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Low-Carb Shrimp Tuscan Bake

Low-Carb Shrimp Tuscan Bake – A Creamy Keto Comfort Dish

Experience creamy indulgence with this Low-Carb Shrimp Tuscan Bake, full of flavor without the carb fuss.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shrimp Bake
  • 1 pound raw large shrimp Choose fresh shrimp for the best flavor and tenderness.
  • 2 tablespoons olive oil Perfect for sautéing; avocado oil is a great substitute.
  • 4 cloves garlic, minced Infuses aromatic goodness; garlic powder (1 teaspoon) works if you're short on time.
  • 1 cup cherry tomatoes, halved Adds sweetness and color; feel free to swap with grape or sun-dried tomatoes.
  • 3 cups fresh baby spinach A nutrient boost and vibrant green; kale can be used if you prefer.
  • 1 teaspoon dried Italian seasoning Enhances flavor; a mix of oregano, basil, and thyme is an excellent alternative.
  • 1 teaspoon paprika Provides mild heat and color; use smoked paprika for a smoky twist.
  • ½ teaspoon crushed red pepper flakes (optional) Adds a spicy kick; omit if you’re spice-sensitive.
  • Salt and black pepper Essential for seasoning; adjust to your taste.
  • ¾ cup heavy cream The star of the creamy sauce; coconut cream is a suitable non-dairy option.
  • ¼ cup cream cheese, softened Adds richness; try Greek yogurt for a lighter version.
  • ⅓ cup grated Parmesan cheese Boosts umami flavors; nutritional yeast is great for a vegan alternative.
  • 1 cup shredded mozzarella cheese Creates that creamy, gooey topping; dairy-free cheese can replace it for vegan diets.
  • Fresh parsley, chopped (for garnish) Brightens the dish; swap for basil or dried herbs if desired.

Equipment

  • Oven
  • Large skillet
  • medium baking dish

Method
 

Step‑by‑Step Instructions for Low-Carb Shrimp Tuscan Bake
  1. Preheat your oven to 400°F (200°C) and grease a medium-sized baking dish with olive oil.
  2. In a large skillet, heat olive oil over medium heat, add minced garlic and sauté for about 1 minute until fragrant.
  3. Stir in halved cherry tomatoes and baby spinach, cook for about 3–4 minutes until the spinach has wilted and tomatoes are softened.
  4. Reduce heat, add heavy cream, cream cheese, Parmesan cheese, Italian seasoning, paprika, and crushed red pepper flakes. Simmer for 3–4 minutes until thickened.
  5. Place raw shrimp in a single layer in the greased baking dish; season with salt and black pepper.
  6. Pour the creamy sauce over the shrimp and gently toss to coat well.
  7. Sprinkle shredded mozzarella cheese evenly over the top of the shrimp and sauce mixture.
  8. Bake uncovered for 12–15 minutes until shrimp are pink and opaque, and cheese is bubbly and golden.
  9. Let it sit for a couple of minutes, garnish with chopped parsley, and serve hot.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 10gProtein: 30gFat: 28gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 200mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 4gVitamin A: 1200IUVitamin C: 20mgCalcium: 300mgIron: 2mg

Notes

Ensure shrimp are fully thawed and patted dry. Use fresh shrimp and grate cheese for the best result. Experiment with spices or add vegetables for variety.

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