These Keto Cajun Shrimp Stuffed Portobello Mushrooms are creamy, spicy, cheesy, shrimpy, perfection! A shrimp lover’s dream – this recipe delivers bold flavors and a hearty, comfort food vibe that is guaranteed to satisfy.
If you’re not sold on this idea of a shrimp stuffed mushroom yet – think baked stuffed shrimp flavor and texture, but creamier and a little spicier, paired with a meaty mushroom base.
Soooo basically surf and turf – but without the actual meat.
Not a mushroom fan? No worries, I’ve got you!
Simply make this keto cajun shrimp mixture on the stovetop as directed – then serve it hot with zucchini noodles, on top of a perfectly grilled steak for “real” surf and turf, on a bed of cooked cauliflower rice, or even small spoonfuls on top of toasted slices of my keto HOP bread as a cute and tasty appetizer.
think baked stuffed shrimp flavor and texture, but creamier and a little spicier
The possibilities for this keto cajun shrimp are endless, but if you enjoy portobello mushrooms then I think you’ll like this stuffed mushroom recipe as is!
I’ve set up the recipe card for stuffing these with full sized portobellos, but if you’re entertaining or just like smaller bites, you can use baby portobello or even white mushrooms and stuff them with this keto cajun shrimp mixture in a fun appetizer size.
These Keto Cajun Shrimp Stuffed Portobellos are only mildly spicy from the Cajun seasoning but you can up the spice level with chopped fresh chilis or dried red pepper flakes if you like.
If you start with raw shrimp that are already peeled and deveined, this keto cajun shrimp stuffed mushroom recipe takes less than 30 minutes from start to finish. Half that time if you aren’t baking it in the mushroom caps as directed.
Either way I promise that it is time well spent!
Whether you opt to eat this keto cajun shrimp stuffed into the mushroom or in some other format, I’m confident that you will enjoy it.
A shrimp lover’s dream – this keto stuffed mushroom recipe delivers bold flavors and a hearty, comfort food vibe that is guaranteed to satisfy!
As always I’m looking forward to hearing what you think of it! Let us know in the comments, and be sure to tag me @ibreatheimhungry on Instagram if you snap a pic!
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Keto Cajun Shrimp Stuffed Mushrooms
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Diabetic
Description
These Keto Cajun Shrimp Stuffed Portobellos are creamy, spicy, cheesy, shrimpy, perfection! A shrimp lover’s dream – this recipe delivers bold flavors and a hearty, comfort food vibe that is guaranteed to satisfy.
Ingredients
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6 tablespoons butter
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1/4 cup finely chopped celery
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1 teaspoon minced garlic
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2 tablespoons finely chopped onions
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2 tablespoons finely chopped red bell pepper
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1 lb shrimp, peeled and roughly chopped
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1 tablespoon cajun seasoning
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1 teaspoon kosher salt
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2 tablespoons heavy whipping cream
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1/2 cup almond flour
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2 tablespoons chopped fresh parsley
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1 tablespoon lemon juice
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1/4 cup grated parmesan cheese
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4 large portobello mushroom caps
Instructions
To make the shrimp stuffing:
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Melt the butter in a large saute pan over medium heat.
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Add the celery, garlic, onions, and bell pepper.
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Cook for 3 – 4 minutes or until the vegetables have softened and are fragrant.
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Add the peeled shrimp and cajun seasoning, and cook for 3 minutes or until the shrimp are turning opaque and white.
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Add the salt, heavy whipping cream, and almond flour to the pan and cook for another 3 minutes, or until thickened but not dry.
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Remove from the heat and stir in the parsley, lemon juice, and parmesan cheese until well mixed.
To make the stuffed mushrooms:
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Preheat the oven to 375 degrees Fahrenheit
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Wipe the mushroom caps clean with a dry paper towel, remove the stem (if any) and gently scrape out the black “ribs” with a spoon.
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Place the cleaned mushrooms on a large plate, and microwave uncovered for 2 minutes to partially soften.
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Remove from the microwave and transfer the mushrooms to a small sheet pan.
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Spoon equal amounts of the prepared shrimp mixture into the mushroom caps.
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Bake for 15 minutes or until lightly golden brown and bubbling.
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Garnish with lemon wedges and fresh parsley.
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Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350 degrees for 15 minutes, or in the microwave for 90 seconds.
