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Keto Garlic Shrimp Au Gratin

Creamy Keto Garlic Shrimp Au Gratin for Low-Carb Indulgence

Keto Garlic Shrimp Au Gratin is a creamy, low-carb delight with just 3 net carbs per serving.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: French
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shrimp
  • 1 lb Large Shrimp peeled, deveined, tails removed
  • 1 tbsp Olive Oil or avocado oil
  • to taste Salt
  • to taste Pepper
For the Cream Sauce
  • 2 tbsp Butter for sautéing
  • 1 cup Finely Chopped Onion or shallots for a delicate flavor
  • 4 cloves Minced Garlic fresh is best
  • 1 cup Fresh Basil or dried if in a pinch
  • 1 pinch Ground Nutmeg optional
  • 1 cup Heavy Whipping Cream avoid low-fat versions
  • 1/2 cup Grated Parmesan Cheese plus more for topping
  • 1 cup Shredded Monterey Jack Cheese
For the Topping
  • 1 cup Crushed Pork Rind Crumbs low-carb alternative to breadcrumbs

Equipment

  • large baking dish
  • Skillet
  • Mixing Bowl

Method
 

Step-By-Step Instructions
  1. Preheat your oven to 375°F (190°C) and grease a baking dish with butter.
  2. In a skillet, heat olive oil over medium-high heat. Season shrimp and sear for 1-2 minutes until pink and opaque, then set aside.
  3. Lower the heat, add butter, and sauté onions for 3-4 minutes until soft. Stir in garlic, basil, and nutmeg until fragrant.
  4. Add heavy cream to skillet, simmer for 3-4 minutes. Stir in Parmesan and Monterey Jack cheese until smooth. Season with salt and pepper.
  5. Nestle seared shrimp in baking dish, cover with cream sauce.
  6. Combine remaining Parmesan and crushed pork rinds, then sprinkle over the dish.
  7. Bake for 25 minutes until bubbling and golden.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 3gProtein: 34gFat: 35gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 250mgSodium: 600mgPotassium: 500mgSugar: 1gVitamin A: 500IUVitamin C: 3mgCalcium: 400mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 3 days. Can be frozen for up to 2 months.

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