Keto Shrimp Casserole With Cheesy Topping – Creamy, Comforting, and Low-Carb
This Keto Shrimp Casserole with Cheesy Topping brings together succulent shrimp, tender low-carb veggies, and a rich, creamy sauce under a bubbly, golden cheese crust. It’s the kind of dish that feels indulgent but stays firmly within keto goals. The prep is straightforward, the flavors are cozy, and the cleanup is minimal.
Whether you’re feeding the family or meal-prepping for the week, this casserole delivers comfort without the carb crash.
Keto Shrimp Casserole With Cheesy Topping - Creamy, Comforting, and Low-Carb
Ingredients
Method
- Preheat and prep: Heat your oven to 375°F (190°C). Pat the shrimp dry and season with salt, pepper, and half the paprika or Cajun seasoning.
- Sauté aromatics: In a large skillet over medium heat, add olive oil and 1 tablespoon butter. Cook onion for 2–3 minutes until translucent. Add garlic and cook 30 seconds until fragrant.
- Cook the veggies: Add zucchini and a pinch of salt. Sauté 3–4 minutes until slightly tender. Stir in cauliflower rice and cook another 3–4 minutes to steam off excess moisture.
- Wilt the greens: Add spinach and cook until just wilted. Transfer the mixture to a greased 9x13-inch baking dish and spread in an even layer.
- Make the cream sauce: In the same skillet, melt the remaining 2 tablespoons butter. Reduce heat to low. Whisk in heavy cream and cream cheese until smooth and slightly thick, 2–3 minutes. Stir in lemon zest, lemon juice, garlic powder, onion powder, and remaining paprika/Cajun seasoning. Season to taste.
- Combine with shrimp: Add the seasoned shrimp to the cream sauce and toss to coat. They do not need to be fully cooked at this stage.
- Assemble the casserole: Pour the shrimp and sauce over the veggie layer. Gently spread to distribute the shrimp evenly.
- Add the cheesy topping: Mix cheddar and mozzarella. Sprinkle evenly over the top. Add Parmesan for extra browning if using.
- Bake: Bake for 12–15 minutes, until the cheese is melted and bubbling and the shrimp are pink and opaque.
- Broil for a golden top: If you want extra color, broil for 1–2 minutes. Watch closely to avoid burning.
- Rest and serve: Let the casserole rest for 5 minutes so the sauce sets slightly. Garnish with parsley and cracked pepper. Serve warm.
Why This Recipe Works
This casserole hits the sweet spot between creamy, cheesy comfort and clean, keto-friendly ingredients. Shrimp cooks quickly and stays juicy when enveloped in a cream-and-cheese sauce. Cauliflower rice and zucchini add bulk and texture without loading up on carbs.
A light Cajun or paprika kick keeps the flavors lively, while the lemon brightens the richness. The result is a one-pan meal that feels special but comes together with everyday ingredients.
Shopping List
- Shrimp: 1.5 pounds large shrimp, peeled and deveined (tails off)
- Cauliflower rice: 3 cups (fresh or frozen, thawed)
- Zucchini: 1 medium, diced
- Baby spinach: 2 cups, roughly chopped
- Onion: 1 small, finely chopped
- Garlic: 3 cloves, minced
- Butter: 3 tablespoons
- Olive oil: 1 tablespoon
- Heavy cream: 1 cup
- Cream cheese: 4 ounces, softened
- Cheddar cheese: 1 cup, shredded
- Mozzarella cheese: 1 cup, shredded
- Parmesan: 1/4 cup, grated (optional but great for browning)
- Lemon: 1 (zest and 1 tablespoon juice)
- Spices: 1 teaspoon paprika or Cajun seasoning, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder
- Fresh parsley: 2 tablespoons, chopped (optional garnish)
- Salt and pepper: to taste
Instructions
- Preheat and prep: Heat your oven to 375°F (190°C). Pat the shrimp dry and season with salt, pepper, and half the paprika or Cajun seasoning.
- Sauté aromatics: In a large skillet over medium heat, add olive oil and 1 tablespoon butter.
Cook onion for 2–3 minutes until translucent. Add garlic and cook 30 seconds until fragrant.
- Cook the veggies: Add zucchini and a pinch of salt. Sauté 3–4 minutes until slightly tender.
Stir in cauliflower rice and cook another 3–4 minutes to steam off excess moisture.
- Wilt the greens: Add spinach and cook until just wilted. Transfer the mixture to a greased 9×13-inch baking dish and spread in an even layer.
- Make the cream sauce: In the same skillet, melt the remaining 2 tablespoons butter. Reduce heat to low.
Whisk in heavy cream and cream cheese until smooth and slightly thick, 2–3 minutes. Stir in lemon zest, lemon juice, garlic powder, onion powder, and remaining paprika/Cajun seasoning. Season to taste.
- Combine with shrimp: Add the seasoned shrimp to the cream sauce and toss to coat.
They do not need to be fully cooked at this stage.
- Assemble the casserole: Pour the shrimp and sauce over the veggie layer. Gently spread to distribute the shrimp evenly.
