Keto Cheesy Mexican Shrimp Bake That Slaps Tonight

Shrimp, cheese, and zesty Mexican flavors… all in one sizzling, low-carb bake? Yes, please. This Keto Cheesy Mexican Shrimp Bake hits that comfort-food craving without sending your carb count into the stratosphere. It’s fast, it’s bold, and it basically cooks itself while you pretend you’re not already hovering by the oven. Ready to make your kitchen smell like a fiesta?

Why This Shrimp Bake Slaps (And Still Stays Keto)

You want creamy, melty cheese, a pop of spice, and juicy shrimp that don’t turn rubbery. This bake nails it. We keep the carbs low by ditching tortillas and rice, and we lean on bell peppers, tomatoes, and a keto-friendly sauce to bring that Mexican-inspired flair.
Bonus: It cooks in a single dish, and cleanup takes about 90 seconds if you don’t count the five minutes you stand there admiring your own genius.

The Flavor Game Plan

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Think smoky, cheesy, and a little tangy. The shrimp get a quick toss in spices, then you layer them with peppers, tomatoes, and a creamy pepper jack-cheddar situation. The oven does the heavy lifting while you prep toppings. Easy.

Key Flavor Players

• Shrimp: Sweet, tender, and fast-cooking. Use large or extra-large.
• Mexican spice blend: Chili powder, cumin, smoked paprika, garlic, and onion powder.
• Low-carb cream base: Sour cream + a splash of heavy cream for silkiness.
• Cheese: Pepper jack for heat, cheddar for richness. Mozzarella if you want extra stretch.
• Veg: Bell peppers, tomatoes, jalapeño for kick, cilantro for finish.
• Acid: Fresh lime juice to wake everything up.

The Recipe (Serves 4)

Ingredients:

• 1.5 lb raw shrimp, peeled and deveined (tails off)
• 1 medium red bell pepper, thinly sliced
• 1 medium green bell pepper, thinly sliced
• 1 cup grape tomatoes, halved
• 1 small jalapeño, seeded and thinly sliced (optional but recommended)
• 1 cup shredded pepper jack
• 1 cup shredded sharp cheddar
• 1/2 cup sour cream
• 1/4 cup heavy cream
• 2 tbsp avocado oil
• 2 cloves garlic, minced
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp onion powder
• 1/2 tsp kosher salt (plus more to taste)
• 1/4 tsp black pepper
• Juice of 1 lime
• 2 tbsp chopped cilantro, for garnish

Instructions:

1. Preheat the oven to 400°F (205°C). Lightly grease a 9×13-inch baking dish.
2. In a bowl, toss shrimp with avocado oil, chili powder, cumin, smoked paprika, onion powder, garlic, salt, and pepper. Squeeze half the lime over the shrimp.
3. Spread bell peppers, tomatoes, and jalapeño in the baking dish. Top with the seasoned shrimp.
4. Whisk sour cream and heavy cream until smooth. Drizzle evenly over the shrimp and veggies.
5. Sprinkle pepper jack and cheddar over everything. Yes, all of it. We’re not shy.
6. Bake 12–15 minutes until shrimp turn pink and cheese bubbles. Broil 1–2 minutes for golden spots.
7. Finish with remaining lime juice and cilantro. Serve hot with avocado slices or a dollop of guac.

Make It Even Better

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Little tweaks can take it from “great” to “tell everyone you made this” status.

Texture Tips

• Don’t overbake shrimp: Pull them as soon as they’re opaque. Overcooked shrimp chew like pencil erasers. No thanks.
• Slice peppers thin: They’ll soften quicker and blend with the cheese.
• Broil briefly: A minute under the broiler adds that craveable browned-cheese moment.

Flavor Add-Ins

• Chipotle in adobo: Stir 1 tsp into the cream mixture for smoky heat.
• Cream cheese: Swap in 2 oz for extra richness (melt it with the cream first).
• Olives or pickled jalapeños: For tangy contrast and IMO, a perfect bite.

