PREP TIME5minutes 
COOK TIME20minutes 


    • ½ lb medium shrimp de-shelled de-veined raw shrimp
    • 2 teaspoon olive oil
    • 23 cloves garlic sliced
    • ½ cup snap peas
    • ½ cup shredded cabbage
    • ½ cup sprouts
    • 2 teaspoon seasoning blend I used Dan-o’s original
    • ½ teaspoon paprika
    • 1 teaspoon monk fruit sugar
    • 1 oz parsley
    • 1 lemon
    • ½ oz green onion
    • 2 teaspoon soy sauce


  1. Make sure your shrimp are de-shelled and deveined
  2. Wash vegetables, peel garlic cloves, chop green onion into ¼ inch pieces, and loosely chop parsley.
  3. Preheat the oven to 350 degrees F
  4. Combine shrimp, olive oil, garlic, soy sauce, spices, and monk fruit sweetener, and lemon juice in a large bowl and toss
  5. Transfer into a large sheet of foil and wrap it closed
  6. Bake for 20 minutes then add the cabbage, sprouts, green onion, and parsley (if you add them at the beginning they will over cook and become mushy)
  7. Bake for another 10 minutes
  8. Serve!


Calories: 227kcalCarbohydrates: 12.5gFat: 7gSaturated Fat: 1.3gCholesterol: 239mgSodium: 590mgFiber: 3.8gSugar: 3.7g

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