Keto Garlic Butter Shrimp

Juicy shrimp cooked in a buttery garlic sauce with a hint of lemon and parsley. This keto garlic butter shrimp is rich, quick to make, and full of flavor — perfect for a low-carb weeknight dinner that tastes restaurant-quality.

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Prep Time 5

Cook Time 10

Total Time 15

Servings: 3 people

Course: Main Course

Cuisine: seafood

Calories: 310

Ingredients Method Notes

Ingredients

1 pound large shrimp peeled and deveined
3 tablespoons unsalted butter
1 tablespoon olive oil
4 cloves garlic minced
½ teaspoon paprika optional, for color
Salt and black pepper to taste
Juice of ½ lemon
1 tablespoon chopped fresh parsley
Pinch of red pepper flakes optional, for heat

Method

Step 1: Prep the shrimp

Pat the shrimp dry with paper towels. Season them with a little salt, pepper, and paprika if you’re using it.

Step 2: Heat the pan

In a large skillet, melt the butter over medium heat. Add the olive oil to keep the butter from burning.

Step 3: Sauté the garlic

Add minced garlic to the pan. Stir for about 30 seconds, just until fragrant. Be careful not to brown it.

Step 4: Cook the shrimp

Place shrimp in a single layer in the pan. Cook for about 2 minutes per side, or until they turn pink and slightly curled.

Step 5: Add finishing touches

Squeeze in the lemon juice, toss in the chopped parsley, and sprinkle red pepper flakes for a bit of spice. Stir everything to coat the shrimp evenly.

Step 6: Serve immediately

Serve hot over zucchini noodles, cauliflower rice, or a fresh salad. Spoon extra garlic butter sauce on top for that rich flavor.

Notes

Don’t overcook the shrimp — they turn rubbery fast.
Fresh garlic makes a huge difference in flavor.
If you want a creamy version, stir in ¼ cup heavy cream right before serving.
Leftovers keep for up to 2 days in the fridge. Reheat gently in a skillet with a dab of butter.
Serve with roasted veggies, zucchini noodles, or cauliflower rice for a full keto meal.