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Keto Zucchini Shrimp Bake - A Creamy, Low-Carb Weeknight Favorite

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds raw shrimp, peeled, deveined, tails off (medium or large)
  • 3 medium zucchini, sliced into thin rounds or ribbons
  • 2 tablespoons olive oil
  • 3 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1/2 cup heavy cream
  • 3/4 cup shredded mozzarella
  • 1/3 cup grated Parmesan (plus extra for serving)
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1 teaspoon Italian seasoning (or dried oregano + basil)
  • 1/4 teaspoon red pepper flakes (optional, for heat)
  • Salt and black pepper, to taste
  • Fresh parsley, chopped, for garnish

Method
 

  1. Prep the oven and pan. Preheat your oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish with olive oil or nonstick spray.
  2. Slice the zucchini. Cut into thin rounds or use a peeler to make ribbons. Thinner slices cook faster and release less moisture in the final dish.
  3. Season the shrimp. Pat the shrimp dry. Toss with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and Italian seasoning. Set aside.
  4. Make the creamy garlic base. In a skillet over medium heat, melt butter. Add garlic and cook 30–60 seconds until fragrant. Stir in heavy cream, lemon zest, and red pepper flakes. Simmer 1–2 minutes to thicken slightly. Turn off the heat and add half the Parmesan.
  5. Layer the vegetables. Arrange the zucchini in the baking dish. Drizzle with 1 tablespoon olive oil and a pinch of salt and pepper. This light seasoning keeps flavors bright.
  6. Add shrimp and sauce. Scatter the seasoned shrimp over the zucchini. Pour the creamy garlic mixture evenly on top. Sprinkle with mozzarella and the remaining Parmesan.
  7. Bake. Place on the center rack and bake for 12–15 minutes, until the shrimp are pink and just cooked and the cheese is melted and bubbling. Do not overbake—shrimp turns rubbery fast.
  8. Finish with lemon and herbs. Remove from the oven. Squeeze lemon juice over the top and let it rest for 3–5 minutes. Garnish with chopped parsley and extra Parmesan if you like.
  9. Serve. Spoon into bowls and enjoy as-is, or pair with a side salad or cauliflower rice for a fuller meal.