Tropical Shrimp w Pickled Jalapeno Hash

About

Use this Keto recipe for your meal prepping to make life a little easier. Your main protein and side dish are all in this recipe, and you can add on more Keto items at your discretion. Your dish starts with a bed of pickled jalapeno hash. Jarred jalapeno slices are cooked with a mix of hashed vegetables until they’re golden and crispy. Served over the vegetable hash is jumbo shrimp coated in a sweet and savory pineapple sauce. Real pineapple is stewed with jalapeno and garlic for a light and bright seafood sauce. Store the completed meals in individual meal prep containers or keep the shrimp and vegetable hash together in their own tupperware. You can keep the finished recipe in your refrigerator for up to 5 days and use a microwave to reheat your meal.

Adding More Fat To Your Meal

The whole ingredients used in this Keto meal are fairly lean, which means you need to incorporate healthy fats. Olive oil and butter are included in your cooking, but there are simple ways to increase your fat for the meal. One way is to add ½-1 tablespoon of butter to the pineapple sauce. Adding butter will offer a thicker texture and more richness to the meal. This is also a great meal to include one of Carb Manager’s many Keto fat bombs with.

Make It Pescetarian

A pescetarian meal is almost entirely vegetarian except for the inclusion of seafood and shellfish. Since chicken broth is used to make the sauce, this meal is not pescetarian. However, a simple substitution can fix that! Substitute the chicken broth with vegetable broth for an easy fix. Keep in mind that vegetable broth will have 1-2 grams more carbohydrates per serving than chicken broth, and make sure your brand of vegetable broth is actually vegetarian.

Ingredients

½ cup chicken broth
½ tsp, chopped garlic
¼ oz jalapeno peppers, raw
½ oz pineapple
¼ teaspoon corn starch
2 oz cauliflower rice
2 oz broccoli
1 oz brown mushrooms (italian or crimini mushrooms), raw, high in vitamin d
½ oz pickled jalapeno peppers
¼ teaspoon olive or extra virgin olive oil
⅛ teaspoon salt
⅛ teaspoon black pepper
¼ teaspoon parsley, dried
½ teaspoon lemon juice
¼ tablespoon butter, unsalted
2 ½ oz raw shrimp
⅛ teaspoon seasoned salt
⅛ teaspoon black pepper
1 teaspoon olive or extra virgin olive oil

Instructions

Make the pineapple sauce first so it has time to thicken throughout the recipe. In a pot, add chicken broth, minced garlic, minced jalapeno, and minced pineapple. Heat the ingredients over medium heat on the stove until the broth comes to a simmer. Remove a portion of hot broth, and whisk cornstarch into the liquid until the cornstarch dissolves and the liquid thickens. Return the thickened liquid to the pot and stir to combine.
Let the sauce bubble until it thickens enough to leave a glossy coat on the back of a spoon. It will still be somewhat loose. Set the pot of sauce aside to cool and thicken further. In a mixing bowl, add riced cauliflower. Mince broccoli, mushrooms, and pickled jalapenos as finely as you can to mimic the riced cauliflower, and add these ingredients to the bowl.
Heat the olive oil in a pan over high heat. When the oil is hot, add the minced vegetables to the pan, and season with salt, pepper, and dried parsley. Cook the hash in the pan undisturbed until the veggies char on one side. Then, toss the hash in the pan as it continues turning golden throughout. With the heat high, squeeze lemon juice into the pan to infuse the hash. Then, reduce the heat and melt the butter into the pan.
Stir the hash until it’s coated in melted butter. Transfer the finished hash to a serving plate, and return the pan to the stove for later. Now, peel and devein your shrimp, and add them to a small mixing bowl. Season the shrimp with seasoned salt, pepper, and olive oil, and toss the shrimp until they’re coated in spices and oil. Heat your pan over medium-high heat.
When the pan is hot, place the shrimp in. Allow them to cook for just 60-90 seconds before flipping them over. Let the shrimp cook for another 60 seconds, then pour the thickened pineapple sauce into the pan. Carefully toss the shrimp with the sauce as they finish cooking for another 60 seconds or so. You can let the pineapple shrimp cool in the pan for just a minute or two before serving it over the pickled jalapeno hash.