Easy Shrimp Casserole

Lee loves shrimp. He and his father could eat shrimp almost every night!! I can make shrimp tacos (for for Taco Tuesday!), shrimp cocktail, and shrimp scampi, but I like more variety.

I am always looking for new shrimp recipes…. and I found this one.

This combines cauliflower and shrimp into a delicious spicy and creamy casserole. It is super easy to make too! I did need to find tomatoes that I have never used before-Ro-Tel Tomatoes (These are tomatoes with green chilies. I chose mild, which added some heat, but was not too hot.)

Give this a try on a busy weeknight, you can pull it together in about 5 minutes, and then into the oven for a wonderful warm dinner!

I served this with Keto Cheesy Biscuits. (Look for recipe in ‘Hello Healthy’. The biscuits are perfect for sopping up the cheesy shrimp sauce!

Cheesy Shrimp Casserole

1 (16 oz) bag frozen cauliflower florets

1 (10 oz) can Ro-tel mild diced tomatoes and green chilies, drained

1 C shredded cheddar cheese

4 ounces cream cheese, softened

1/4 C sour cream

3 tbsp hot sauce (We love Cholula! Pick your favorite.)

1 tsp grated lemon zest

2 tbsp lemon juice

1 tbsp minced garlic

1/2 tsp salt

1/2 tsp black pepper

1/4 tsp red pepper flakes

1 pound shrimp (cooked frozen, thawed)

Preheat oven to 350.

Spray 13” X 9” baking with cooking spray

Place frozen cauliflower in a large microwave safe bowl and heat in microwave for 5 minutes, until tender.

In the same bowl add Ro-tel, 1/2 C cheddar cheese, cream cheese, sour cream, hot 

sauce, lemon zest, lemon juice, garlic, salt, pepper, and red pepper flakes. Stir until fully combined. Add the shrimp and mix together.

Pour the mixture into the baking dish and top with remaining 1/2 C shredded cheese.

Bake 35-40 minutes, until bubbly and cooked through.

Ready for the oven

A delicious spicy dinner!