrimp medium size cleaned and deveined
  • 3 tbsp olive oil
  • 1/2 cup pesto sauce
  • 2 tbsp lemon juice
  • 4 slices lemon (for cooking, optional)
  • 1 cup cherry tomatoes halved
  • 1/2 tsp Onion Powder
  • 1/2 tsp garlic powder
  • salt and pepper to taste


  • While preheating the oven to 350°F, cut the cauliflower into pieces and arrange on ⅓ of the pan. Place in the oven and bake for about 15 minutes.
    Chop and Bake cauliflower
  • Meanwhile, marinate the shrimp with pesto in a bowl. Let sit for a few minutes.
    Marinate shrimp with pesto sauce
  • Take out the pan from the oven. Arrange the tomatoes in the middle and the lemon slices in the other side.
  • Place the shrimps over the lemon slices. Sprinkle the olive oil over the tomatoes and cauliflower. Add the garlic powder, lemon juice (about 2 tbsp), and onion to the pan. Put some dash of salt and pepper to taste.
    Baking pesto shrimp
  • Replace in the oven and bake for 15-20 minutes more. Serve.
    Baked Pesto Shrimp Recipe



If you want to lower net carb, consider using less tomatoes.


Calories: 432kcal | Carbohydrates: 13g | Protein: 40g | Fat: 25g | Saturated Fat: 4g | Cholesterol: 431mg | Sodium: 1660mg | Potassium: 657mg | Fiber: 4g | Sugar: 5g | Vitamin A: 805IU | Vitamin C: 91.3mg | Calcium: 332mg | Iron: 4.7mg