Keto Garlic Butter Shrimp

Juicy shrimp swimming in a buttery garlic sauce with a hit of lemon, only 2g net carbs. ♡

This keto garlic butter shrimp is the 15 minute dinner that always delivers. Plump shrimp in a silky garlic butter sauce with fresh lemon and parsley, only 2g net carbs per serving. For more ideas, see our Keto Cauliflower Mac And Cheese.

Serve over cauliflower rice, zoodles, or just with a spoon to scoop up every drop of sauce. Let’s make it together.

Ingredients

Keto Garlic Butter Shrimp

• 1.5 lbs large shrimp, peeled and deveined
• 6 tbsp butter, divided
• 2 tbsp olive oil
• 8 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1/4 cup dry white wine, optional
• 3 tbsp lemon juice, fresh
• 1 tsp lemon zest
• 1/4 cup fresh parsley, chopped
• salt and pepper, to taste

How to Make Keto Garlic Butter Shrimp

1. **Sear shrimp.** Heat 2 tbsp butter and olive oil in a large skillet over medium high heat. Pat shrimp dry. Season with salt and pepper. Sear 90 seconds per side. Transfer to a plate.
2. **Garlic.** Reduce heat to medium. Add remaining butter, garlic, and red pepper flakes. Cook 60 to 90 seconds until fragrant.
3. **Deglaze.** Pour in white wine (if using) and lemon juice. Simmer 2 minutes.
4. **Combine.** Return shrimp to the pan. Toss with lemon zest and parsley.
5. **Season.** Adjust salt and pepper to taste.
6. **Serve.** Serve immediately over cauliflower rice or zoodles with sauce spooned over.

Why This Recipe Works

Searing shrimp hot and fast is the key to plump juicy shrimp that do not turn rubbery. 90 seconds per side in a very hot pan gets them opaque and curled into a C shape. Overcooking shrimp is the single most common shrimp mistake. Pull them at that 90 second mark and rest them while you finish the sauce.

The butter garlic sauce is keto gold. At 28 grams fat, 28 grams protein, and 2 grams net carbs per serving, this low carb shrimp hits ideal keto macros. Real butter (not margarine), fresh garlic (not jarred), and fresh lemon juice are the three non negotiables. The garlic must toast in the butter for 60 to 90 seconds to bloom the flavor without burning.

A splash of dry white wine (optional but recommended) deglazes the pan and adds bright acid that balances the rich butter. Red pepper flakes bring gentle heat. Fresh parsley at the end adds freshness. This is the scampi inspired keto shrimp scampi without the pasta, and it tastes like restaurant food in 15 minutes. For more ideas, see our Keto Chicken Alfredo Zucchini Noodles.

Tips

• Use fresh shrimp or thoroughly thawed frozen. Wet shrimp do not sear.
• Pat shrimp dry with paper towels before cooking. Dry shrimp brown better.
• Store leftovers in the fridge for up to 2 days. Shrimp gets rubbery after that.
• Reheat gently in a skillet over medium low. Microwave makes shrimp tough.
• Use real butter. Margarine lacks the flavor and proper keto fat profile.
• Fresh garlic is essential. Jarred tastes flat and slightly bitter.

Variations

• Serve over cauliflower rice, zucchini noodles, or spaghetti squash.
• Swap shrimp for scallops or chunks of salmon.
• Add heavy cream at the end for creamy garlic shrimp.
• Stir in baby spinach for a veggie boost.
• Top with parmesan for extra richness.
• Use ghee instead of butter for dairy free keto.

Looking for more keto ideas? Try our Keto Taco Salad Bowls or Keto Cloud Bread next.

Common Mistakes to Avoid

• Overcooking shrimp: 90 seconds per side. Shrimp turn rubbery when overcooked.
• Using cold butter: Room temp butter melts smoothly. Cold butter chills the pan.
• Burning the garlic: Keep heat moderate. Burnt garlic turns the whole dish bitter.
• Using jarred garlic: Fresh garlic has 10x the flavor. Always mince fresh.

Keto Garlic Butter Shrimp

Keto garlic butter shrimp with 2g net carbs. Buttery, garlicky, and ready in 15 minutes.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Italian

Calories: 380

Ingredients Method Notes

Ingredients

  

• 1.5 lbs large shrimp peeled and deveined
• 6 tbsp butter divided
• 2 tbsp olive oil
• 8 cloves garlic minced
• 1/2 tsp red pepper flakes
• 1/4 cup dry white wine optional
• 3 tbsp lemon juice fresh
• 1 tsp lemon zest
• 1/4 cup fresh parsley chopped
• salt and pepper to taste

Method

 

1. **Sear shrimp.** Heat 2 tbsp butter and olive oil in a large skillet over medium high heat. Pat shrimp dry. Season with salt and pepper. Sear 90 seconds per side. Transfer to a plate.
2. **Garlic.** Reduce heat to medium. Add remaining butter, garlic, and red pepper flakes. Cook 60 to 90 seconds until fragrant.
3. **Deglaze.** Pour in white wine (if using) and lemon juice. Simmer 2 minutes.
4. **Combine.** Return shrimp to the pan. Toss with lemon zest and parsley.
5. **Season.** Adjust salt and pepper to taste.
6. **Serve.** Serve immediately over cauliflower rice or zoodles with sauce spooned over.

Notes

Use fresh shrimp or thoroughly thawed frozen. Wet shrimp do not sear. Pat shrimp dry with paper towels before cooking. Dry shrimp brown better. Store leftovers in the fridge for up to 2 days. Shrimp gets rubbery after that.

Sources: USDA FoodData Central for nutrition data and Diet Doctor Keto Guide for ketogenic macros reference.

FAQ

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