This is the kind of recipe you make when you want something that tastes special but takes almost no time. Plump shrimp simmered in garlicky butter, kissed with lemon, and finished with fresh herbs. It’s bright, rich, and surprisingly light.
You can serve it on a bed of zucchini noodles, cauli rice, or a simple side salad. If you love big flavor with minimal effort, this one’s going into your weekly rotation.
Low Carb Garlic Butter Shrimp - Fast, Flavorful, and Satisfying
Ingredients
- Shrimp (1.5 pounds, large or extra-large, peeled and deveined)
- Unsalted butter (4 tablespoons)
- Olive oil (1 tablespoon)
- Garlic (4–5 cloves, finely minced)
- Lemon (1, for juice and zest)
- Fresh parsley (2 tablespoons, chopped)
- Red pepper flakes (optional, 1/4 teaspoon)
- Salt and black pepper (to taste)
- Smoked paprika or sweet paprika (optional, 1/2 teaspoon)
- Chicken or seafood stock (optional, 2–3 tablespoons, for extra sauce)
- Zucchini noodles or cauliflower rice (optional, for serving)
Instructions
- Prep the shrimp: Pat shrimp dry with paper towels. This helps them sear instead of steam. Season both sides with salt, pepper, and paprika if using.
- Preheat the pan: Heat a large skillet over medium-high. Add olive oil and 1 tablespoon of butter. When the butter foams, the pan is ready.
- Sear the shrimp: Add shrimp in a single layer. Cook 1–2 minutes per side until just pink and slightly curled. Don’t crowd the pan; work in batches if needed. Transfer to a plate.
- Build the sauce: Reduce heat to medium-low. Add remaining 3 tablespoons butter to the skillet. Stir in garlic and red pepper flakes. Cook 30–45 seconds until fragrant. Don’t brown the garlic.
- Brighten it up: Add lemon zest and 1–2 tablespoons lemon juice. If you want more sauce, splash in 2–3 tablespoons stock and simmer for 30 seconds.
- Finish the dish: Return shrimp and any juices to the skillet. Toss to coat for 30–60 seconds, just until heated through. Sprinkle with parsley. Taste and adjust salt, pepper, and lemon.
- Serve right away: Plate over warm zucchini noodles, cauliflower rice, sautéed spinach, or a crisp salad. Spoon extra sauce over the top.
Why This Recipe Works
Garlic butter is a classic pairing for seafood because it adds richness without heavy carbs. Shrimp cook fast, so you get a restaurant-quality meal in under 15 minutes.
A splash of lemon and a pinch of red pepper flakes keep the dish lively and balanced. The technique is simple, but the payoff is big: tender shrimp, a silky pan sauce, and clean flavors. It’s a dinner that feels indulgent while staying keto- and low-carb-friendly.
Shopping List
- Shrimp (1.5 pounds, large or extra-large, peeled and deveined)
- Unsalted butter (4 tablespoons)
- Olive oil (1 tablespoon)
- Garlic (4–5 cloves, finely minced)
- Lemon (1, for juice and zest)
- Fresh parsley (2 tablespoons, chopped)
- Red pepper flakes (optional, 1/4 teaspoon)
- Salt and black pepper (to taste)
- Smoked paprika or sweet paprika (optional, 1/2 teaspoon)
- Chicken or seafood stock (optional, 2–3 tablespoons, for extra sauce)
- Zucchini noodles or cauliflower rice (optional, for serving)
How to Make It
- Prep the shrimp: Pat shrimp dry with paper towels.
This helps them sear instead of steam. Season both sides with salt, pepper, and paprika if using.
- Preheat the pan: Heat a large skillet over medium-high. Add olive oil and 1 tablespoon of butter.
When the butter foams, the pan is ready.
- Sear the shrimp: Add shrimp in a single layer. Cook 1–2 minutes per side until just pink and slightly curled. Don’t crowd the pan; work in batches if needed.
Transfer to a plate.
- Build the sauce: Reduce heat to medium-low. Add remaining 3 tablespoons butter to the skillet. Stir in garlic and red pepper flakes.
Cook 30–45 seconds until fragrant. Don’t brown the garlic.
- Brighten it up: Add lemon zest and 1–2 tablespoons lemon juice. If you want more sauce, splash in 2–3 tablespoons stock and simmer for 30 seconds.
- Finish the dish: Return shrimp and any juices to the skillet.
Toss to coat for 30–60 seconds, just until heated through. Sprinkle with parsley. Taste and adjust salt, pepper, and lemon.
