Low-Carb Baked Seafood Casserole Recipe in a ladle.

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

Course Main Course
Cuisine American
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 6
Author Annissa Slusher


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)


For the poached seafood:

  1. Preheat oven to 400ยบ 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.

    Low-Carb Baked Seafood Casserole Recipe -Poaching liquid.
  2. 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.

    Low-Carb Baked Seafood Casserole Recipe -Poaching Shrimp.
  3. Simmer the poaching mixture over medium high heat until reduced to about 1 cup of liquid. Remove from heat, strain, and reserve for later.

    Low-Carb Baked Seafood Casserole Recipe -Poaching liquid.
  4. 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.

    Low-Carb Baked Seafood Casserole Recipe -Cooking Vegetables.
  5. 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. 

    Low-Carb Baked Seafood Casserole Recipe -Layering Seafood and Vegetables

For the sauce:

  1. 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. 

  2. 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. 

  3. 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:

  1. 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.

  2. If desired, sprinkle chopped parsley on to garnish before serving.

    Low-Carb Baked Seafood Casserole Recipe -In the Casserole dish 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