Struggling to find one meal the entire family will eat without a chorus of “I don’t like that”? I feel you. The nightly dinner debate is real in my house, too.
That’s why I’m so excited to share our new favorite: Keto Shrimp Scampi Cheese Shell Tacos. It sounds fancy, but I promise it’s pure weeknight magic. We get all the garlicky, buttery goodness of a classic shrimp scampi, but in a fun, hands-on taco form that even my pickiest kid will try.
If you’re tired of the same old shrimp pasta recipes and need a quick dinner win, you’re in the right place. This dish swaps pasta for a crispy cheese shell, and let me tell you, it’s a game-changer.
Recipe Overview
- Cuisine: American Fusion
- Category: Dinner
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Servings: 4 (2 tacos per person)
Why Even My Picky Eaters Love This!
I know the struggle. Green things? Suspicious. New textures? A hard no. This meal tackles those fears head-on.
The taco shell is made entirely of baked cheese. What kid (or adult!) says no to that? It’s crispy, salty, and familiar. The shrimp scampi filling is simple and creamy, not spicy. Best of all, it’s a build-your-own situation. Kids feel in control when they can assemble their own plate. If you love the idea of shrimp and avocado together, you must try our Shrimp Scampi Stuffed Avocados for another keto-friendly option.
Keto Shrimp Scampi Cheese Shell Tacos Recipe
Our Family-Friendly Ingredient List
The Full Step-by-Step Instructions
Notes
Enjoy your homemade Keto Shrimp Scampi Cheese Shell Tacos Recipe!
Nutrition Information
Our Family-Friendly Ingredient List
I keep things simple. You probably have most of this already. No fancy, hard-to-find items here!
- For the Cheese Shells: 2 cups shredded mozzarella cheese
- For the Shrimp: 1 lb medium shrimp, peeled and deveined
- Fat: 3 tbsp butter and 2 tbsp olive oil
- Aromatics: 4-5 cloves garlic, minced (trust me, it makes it good!)
- Liquid: 1/3 cup chicken broth and 1/4 cup heavy cream
- Seasoning: Salt, pepper, and 1 tsp Italian seasoning
- Fresh Finish: Juice of 1/2 a lemon and chopped parsley (optional, but pretty!)
How to Get the Kids Involved in Cooking This
Getting little hands involved is my secret weapon. When they help make it, they’re way more likely to eat it.
For younger kids, let them be in charge of sprinkling the cheese into neat circles on the baking sheet. It’s like an edible art project! Older kids can safely help zest the lemon or stir the sauce under your watchful eye.
The Full Step-by-Step Instructions
Don’t let the steps fool you. This comes together so fast. You’ll have dinner on the table before the homework meltdowns begin.
- Preheat your oven to 375°F. Line a large baking sheet with parchment paper.
- Make the shells: Place 1/4-cup mounds of mozzarella on the sheet, 3 inches apart. Flatten slightly. Bake for 5-7 minutes until golden and bubbly.
- Let the cheese cool for 1 minute, then drape each round over a wooden spoon handle or rolling pin to form a taco shell shape. Let them harden.
- While shells cool, pat the shrimp dry and season with salt and pepper.
- Heat olive oil in a large skillet over medium-high. Cook shrimp for 1-2 minutes per side until pink. Remove and set aside.
- In the same skillet, melt the butter. Add the garlic and cook for 30 seconds until fragrant.
- Pour in the chicken broth and heavy cream. Add Italian seasoning. Let it simmer for 3-4 minutes to thicken slightly.
- Return the shrimp to the skillet. Add lemon juice and parsley. Stir to coat and warm through.
- Fill your crispy cheese shells with the creamy shrimp scampi and serve immediately!
Fun Twists for Different Tastes
Every family has different tastes. Here’s how to make this dish work for everyone at your table.
For sensitive kids, serve the shrimp and sauce in a bowl on the side. They can dip their cheese shell in it. Want to hide a veggie? Stir a handful of fresh spinach into the hot sauce until it wilts. For the adults, sprinkle on some red pepper flakes or crispy bacon bits!
Storing & Reheating (Perfect for Busy Nights)
Leftovers are a busy parent’s best friend. This stores really well for a super quick dinner later.
Store the shrimp filling and cheese shells separately in airtight containers in the fridge for up to 2 days. To reheat, warm the shrimp gently in a skillet. Re-crisp the cheese shells in a toaster oven or air fryer for just a minute. They come back to life perfectly.
Nutrition Notes
- This is a high-protein, low-carb meal that keeps everyone full.
- The cheese shells provide calcium and healthy fats.
- Shrimp is a great source of lean protein and minerals.
- Using broth and cream keeps the sauce rich without thickeners.
FREQUENTLY ASKED QUESTIONS
Can I use pre-cooked shrimp?
You can! Add them at the very end, just to warm through in the sauce. This cuts the cook time down even more, making it a true 15-minute meal.
My cheese shells stuck to the parchment. Help!
Make sure you’re using parchment paper, not wax paper. Letting them cool for a full minute before lifting is the key. They’ll release easily once they firm up a bit.
What can I serve with this?
We love a simple side salad or some roasted broccoli. It’s also a complete meal all on its own, which I love on our craziest nights.
So there you have it. A fun, fast, and family-tested dinner that turns classic shrimp scampi into a taco night adventure. It’s the kind of easy dish that makes you feel like a weeknight hero without any of the stress. If you’re craving a brighter, citrusy take on this classic, our Lemon-Herb Shrimp Scampi is a must-try.
I truly hope this recipe brings a little peace and a lot of yummy flavors to your dinner table. I’d love to know if this was a hit with your family! Please leave a comment and rating below!
