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prep time
1 h 15 min
cook time
35 min
ready time
1 h 50 min
Low Carb Shrimp Diavolo w Portabella Steaks
Authentic shrimp diavolo gets just a couple of small Keto twists for a low-carb meal packed with flavor. Jumbo shrimp marinate with a mixture of onion, sweet red bell peppers, juicy tomatoes, and olive oil. The mixture is baked together in your oven so all the flavors blend together and release a fragrant sauce. You’ll be in Heaven when you smell this dish cooking in your oven. Paired on the side are thick, charred portabella mushroom steaks. Large mushroom caps are marinated as well with a handful of steakhouse seasonings before they’re blackened in a hot cast-iron skillet. Worcestershire sauce caramelizes the mushrooms for a slightly sweet and crunchy bite to release the tender juices of the mushroom flesh. All the components of this recipe can be stored in meal prep containers. This is a great full recipe for any Keto pescetarians.
What Does Diavolo Mean?
The final recipe smells like Heaven, but diavolo literally translates to “devil”! This is because classic diavolo dishes consist of chili peppers or crushed red pepper for a slow heat that develops as you continue eating. Don’t worry, this Keto recipe only uses a little crushed red pepper for heat, which you may omit at your discretion if you don’t like spicy foods. The red bell pepper adds peppery flavor, but its sweetness keeps this dish on the mild side. Diavolo sauce is usually a thicker tomato sauce, which is why grape tomatoes are added to the mix. You can apply this recipe to shrimp, scallops, white fish, or chicken for a spicy, saucy, peppery meal.
Why Can’t I Use Tomato Sauce?
Traditional diavolo sauce is made with a thick tomato sauce. Since we’re on the Keto diet, tomato sauces often have too many carbs that can pull us out of ketosis. In small amounts with little to no extra ingredients, tomato sauce can be low enough in carbs to be acceptable on the Keto diet, but it’s really not worth the starvation! Those who adhere to a strict Keto diet may even argue that tomatoes should be avoided altogether. If tomatoes are a key ingredient to a dish (like this one), using fresh tomatoes will be your savior. In this Keto recipe, the tomatoes are roasted in the oven with your other ingredients, which releases the tomato juices to make a light and refreshing sauce.
Jessica L.
Net Carbs
7.6 g
Fiber
2.9 g
Total Carbs
11.3 g
Protein
7.7 g
Fats
47.1 g
486 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Portabella mushrooms, raw
6 oz
Olive Or Extra Virgin Olive Oil
6 tsp
Salt
0.25 tsp
Black pepper
0.13 tsp
Crushed Red Pepper Flakes
0.13 tsp
Italian seasoning
0.25 tsp
Onion powder
0.13 tsp
Garlic powder
0.25 tsp
Raw Shrimp
10 large
White onion
1.5 oz
Red pepper
3 oz
Grape tomato
2.5 oz
Olive Or Extra Virgin Olive Oil
6 tsp
Salt
0.25 tsp
Black pepper
0.13 tsp
Crushed Red Pepper Flakes
0.13 tsp
Butter, unsalted
1 tbsp
Olive Or Extra Virgin Olive Oil
6 tsp
Worcestershire sauce
2 tsp
Recipe Steps
steps 4
1 h 50 min
Step 1
Prepare 3oz whole portabella mushroom caps by removing the stem and gently scraping the loose filaments from the inside on the cap with a spoon. Flip the caps over and rub about 2 teaspoons of olive oil into the top of each cap. Flip the caps back over and drizzle 1 teaspoon of olive oil inside each cap. Season the inside of the mushroom caps with salt, pepper, red pepper, italian seasoning, onion powder, and garlic powder. Place the seasoned portabella caps inside a Ziploc bag or sealed container. Marinate the mushrooms in your refrigerator for 1 hour.Step 2
Prepare the shrimp diavolo next. Peel and devein the shrimp. Pat the dry with a paper towel and toss them in a large mixing bowl. Thin slice the onion and bell pepper into strips. Cut the grape tomatoes into halves, and add these vegetables to the mixing bowl with the shrimp. Toss all these ingredients with the second amount of olive oil, salt, pepper, and red pepper. Cover the mixing bowl and marinate the content in your refrigerator for 1 hour as well.Step 3
After marinating, preheat your oven to 350 degrees. Remove the shrimp from the refrigerator and arrange them on an oven-safe baking rack that has been lightly sprayed with pan spray. Pour all the remaining contents of the mixing bowl that had the shrimp in it onto a seasoned sheet tray. Spread the onion, bell pepper, and tomatoes out evenly. Gently place the baking rack with the shrimp over the sheet tray so any drippings from the marinated shrimp drip into the ingredients below. Bake the shrimp and diavolo ingredients for just 10 minutes.Step 4
After 10 minutes, remove the tray and baking rack from the oven. Transfer the shrimp onto the tray with the diavolo ingredients and set the baking rack aside. Cut the butter into small pieces and arrange them over the sheet tray. Return the tray to the oven and cook for 15 more minutes. Finally, turn your oven broiler on high heat and broil the tray for 5-7 minutes or until all the ingredients gain a light golden edge. Toss the shrimp and vegetables together before serving.
