Keto Garlic Butter Shrimp Scampi

The Keto Garlic Butter Shrimp Scampi is a quick, flavorful seafood dish made by sautéing shrimp in a rich buttery sauce infused with fresh garlic, lemon juice, and optional dry white wine for extra depth. Succulent shrimp are coated in a silky, bright, garlicky sauce that balances buttery richness with lively acidity, keeping the meal both indulgent and light. With its keto-friendly mix of protein and healthy fats and very low net carbs, this shrimp scampi is perfect for busy weeknights or effortless entertaining. Serve it over zucchini noodles, cauliflower rice, or enjoy it on its own for a classic, restaurant-style experience without the carb-heavy pasta.

Course Dinner, Main Course

Cuisine Italian-American, Keto

Keyword Cauliflower Rice, garlic butter shrimp, keto shrimp scampi, low carb shrimp, Zucchini Noodles

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 310kcal

Equipment

large skillet
Cutting board
Chef's knife
measuring cups
measuring spoons
Wooden Spoon
citrus juicer

Ingredients

For the shrimp scampi

1 1/2 pounds large shrimp, peeled and deveined, tails on if desired
1 teaspoon fine sea salt divided
1/2 teaspoon freshly ground black pepper
4 tablespoons unsalted butter divided
1 tablespoon extra-virgin olive oil
6 cloves garlic, minced about 2 tablespoons
1/4 teaspoon crushed red pepper flakes more to taste
1/4 cup dry white wine or low-sodium chicken broth for alcohol-free
3 tablespoons fresh lemon juice plus extra lemon wedges for serving
1/4 cup finely chopped fresh parsley plus more for garnish
1/4 teaspoon lemon zest optional, for extra brightness

For serving (optional but recommended)

4 cups zucchini noodles patted dry, lightly sautéed or warmed
2 cups cooked cauliflower rice for an alternate base

Instructions

Pat the shrimp very dry with paper towels and season them evenly with about half of the salt and all of the black pepper.
Heat a large skillet over medium to medium-high heat and add 2 tablespoons of the butter along with the olive oil.
When the butter is melted and foamy, add the shrimp in a single layer and cook until just pink and barely opaque, about 2 minutes per side, then transfer the shrimp to a plate and set aside.
Reduce the heat to medium, add the minced garlic and red pepper flakes to the skillet, and sauté in the remaining fat until fragrant and just turning golden, about 30 to 60 seconds, stirring constantly to prevent burning.
Pour in the dry white wine or chicken broth and scrape up any browned bits from the bottom of the pan, then simmer gently until the liquid is reduced by about half, 1 to 2 minutes.
Stir in the remaining 2 tablespoons of butter, the lemon juice, remaining salt, and lemon zest if using, and let the sauce simmer very gently just until the butter is melted and the sauce is silky and slightly thickened.
Return the shrimp and any accumulated juices to the skillet, toss to coat in the garlic butter sauce, and warm through for about 1 minute without overcooking.
Remove the skillet from the heat, stir in the chopped parsley, and taste the sauce, adjusting salt, pepper, lemon, or red pepper flakes to your preference.
Serve the shrimp and plenty of garlic butter sauce over warmed zucchini noodles or cauliflower rice if desired, garnish with extra parsley and lemon wedges, and enjoy immediately.

Notes

For the best texture, use large shrimp that are peeled and deveined and cook them quickly over medium to medium-high heat to avoid a rubbery texture. If your skillet is small, cook the shrimp in two batches so they sear instead of steam. To keep this dish keto, serve it over low-carb bases such as zucchini noodles, cauliflower rice, shirataki noodles, or simply with a side of sautéed greens. If using zucchini noodles, pat them very dry and briefly sauté in a separate pan with a little butter or olive oil so they stay crisp-tender and do not water down the sauce. Dry white wine adds depth, but chicken broth keeps the recipe alcohol-free while still delicious. Adjust the red pepper flakes to your heat preference and garnish with extra lemon wedges for those who like a brighter, more citrusy finish.

Nutrition