Low Carb Cheesy Shrimp Casserole

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 cup chopped onion
• 1/2 cup chopped bell pepper (any color)
• 1 cup chopped spinach or zucchini (optional, low carb veggie)
• 1/2 tsp paprika
• Salt & pepper to taste
• 4 oz cream cheese, softened
• 1/2 cup sour cream
• 1/2 cup shredded mozzarella
• 1/2 cup shredded cheddar
• 1/4 cup grated Parmesan
• 1/4 tsp red pepper flakes (optional for a kick)

👨‍🍳 Instructions:

1. Preheat oven to 375°F (190°C). Lightly grease a medium baking dish.
2. Sauté veggies: In a skillet, heat olive oil over medium heat. Add onion, bell pepper, and garlic. Cook until soft, about 3–4 minutes.
3. Add shrimp: Stir in shrimp, paprika, salt, and pepper. Cook for 2–3 minutes, just until shrimp begin to turn pink. Remove from heat.
4. Mix creamy base: In a bowl, combine cream cheese, sour cream, mozzarella, and cheddar. Stir in the cooked shrimp and veggies. Add red pepper flakes if using.
5. Assemble & bake: Pour mixture into baking dish. Sprinkle Parmesan on top. Bake for 15–20 minutes, or until golden and bubbly.
6. Garnish & serve: Let rest 5 minutes before serving. Garnish with chopped parsley or green onion if desired.

📝 Note:

• Shrimp size matters: Medium or large shrimp work best so they don’t overcook and turn rubbery during baking.
• Veggie swaps: You can substitute spinach with kale, or use mushrooms, zucchini, or riced cauliflower—just keep it low carb!
• Make it ahead: This casserole can be prepped earlier in the day, then baked when ready to serve. Perfect for busy nights.
• Extra creamy option: Add 2 tbsp of heavy cream to the cheese mixture for an even richer texture.
• Storage: Leftovers keep well in the fridge for 2–3 days and reheat beautifully in the oven or microwave.