Shrimp and veggies combine great in many different dishes, but in this Keto pie, they just dance together. The preparation method will surprise you, but it will also give you some ideas on how to make the best Keto pies. We decided to share one of the recipes from our latest Keto cookbook Fasting for Lent, Keto recipes. However, on the website, we’ll offer all the alternatives in case you don’t perform religious fasting for Lent, or in case you just want to make your Keto pie with shrimp and veggies richer and creamier.
Blending the ingredients for the filling
Well, since this recipe comes from our Fasting for Lent Keto cookbook, we couldn’t use eggs, cheese or cream to thicken the filling. We were playing with allowed ingredients for people who strictly follow the religious fasting rules. Any shellfish could be used for the filling, so you can opt for lobster, crab or scampi if you want to make it even more exotic. However, not everyone wants to follow the religious fast rules. So there are ways to make Shrimp and veggies Keto pie even richer! if you would like to tweak this pie and make it a regular Keto pie, here are some useful ideas:
- To make this pie creamier, use a couple of eggs and some crumbled feta in the filling.
- To sauté veggies and shrimp, you can use butter instead of coconut oil
- You can add finely chopped smoked meat to make a smoky aroma
- Maybe use sour cream in the filling
How to tweak the ingredients in case of intolerances?
We understand that not everybody in the Keto world can consume all the popular ingredients: For example, a number of Ketonians cannot tolerate almond flour or sesame seeds (tahini paste). Naturally, they can replace both of these ingredients with coconut flour, macadamia nuts, or pine nuts. Now, we often remind you that any type of flour is not quite helpful in the beginning. Especially if you are trying to lose excess fat from your body. For example, this shrimp and veggies Keto pie could be ideal for the maintenance phase or even Mediterranean Low-Carb approach to dieting. If you take a look at the macros, you will understand that it simply cannot be very low in carbs if we use veggies, nut-based flours. You can, naturally, play with the amounts and use more of the shrimp and less of the veggies. This would be an interesting twist!
Creativity with shrimp and veggies…
Can we use different veggies in this shrimp and veggies pie, you might ask. Well, we believe swiss chard or brussels sprouts could go great with shrimp. But hey, there’s an even better idea. How about chopping up some smoked salmon? This way you’ll make it smell better, have more protein and fewer carbs. There’s an ocean of ideas once you start being a pie master. When it comes to Keto pie, there’s even more creativity. Because we avoid standard pie ingredients, this gives us the opportunity to experiment with just about anything from the nourishing Keto ingredients we use in our Keto Mediterranean diet.
Shrimp and veggies Keto pieCourse: Main courseCuisine: Keto MediterraneanDifficulty: Medium
10 tbsp nut flour of your choice (or 8 tbsp coconut flour)
1 tbsp psyllium powder
1/2 tsp sea salt
2 tbsp coconut oil (or butter)
200 ml (7 fl oz) warm water
300 g (10,5 oz) cleaned shrimp
1 large zucchini
2 tbsp coconut oil (or butter)
300 ml (10,5 fl oz) water
1 tbsp apple cider vinegar
1/2 tsp sea salt
2 tbsp tahini paste (optionally use 2 large eggs)
1 tsp garlic powder
1/2 tsp turmeric
- Place finely chopped vegetables and cleaned shrimp in a deep saucepan. Cover with 300 ml (10,5 fl oz) water. Add sea salt, vinegar, garlic powder, turmeric and coconut oil (or butter). Bring it to a boil and then reduce the temperature. Let it simmer for 5 minutes. Remove the saucepan from heat to cool down a bit.
- Place all the dry ingredients for the crust in a mixing bowl. Heat the water and melt coconut oil or butter in it. Pour this slowly into the bowl with dry ingredients and work the dough with your hands. Grease a 30 cm (11 inches) pie pan with some coconut oil. Place the crust mixture in the pan and press with your hands to cover the bottom and sides of the pie pan.
- Place the vegetables and shrimp together with the water in a blender or a food processor. Add tahini paste (or 2 eggs). Blend for 1-2 minutes. Pour this mixture into the pie crust.
- Preheat the oven to 180o (360oF) and bake the pie for 30 minutes. Let it cool down a bit before cutting and serving.
- You can use Extra virgin olive oil too, but since this pie is from Fasting for Lent book, olive oil is replaced with coconut oil since the religious fast forbids olive oil.
We created two nutrition labels so you can see how the macros change in case you decide to use eggs instead of tahini paste.