Shrimp, Bacon and Brussel Sprouts Casserole

Few things speak to my heart quite like this casserole. I love many, many a casserole, but this is the first one that I put together and the most requested one by the Hunny. If you’re looking for a rich and decadent dinner, full of cheesy shrimp goodness, this one is for you! Don’t shy on the pork rind topping either, I can promise you, non-low carbers will never know it isn’t bread crumbs, ssshh…

Serves 6

5 carbs per serving


1 lb of medium shrimp peeled and deveined

1 pkg of steamable Brussel sprouts

4oz of diced bacon or pancetta

8oz cream cheese

5oz Colby jack cheese, grated

1 tbs butter

1 tbs minced garlic

1 tsp smoked paprika

1/2 tsp Old Bay seasoning

2/3 cup crushed pork rind “bread crumbs”

salt and pepper to taste


  1. Preheat oven to 375′. Microwave the steamable Brussel sprouts until just cooked through. About 5mins to 6mins.
  2. In a large frying pan, fry bacon or pancetta until brown and crispy. Remove from pan and save for later.
  3. To oil in pan, add 1 tbs butter, the garlic and the shrimp. Cook shrimp until just pink and remove from the pan.
  4.  Add the cream cheese and work the cream cheese around the pan to melt.
  5. Add heavy cream and the smoked paprika and Old Bay. Sauce should be thick.
  6. Add shrimp, bacon and the cooked brussel sprouts to the pan and stir to coat in the sauce.
  7. Add mixture to a greased 9×13 pan.
  8. Top shrimp and Brussel sprout mixture with grated Colby jack cheese and then sprinkle the pork rind “bread crumbs” on top.
  9. Bake for 20 mins until bubbly.
  10. Broil topping for 5 mins until cheese is melted and the crumb topping is golden brown.

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