Keto Shrimp Recipe for a Quick Low-Carb Dinner – Fast, Flavorful, and Satisfying

Shrimp is a weeknight hero. It cooks in minutes, tastes incredible, and fits perfectly into a low-carb lifestyle. This keto shrimp recipe brings buttery garlic, lemon, and a touch of spice together for a fast dinner that feels restaurant-worthy.

You’ll get juicy shrimp, a rich sauce, and plenty of flexibility to serve it your way. If you’re short on time but want something fresh and satisfying, this one’s a keeper.

Why This Recipe Works

This recipe leans on bold, simple flavors: garlic, lemon, butter, and a hint of heat. These ingredients make shrimp shine without adding carbs.

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Cooking the shrimp quickly over medium-high heat keeps them tender and juicy. Finishing with fresh lemon and parsley brightens everything up.

It’s also highly adaptable. You can serve it over zucchini noodles, cauliflower rice, or a crisp salad.

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Plus, it uses pantry staples and takes about 15 minutes from start to finish. That’s a solid win for a low-effort, high-reward dinner.

What You’ll Need

• 1 pound large shrimp, peeled and deveined (tails on or off)
• 2 tablespoons olive oil
• 3 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1 teaspoon smoked paprika (regular paprika works too)
• 1/2 teaspoon red pepper flakes (adjust to taste)
• 1/2 teaspoon sea salt, plus more to taste
• 1/4 teaspoon black pepper
• 1 tablespoon lemon zest
• 2 tablespoons fresh lemon juice
• 2 tablespoons chopped fresh parsley
• Optional add-ins: 1/4 cup dry white wine or chicken broth, 1/4 teaspoon onion powder, 1 tablespoon capers
• For serving (keto-friendly): zucchini noodles, cauliflower rice, sautéed spinach, or steamed asparagus

How to Make It

1. Pat the shrimp dry. Moisture is the enemy of a good sear. Use paper towels to blot each shrimp so they cook quickly and don’t steam.
2. Season the shrimp. In a bowl, toss shrimp with salt, black pepper, smoked paprika, and half the red pepper flakes.
   

   Set aside while you heat the pan.

   
   
3. Heat the fat. In a large skillet over medium-high heat, warm the olive oil. When it shimmers, add 1 tablespoon of butter.
4. Sear the shrimp. Add shrimp in a single layer. Cook for 1–2 minutes per side until pink and just opaque.
   

   Transfer to a plate; don’t overcook.

   
   
5. Build the sauce. Lower heat to medium. Add remaining butter to the pan. Stir in garlic and cook 30 seconds until fragrant.
   

   If using, splash in white wine or broth and simmer 1 minute to reduce slightly.

   
   
6. Add lemon and heat. Stir in lemon zest, lemon juice, and remaining red pepper flakes. Taste and adjust salt as needed.
7. Return the shrimp. Add shrimp and any juices back to the skillet. Toss to coat for 30–60 seconds, just to warm through.
8. Finish and serve. Turn off heat, sprinkle with parsley, and serve over your favorite low-carb base.
   

   Spoon extra sauce on top.

   
   

Keeping It Fresh

Shrimp tastes best right after cooking. If you have leftovers, store them in an airtight container for up to 2 days. Reheat gently in a skillet over low heat with a splash of broth or water to keep them tender.

Avoid microwaving on high; it can make shrimp rubbery.

If you plan ahead, prep the shrimp by peeling and seasoning a few hours early, then cook just before eating. You can also spiralize zucchini or prep cauliflower rice in advance to make dinner even faster.

Why This is Good for You

Shrimp is naturally low in carbs and high in protein, which helps keep you full without spiking blood sugar. It’s also a good source of selenium, iodine, and B vitamins.

Using olive oil and butter adds satisfying fats that align with keto goals.

The garlic and lemon bring flavor without carbs, and the optional greens or cauliflower rice add fiber and micronutrients. You get a balanced, low-carb plate that still feels indulgent and complete.

What Not to Do

• Don’t overcook the shrimp. They turn tough fast. As soon as they’re pink and curled into a loose “C,” they’re done.
• Don’t skip drying them. Wet shrimp steam instead of sear, and you lose that nice texture.
• Don’t drown the pan. Too much liquid early on stops browning.
  

  Build the sauce after searing.

  
  
• Don’t forget to taste and adjust. Lemon, salt, and heat should be balanced. Add a pinch more salt or a squeeze of lemon if flavors feel flat.
• Don’t rely on sugary sauces. Skip honey, sweet chili sauce, or ketchup. Keep it clean with lemon, herbs, and spices.

Recipe Variations

• Creamy Garlic Shrimp: After the garlic step, add 1/4 cup heavy cream and a small knob of cream cheese.
  

  Simmer to thicken, then finish with lemon and parsley.

  
  
• Cajun Shrimp: Swap paprika and red pepper for 1–1.5 teaspoons Cajun seasoning. Add a pinch of thyme for extra depth.
• Lemon-Caper Shrimp: Stir in 1 tablespoon capers and a splash of broth with the garlic for a briny, bright sauce.
• Herb Butter Shrimp: Mix softened butter with parsley, chives, and a little dill. Use this herb butter in place of plain butter.
• Shrimp and Veg Skillet: Sauté zucchini, cherry tomatoes, and spinach first.
  

  Remove, cook the shrimp, then toss everything together at the end.

  
  
• Spicy Chili-Lime: Use chili powder and extra red pepper flakes, then swap lemon for lime and finish with cilantro.
• Grilled Version: Skewer seasoned shrimp and grill 2–3 minutes per side. Melt the garlic-butter-lemon sauce separately and drizzle over.

FAQ

Can I use frozen shrimp?

Yes. Thaw them in the fridge overnight or under cold running water for 10–15 minutes.

Pat them completely dry before cooking to avoid steaming.

What size shrimp works best?

Large or extra-large (about 21–30 per pound) cook quickly and stay juicy. Smaller shrimp can work, but reduce cook time accordingly.

Is this recipe dairy-free?

Use all olive oil or a dairy-free butter alternative. The flavor will be slightly different but still delicious and keto-friendly.

How can I make it spicier?

Add more red pepper flakes, a pinch of cayenne, or a little hot sauce at the end.

Taste as you go so the heat doesn’t overpower the lemon and garlic.

What can I serve with it besides zoodles or cauliflower rice?

Try sautéed green beans, roasted broccoli, a crisp arugula salad, or mashed cauliflower. All pair well with the lemon-garlic sauce.

Can I meal prep this?

You can prep the sauce and raw seasoned shrimp separately, then cook fresh in minutes. Cooked shrimp don’t hold as well for several days, so keep the final sear for the day you plan to eat.

Why is my shrimp rubbery?

They were likely overcooked.

Shrimp only need about 1–2 minutes per side. Pull them as soon as they’re pink and slightly firm.

Do I need the wine?

No. It adds depth but isn’t required.

Chicken broth or even water with a pinch more salt and lemon still makes a great sauce.

Wrapping Up

This keto shrimp recipe gives you big flavor with minimal effort. It’s fast, flexible, and perfect for busy nights when you still want something fresh. Keep shrimp on hand, lean on garlic and lemon, and finish with a buttery sauce.

You’ll have a low-carb dinner that always hits the spot, with plenty of ways to make it your own.