Low Carb Cod and Shrimp Casserole

Low Carb Cod and Shrimp Casserole
Low Carb Cod and Shrimp Casserole

Low Carb Cod and Shrimp Casserole

If you love fish, shrimp, and mushrooms in a creamy rich sauce then you'll find this hearty Low Carb Cod and Shrimp Casserole to be very satisfying. Even if you're not a big fan of mustard you'll find this sauce to be exquisite and I bet you'll fall head over heals with this recipe.

Ingredients:

  • Two 12-14 oz cod fillets or white fish of your choice
  • ¾ lb fully cooked shrimp, thawed
  • 16 oz baby bella mushrooms, sliced
  • ½ medium red onion, diced
  • 1 lb fresh Brussels sprouts
  • 1 ½ cups heavy whipping cream
  • 2 Tbsp Dijon mustard
  • 2 cups shredded Mexican blend cheese
  • Garlic salt and black pepper to taste
  • 4 Tbsp butter, separated

Directions:

  • Preheat oven to 375ºF
  • Spray a 7" x 11" baking dish with nonstick spray
  • Fry the mushrooms and onion in 2 Tbsp of butter till they're al dente
    • Add the cream and mustard
    • Simmer for 5-10 minutes to reduce the sauce
  • Season the cod with garlic salt and pepper to taste and place the fillets in the baking dish
    • Place the shrimp around the fillets
    • Spread half the cheese over the cod fillets
  • Pour the creamy mushroom and onion sauce over the fish and shrimp
  • Top the casserole with the remaining shredded cheese
  • Bake for 25 minutes until the internal temperature of the fish is 145ºF and/or flakes easily with a fork

Side dish:

  • Trim the stem and leaves of the Brussels sprouts and slice them in half
  • Steam the Brussels sprouts for about 12 minutes until they are al dente
  • Fry the steamed Brussels sprouts in 2 Tbsp of butter until golden brown
Resting Low Carb Cod and Shrimp
Resting Low Carb Cod and Shrimp

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