Notes
Approximate net carbs per stuffed mushroom = 5g.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Keto Seafood Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed mushroom
- Calories: 429
- Fat: 29g
- Carbohydrates: 9g
- Fiber: 4g
- Protein: 32g
Keywords: Keto stuffed mushrooms, Keto shrimp recipes, cajun shrimp
Dorothy says
These were amazing! I’m always looking for new recipes to serve to my pescatarian friends that aren’t always fish. These will be a great new dish! Thanks for a delicious recipe!
★★★★★
Julie says
Oh. My. Word! This was super delicious, restaurant quality. I used old bay seasoning, without using additional salt. I can’t wait to serve this to company!
★★★★★
Courtney says
This. Was. Amazing!! Definitely try it. It has the right amount of kick, I used 1.5lbs of shrimp to make it super meaty and it’s to die for!
★★★★★
Sandi says
I used to make a recipe similar to this that was not keto. We put this on top of a good white fish. It was over the top amazing. Can’t wait to try this. Here’s the dilemma. I love mushrooms, I love fish. I guess I’ll just have double the recipe and use it both ways!! :)
★★★★★
Susan says
Made these as an appetizer, fabulous! They were gone baby gone before anything else!
★★★★★
Julie says
This was SO yummy for the tummy! I can’t eat spicy food, so I used Old Bay seasoning instead. I made too much stuffing, so I baked it In a baking dish. After we finished our stuffed mushrooms, we wanted MORE stuffing, so we used the extra stuffing over our salads. This will definitely be made again. Great recipe! 👏🏻
Mellissa Sevigny says
Thanks so much Julie – great idea to sub in Old Bay!
Nancy says
This is absolutely delicious! My only issue was the mushrooms flattened so much the filling spilled out. Maybe next time I will just use baby portabellas and serve over cauli rice. My husband just asked if he can lick the bowl! That’s a winner in my book.
Sue S says
That was delish! My guys tell me how much they like a dish by how often they want me to make it. So it could be “oh, that was really nice, but once is enough.” or “maybe once a year”… BUT this was make it “a lot”. I had to use baby Bellas as there were no large ones in sight yesterday, but it was still fun and so good. Very satisfying!
Mellissa Sevigny says
So happy to know this was a hit! My son does the same thing – he’ll say he likes something, and I’ll ask if I should I make it again soon and he’ll say “no, not really.” 😂
Layla says
This was a total hit at my house! Yum yum yum! Thank you. The only change I might make next time is less salt. The Cajun seasoning I used was pretty salty so the added salt wasn’t necessary. But holy cow this is one of our favorites after just 1 make. Thank you!!
★★★★★
Stephanie W says
You had me a shrimp and mushrooms! Tasted groumet…reminded me of the stuffed mushrooms we get at our favorite seafood place. I doubled the spices and add red pepper flakes. I will be making this again! I prepped this for my lunches over the next 4 days. They reheated really well. My husband said nobody should be eating lunches that good but he was just jealous because I wouldn’t share
★★★★★
Mellissa Sevigny says
So happy you liked this to Stephanie! Your comment about your husband just being jealous that you wouldn’t share made me laugh because I can imagine Mr. Hungry saying something similar! 😂
Deborah says
I bet this terrific stuffing would also be great heaped on an artichoke bottom (par baked in air fryer first). Can’t wait to try both.
Mellissa Sevigny says
I love artichokes so that definitely sounds like an awesome idea to me Deborah! Can’t wait to try it out – thanks!
Chelsea says
Just finished eating this and loved it! Also the hubby enjoyed this one and he’s not always easy to please! The finely minced veggies are key for perfect texture. This is our first week of keto for life and your recipes are featured all over my meal plans. Thanks again!
Lavina says
I made this the other night and it was fantastic. This is definitely on the meal list now! My only comment is that it was a bit salty, i will eliminate the extra salt next time I make it.
★★★★★
Mellissa Sevigny says
Thanks Lavina, so happy you liked it! If you’re using table salt or fine sea salt definitely use a little less because it packs tighter than the kosher salt in the measuring spoons.
Chelsea says
Hi There!
Loving your recipes and this kind community you’ve created to share ideas and inspiration. I just happened to notice that you don’t have shrimp listed in the ingredients list. I happen to notice errors like that easily so thought I’d point it out.
Thanks for all your hard work to make this nice website!
★★★★★
Me again says
I’m a dummy, it’s there…
Mellissa Sevigny says
Ha ha, thanks Chelsea! I have been known to leave out ingredients so I always appreciate when someone gives me a heads up so I can double check!