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

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings

Ingredients
  

  • 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

Instructions
 

  • 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.
  • 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.
  • Heat the fat. In a large skillet over medium-high heat, warm the olive oil. When it shimmers, add 1 tablespoon of butter.
  • 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.
  • 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.
  • Add lemon and heat. Stir in lemon zest, lemon juice, and remaining red pepper flakes. Taste and adjust salt as needed.
  • Return the shrimp. Add shrimp and any juices back to the skillet. Toss to coat for 30–60 seconds, just to warm through.
  • Finish and serve. Turn off heat, sprinkle with parsley, and serve over your favorite low-carb base. Spoon extra sauce on top.