Whole30 Delicious Stuffed Shrimp
Elevate your seafood game with this Whole30 Delicious Stuffed Shrimp recipe, a show-stopping dish that's as healthy as it is flavorful! Butterfly jumbo shrimp and fill them with a savory stuffing made from sautéed onion, red bell pepper, celery, and garlic, paired with almond flour and a hint of cayenne for a nutty, zesty kick. Fresh parsley and a splash of lemon juice brighten the dish, making it irresistibly aromatic while remaining fully compliant with Whole30 guidelines. Oven-baked to perfection in just minutes, these stuffed shrimp are ideal for entertaining or treating your family to a paleo-friendly, gluten-free delight. Garnish with fresh parsley and lemon wedges for a stunning presentation, and savor this protein-packed crowd-pleaser that's bound to impress! Perfectly suited for keywords like "Whole30 shrimp recipe," "stuffed shrimp healthy," and "easy seafood appetizer."
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Recipe Information
Ingredients
- 12 pieces jumbo shrimp, peeled and deveined
- 2 tablespoons olive oil
- 0.5 cup onion, finely chopped
- 0.5 cup red bell pepper, finely chopped
- 0.25 cup celery, finely chopped
- 2 cloves garlic, minced
- 0.5 cup almond flour
- 0.25 cup parsley, chopped
- 0.25 teaspoon cayenne pepper
- 1 medium lemon, juiced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C).
Butterfly the shrimp by making a shallow incision along the back of each one, being careful not to cut all the way through. This will create a pocket for the stuffing.
In a medium-sized skillet, heat the olive oil over medium heat.
Add the onion, red bell pepper, celery, and garlic to the skillet. Sauté until the vegetables are soft, about 5 minutes.
Remove the skillet from heat and stir in the almond flour, parsley, cayenne pepper, lemon juice, salt, and black pepper until well combined to form the stuffing mixture.
Take a teaspoon of the vegetable stuffing and gently press it into the pocket of each butterflied shrimp.
Place the stuffed shrimp on a baking sheet lined with parchment paper or lightly greased with olive oil.
Bake in the preheated oven for 10-12 minutes, or until the shrimp are opaque and cooked through.
Remove from the oven, transfer to a serving platter, and garnish with additional parsley and lemon wedges if desired.
Serve immediately, enjoying your Whole30 compliant stuffed shrimp!
Nutrition Facts
Calories |
822 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.8 g | 69% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 2634 mg | 115% | |
| Total Carbohydrate | 36.7 g | 13% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 12.5 g | ||
| Protein | 58.2 g | 116% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 442 mg | 34% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 1536 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