- Serve right away: Plate over warm zucchini noodles, cauliflower rice, sautéed spinach, or a crisp salad.
Spoon extra sauce over the top.
Storage Instructions
For best texture, enjoy this dish fresh. Shrimp can turn rubbery if overcooked or reheated too long. If you have leftovers, store them in an airtight container in the fridge for up to 2 days.
Reheat gently in a skillet over low heat with a splash of stock or water, just until warmed. Avoid microwaving on high; it can overcook the shrimp quickly.
Benefits of This Recipe
- Low in carbs, high in protein: Great for keto, low-carb, or high-protein diets.
- Fast and weeknight-friendly: From fridge to table in about 15 minutes.
- Uses pantry staples: Garlic, butter, lemon, and olive oil are simple and reliable.
- Flexible serving options: Works with veggie sides, salads, or low-carb noodles.
- Elegant but easy: Perfect for a quick dinner or a date-night meal without stress.
Common Mistakes to Avoid
- Overcooking the shrimp: Shrimp are done when pink and just curled into a loose “C.” If they curl tight like an “O,” they’re overcooked.
- Skipping the pat-dry step: Too much moisture prevents searing and dilutes the sauce.
- Browning the garlic: Burnt garlic tastes bitter. Keep heat moderate when adding it to butter.
- Not seasoning enough: Taste and adjust salt, pepper, and lemon at the end to balance richness.
- Crowding the pan: Cook in batches for even searing and better texture.
Variations You Can Try
- Lemon-Herb: Add chopped fresh basil or dill along with parsley, and finish with extra lemon zest.
- Spicy Cajun: Swap paprika for Cajun seasoning and increase red pepper flakes for more heat.
- Garlic Parmesan: Stir in 2 tablespoons grated Parmesan at the end for a nutty, savory finish.
- Creamy Tuscan (still low carb): After sautéing garlic, add a splash of heavy cream and a handful of chopped sun-dried tomatoes and spinach.
Simmer briefly, then toss in shrimp.
- Herb Butter Upgrade: Mix softened butter with garlic, parsley, lemon zest, and a pinch of salt in advance. Use this compound butter to finish the dish.
- Citrus Twist: Use a mix of lemon and lime for a brighter flavor profile.
FAQ
Can I use frozen shrimp?
Yes. Thaw them in the fridge overnight or under cold running water for 10–15 minutes.
Pat very dry before cooking to get a good sear and avoid a watery sauce.
What size shrimp works best?
Large (31–40 count) or extra-large (26–30 count) are ideal. They cook quickly but still give you a meaty bite and are harder to overcook than smaller shrimp.
Is this recipe keto-friendly?
Absolutely. It’s low in carbs and high in protein and fat.
Serve with non-starchy vegetables like zucchini noodles, cauliflower rice, or sautéed greens to keep it keto.
Can I make it dairy-free?
Yes. Use a high-quality dairy-free butter or ghee (if tolerated). Olive oil alone works too, though you’ll miss some of the classic buttery flavor.
How do I know when the shrimp are done?
They turn opaque, pink, and form a gentle “C” shape.
This usually takes 1–2 minutes per side depending on size. Pull them early rather than late; you can always warm them in the sauce for a few seconds.
What can I use instead of parsley?
Cilantro, chives, basil, or dill all work. Choose herbs that are fresh and bright to balance the butter and garlic.
Can I add vegetables to the pan?
Yes.
Quick-cooking vegetables like zucchini, cherry tomatoes, or spinach are great. Sauté them first, set aside, cook the shrimp, then combine everything in the sauce to finish.
How can I thicken the sauce without flour?
Reduce the sauce over low heat to concentrate it, or whisk in a cold tablespoon of butter off the heat to emulsify. A splash of cream can also add body while staying low carb.
What’s the best pan for this recipe?
A large stainless steel or cast-iron skillet gives great sear and flavor.
A nonstick pan also works if you prefer easier cleanup.
Can I prepare this ahead?
You can prep the garlic, herbs, and lemon, and peel the shrimp in advance. Cook it right before serving for the best texture, since shrimp toughen if reheated too long.
Wrapping Up
Low Carb Garlic Butter Shrimp brings big flavor with little effort. With a few pantry staples and a hot skillet, you get a buttery, garlicky, lemony dish that feels special any night of the week.
Keep it simple, avoid overcooking, and let those clean flavors shine. Whether you pair it with zucchini noodles or a crisp salad, this is a keeper you’ll make again and again.