Keto Creamy Shrimp & Zucchini Gratin
There are some dinners that feel indulgent from the very first bite, even though they’re made with simple ingredients.
This Keto Creamy Shrimp & Zucchini Gratin is exactly that kind of recipe.
Tender shrimp and zucchini are tucked into a rich, garlicky cream sauce, topped with plenty of melted cheese, and baked until bubbling and beautifully golden.
It’s creamy.
It’s cheesy.
It’s savory.
And it’s surprisingly easy to make.
I first made this on a weekend when I wanted something cozy but didn’t want to spend the entire afternoon cooking.
I had some zucchini in the refrigerator and shrimp in the freezer, so I started thinking about how good they would be together in a creamy casserole.
I sautéed the shrimp with garlic, softened the zucchini, and made a quick cream sauce.
Then I layered everything into a baking dish and covered it with cheese.
When it came out of the oven, the top was golden and bubbling.
The smell alone brought everyone into the kitchen.
My family loved it.
Even the people who normally aren’t excited about zucchini went back for another serving.
Since then, I’ve made this whenever I want a comforting low-carb dinner that doesn’t feel like I’m missing anything.
Prep Time: 15 minutes
Cook Time: 25–30 minutes
Total Time: About 45 minutes
Servings: 6
Why You’ll Love This Keto Shrimp Gratin
Creamy and cheesy
Tender shrimp
Deliciously seasoned zucchini
Low in carbohydrates
High in protein
Easy weeknight casserole
Naturally gluten-free
Great for meal prep
Comforting without being heavy
Ingredients
For the Shrimp & Zucchini
1½ lbs large shrimp, peeled and deveined
3 medium zucchini, sliced into thin half-moons
2 tablespoons olive oil
4 cloves garlic, minced
½ teaspoon salt
½ teaspoon black pepper
1 teaspoon Italian seasoning
½ teaspoon smoked paprika
¼ teaspoon red pepper flakes, optional
1 tablespoon fresh lemon juice
For the Cream Sauce
2 tablespoons butter
3 cloves garlic, minced
1 cup heavy cream
½ cup cream cheese, softened
½ cup grated Parmesan cheese
½ teaspoon Italian seasoning
¼ teaspoon black pepper
Salt, to taste
For the Topping
1 cup shredded mozzarella cheese
¼ cup grated Parmesan
1 tablespoon chopped fresh parsley
Red pepper flakes, optional
How to Make Keto Creamy Shrimp & Zucchini Gratin
Step 1: Preheat the Oven
Preheat your oven to 200°C (400°F).
Lightly grease a 9×13-inch baking dish or a similar-sized casserole dish.
Step 2: Prepare the Zucchini
Slice the zucchini into thin half-moons.
Place them in a large bowl and lightly season with salt.
Let them sit for approximately 5–10 minutes.
Pat them dry with paper towels.
This helps remove some of the excess moisture.
Step 3: Sauté the Zucchini
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Add the zucchini.
Cook for approximately 3–5 minutes, stirring occasionally.
You want the zucchini to soften slightly but still have some texture.
Transfer it to a plate.
Step 4: Cook the Shrimp
Add the remaining tablespoon of olive oil to the skillet.
Add the shrimp.
Season with salt, black pepper, Italian seasoning, smoked paprika, and red pepper flakes if using.
Cook for approximately 1–2 minutes per side, just until the shrimp begin turning pink and opaque.
Add the minced garlic and cook for another 30 seconds.
Remove the skillet from the heat.
Don’t fully cook the shrimp at this stage because they’ll continue cooking in the oven.
Finish with fresh lemon juice.
Step 5: Make the Cream Sauce
Melt the butter in a saucepan over medium-low heat.
Add the minced garlic.
Cook for about 30 seconds until fragrant.
Pour in the heavy cream.
Add the softened cream cheese.
Whisk gently until the cream cheese melts into the sauce.
Step 6: Add Parmesan
Stir in the Parmesan cheese.
Add Italian seasoning and black pepper.
Continue cooking gently for approximately 2–3 minutes, stirring frequently.
The sauce should become smooth and creamy.
