🧀 Creamy Seafood, Spinach & Mushroom Low-Carb Bake
A rich, comforting, keto-friendly dish packed with tender seafood, earthy mushrooms, and a luscious creamy sauce — perfect for a satisfying low-carb dinner. 🍤🌿
🛒 Ingredients
Seafood & Veggies
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300 g shrimp, peeled & deveined
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200 g white fish (cod, tilapia, or haddock), cut into chunks
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1 tbsp butter or olive oil
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2 cups mushrooms, sliced
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2 cups fresh spinach (or 1 cup frozen, drained)
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3 cloves garlic, minced
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½ small onion, finely chopped (optional, for extra flavor)
Creamy Sauce
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1 cup heavy cream
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120 g cream cheese, softened
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½ cup grated Parmesan cheese
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½ cup shredded mozzarella cheese (plus extra for topping)
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½ tsp paprika
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½ tsp dried oregano or Italian seasoning
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Salt & black pepper, to taste
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Optional: pinch of chili flakes 🌶️
👩🍳 Instructions
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Preheat oven to 180°C (350°F). Grease a baking dish.
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Sauté veggies:
Heat butter/oil in a pan over medium heat.
Add onion (if using) and cook until soft.
Add mushrooms and cook until golden.
Stir in garlic for 30 seconds.
Add spinach and cook until wilted. Remove from heat. -
Prepare seafood:
Pat seafood dry and season lightly with salt & pepper. -
Make creamy sauce:
In a saucepan over low heat, combine heavy cream and cream cheese.
Stir until smooth.
Add Parmesan, mozzarella, paprika, oregano, salt, and pepper.
Cook gently until thick and creamy. -
Assemble:
Spread the mushroom-spinach mixture in the baking dish.
Arrange seafood on top.
Pour creamy sauce evenly over everything.
Sprinkle extra mozzarella on top. -
Bake:
Bake for 20–25 minutes, until seafood is cooked and top is bubbly and lightly golden. -
Rest & serve:
Let sit 5 minutes before serving. Garnish with fresh parsley if desired. 🌿
❓ Q & A
Q: Can I use frozen seafood?
A: Yes — thaw completely and pat dry to avoid excess water.
Q: What seafood combinations work best?
A: Shrimp + white fish is ideal, but scallops, crab, or salmon also work beautifully. 🦀🐟
Q: How do I keep it low-carb?
A: Avoid flour or breadcrumbs. Serve alone or with cauliflower rice.
Q: Can I make it ahead?
A: Yes. Assemble, refrigerate up to 24 hours, then bake fresh.
Q: How to store leftovers?
A: Refrigerate in an airtight container for up to 3 days. Reheat gently to prevent seafood from overcooking.