- Add the cheesy topping: Mix cheddar and mozzarella. Sprinkle evenly over the top.
Add Parmesan for extra browning if using.
- Bake: Bake for 12–15 minutes, until the cheese is melted and bubbling and the shrimp are pink and opaque.
- Broil for a golden top: If you want extra color, broil for 1–2 minutes. Watch closely to avoid burning.
- Rest and serve: Let the casserole rest for 5 minutes so the sauce sets slightly. Garnish with parsley and cracked pepper.
Serve warm.
Storage Instructions
- Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently at 300°F (150°C) for 10–15 minutes or microwave in short bursts to avoid overcooking the shrimp.
- Freezer: For best texture, freeze before baking. Assemble up to the cheese step, wrap tightly, and freeze for up to 1 month.
Bake from frozen at 350°F (175°C) for 35–45 minutes, then broil to brown.
- Meal prep tip: Keep the cheese topping separate if freezing to prevent sogginess. Add cheese right before baking.
Health Benefits
- High-protein, low-carb: Shrimp offers lean protein with minimal carbs, helping you stay full while supporting muscle maintenance.
- Good fats for satiety: Heavy cream, cheese, and butter provide fats that align with keto macros and help curb cravings.
- Micronutrient boost: Spinach and zucchini contribute potassium, vitamin C, folate, and antioxidants without spiking carbs.
- Iodine and selenium: Shrimp is rich in minerals that support thyroid function and antioxidant defenses.
What Not to Do
- Don’t overcook the shrimp: They turn rubbery fast. Bake just until pink and opaque.
- Don’t skip drying the shrimp: Excess moisture waters down the sauce.
- Don’t add raw, wet cauliflower: If using frozen cauliflower rice, thaw and squeeze out extra water to prevent a soggy casserole.
- Don’t drown it in lemon juice: A little brightens; too much breaks the cream and overwhelms the cheese.
- Don’t overload with starchy veggies: Skip carrots, peas, or corn to keep the dish keto.
Alternatives
- Protein swaps: Use scallops, diced chicken thighs, or a mix of shrimp and crab for a seafood bake.
- Cheese variations: Try Gruyère, Monterey Jack, or pepper jack for a different flavor profile.
Add a pinch of smoked gouda for depth.
- Veggie switches: Sub broccoli rice, chopped asparagus, or mushrooms for the zucchini/spinach combo. Keep total volume similar.
- Dairy-light version: Replace half the heavy cream with unsweetened almond milk and increase cream cheese slightly for body.
- Spice profiles: Go Italian with oregano and basil, or Tex-Mex with chili powder and cumin. Adjust salt accordingly.
FAQ
Can I use cooked shrimp?
Yes, but add them right before baking to prevent overcooking.
Skip the step of tossing them in the simmering sauce; just fold them in with the sauce off heat and bake briefly until heated through.
Is this casserole spicy?
It has a mild kick if you use Cajun seasoning. For no heat, use sweet paprika instead. For more heat, add a pinch of cayenne or red pepper flakes.
What size shrimp should I buy?
Large or extra-large (21/25 or 26/30 count) work best.
They stay juicy and are easy to distribute evenly in the casserole.
How do I prevent a watery casserole?
Pat shrimp dry, sauté veggies to drive off moisture, and avoid covering the dish while baking. If using frozen cauliflower rice, thaw and squeeze out excess liquid before cooking.
Can I make it ahead?
Yes. Assemble up to the cheese step, cover, and refrigerate for up to 24 hours.
Bake uncovered, adding a few extra minutes if starting from cold.
What can I serve with it?
A simple green salad with olive oil and lemon, roasted asparagus, or sautéed green beans pairs well without adding carbs.
How many carbs are in a serving?
Estimates vary by brands, but expect roughly 5–7g net carbs per serving when divided into six portions. For exact numbers, plug your ingredients into a nutrition calculator.
Can I make it without cream cheese?
Yes. Thicken the sauce by simmering the heavy cream a bit longer and whisking in 1/2 teaspoon xanthan gum or 1 teaspoon gelatin bloomed in cold water.
Add slowly to avoid clumping.
Do I need to devein the shrimp?
It’s recommended for texture and appearance, especially with larger shrimp. Many packages come pre-peeled and deveined to save time.
Can I cook it in a skillet instead of baking?
Yes. Use an oven-safe skillet for the sauté and assembly, then top with cheese and broil for a few minutes to melt and brown.
Keep an eye on shrimp doneness.
Wrapping Up
This Keto Shrimp Casserole with Cheesy Topping is a reliable weeknight hero: fast prep, big flavor, and a bubbling, golden finish. It’s flexible enough to tweak with your favorite cheeses and veggies, yet sturdy in its low-carb roots. Keep these tips in mind—dry shrimp, reduce moisture, and don’t overbake—and you’ll get a creamy, satisfying casserole every time.
Enjoy it fresh from the oven or pack it for a comforting, keto-friendly lunch the next day.
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