Quick Keto Garlic Butter Shrimp

This quick keto garlic butter shrimp features tender shrimp sautéed in a rich garlic butter sauce with a bright hint of lemon for an ultra satisfying low carb main course or appetizer. Juicy shrimp provide lean protein while butter adds luscious keto-friendly fats for a silky, restaurant-style pan sauce that comes together in minutes. Fresh garlic and a squeeze of lemon keep every bite bold and vibrant, and a sprinkle of parsley adds color and freshness without extra carbs. Ready in about fifteen minutes, this versatile dish is perfect over cauliflower rice or zucchini noodles, served as a party appetizer, or enjoyed on its own as a simple, flavor-packed keto staple.

Course Appetizer, Main Course

Cuisine American

Keyword garlic butter, keto, low-carb, quick dinner, Shrimp

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 320kcal

Equipment

large skillet
Cutting board
Chef's knife
measuring spoons
Wooden spoon or spatula

Ingredients

Shrimp and marinade

1 1/2 pounds raw shrimp, peeled and deveined, tails on or off use medium or large shrimp
1 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon smoked paprika or sweet paprika

Garlic butter sauce

6 tablespoons unsalted butter divided
4 cloves garlic, finely minced
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice plus more to taste
1/4 teaspoon crushed red pepper flakes optional for heat

To finish

2 tablespoons fresh parsley, finely chopped
1 tablespoon fresh lemon zest from about 1 lemon
Lemon wedges, for serving optional

Instructions

Pat the shrimp dry with paper towels and place them in a medium bowl, then season with the sea salt, black pepper, and smoked paprika and toss until evenly coated.
Let the seasoned shrimp sit at room temperature while you prepare the remaining ingredients so they cook more evenly.
Heat a large skillet over medium heat and add half of the butter along with the olive oil, allowing the butter to melt and the fats to shimmer without browning.
Add the minced garlic and red pepper flakes to the skillet and sauté, stirring constantly, until the garlic is fragrant and just turning pale golden around the edges.
Increase the heat slightly to medium-high, add the shrimp in a single layer, and cook without moving them until the undersides turn pink and lightly opaque.
Flip the shrimp and cook until they are just cooked through, pink, and opaque with loose curls, then immediately reduce the heat back to medium.
Stir in the remaining butter and pour in the lemon juice, tossing the shrimp in the pan sauce until the butter is fully melted and the shrimp are coated in the glossy garlic butter.
Remove the skillet from the heat, sprinkle the shrimp with chopped parsley and lemon zest, and toss gently to combine, adjusting salt, pepper, or lemon juice to taste.
Serve the garlic butter shrimp right away with extra lemon wedges, pairing with keto sides like cauliflower rice, zucchini noodles, or a simple green salad if desired.

Notes

For the best texture, avoid overcooking the shrimp, pulling the pan from the heat as soon as they are pink and opaque with gentle curves rather than tightly curled. Large shrimp work especially well for this quick sauté because they stay juicy and meaty while soaking up the garlic butter sauce. To keep the dish strictly keto, serve over cauliflower rice, sautéed zucchini noodles, or alongside roasted low carb vegetables instead of grain-based sides. Leftovers can be stored in an airtight container in the refrigerator for up to three days and reheated gently in a skillet over medium-low heat until just warmed through. If you prefer a richer sauce, whisk in an extra tablespoon of butter off the heat or add a spoonful of grated Parmesan right before serving.

Nutrition