Go Back

Keto Cheesy Shrimp Casserole – Comforting, Low-Carb, and Loaded With Flavor

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Shrimp: 1.5 pounds large shrimp, peeled and deveined (tails off).
  • Butter or ghee: 3 tablespoons.
  • Olive oil: 1 tablespoon.
  • Garlic: 3 cloves, minced.
  • Onion: 1/2 medium, finely chopped.
  • Bell pepper: 1 small, diced (red or green).
  • Cauliflower rice: 2 cups, fresh or frozen (thawed and well-drained).
  • Cream cheese: 6 ounces, softened.
  • Heavy cream: 3/4 cup.
  • Chicken or seafood broth: 1/2 cup (low-sodium).
  • Shredded cheese blend: 2 cups, divided (cheddar, mozzarella, or Monterey Jack).
  • Parmesan: 1/4 cup, grated.
  • Smoked paprika: 1 teaspoon.
  • Italian seasoning: 1 teaspoon (or dried oregano and basil).
  • Crushed red pepper flakes: 1/4 teaspoon (optional).
  • Lemon zest: 1 teaspoon, plus 1 tablespoon lemon juice.
  • Fresh parsley: 2 tablespoons, chopped (for garnish).
  • Salt and black pepper: To taste.

Method
 

  1. Prep the oven and dish: Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish with a little olive oil or butter.
  2. Season the shrimp: Pat shrimp dry. Toss with a pinch of salt, pepper, and half the smoked paprika. Set aside.
  3. Sauté the aromatics: In a large skillet, heat butter and olive oil over medium heat. Add onion and bell pepper. Cook 3–4 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.
  4. Add cauliflower rice: Stir in cauliflower rice and a pinch of salt. Cook 3–5 minutes until moisture evaporates and it’s just tender. Transfer mixture to a large bowl.
  5. Make the cheese sauce: In the same skillet over low heat, add cream cheese, heavy cream, and broth. Whisk until smooth. Stir in 1.5 cups shredded cheese, Parmesan, Italian seasoning, remaining smoked paprika, crushed red pepper (if using), lemon zest, and lemon juice. Simmer 2–3 minutes until slightly thickened. Taste and season with salt and pepper.
  6. Combine: Pour the cheese sauce over the cauliflower mixture. Add the seasoned shrimp and half the parsley. Fold gently to coat everything.
  7. Assemble the casserole: Spread the mixture evenly in the baking dish. Top with the remaining 1/2 cup shredded cheese.
  8. Bake: Bake 12–15 minutes, just until the shrimp are pink and opaque and the edges are bubbling. Do not overbake.
  9. Optional broil: For extra color, broil 1–2 minutes until the top is lightly golden. Watch closely.
  10. Finish and serve: Let rest 5 minutes. Garnish with remaining parsley. Serve hot with a squeeze of lemon if you like.