This Low Carb Cheesy Shrimp Casserole is a lifesaver for those busy weeknights when you want something comforting yet healthy. I first stumbled upon this dish during a hectic week at work, and it quickly became a staple in my meal rotation. It’s packed with flavor, thanks to the combination of succulent shrimp and gooey cheese, and it’s low in carbs, making it perfect for anyone watching their carb intake. Plus, it’s super easy to whip up, so you can spend more time relaxing and less time in the kitchen.
This casserole pairs beautifully with a fresh green salad or some roasted vegetables. If you’re looking to keep it low carb, try serving it with a side of steamed broccoli or a simple cucumber and tomato salad. For those who aren’t as concerned about carbs, a slice of crusty bread would be perfect to soak up all the cheesy goodness.
Low Carb Cheesy Shrimp Casserole
Servings: 4
Ingredients
1 pound shrimp, peeled and deveined
2 cups cauliflower rice
1 cup shredded cheddar cheese
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon paprika
Salt and pepper to taste
1 tablespoon chopped fresh parsley (optional, for garnish)
Directions
Preheat your oven to 375°F (190°C).
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
Add the shrimp to the skillet and cook until they are pink and opaque, about 3-4 minutes. Remove the shrimp and set aside.
In the same skillet, add the cauliflower rice and sauté for 5 minutes until it’s tender.
Stir in the heavy cream, cheddar cheese, and paprika. Season with salt and pepper to taste.
Add the cooked shrimp back into the skillet and mix everything together.
Transfer the mixture to a baking dish and sprinkle the Parmesan cheese on top.
Bake in the preheated oven for 15-20 minutes, or until the cheese is bubbly and golden.
Garnish with fresh parsley before serving, if desired.
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