Preparation Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Difficulty: Easy
Ingredients
- 1½ pounds large shrimp, peeled and deveined
- 2 (14-ounce) cans artichoke hearts, drained and quartered
- 3 tablespoons unsalted butter, melted
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ¼ teaspoon crushed red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- ½ cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 2 tablespoons cream cheese, softened
- 2 tablespoons heavy cream
- 2 tablespoons chopped fresh parsley
- 1 tablespoon lemon juice
- Lemon wedges, for serving
Kitchen Equipment
- 9×13-inch baking dish
- Mixing bowl
- Measuring cups and spoons
- Silicone spatula
- Aluminum foil (optional)
Instructions
Step 1: Prepare the Oven
Preheat your oven to 400°F (200°C). Lightly grease a baking dish with olive oil or cooking spray.
Step 2: Prepare the Shrimp
Pat the shrimp dry using paper towels. Removing excess moisture helps the shrimp cook evenly and absorb the flavorful garlic butter sauce.
Step 3: Make the Garlic Butter Mixture
In a medium bowl, combine the melted butter, olive oil, minced garlic, Italian seasoning, onion powder, paprika, crushed red pepper flakes, lemon juice, salt, and black pepper.
Whisk until well combined.
Step 4: Prepare the Creamy Cheese Mixture
In another bowl, stir together the softened cream cheese, heavy cream, and half of the Parmesan cheese until smooth.
This creamy mixture creates a rich, luxurious sauce that coats every bite.
Step 5: Assemble the Dish
Spread the drained artichoke hearts evenly across the prepared baking dish.
Arrange the shrimp over the artichokes.
Pour the garlic butter mixture evenly over everything.
Drop small spoonfuls of the cream cheese mixture throughout the dish.
Sprinkle with the remaining Parmesan cheese followed by the mozzarella cheese.
Step 6: Bake
Bake uncovered for 18–20 minutes, or until the shrimp are pink and opaque and the cheese has melted completely.
Step 7: Broil (Optional)
For a beautifully golden, bubbly cheese topping, switch the oven to broil and cook for an additional 2–3 minutes. Watch carefully to prevent burning.
Step 8: Garnish and Serve
Remove the baking dish from the oven.
Sprinkle with freshly chopped parsley and serve immediately with fresh lemon wedges.
Recipe Tips
- Do not overcook the shrimp, as they become rubbery very quickly.
- Thoroughly drain the artichoke hearts to avoid excess liquid.
- Freshly grated Parmesan melts better than pre-shredded cheese.
- Add chopped spinach or mushrooms for additional vegetables.
- Increase the red pepper flakes if you enjoy extra heat.
- Use freshly squeezed lemon juice for the brightest flavor.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing
Although possible, freezing is not recommended because shrimp can become slightly rubbery after thawing and reheating, and the creamy cheese sauce may separate.
Reheating
Reheat gently in a 325°F oven for 10–12 minutes or warm in a skillet over low heat until heated through. Avoid overheating the shrimp.
Recipe Variations
- Add cooked bacon for extra smoky flavor.
- Stir in chopped spinach before baking.
- Substitute scallops for shrimp.
- Use Monterey Jack or Gruyère cheese for a different flavor profile.
- Add sliced mushrooms or roasted red peppers for additional texture.
Serving Suggestions
This keto shrimp bake pairs wonderfully with:
- Cauliflower rice
- Roasted broccoli
- Garlic butter asparagus
- Zucchini noodles
- Fresh cucumber salad
- Steamed green beans
- Keto dinner rolls
Frequently Asked Questions
Can I use frozen shrimp?
Yes. Simply thaw completely and pat dry before cooking.
Can I make this recipe ahead of time?
Yes. Assemble the casserole several hours ahead, refrigerate, and bake just before serving.
Is this recipe gluten-free?
Yes. All ingredients are naturally gluten-free, but always check product labels to ensure there are no hidden gluten-containing additives.
Can I use marinated artichokes?
Plain canned artichoke hearts work best. Marinated varieties may alter the flavor and increase the oil content.
Nutrition Information
Per Serving (Approximate):
- Calories: 430
- Protein: 38g
- Total Fat: 27g
- Saturated Fat: 12g
- Carbohydrates: 8g
- Fiber: 4g
- Net Carbohydrates: 4g
- Sugar: 2g
- Cholesterol: 290mg
- Sodium: 760mg
- Potassium: 540mg
- Calcium: 280mg
- Iron: 2mg