Keto Garlic Shrimp Au Gratin Recipe

Introduction

This Keto Garlic Shrimp Au Gratin is a creamy, flavorful dish perfect for those following a low-carb lifestyle. Tender shrimp are baked in a rich garlic cream sauce topped with a crispy parmesan and pork rind crust. It’s an easy yet impressive meal that warms the soul.

Ingredients

• 2 pounds large shrimp (peeled, deveined, tails removed)
• 2 tablespoons olive oil
• Salt and pepper (to taste)
• 4 tablespoons butter
• 1/2 cup finely chopped onion
• 4 cloves garlic (minced)
• 2 tablespoons fresh basil (chopped) or 1 tablespoon dried basil
• 1/8 teaspoon ground nutmeg
• 1 cup heavy whipping cream
• 1 cup grated parmesan cheese (divided)
• 1 cup shredded monterey jack cheese
• 1/2 cup crushed pork rind crumbs

Instructions

1. Step 1: Preheat the oven to 375°F (190°C). Grease a large baking dish with butter or cooking spray to prevent sticking.
2. Step 2: Heat olive oil in a large skillet over medium-high heat. Season the shrimp with salt and pepper, then sear them for 1–2 minutes per side until just pink. Remove the shrimp and set aside.
3. Step 3: Melt butter in the same skillet. Add chopped onion and sauté for 3–4 minutes until soft. Stir in minced garlic, basil, and nutmeg, cooking for about 30 seconds until fragrant.
4. Step 4: Pour in the heavy cream and let it simmer for 3–4 minutes until slightly thickened. Add half of the parmesan cheese and all the monterey jack cheese, stirring until the sauce is smooth. Adjust seasoning to taste.
5. Step 5: Arrange the seared shrimp evenly in the prepared baking dish. Pour the cream sauce over the shrimp to coat them well.
6. Step 6: In a small bowl, combine the remaining parmesan cheese with the crushed pork rind crumbs. Sprinkle this mixture evenly over the top of the dish.
7. Step 7: Bake in the preheated oven for 25 minutes, until the topping is golden brown and the sauce is bubbly. Serve warm.

Tips & Variations

• For more herb flavor, try adding fresh thyme or oregano along with the basil.
• Substitute the pork rinds with crushed almonds or pork cracklings for different textures.
• Use smoked paprika in the cream sauce for a subtle smoky twist.
• If you prefer a spicier dish, add a pinch of red pepper flakes to the sautéed garlic.

Storage

Store leftover shrimp au gratin in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven or microwave to keep the sauce creamy and avoid overcooking the shrimp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp can be used, but be sure to thaw them completely and pat dry before cooking to prevent excess moisture.

Is this dish suitable for other low-carb diets?

Absolutely. This recipe is keto-friendly and fits well with other low-carb or paleo eating plans, especially if you use pork rinds or other keto-approved toppings.

Keto Garlic Shrimp Au Gratin Recipe

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★★★★★

4.9 from 99 reviews

This Keto Garlic Shrimp Au Gratin is a rich and flavorful low-carb dish featuring succulent seared shrimp baked in a creamy garlic Parmesan cheese sauce topped with a crispy pork rind and cheese crust. Perfect for those following a ketogenic diet who crave a cheesy, garlicky seafood bake that’s both satisfying and easy to prepare.

• Author: Sienna
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Keto

Ingredients

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Shrimp and Seasoning

• 2 pounds large shrimp (peeled, deveined, tails removed)
• 2 tablespoons olive oil
• Salt and pepper (to taste)

Sauce and Aromatics

• 4 tablespoons butter
• 1/2 cup finely chopped onion
• 4 cloves garlic (minced)
• 2 tablespoons fresh basil (chopped) or 1 tablespoon dried basil
• 1/8 teaspoon ground nutmeg
• 1 cup heavy whipping cream
• 1 cup grated parmesan cheese (divided)
• 1 cup shredded monterey jack cheese

Topping

• 1/2 cup crushed pork rind crumbs

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C). Grease a large baking dish with butter or non-stick cooking spray to prevent sticking.
2. Sear Shrimp: Heat olive oil in a large skillet over medium-high heat. Season the peeled and deveined shrimp with salt and pepper. Sear the shrimp for 1–2 minutes per side until they turn just pink and are partially cooked. Remove the shrimp from the skillet and set aside to keep warm.
3. Sauté Aromatics: In the same skillet, melt the butter over medium heat. Add the finely chopped onion and sauté for 3–4 minutes until softened and translucent. Stir in the minced garlic, chopped basil, and ground nutmeg, cooking for about 30 seconds until fragrant.
4. Make Cream Sauce: Pour in the heavy whipping cream and bring to a gentle simmer. Allow the mixture to simmer for 3–4 minutes until it thickens slightly. Stir in half of the grated parmesan cheese (1/2 cup) and all of the shredded monterey jack cheese. Mix the sauce thoroughly until smooth and creamy. Season with salt and pepper to taste.
5. Assemble Dish: Arrange the seared shrimp in an even layer inside the prepared baking dish. Pour the creamy cheese sauce evenly over the shrimp to cover them completely.
6. Add Topping: In a small bowl, combine the remaining 1/2 cup parmesan cheese with the crushed pork rind crumbs. Sprinkle this mixture evenly over the top of the assembled shrimp and sauce to create a crunchy, golden crust when baked.
7. Bake: Place the baking dish in the preheated oven and bake for approximately 25 minutes until the topping is golden brown and the sauce is bubbly and hot throughout. Remove from oven and let rest briefly before serving.

Notes

• For a spicier kick, add red pepper flakes to the sauce along with the garlic and basil.
• Make sure not to overcook the shrimp during searing as they will continue cooking in the oven.
• Use crushed pork rinds as a keto-friendly substitute for breadcrumbs to keep this dish low carb.
• Fresh basil adds vibrant flavor, but dried basil works well too; adjust quantity as dried herbs are more concentrated.
• Leftovers keep well refrigerated for up to 2 days and can be gently reheated in the oven.

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