This Low-Carb Baked Seafood Casserole Recipe is a creamy baked main course with shrimp and cod. This delicious recipe can work for low-carb, keto, gluten-free, grain-free, Atkins, diabetic, or Banting diets.
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This Low-Carb Baked Seafood Casserole Recipe has a creamy base with hints of wine and just the right amount of seasoning. Leeks and celery add even more flavor to the sauce. Tender shrimp and bites of flaky cod are the real stars in this seafood show! Topping it all off is a crunchy, seasoned crumbs made of almond flour and parmesan cheese.
If I could change one thing about this recipe, it would be to make the top just a little prettier. In fact, I had intended to do just that, but then I tasted it. I loved the flavor of this casserole so much that I realized there was no way I could mess with my recipe. Pretty is nice, but, for me, flavor is king. I just won’t screw up the flavor to try to make a better looking casserole. Especially not when it’s as good as the flavor of this casserole!
The idea for this recipe came, once again, from a recipe I saw in a 1992 special edition of Bon Appetit magazine, called Favorite Restaurant Recipes. I loved the idea their “Low Country Casserole”, a creamy casserole with seafood and leeks. While my final recipe doesn’t look one bit like theirs does, I do love to share where my inspiration comes from.
This recipe would be delicious served for dinner with a salad and maybe some of my Low-Carb Sour Cream Biscuits or my Low-Carb Onion Dill Savory Scones. It would also make a tremendous addition to a Sunday brunch. What an elegant feast! Enjoy!
Annissa
Create a mouthwatering low-carb dinner with our Low-Carb Baked Seafood Casserole! This recipe has a creamy base with hints of wine, and is topped with crunchy, seasoned crumbs made of almond flour and parmesan cheese. Definitely an elegant feast! 🍤🍲😋
Low-Carb Baked Seafood Casserole Recipe
This Low-Carb Baked Seafood Casserole Recipe is a creamy baked main course with shrimp and cod. This delicious recipe can work for low-carb, keto, gluten-free, grain-free, Atkins, diabetic, or Banting diets
Ingredients
For the poached seafood:
- 1 cup dry white wine
- 1 cup water
- 2 small bay leaves whole
- 1/2 teaspoon Old Bay Seasoning
- 12 ounces shrimp thawed, peeled and deveined
- 12 ounces cod cut into 1" squares
For the vegetables:
- 2 tablespoons butter
- 2 medium leeks white part only, cleaned and cut into matchstick pieces
- 2 stalks celery diced
- sea salt
For the sauce:
- 1 tablespoon butter
- 1/2 teaspoon xanthan gum
- 1 cup heavy whipping cream
- 1/4 teaspoon sea salt (or to taste)
For the topping:
- 4 ounces parmesan cheese shredded
- 1/4 cup super fine almond flour
- 2 teaspoons Old Bay Seasoning
- 1 tablespoon butter
- 1 tablespoon fresh parsley chopped (optional for garnish)
Instructions
For the poached seafood:
Preheat oven to 400º Fahrenheit. In a large, heavy saucepan, stir together dry white wine, water, bay leaves, and 1/2 teaspoon Old Bay. Bring poaching mixture to a simmer over medium high heat. Turn heat to low, and simmer, uncovered for about 3 minutes.
Add shrimp to the poaching mixture. Simmer shrimp until barely opaque, then remove to a bowl using a slotted spoon. Repeat for the cod. Reserve shrimp and cod for later.
Simmer the poaching mixture over medium high heat until reduced to about 1 cup of liquid. Remove from heat, strain, and reserve for later.
Meanwhile, melt two tablespoons butter in a large heavy saucepan or Dutch oven over medium-high heat. When butter stops foaming, add leeks and celery. Sprinkle lightly with sea salt. Cook leeks and celery, stirring occasionally, until edges begin to brown and vegetables are soft. Remove from heat.
Layer vegetables and seafood in a casserole dish. I used a handmade artisan dish, but any casserole that holds 7-8 cups should work. An 8" square baking dish should work as well.
For the sauce:
Over medium heat, melt remaining tablespoon of butter in the same saucepan or Dutch oven used to cook the vegetables, without cleaning. Stir in the xanthan gum.
After xanthan gum is coated with butter, slowly stir in the reduced and strained poaching liquid. Bring liquid to a simmer, scraping up any browned bits in the pan.
When mixture has started to thicken, stir in the heavy whipping cream. Bring to a simmer and cook, stirring frequently, until mixture has a gravy-like texture. Taste and add salt (I used 1/4 teaspoon) if desired. Pour mixture over the seafood and vegetables in the casserole dish.
For the topping:
Place almond flour, parmesan cheese, 2 teaspoons Old Bay, and 1 tablespoon butter in a food processor. Pulse until completely blended. Sprinkle mixture on top of the casserole. Bake for about 20 minutes, or until top is crisp and brown.
If desired, sprinkle chopped parsley on to garnish before serving.
Recipe Notes
Serving size: 1/6th of the recipe (about 1 cup)
Per serving:
Calories 377
Fat (g): 25
Carbs (g): 7
Fiber (g): 1
Protein (g): 29
Net Carbs (g): 6
I have never made a seafood casserole but that’s about to change. This looks delicious!
Can I make this ahead of time and keep for a day or two before serving. Bake and reheat? Or just repare and refrigerate?
