Keto Seafood Casserole
Casseroles are a great way to prepare food ahead of time! We also love that it creates several servings of food in one go. Cooking food this way is excellent for preparing food for a family, or yourself if you are the only one on a Keto diet. Casseroles can last for several days in the refrigerator once made. You can even prepare the casserole a day ahead, top it with cheese, and then bake it right before serving it. Our Keto Seafood Casserole is made using succulent shrimp coated in a cream of mushroom sauce. The casserole is topped with delicious creamy and melty mozzarella cheese (feel free to use other easily meltable shredded cheeses too). The result is creamy, succulent shrimp in a delicious sauce that you can enjoy with cauliflower mash or slices of buttered Keto bread.
How to Make It
Step 1
Preheat the oven to 350F/180C. Fill a large stockpot with water and bring it to a boil. While you are waiting for the water to come to a boil, wash and slice the mushrooms. Trim the stems and slice the mushrooms into thin slices. Preheat a large skillet over medium-high heat until hot. Add grass-fed butter and swirl the pan to coat it with the fat. Add in the mushrooms. Season them with ¼ teaspoon of kosher salt. Cook until they are starting to brown, about 2-3 minutes stirring occasionally.
Step 2
Add in the cream and water. Sprinkle in the arrowroot starch and ½ teaspoon of kosher salt and granulated garlic. Whisk the mixture until it thickens, then remove it from the heat.
Step 3
Drop the shrimp into the boiling water. Cook until the shrimp is pink and cooked through. Drain the shrimp well.
Step 4
Place the shrimp into the mushroom cream sauce. Stir well to coat the shrimp. Place the shrimp into a casserole dish large enough to fit the shrimp in a thin layer. Place the cheese evenly over the shrimp.
Step 5
Bake the shrimp for 12-15 minutes or until the cheese is melted. Try not to go until the cheese is browned, so the shrimp do not get overcooked.
Step 6
Top with chopped parsley. Serve immediately! Refrigerate any leftovers and eat within a couple of days.
Ingredients
- Butter
1.5 tbsp
- Mushrooms
4 oz
- Coarse Kosher Salt
0.25 tsp
- Cream
0.5 cup
- Arrowroot powder
1 tbsp
- Water
0.25 cup
- Coarse Kosher Salt
0.25 tsp
- Granulated Garlic
0.25 tsp
- Raw Shrimp
2 lb
- Parsley
2 tsp, chopped
- Mozzarella cheese
1 cup, shredded