Taste before adding salt because Parmesan and cream cheese are already salty.
Step 7: Combine
Add the cooked zucchini and shrimp to the prepared baking dish.
Pour the creamy sauce over everything.
Gently toss to distribute the sauce evenly.
Step 8: Add the Cheese
Sprinkle the mozzarella evenly over the top.
Add the remaining Parmesan.
Make sure the entire surface has a generous layer of cheese.
Step 9: Bake
Bake uncovered for approximately 15–20 minutes, until the casserole is hot and bubbling.
For an extra-golden top, switch to broil for the final 1–2 minutes.
Watch carefully so the cheese doesn’t burn.
Step 10: Rest and Serve
Remove the gratin from the oven.
Let it rest for approximately 5 minutes.
Sprinkle with fresh parsley and optional red pepper flakes.
Serve hot.
My Best Tips
Don’t Overcook the Shrimp
Shrimp cook quickly.
Sauté them only until they begin turning pink before transferring them to the oven.
Remove Excess Moisture From the Zucchini
Zucchini releases quite a bit of water during cooking.
Salting and patting it dry helps keep the gratin creamy instead of watery.
Use Full-Fat Dairy
For the richest keto-friendly sauce, full-fat cream cheese, heavy cream, and cheese work best.
Don’t Skip the Resting Time
Let the gratin sit for a few minutes after baking.
This allows the sauce to thicken slightly.
Can I Use Frozen Shrimp?
Absolutely.
Thaw them completely first, then pat them very dry.
Frozen shrimp can release excess water if added directly to the casserole.
What Size Shrimp Should I Use?
Large or jumbo shrimp are ideal.
They stay juicy and are substantial enough to stand up to the creamy sauce.
Can I Use Small Shrimp?
Yes.
Reduce the initial cooking time because smaller shrimp cook faster.
Can I Use Frozen Zucchini?
Fresh zucchini is preferable.
Frozen zucchini contains more water and can make the gratin watery.
If using frozen zucchini, thaw it completely and squeeze out as much moisture as possible.
Can I Use Yellow Squash?
Yes.
Yellow squash can be substituted for some or all of the zucchini.
Can I Add Spinach?
Definitely.
Add a few handfuls of fresh baby spinach to the cream sauce and cook until wilted before assembling the gratin.
Can I Add Mushrooms?
Yes.
Sliced mushrooms are delicious with shrimp and creamy sauce.
Sauté them before adding them to the casserole.
Can I Add Bacon?
Absolutely.
Crispy bacon adds smoky, salty flavor and works beautifully with the creamy shrimp.
Can I Make It Spicy?
Yes.
Add:
Red pepper flakes
Cayenne pepper
Cajun seasoning
Hot sauce
Chopped jalapeño
A little Cajun seasoning is particularly good with shrimp.
Can I Add More Cheese?
Of course.
Try adding:
Monterey Jack
Gruyère
Provolone
Fontina
Asiago
A mixture of mozzarella and Parmesan gives you a good balance of stretch and flavor.
Is This Really Keto?
Yes.
The recipe is designed to be low in carbohydrates, with shrimp, zucchini, heavy cream, cream cheese, and cheese providing the bulk of the dish.
Always check the labels of your dairy products and seasonings if you’re following a strict ketogenic diet.
Can I Make It Without Cream Cheese?
Yes.
Increase the heavy cream slightly and use additional Parmesan.
The sauce will be a little thinner but still delicious.
Can I Make It Dairy-Free?
You can use dairy-free cream cheese, cream, and cheese alternatives.
The flavor and texture will vary depending on the products used.
Is It Gluten-Free?
Yes.
The ingredients are naturally gluten-free.
Check packaged seasonings and dairy products if you need strict gluten-free preparation.
Delicious Variations
Cajun Shrimp & Zucchini Gratin
Add Cajun seasoning, paprika, and extra garlic for a spicy Southern-inspired version.
Garlic Parmesan Shrimp Gratin
Use extra garlic and Parmesan and skip the mozzarella.
Spinach Shrimp Gratin
Add fresh spinach to the cream sauce for extra vegetables.
