Keto Spicy Shrimp in Pink Sauce with Green Peppers

Hopefully the Keto Chicken Parmigiana recipe was a hit with your family.

So today we’re making a similar recipe with the same sauce, but making it a spicy pink sauce to pair with some spicy sautéed shrimp!

Think of this as a mix between an Italian dish with some tasty Cajun and creole flavors.

PINK SAUCE:

• San Marzano tomatoes
• Garlic
• Onion
• Olive oil
• Salt
• Pepper
• Pinch of erythritol 
• 1 tbsp cayenne (or less to your linking)
• When sauce is complete, turn off the heat and add 1 cup of heavy whipping cream or more depending on your taste!

GREEN PEPPERS:

• In a separate pan, sweat 1 cut green pepper until soft, and then mix them into the sauce BEFORE adding the cream.

SHRIMP:

• Peel 1 lb of raw shrimp
• Dry them to remove excess water
• In a medium sized bowl, add 1 cup of coconut flour
• Mix 2 tbsp chili powder and 1 tbsp of cayenne powder. Feel free to use less if you prefer a less spicy heat
• Mix in garlic powder, onion powder, salt and pepper to taste
• Mix all bowl ingredients and add the shrimp to coat all sides of the shrimp
• Sauté the shrimp on EVO for 1-2 minutes combined for both sides of the shrimp 
• Add shrimp to the sauce and stir

Serve each plate on a bed of baby spinach and enjoy!