Keto Shrimp and Eggplant Parmesan

A mouthwatering fusion of seafood and Italian flavors, this Keto Shrimp and Eggplant Parmesan combines succulent shrimp with roasted eggplant, smothered in a rich tomato sauce and melted cheese, all while keeping your carb count low.

Course Dinner

Cuisine Italian

Keyword Eggplant Parmesan, Keto Dinner, Keto Shrimp Recipe, Low Carb Italian Dish, Seafood Parmesan

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 350kcal

Equipment

Baking sheet
Parchment paper
Skillet
9x13-inch (23x33cm) baking dish

Ingredients

Shrimp

1 pound shrimp, peeled and deveined

Eggplant

1 large eggplant, sliced into 1/2-inch (1.3cm) rounds about 1 pound/454g

Cheese Mixture

1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
¼ cup full-fat ricotta cheese

Sauce

1 cup low-carb marinara sauce
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon Italian seasoning
Salt and pepper to taste

Topping

¼ cup grated Parmesan cheese for topping
Fresh basil leaves for garnish (optional)

Instructions

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Arrange eggplant slices in a single layer and sprinkle with salt. Let sit for 10 minutes to draw out moisture. Pat dry with a paper towel, then brush both sides with olive oil. Bake for 20 minutes, flipping halfway through, until golden and tender.
While the eggplant is baking, heat a skillet over medium heat with 1 tablespoon of olive oil. Add the shrimp and cook for 2-3 minutes per side, or until pink and opaque. Remove from heat and set aside.
In the same skillet, add minced garlic and sauté until fragrant. Pour in the marinara sauce, Italian seasoning, and season with salt and pepper. Simmer for 5 minutes, then remove from heat.
In a greased 9x13-inch (23x33cm) baking dish, spread a thin layer of the sauce. Arrange a layer of eggplant slices, top with half of the cooked shrimp, and spoon over more sauce. Sprinkle half of the mozzarella and Parmesan cheese. Repeat the layers, finishing with the remaining cheeses and dollops of ricotta.
Sprinkle the top with the remaining Parmesan cheese. Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden brown.
Let the Keto Shrimp and Eggplant Parmesan rest for 5 minutes. Garnish with fresh basil leaves, slice, and serve warm.

Notes

Ensure shrimp is fully thawed if using frozen.

For a crispier eggplant, consider salting and letting it sit for longer to remove more moisture.

Adjust the amount of cheese to suit your dietary needs or preferences.

The nutritional information is an estimate and may vary depending on the exact ingredients used. Always consult with a nutritionist if precise data is critical to your health or diet.

Nutrition