This little 4‑ingredient casserole is the kind of practical, stick-to-your-ribs cooking I leaned on when my kids were small and the freezer was my best friend. Tossing frozen raw salad shrimp right into a glass baking dish with just three simple pantry staples feels almost too easy, but in the oven those tiny shrimp soak up rich, garlicky butter and a sprinkle of cheese until they’re tender, bubbly, and downright irresistible. It’s low carb, quick enough for a weeknight, and it reminds me of the old Midwestern church potlucks where someone always showed up with a hot dish that disappeared before you could blink.
Serve this shrimp casserole piping hot with a big green salad or simple coleslaw to keep things light and low carb. If you’re not strictly counting carbs, it’s wonderful spooned over a little steamed rice or alongside a warm slice of crusty bread to soak up the buttery juices. A side of roasted broccoli or asparagus, tossed with olive oil and salt, makes a nice sturdy partner, and a squeeze of fresh lemon over each plate brightens everything up without adding any fuss.
4 Ingredient Low Carb Shrimp Baking Dish Casserole
Servings: 3–4
Ingredients
1 pound frozen raw salad shrimp (peeled, deveined, tails off; do not thaw)
4 tablespoons butter, cut into small pieces
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup shredded Parmesan or other hard aged cheese
Directions
Preheat your oven to 375°F (190°C). Lightly grease a glass baking dish (about 8×8 inches or similar) with a bit of butter or nonstick spray so the shrimp don’t stick.
Scatter the frozen raw salad shrimp in an even layer in the bottom of the glass baking dish. They can be touching, but try not to pile them too deep so they cook evenly.
Dot the shrimp with the butter pieces, tucking them here and there over the top so they’ll melt down into all the nooks and crannies as the casserole bakes.
Sprinkle the garlic powder, salt, and black pepper evenly over the frozen shrimp and butter. The seasonings will look sparse at first, but they’ll spread out nicely once the butter melts.
Top the seasoned shrimp with the shredded Parmesan, spreading it in a fairly even layer. It’s fine if a few spots show through; those areas will get a little extra golden and toasty.
Place the baking dish on the middle rack of the preheated oven and bake, uncovered, for 18–22 minutes, or until the shrimp are just cooked through (opaque and pink) and the cheese is melted and lightly golden around the edges. Very small salad shrimp may cook closer to the 18-minute mark.
Once the shrimp are cooked, turn the oven to broil for 1–2 minutes if you’d like a deeper golden top, watching closely so the cheese doesn’t burn.
Remove the baking dish from the oven and let the casserole rest for 3–5 minutes. This gives the hot butter a chance to settle and keeps the shrimp from overcooking. Taste and adjust the salt and pepper if needed, then serve straight from the dish while it’s still warm and bubbly.
Pages: 1 2
