This low carb mac & cheese with shrimp recipe is rich and decadent. With or without the shrimp you will feel like you’re eating baked homemade mac and cheese! Each serving has only 3.8g net carbs.
You might also love this low carb cheesy cauliflower casserole recipe.
I didn’t grow up on homemade mac and cheese. Actually I have never had it until I was an adult and boy was it good. I’m not talking about the kind that comes in a box, I mean the rich and cheesy baked macaroni with crusty top.
With that in mind I came up with this low carb mac and cheese with shrimp recipe. It rich and cheesy and is crusty and delicious on top. I didn’t use pasta of course but I did use yellow squash! It turned out great. With the succulent shrimp it was a very filling but delicious dinner.
What Is The Low Carb Macaroni Substitute?
I used yellow squash instead of macaroni in this recipe because it seems to have less liquid than green zucchini and it’s a break from the usually cauliflower. But mostly I used it because I thought if I cut it up using a melon ball tool it would have the texture of a shell pasta. And it sort of does except it does have the chew of pasta. Still I felt it was a good substitute.
I scooped it out quickly so it’s not very uniform (I was in a hurry) but I wanted it to have a crescent moon shape. I will take more time with it next time. And there will be a next time because it was really yummy!
Where I Bought The Ingredients
I wanted to mention that I bought everything for this dish at Aldi. I LOVE their frozen jumbo raw shrimp. They are very tasty and succulent when cooked. I also bought one of their fancy mature cheddar cheese, yellow squash, pork rinds, grated parmesan, heavy cream and butter. So if you have an Aldi nearby you can grab all of these at a very good price.
Low Carb Mac And Cheese Recipe
- Cut the squash, using a melon ball tool.
- In a large bowl, beat the egg and mix in the cream and cheddar cheese.
- Fold in the squash and shrimp.
- Spoon everything into a baking dish.
- Top with a mixture of crushed pork rinds and parmesan cheese.
- Chop up a little butter and scatter along the top like the picture below.
- Bake in a350 degrees F for 40 minutes.
Below you can see what it looks like coming out fo the oven. It still has a little liquid from the squash but it’s not much. I made this both with and without shrimp and both were delicious. So don’t fret if you don’t have any shrimp on hand.
What Other Low Carb Vegetables Can I Use?
I use yellow squash but you can also use the following vegetables to mimic pasta in this low carb recipe and here is a nice article from the Diet Doctor:
- cauliflower florets
- spaghetti squash
- rutabagas
- celeriac or celery root
- delicata squash
Other Low Carb Comfort Foods To Try
I have lots of good low carb casseroles to try that won’t make you feel deprived on a low carb diet. These are my most popular casserole recipes:
- keto cheeseburger & cauliflower casserole
- low carb chicken broccoli casserole
- keto loaded cauliflower mash
- spaghetti squash pepperoni pizza skillet
- cheesy cauliflower casserole
- slow cooker Mexican casserole
So if you are looking for a keto mac and cheese recipe without cauliflower, this is the one for you. It’s cheesy, rich and full of flavor so I hope you give it a try. The nutrition for 1 serving is:
379 cals / 29.9g fat / 5.5g carbs / 1.7g fiber / 23.2g protein = 3.8g net carbs
Where To Buy Pork Rind Crumbs
If you don’t want to make your own pork rind crumbs you can always buy these Pork Panko breading crumbs on Amazon!
Low Carb Mac & Cheese with Shrimp
This low carb mac & cheese with shrimp recipe is rich and decadent. With our without the shrimp you will feel like you’re eating baked homemade mac and cheese! Each serving has only 3.8g net carbs.
Ingredients
- 3 cups squash, cut into
- ½ cup heavy cream
- 1 egg, beaten
- 1 tablespoon butter cut into small pieces
- 2 tablespoons parmesan cheese, grated
- ½ bag pork rinds, (bag is 3.5g oz)*
- 4 oz sharp cheddar cheese, grated
- 3 oz raw shrimp, peeled
Instructions
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Preheat oven to 350 degrees F.
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Using a melon ball tool, scoop out the squash into little balls and cups.
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In a bowl, beat the egg and then add cream, salt and pepper and cheddar cheese. Mix well and then fold in squash and shrimp.
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Spoon into a baking dish.
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Crush the pork rinds and mix in the parmesan cheese.
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Sprinkle pork rind mixture over the top. Cut up 1 tablespoon of butter into small pieces and place on top.
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Bake for about 40 minutes until brown and bubbly.
LISA MARIE CAMPBELL
I didn’t see it in the article, but do we know what the serving size is?
Denise
Hi Lisa, the serving size is roughly 1 cup. I hope that help and next time I make it I will give more specific serving size.
Johnna
I tried this this recipe yesterday, and I’m glad I did, because it was so delicious!! And guess what, my husband who doesn’t like seafood, loved it!! You are awesome!!