Back when I was trying to cut back on carbs but still wanted something rich and comforting, I threw together what I had in the fridge—shrimp, cheese, a bit of cream, and some veggies. The result? A bubbly, cheesy shrimp casserole that quickly became a household favorite. It’s the kind of meal that feels indulgent, but fits right into a low-carb lifestyle. And the best part? It comes together in just 30 minutes!
🦐 Ingredients:
1 lb large shrimp, peeled and deveined
1 tbsp olive oil
2 cloves garlic, minced
1/2 cup chopped onion
1/2 cup chopped bell pepper (any color)
1 cup chopped spinach or zucchini (optional, low carb veggie)
1/2 tsp paprika
Salt & pepper to taste
4 oz cream cheese, softened
1/2 cup sour cream
1/2 cup shredded mozzarella
1/2 cup shredded cheddar
1/4 cup grated Parmesan
1/4 tsp red pepper flakes (optional for a kick)
👨🍳 Instructions:
Preheat oven to 375°F (190°C). Lightly grease a medium baking dish.
Sauté veggies: In a skillet, heat olive oil over medium heat. Add onion, bell pepper, and garlic. Cook until soft, about 3–4 minutes.
Add shrimp: Stir in shrimp, paprika, salt, and pepper. Cook for 2–3 minutes, just until shrimp begin to turn pink. Remove from heat.
Mix creamy base: In a bowl, combine cream cheese, sour cream, mozzarella, and cheddar. Stir in the cooked shrimp and veggies. Add red pepper flakes if using.
Assemble & bake: Pour mixture into baking dish. Sprinkle Parmesan on top. Bake for 15–20 minutes, or until golden and bubbly.
Garnish & serve: Let rest 5 minutes before serving. Garnish with chopped parsley or green onion if desired.
📝 Note:
Shrimp size matters: Medium or large shrimp work best so they don’t overcook and turn rubbery during baking.
Veggie swaps: You can substitute spinach with kale, or use mushrooms, zucchini, or riced cauliflower—just keep it low carb!
Make it ahead: This casserole can be prepped earlier in the day, then baked when ready to serve. Perfect for busy nights.
Extra creamy option: Add 2 tbsp of heavy cream to the cheese mixture for an even richer texture.
Storage: Leftovers keep well in the fridge for 2–3 days and reheat beautifully in the oven or microwave.
