Keto Garlic Butter Shrimp Skillet

The Keto Garlic Butter Shrimp Skillet is a quick and flavorful one-pan dish featuring succulent shrimp simmered in a luscious garlic butter sauce with a touch of lemon and fresh herbs. Shrimp cook rapidly and soak up rich, garlicky butter, while lemon juice adds a bright counterpoint to the buttery richness and keeps each bite vibrant. The skillet develops irresistible caramelized bits that deepen the flavor, coating plump, juicy shrimp cooked just until pink and opaque. This keto-friendly recipe is satisfying, indulgent, and perfect for a fast weeknight dinner with low-carb vegetables, a brunch-worthy shrimp-and-egg plate, or an impressive appetizer for guests.

Course Appetizer, Dinner, Main Course

Cuisine American, Mediterranean

Keyword garlic butter shrimp, gluten free, keto shrimp, low-carb, quick keto recipe, skillet dinner

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 340kcal

Equipment

large skillet
Mixing bowl
Cutting board
Chef's knife
Tongs

Ingredients

For the shrimp

1 1/2 pounds large raw shrimp, peeled and deveined, tails on if desired
1 teaspoon fine sea salt divided
1/2 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper flakes optional, for heat

Garlic butter sauce

6 tablespoons unsalted butter cut into pieces, divided
3 tablespoons extra-virgin olive oil
6 cloves fresh garlic, minced
2 tablespoons fresh lemon juice plus more to taste
1/4 cup fresh flat-leaf parsley, finely chopped
1 teaspoon lemon zest optional, from organic lemon
1/4 cup grated Parmesan cheese optional, for serving

To serve (optional but keto-friendly)

2 tablespoons fresh parsley, chopped for garnish
1 tablespoon extra lemon wedges for squeezing over just before serving

Instructions

Pat the shrimp very dry with paper towels, then place them in a mixing bowl and season with about three fourths of the salt, the black pepper, and the red pepper flakes if using, tossing until the shrimp are evenly coated.
Heat a large skillet over medium heat, add the olive oil and half of the butter, and let the butter melt completely until it just begins to foam.
Add the seasoned shrimp to the hot skillet in a single layer without crowding and cook undisturbed until the bottoms are just turning pink and lightly golden, about 1 to 2 minutes.
Flip the shrimp and cook until they are just opaque and pink all the way through, about 1 to 2 minutes more, then transfer the cooked shrimp to a plate and set aside, leaving any juices in the skillet.
Reduce the heat to medium-low, add the remaining butter to the skillet, and once melted add the minced garlic, cooking and stirring constantly until fragrant and lightly sizzling but not browned, about 30 to 60 seconds.
Pour the lemon juice into the skillet to deglaze, scraping up any browned bits from the bottom of the pan, then stir in the remaining salt, the lemon zest if using, and the chopped parsley.
Return the shrimp and any accumulated juices to the skillet, tossing gently in the garlic butter sauce just until heated through and well coated, then taste and adjust seasoning or lemon to your preference.
Remove the skillet from the heat, sprinkle with grated Parmesan if using and additional fresh parsley, and serve immediately with extra lemon wedges alongside and your choice of keto-friendly vegetables such as zucchini noodles, sautéed spinach, or roasted asparagus.

Notes

For the best texture, choose large raw shrimp rather than pre-cooked shrimp, and thaw frozen shrimp overnight in the refrigerator or under cold running water before patting them very dry. Overcrowding the skillet can cause the shrimp to steam instead of sear, so work in batches if your pan is smaller, briefly wiping the skillet and reheating the fat between batches if needed. This dish is ideal for pairing with low-carb sides such as zucchini noodles, riced cauliflower, sautéed greens, or roasted broccoli, which help soak up the garlic butter sauce without adding many carbs. Leftover shrimp can be cooled completely and stored in an airtight container in the refrigerator for up to 3 days, then reheated very gently in a skillet over medium-low heat just until warmed through to avoid a rubbery texture. Each serving of this recipe stays well within keto guidelines, providing high-quality protein, generous healthy fats, and very low net carbohydrates when served with non-starchy vegetables.

Nutrition