This little 4‑ingredient casserole is the kind of practical, stick-to-your-ribs cooking I leaned on when my kids were small and the freezer was my best friend. Tossing frozen raw salad shrimp right into a glass baking dish with just three simple pantry staples feels almost too easy, but in the oven those tiny shrimp soak up rich, garlicky butter and a sprinkle of cheese until they’re tender, bubbly, and downright irresistible. It’s low carb, quick enough for a weeknight, and it reminds me of the old Midwestern church potlucks where someone always showed up with a hot dish that disappeared before you could blink.
Serve this shrimp casserole piping hot with a big green salad or simple coleslaw to keep things light and low carb. If you’re not strictly counting carbs, it’s wonderful spooned over a little steamed rice or alongside a warm slice of crusty bread to soak up the buttery juices. A side of roasted broccoli or asparagus, tossed with olive oil and salt, makes a nice sturdy partner, and a squeeze of fresh lemon over each plate brightens everything up without adding any fuss.
4 Ingredient Low Carb Shrimp Baking Dish Casserole
Servings: 3–4
mozzarella or another firm cheese you have on hand; just keep the total cheese amount around 1/2 cup so the shrimp still cook properly. For extra protein and a heartier feel, scatter a handful of cooked, crumbled bacon over the top during the last 5 minutes of baking. Food safety tips: Always start with properly frozen raw shrimp from a trusted source. Keep the shrimp frozen until you’re ready to assemble the dish; do not let them sit at room temperature for long. Because the shrimp go into the oven straight from the freezer, be sure to spread them in a single, even layer so they cook through quickly and evenly. The shrimp are done when they are opaque and pink all the way through—if they still look translucent, give them a few more minutes. Avoid overbaking, as shrimp can become rubbery. Refrigerate leftovers within 2 hours of baking, store in a covered container, and eat within 1–2 days. Reheat gently in a low oven (around 300°F/150°C) until just warmed through to keep the shrimp from toughening.
