Toss frozen raw salad shrimp in the baking dish and 3 simple pantry staples to get a meal so mouthwatering your friends will be begging for more.

For a little extra color and flavor without changing the low-carb nature of this dish, you can sprinkle 1–2 teaspoons of dried Italian seasoning or dried parsley over the top with the garlic powder. A pinch of crushed red pepper flakes will give it a gentle heat that pairs nicely with the rich butter and cheese. If you’d like more of a saucy casserole, stir 2–3 tablespoons of heavy cream into the dish before baking; it will mingle with the butter and cheese to create a silky, spoonable sauce. You can also swap part of the Parmesan for shredded mozzarella or another firm cheese you have on hand; just keep the total cheese amount around 1/2 cup so the shrimp still cook properly. For extra protein and a heartier feel, scatter a handful of cooked, crumbled bacon over the top during the last 5 minutes of baking. Food safety tips: Always start with properly frozen raw shrimp from a trusted source. Keep the shrimp frozen until you’re ready to assemble the dish; do not let them sit at room temperature for long. Because the shrimp go into the oven straight from the freezer, be sure to spread them in a single, even layer so they cook through quickly and evenly. The shrimp are done when they are opaque and pink all the way through—if they still look translucent, give them a few more minutes. Avoid overbaking, as shrimp can become rubbery. Refrigerate leftovers within 2 hours of baking, store in a covered container, and eat within 1–2 days. Reheat gently in a low oven (around 300°F/150°C) until just warmed through to keep the shrimp from toughening.