You can probably do either. Just reheat it gently if you pre-bake it as you don’t want the seafood to get rubbery. If you prepare and then refrigerate, just leave the topping off, then, before baking, give it all a quick stir to make sure the sauce is combined. Add the topping just before baking. I haven’t tried either option, but those are my thoughts. Let me know how it goes.
-Annissa
Hi Ellen, just made this tonight and few mods, crumbled salads with the parmesan and chopped parsley for the top kind of like a great Mac & Cheese. You have a sister in Victoria who looks exactly like your twin.
This looks absolutely delicious! I’m so glad you shared… I know my whole family will love this!
Now this is my kind of casserole. It looks so delicious and I love that it is low carb too!
I’ve been collected low carb/keto recipes as I’m about to go back on that diet. I haven’t found anything like this before and LOVE that the topping does not involve pork rinds haha! Gong to add this to my must-make list!
Glad you found our website! Good luck on your low-carb diet!
-Annissa
This looks like total comfort food! My family would love this dish!
This recipe surprised me. It is excellent. I used shrimp, scallops, and meat of king crab legs. The poaching liquid, the leeks, the sauce, the topping, all work beautifully together. Very tasty, subtle flavor…almost licked my plate clean. Thanks!
Thank you so much! I’m grateful that it surprised you in a good way!I won’t tell anyone if you do lick the plate next time.
-Annissa
Absolutely love this recipe! I’m making it tonight, again!
I love it when my recipes become repeats!
-Annissa
Please provide the sodium count, absolutely delightful !
Can U bake a low carb type chicken pot pie???
I created a recipe for this as a guest post for IBIH. Here is the link: Low-Carb Chicken Pot Pie.
-Annissa
Excellent dish! On the ‘Keeper’ list.
What can I substitute for the white wine??
A little broth would do the trick.
I have made this once already and it is fabulous. Im not on any diet, i just love seafood and casseroles. Now going to make it for company this weekend. Love, love, love.
Excellent recipe! I was skeptical with so many steps but came out perfect. Thank you!
Can’t wait to make this dish. We always have seafood on Christmas Eve. I’ll make it early in the day and refrigerate it. That way the flavors will meld and cook it after evening church. There will be less bustle getting the meal served and more time with guest. My mouth is watering just thinking about it. Thank you!
Hi Terry!
Sounds like a good plan! I hope you all enjoyed it!
-Annissa
Since starting Keto, my hubby has been extremely picky and at time annoying with regards to his opinion on the outcomes of the recipes I have created. So going into this I was extremely skeptical and since I do not like seafood in the slightest I had no idea how it turned out and til he ate it. Bracing myself for his lackluster response or irritating critique of what could have been better, he comes into the room and RAVES about how delicious this meal was!!!! Thank you so much! This will definitely be added into my menu making Rolodex! You rock!!!!
Hi praise indeed! Thanks so much! I’m so glad that one of my recipes worked out for you and your hubby!
-Annissa
Any ideas on what to use instead of leaks?
Onions or green onions would work also.
I used zucchini, he loved it!!!
Does this recipe freeze well?
I’ve never frozen it. My guess is that it’s better fresh. I think reheating seafood often results in rubbery overcooked meat.
I would also worry about the sauce separating.
Annissa
This recipe was a hit last year during Lent Season for the entire family of six, ages ranging from 3 – 43! I made is 3 more times due to the high demand. I did add about 2 cups of crab meat. I plan to make this again for this Friday’s dinner. Thanks for sharing!
I love the idea of adding crab meat. Sounds wonderful! Glad your family is enjoying the recipe!
-Annissa
I will be making this as soon as I get my seafood. Looks delicious!
That looks delicious!
Really tasty and a comfort-food dish I will keep on rotation for “Seafood Sunday” now 🙂
I used cod, shrimp, and crab. I might try sea scallops in the future. My store didn’t have leeks, so I used green onions as suggested.
It tasted great with splashes of Texas Pete’s hot sauce on top upon serving.
Glad you enjoyed it! Thanks for sharing your substitutions! It’s hard to find some ingredients these days.
-Annissa
What a fantastic recipe! My husband & I have enjoyed this many times & have also served to company. It’s so easy to double it, too. I always add scallops along with the shrimp & whatever whitefish I have. We love the sweetness that the leeks brings to this heavenly casserole.
Glad you enjoyed it! I love your choice of seafood!
-Annissa
Hi Jane
Quick question, when you use scallops do you also poach it before adding to casserole dish and then baking or do they cook better when only baked?
Thanks in advance!
Gemine from South Africa 🙂
WHat is xanthum gum? A thickener?Can anything else be substituted ….I haven’t got any and want to try this recipe asap!
Thanks,
S Brooks
Hi Susan,
Xanthin gum is a thickener. Other thickeners would work in this recipe, but you may need to adjust the amount.
Best,
Annissa
I have made this several times, substituting clams or halibut cheeks due to a shellfish allergy. It is always spot on fabulous!!!
I cooked this last night for a small dinner party. It was a huge hit! So delicious and so easy to prepare!
This was so good! I admit I didn’t 100% follow the recipe because I was chasing my 11 month old out of the kitchen, so like I didn’t combine the sauces like you did. I added some Chilean dried chiles and sautéed carrots. The whole family loved it!
Can I use something other than Old Bay seasoning? My Kroger did not carry it
Thanks
Any sort of seafood seasoning blend would work.Old Bay is a blend of celery salt, red pepper, black pepper and paprika. Something similar should work well.
-Annissa
Made last night and was absolutely amazing!!!