Contents

  1. Introduction
  2. Why You’ll Love This Recipe
  3. Tips for Success
  4. Serving Suggestions
  5. Storage Instructions
  6. VIDEO (title)
  7. Frequently Asked Questions (FAQs)
  8. Ingredients
  9. Step-by-Step Instructions
  10. 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)

  1. Can I use pre-cooked shrimp?
    Yes, but reduce the baking time to avoid overcooking.
  2. How can I make this dairy-free?
    Use coconut cream instead of heavy cream and replace Parmesan with nutritional yeast in the sauce.
  3. What’s the best substitute for almond flour in the topping?
    Crushed pork rinds make an excellent low-carb substitute for a crispy topping.
  4. 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

  1. Preheat the oven:
    • Preheat your oven to 375°F (190°C). Lightly grease a small baking dish or casserole.
  2. 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.
  3. 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.
  4. Bake the casserole:
    • Bake for 12-15 minutes, or until the shrimp are pink and cooked through and the topping is golden.
  5. 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
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