Recipes

Sheet Pan Ketogenic Review and a Recipe! Sausage, Shrimp and Bok Choy

Hey there!  I'm super excited to share a fantastic new keto book with you!  A few days ago I got a copy of Sheet Pan Ketogenic by Pamela Ellgen and I have been obsessing over it and cooking from it all weekend!

If you've been following Modern Low Carb for a while, you know that we make lots of pretty simple, healthy, keto recipes.  Well, I tend to think they are simple, but the fact is, we're all busy, and sometimes the last thing you want to do is dirty five pans and bowls to cook dinner. But you still want to stay on plan, right?  This book answers that problem and keeps you totally in the low carb, keto zone, using just one sheet pan!  It's filled with 150 tasty low-carb recipes that will give you the confidence to create new dishes in an easy, stress-free (and pretty much mess-free!) way!  Think tasty dishes like Salmon and Fennel with Orange, Citrus and Herb Marinated Pork Shoulder, and Cheesy Chicken Fajita Bake.  Delicious!

sheet pan ketogenic

I'm even more excited to tell you that the awesome folks behind this book are letting us share a recipe from the book with Modern Low Carb readers!  This gem of a dish, Sausage, Shrimp and Bok Choy, is a one-pan wonder that I have now made twice in three days because my family loved it so much.  The first time I stuck to the exact recipe from the book, which tasted a bit like paella without the rice and was so good! The second time I gave it some Asian flair with a bit of soy sauce, ginger and sriracha mayo and it was a totally different meal.  It took about 10 minutes of prep, 15 minutes in the oven, and 2 minutes to toss the parchment paper and wash the pan.  Hello Monday night meal!  It also happens to be really lovely to look at.

shrimp sausage bok choy

Be sure to pick up your copy of Sheet Pan Ketogenic, for this recipe and many more!  You can order it here!  In the meantime, enjoy this recipe and share it on Instagram, tagging #modlowcarb.  I love seeing your delicious work!

Sausage, Shrimp and Bok Choy 

Yield: 4 servings

INGREDIENTS:

  • 4 pork sausage links, cut into 1-inch pieces (I used 1 cup ground pork sausage instead)
  • 1 pound large shrimp, peeled and deveined
  • 4 heads baby bok choy, halved lengthwise
  • 1/4 cup olive oil
  • sea salt
  •  fresh ground pepper
  • For the alternate version, I added 1 tbsp freshly minced ginger, 1 tsp five spice powder, 1 tsp sesame oil to the sheet pan before cooking, and 1 tbsp tamari and 1 tbsp sriracha mayo after it was cooked but this is totally optional!)

PREPARATION

-Preheat the oven to 350 degrees.  Line a sheet pan with parchment paper.

-Spread the sausage, shrimp and bok choy onto the sheet pan.  Drizzle with the olive oil.  Toss gently to coat, turning the bok choy so that it is cut side down on the sheet pan.  Season with salt and pepper. 

-Bake for 15-20 minutes or until the sausage is cooked through.  Serve and enjoy!

Nutritional information per serving (base recipe): 536 calories, 39 grams fat, 41 grams protein, 4 grams carbohydrate, .1 grams dietary fiber, 3.9 grams net carbohydrate.