Name: Keto Cajun Shrimp Stuffed Mushrooms
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 6 tablespoons butter; 1/4 cup finely chopped celery; 1 teaspoon minced garlic; 2 tablespoons finely chopped onions; 2 tablespoons finely chopped red bell pepper; 1 lb shrimp, peeled and roughly chopped; 1 tablespoon cajun seasoning; 1 teaspoon kosher salt; 2 tablespoons heavy whipping cream; 1/2 cup almond flour; 2 tablespoons chopped fresh parsley; 1 tablespoon lemon juice; 1/4 cup grated parmesan cheese; 4 large portobello mushroom caps

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

6 tablespoons butter
1/4 cup finely chopped celery
1 teaspoon minced garlic
2 tablespoons finely chopped onions
2 tablespoons finely chopped red bell pepper
1 lb shrimp, peeled and roughly chopped
1 tablespoon cajun seasoning
1 teaspoon kosher salt
2 tablespoons heavy whipping cream
1/2 cup almond flour
2 tablespoons chopped fresh parsley
1 tablespoon lemon juice
1/4 cup grated parmesan cheese
4 large portobello mushroom caps

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Instructions

To make the shrimp stuffing:

Melt the butter in a large saute pan over medium heat.
Add the celery, garlic, onions, and bell pepper.
Cook for 3 – 4 minutes or until the vegetables have softened and are fragrant.
Add the peeled shrimp and cajun seasoning, and cook for 3 minutes or until the shrimp are turning opaque and white.
Add the salt, heavy whipping cream, and almond flour to the pan and cook for another 3 minutes, or until thickened but not dry.
Remove from the heat and stir in the parsley, lemon juice, and parmesan cheese until well mixed.

To make the stuffed mushrooms:

Preheat the oven to 375 degrees Fahrenheit
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.
Place the cleaned mushrooms on a large plate, and microwave uncovered for 2 minutes to partially soften.
Remove from the microwave and transfer the mushrooms to a small sheet pan.
Spoon equal amounts of the prepared shrimp mixture into the mushroom caps.
Bake for 15 minutes or until lightly golden brown and bubbling.
Garnish with lemon wedges and fresh parsley.
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

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

6 tablespoons butter

1/4 cup finely chopped celery

1 teaspoon minced garlic

2 tablespoons finely chopped onions

2 tablespoons finely chopped red bell pepper

1 lb shrimp, peeled and roughly chopped

1 tablespoon cajun seasoning

1 teaspoon kosher salt

2 tablespoons heavy whipping cream

1/2 cup almond flour

2 tablespoons chopped fresh parsley

1 tablespoon lemon juice

1/4 cup grated parmesan cheese

4 large portobello mushroom caps

Instructions

To make the shrimp stuffing:

Melt the butter in a large saute pan over medium heat.

Add the celery, garlic, onions, and bell pepper.

Cook for 3 – 4 minutes or until the vegetables have softened and are fragrant.

Add the peeled shrimp and cajun seasoning, and cook for 3 minutes or until the shrimp are turning opaque and white.

Add the salt, heavy whipping cream, and almond flour to the pan and cook for another 3 minutes, or until thickened but not dry.

Remove from the heat and stir in the parsley, lemon juice, and parmesan cheese until well mixed.

To make the stuffed mushrooms:

Preheat the oven to 375 degrees Fahrenheit

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.

Place the cleaned mushrooms on a large plate, and microwave uncovered for 2 minutes to partially soften.

Remove from the microwave and transfer the mushrooms to a small sheet pan.

Spoon equal amounts of the prepared shrimp mixture into the mushroom caps.

Bake for 15 minutes or until lightly golden brown and bubbling.

Garnish with lemon wedges and fresh parsley.

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.

Nutrition