Low Carb Shrimp Rice Casserole

Preheat your oven to 375°F (190°C).

In a large skillet, heat the olive oil over medium heat. Add the diced onion and garlic, sautéing until the onion is translucent.

Add the shrimp to the skillet and cook until they are pink and opaque. Remove the shrimp and set aside.

In the same skillet, add the cauliflower rice, heavy cream, and chicken broth. Stir well and cook for about 5 minutes until the cauliflower is tender.

Stir in the cheddar cheese, paprika, salt, and pepper. Mix until the cheese is melted and everything is well combined.

Return the shrimp to the skillet, mixing them into the cauliflower rice mixture.

Transfer the mixture to a greased casserole dish. Sprinkle with chopped parsley.

Bake in the preheated oven for 15-20 minutes, until the top is golden and bubbly.

Let it cool for a few minutes before serving.

For a spicier version, add a pinch of cayenne pepper or some chopped jalapeños. If you have picky eaters, you can substitute the shrimp with cooked chicken breast or even ground turkey. For a vegetarian option, replace the shrimp with mushrooms or zucchini. Feel free to experiment with different cheeses, like mozzarella or Monterey Jack, to suit your family's taste.