Craving a delicious, protein-packed meal that’s both incredibly easy and keto-friendly? Look no further! This Instant Pot Shrimp Casserole is your answer. It has a wonderfully light, almost soufflé-like texture, studded with savory shrimp and sun-dried tomatoes. It comes together in just 30 minutes, making it the perfect solution for a busy weeknight dinner or a unique brunch dish that’s guaranteed to impress.
Ingredients
• 7 oz / 200g shrimp, peeled and deveined
• 6 large eggs, separated
• 1 ½ cups / 168g almond flour
• 2 tbsp / 30g cream cheese, softened
• ¼ cup / 30g sun-dried tomatoes, chopped
• 4 tbsp / 57g butter, melted
• 3 tsp / 12g baking powder
• 2 tsp / 12g pink Himalayan salt
• 1 tsp / 1g dried thyme
• ½ tsp / 1.5g garlic powder
Instructions
1. Directions
2. Rinse the prepared shrimp thoroughly and pat dry. Set aside.
3. In a large mixing bowl, combine the egg whites and softened cream cheese. Using an electric mixer, beat on high for 1 minute until the mixture is light and foamy.
4. Add the egg yolks and baking powder to the bowl and continue to beat for another minute.
5. Gently fold in the almond flour, melted butter, sun-dried tomatoes, shrimp, salt, thyme, and garlic powder. Mix until just combined—do not overmix.
6. Line a small loaf pan with parchment paper, allowing some to hang over the sides for easy removal. Pour the batter into the prepared pan and loosely cover the top with aluminum foil.
7. Place the trivet inside your Instant Pot and pour in one cup of water. Carefully lower the loaf pan onto the trivet.
8. Secure the lid, set the steam release handle to the ‘Sealing’ position, and cook on high pressure for 15 minutes using the ‘Manual’ or ‘Pressure Cook’ button.
9. Once the cooking cycle is complete, carefully perform a quick pressure release. When the pin drops, open the lid.
10. Using oven mitts, remove the loaf pan from the pot. Allow it to cool for at least 10-15 minutes before slicing and serving.
Nutritional Information
• Per Serving (1 of 15 slices):Calories: 283 | Total Fats: 21.3g | Net Carbs: 3.6g | Protein: 18.9g | Fiber: 1.1g
Pro Tips
• For a richer flavor, briefly sauté the shrimp with the garlic powder in a little butter before folding them into the batter.
• Don’t have an Instant Pot? Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
• Customize your casserole by adding a handful of fresh spinach, ¼ cup of crumbled feta cheese, or a pinch of red pepper flakes for a little heat.
• Allow the casserole to cool completely before slicing. This helps it set properly and ensures you get clean, even slices.
FAQ
Q: Is this Instant Pot shrimp casserole keto-friendly
A: Yes, this shrimp casserole is specifically designed to be keto-friendly. It uses almond flour and has only 3.6g of net carbs per serving, making it a perfect fit for a low-carb or ketogenic diet.
Q: Can I make this shrimp casserole without an Instant Pot
A: Absolutely. If you don’t have an Instant Pot, you can bake the casserole in a preheated oven at 350°F (175°C) for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Q: What are some ways to customize this recipe
A: You can easily customize this casserole by adding a handful of fresh spinach, ¼ cup of crumbled feta cheese for extra flavor, or a pinch of red pepper flakes if you’d like a little heat.
Q: Why is my casserole falling apart when I slice it
A: For clean, even slices, it’s crucial to let the casserole cool for at least 10-15 minutes after cooking. This cooling period allows the soufflé-like texture to set properly, preventing it from falling apart.
