Keto Shrimp and Tomato Casserole

This Keto Shrimp and Tomato Casserole is a delightful blend of succulent shrimp baked in a rich tomato sauce, topped with creamy cheese. It's a satisfying and low-carb dish that delivers bold flavors with every bite.

Ingredients

• Shrimp (peeled and deveined) - 300 grams
• Canned diced tomatoes - 400 grams
• Cream cheese - 100 grams
• Shredded mozzarella cheese - 100 grams
• Olive oil - 2 tablespoons
• Garlic (minced) - 2 cloves
• Onion (chopped) - 1 small
• Dried oregano - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh basil (chopped) - 2 tablespoons

Steps

1. Preheat the oven to 180°C (350°F).
2. In a skillet, heat the olive oil over medium heat and sauté the chopped onion and minced garlic until the onion is translucent.
3. Add the canned diced tomatoes, dried oregano, salt, and black pepper to the skillet. Stir and let it simmer for 5 minutes.
4. In a mixing bowl, combine the cream cheese with the tomato mixture until well blended.
5. Fold in the shrimp and half of the shredded mozzarella cheese into the mixture until the shrimp are well coated.
6. Transfer the shrimp and tomato mixture into a baking dish and spread it evenly.
7. Top the casserole with the remaining mozzarella cheese and sprinkle fresh basil on top.
8. Bake in the preheated oven for 20 minutes or until the shrimp are cooked through and the cheese is bubbly and golden.

Nutrition

• Calories: 430
• Protein: 35 g
• Carbs: 10 g
• Fiber: 2 g
• Sugar: 4 g
• Sodium: 850 mg
• Cholesterol: 220 mg
• Total Fat: 30 g
• Saturated Fat: 12 g
• Unsaturated Fat: 16 g
• Water: 0.5 L

Health Benefits

• High in protein, which supports muscle health.
• Low in carbohydrates, making it suitable for a ketogenic diet.

Tags