
Contents
Table of Contents
- Introduction
- Why You’ll Love This Recipe
- Tips for Success
- Serving Suggestions
- Storage Instructions
- VIDEO (title)
- Frequently Asked Questions (FAQs)
- Ingredients
- Step-by-Step Instructions
- Nutritional Information
Introduction
This Baked Shrimp Casserole with Buttery Crumb Topping is a keto-friendly twist on the classic comfort dish. Tender shrimp are baked in a creamy garlic sauce and topped with a buttery almond flour crumble for the perfect crunch. It’s indulgent, satisfying, and easy to prepare for weeknight dinners or special occasions.
Why You’ll Love This Recipe
- Crunchy and Creamy: A perfect balance of textures with a buttery low-carb topping.
- Keto and Paleo Approved: Completely grain-free and loaded with flavor.
- Simple and Elegant: Easy enough for a quick dinner but impressive enough for guests.

Tips for Success
- Use raw shrimp for the best texture—cooked shrimp can become rubbery when baked.
- For paleo, swap Parmesan cheese with nutritional yeast in the sauce.
- Toast the almond flour lightly before topping for extra flavor and crunch.
Serving Suggestions
Serve this casserole with cauliflower mash, steamed broccoli, or a crisp green salad for a complete keto-friendly meal.
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) to keep the topping crisp.
VIDEO
This video walks you through the process of creating a golden, crunchy topping for shrimp casseroles.
Frequently Asked Questions (FAQs)
- Can I use pre-cooked shrimp?
Yes, but reduce the baking time to avoid overcooking. - How can I make this dairy-free?
Use coconut cream instead of heavy cream and replace Parmesan with nutritional yeast in the sauce. - What’s the best substitute for almond flour in the topping?
Crushed pork rinds make an excellent low-carb substitute for a crispy topping. - Can I add vegetables to the casserole?
Absolutely! Add cooked spinach, mushrooms, or diced zucchini for a heartier dish.
Ingredients
- For the Casserole:
- 1 lb (450g) large shrimp, peeled and deveined
- 2 tbsp (30ml) olive oil or butter
- 3 cloves garlic, minced
- 1/2 cup (120ml) heavy cream (or coconut cream for paleo)
- 1/4 cup (25g) grated Parmesan cheese (or nutritional yeast for paleo)
- 1/4 tsp smoked paprika
- Salt and pepper to taste
- For the Buttery Crumb Topping:
- 1/2 cup (50g) almond flour
- 2 tbsp (30g) melted butter or ghee
- 1 tbsp (5g) chopped fresh parsley
- 1/4 tsp garlic powder
Step-by-Step Instructions
- Preheat the oven:
- Preheat your oven to 375°F (190°C). Lightly grease a small baking dish or casserole.
- Prepare the shrimp base:
- Heat olive oil in a skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- Stir in the heavy cream, Parmesan cheese (or nutritional yeast), smoked paprika, salt, and pepper. Simmer for 2-3 minutes until slightly thickened.
- Arrange the shrimp in a single layer in the prepared baking dish. Pour the garlic cream sauce over the shrimp.
- Make the crumb topping:
- In a small bowl, mix almond flour, melted butter, parsley, and garlic powder until combined. Sprinkle the crumb mixture evenly over the shrimp.
- Bake the casserole:
- Bake for 12-15 minutes, or until the shrimp are pink and cooked through and the topping is golden.
- Garnish and serve:
- Remove from the oven and let cool slightly. Garnish with extra parsley before serving.
Nutritional Information (Per Serving – Serves 4)
- Calories: 340
- Fat: 26g
- Protein: 22g
- Net Carbs: 3g