Low-Carb Serving Ideas

You don’t need tortillas here (FYI, they’ll bump carbs fast). Try these:

• Shredded lettuce bowls: Pile shrimp bake on romaine or iceberg, add avocado and salsa.
• Cauliflower rice: Soaks up that cheesy sauce like a champ.
• Zucchini ribbons: Quick sauté in butter, top with shrimp bake and lime.
• Portobello caps: Roast the caps, then spoon the bake inside. Fancy vibes, minimal effort.

Shortcuts, Swaps, and Fixes

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Let’s be real—weeknights don’t care about your culinary ambitions.

• Use pre-cooked shrimp: Toss with spices, assemble, and bake just 8–10 minutes to heat through.
• No pepper jack? Use Monterey Jack and add extra chili powder or hot sauce.
• Dairy-free: Sub full-fat coconut cream for sour/heavy cream and use a melty dairy-free cheese. Flavor shifts slightly sweet—add extra lime and salt.
• Spice level: Mild? Skip jalapeño. Hot? Add cayenne or a second jalapeño.

Estimated Nutrition (Per Serving)

Serving size used for calculations: 1/4 of the recipe (approximately 10–12 ounces cooked portion). Values estimated using standard USDA data for listed ingredients.

• Calories: 486
• Total Fat: 34 g
• Total Carbohydrates: 9 g
• Dietary Fiber: 2 g
• Net Carbs: 7 g
• Protein: 38 g

Notes on calculation (rounded):

• Shrimp (1.5 lb raw): ~480 kcal, 90 g protein, 3 g fat, 3 g carbs total
• Cheese (2 cups total, ~8 oz): ~720 kcal, 56 g fat, 4 g carbs, 48 g protein
• Sour cream (1/2 cup): ~230 kcal, 22 g fat, 5 g carbs, 3 g protein
• Heavy cream (1/4 cup): ~200 kcal, 22 g fat, 2 g carbs, 0 g protein
• Avocado oil (2 tbsp): ~240 kcal, 28 g fat
• Veg + lime + spices: ~80 kcal, ~12 g carbs, ~8 g fiber

These totals divided by four give the per-serving values above. Nutrition will vary with brands, cheese types, shrimp size, and how generous your cheese hand gets. Consider this your ballpark, not a legally binding contract.

FAQ

Can I prep this ahead?

Yes, but assemble smart. Toss the shrimp with spices up to 12 hours ahead and refrigerate. Slice veggies in advance. Combine cream mixture and keep separate. Assemble right before baking so the shrimp don’t sit in acid and “cook” early.

Will frozen shrimp work?

Totally. Thaw them in the fridge overnight or in a cold-water bath for 20–30 minutes. Pat very dry. Extra moisture can water down your sauce, and we want luscious, not soupy.

How do I keep it from getting watery?

Dry your shrimp well, slice veggies thin, and don’t crowd the pan too much. If your tomatoes are super juicy, halve them and let them drain for a minute. A quick 1–2 minute broil at the end also evaporates excess moisture.

What cheeses melt best here?

Pepper jack and cheddar are a killer combo. For max melt, use freshly shredded cheese (pre-shredded often has anti-caking starches). Mozzarella mixes in nicely if you want more stretch and fewer sharp flavors.

Can I make it spicier without nuking the flavor?

Yep. Add 1/4–1/2 tsp cayenne to the spice mix or toss in diced chipotle in adobo. Keep the lime and cilantro—they brighten everything so the heat doesn’t bulldoze your taste buds.

What can I serve alongside to keep it keto?

Simple sides like avocado wedges, cabbage slaw with lime crema, or cilantro-lime cauliflower rice. If you’re feeling extra, a quick cucumber-jalapeño salad cools the heat nicely.

Conclusion

This Keto Cheesy Mexican Shrimp Bake brings big flavor with minimal fuss—exactly the kind of weeknight win we all need. It’s creamy, spicy, and satisfying without the carb hangover. Make it once and it’ll crash your regular rotation, IMO. And hey, if someone asks for the recipe, just nod like you invented cheese.
Disclaimer: Nutrition values are estimates based on common USDA data and typical brands. Actual results will vary with specific ingredients, portion sizes, and cooking methods.