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Keto Garlic Parmesan Shrimp Casserole - Creamy, Comforting, and Low-Carb

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds raw shrimp, peeled and deveined (medium or large)
  • 2 tablespoons olive oil or avocado oil
  • 4 tablespoons unsalted butter
  • 5–6 cloves garlic, minced
  • 1 cup heavy cream
  • 3 ounces cream cheese, softened and cubed
  • 1 cup grated Parmesan cheese, divided (about 3/4 cup for sauce, 1/4 cup for topping)
  • 1/2 cup shredded mozzarella (for extra melt on top)
  • 3 cups fresh spinach (or 1.5 cups frozen, thawed and well-drained)
  • 3 cups riced cauliflower (fresh or frozen, thawed)
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • Zest of 1/2 lemon and 1 tablespoon lemon juice
  • Salt and black pepper, to taste
  • Fresh parsley, chopped, for garnish

Method
 

  1. Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish or similar casserole pan.
  2. Pat the shrimp dry with paper towels. Season with salt, pepper, and half the Italian seasoning. Set aside while you start the sauce.
  3. Heat a large skillet over medium heat. Add the olive oil and 2 tablespoons butter. When the butter melts, add the garlic and cook for 30–45 seconds until fragrant, not browned.
  4. Stir in the heavy cream and cream cheese. Whisk until the cream cheese fully melts and the mixture is smooth. Simmer gently for 2–3 minutes to slightly thicken.
  5. Add 3/4 cup Parmesan, the remaining Italian seasoning, and the red pepper flakes if using. Stir until melted and creamy. Season with salt and pepper to taste.
  6. Add the spinach to the sauce and cook until wilted, 1–2 minutes. Stir in the lemon zest and lemon juice. Taste and adjust seasoning. The sauce should be rich, garlicky, and bright.
  7. In a separate skillet, melt the remaining 2 tablespoons butter over medium-high heat. Add the cauliflower rice, season with a little salt and pepper, and cook for 3–4 minutes to steam off excess moisture. This helps the casserole stay creamy, not watery.
  8. Spread the cauliflower rice evenly in the prepared baking dish as a base layer.
  9. Arrange the seasoned shrimp over the cauliflower rice. Pour the garlic Parmesan sauce with spinach evenly over the top, making sure the shrimp are coated.
  10. Sprinkle with the remaining Parmesan and the mozzarella. This gives you that bubbly, golden top.
  11. Bake for 12–15 minutes, until the shrimp are opaque and just cooked through. If you want extra browning, broil for 1–2 minutes at the end, watching closely.
  12. Let the casserole rest for 5 minutes. Garnish with fresh parsley and serve hot.