Bacon Shrimp Gratin
Add crispy chopped bacon before topping with cheese.
Mediterranean Shrimp Gratin
Add chopped spinach, sun-dried tomatoes, olives, and feta.
For a keto version, use sun-dried tomatoes sparingly because they contain more carbohydrates.
What to Serve With Keto Shrimp Gratin
Because the gratin is rich and creamy, I like serving it with something fresh and simple.
Try:
Green salad
Caesar salad
Roasted asparagus
Steamed broccoli
Garlic sautéed spinach
Cauliflower rice
Roasted green beans
A crisp lemony salad is particularly good alongside it.
Can I Make This Ahead?
Yes.
You can assemble the gratin several hours ahead and refrigerate it until you’re ready to bake.
If it’s coming directly from the refrigerator, you may need to add approximately 5–10 minutes to the baking time.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
How to Reheat
Reheat individual portions gently in the microwave.
For the best texture, reheat in a 175°C (350°F) oven until hot and bubbling.
Avoid overheating because shrimp can become rubbery.
Can I Freeze It?
I don’t recommend freezing the fully assembled gratin.
Cream sauces can separate, zucchini can become watery, and shrimp can change texture after freezing.
Nutritional Information
Approximate per serving:
Calories: 470
Protein: 37g
Fat: 33g
Total Carbohydrates: 8g
Fibre: 2g
Net Carbohydrates: 6g
Nutrition values are estimates and will vary depending on the size of the shrimp, zucchini, dairy products, and cheese used.
Frequently Asked Questions
Why is my gratin watery?
Zucchini naturally releases water. Salting, drying, and briefly sautéing it before baking helps reduce excess moisture.
Can I skip sautéing the zucchini?
You can, but sautéing helps remove moisture and improves the final texture.
Why are my shrimp rubbery?
They were likely overcooked. Shrimp only need a few minutes, and they continue cooking in the hot casserole.
Can I use pre-cooked shrimp?
Yes, but add them just before baking and avoid cooking them for too long.
What cheese melts best?
Mozzarella, Monterey Jack, Gruyère, and Fontina all melt beautifully.
Can I make this in a smaller dish?
Yes. Use a smaller casserole dish and adjust the cooking time as needed.
Can I make individual portions?
Absolutely. Divide the mixture between oven-safe ramekins and bake until hot and bubbling.
Final Thoughts
This Keto Creamy Shrimp & Zucchini Gratin is one of those recipes that proves low-carb food doesn’t have to feel boring.
It feels rich.
It feels comforting.
And it has plenty of that cheesy, creamy goodness you want from a casserole.
I made this one weekend when I had shrimp and zucchini waiting in the refrigerator and couldn’t decide what to do with them.
I almost made a simple stir-fry.
But I’m so glad I changed my mind.
The moment the garlic hit the skillet, I knew dinner was going in the right direction.
Then came the cream.
The Parmesan.
The cream cheese.
And finally all that melted mozzarella on top.
When the casserole came out of the oven, the cheese was bubbling around the edges and golden in the middle.
Everyone gathered around the kitchen.
And once we started eating, there wasn’t much conversation.
Just forks going back for another bite.
That’s always how I know a recipe is a keeper.
I love serving this with a crisp green salad because the freshness cuts through the richness of the gratin.
If I’m especially hungry, I’ll add roasted broccoli or cauliflower rice.
And if I’m cooking for a crowd, I’ll put the whole casserole in the middle of the table and let everyone serve themselves.
The shrimp stay tender, the zucchini becomes beautifully soft, and the creamy garlic sauce brings everything together.
And that golden cheese topping?
That’s the part everyone fights over.
So if you’re following keto, trying to eat fewer carbs, or simply looking for a delicious way to turn shrimp and zucchini into something special, give this recipe a try.
Just remember:
Dry the zucchini.
Don’t overcook the shrimp.
Use plenty of cheese.
And let the casserole rest for a few minutes before serving.
Then grab a fork and enjoy every creamy, cheesy, garlicky bite.
Sometimes the best comfort food is the kind that happens to be low-carb, too. 🦐🥒🧀🧄