This Spicy Keto Shrimp Skillet is the kind of weeknight dinner that makes you feel like a genius. It’s fast, it’s packed with flavor, and it checks all the boxes for a low-carb lifestyle. Juicy shrimp, tender peppers, and a kick of heat come together in one pan with minimal fuss.
If you love bold, zesty meals without the carb overload, this one’s for you. It’s simple enough for busy nights, but tasty enough to serve to guests.
Spicy Keto Shrimp Skillet - Fast, Flavorful, and Low-Carb
Ingredients
- 1 pound large shrimp, peeled and deveined (tails on or off)
- 2 tablespoons olive oil (or avocado oil)
- 1 tablespoon butter (optional, for richness)
- 1 medium zucchini, halved and sliced
- 1 red bell pepper, thinly sliced
- 1/2 small red onion, thinly sliced
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 to 1/2 teaspoon red pepper flakes (adjust to taste)
- 1/4 teaspoon cayenne pepper (optional for extra heat)
- Salt and black pepper, to taste
- 1 tablespoon lime juice, plus extra wedges for serving
- 2 tablespoons fresh cilantro, chopped (or parsley)
- Optional garnishes: sliced avocado, sour cream, or a sprinkle of cotija/feta
Instructions
- Pat the shrimp dry. Moisture is the enemy of a good sear. Use paper towels to blot both sides so they cook quickly and don’t steam.
- Season the shrimp. In a bowl, toss shrimp with smoked paprika, cumin, red pepper flakes, a pinch of cayenne (if using), salt, and pepper. Drizzle with 1 tablespoon oil and mix to coat evenly.
- Heat the skillet. Set a large skillet over medium-high heat. Add the remaining oil. When it shimmers, add the shrimp in a single layer.
- Sear the shrimp. Cook 1–2 minutes per side, just until pink and opaque with light browning. Remove to a plate. Don’t overcook—they’ll finish with the veggies.
- Sauté the veggies. In the same pan, add butter (if using), then the onion and bell pepper. Cook 2–3 minutes until slightly softened. Add zucchini and a pinch of salt. Cook another 2–3 minutes until crisp-tender.
- Add garlic and finish. Stir in garlic and cook 30 seconds until fragrant. Return shrimp to the pan and toss. Squeeze in lime juice, adjust salt and pepper, and remove from heat.
- Garnish and serve. Sprinkle with cilantro. Serve with lime wedges and optional toppings like avocado or a dollop of sour cream for a cooling contrast.
Why This Recipe Works
This skillet keeps things simple and smart. Shrimp cook in minutes and soak up spices beautifully, so you get big flavor fast.
Low-carb veggies like bell pepper and zucchini add color, texture, and nutrients without weighing things down.
Everything happens in one pan, which means fewer dishes and less cleanup. The spice blend—smoked paprika, chili flakes, garlic, and lime—gives the dish warmth and brightness without sugar or starch. It’s a satisfying, high-protein meal that won’t kick you out of ketosis.
What You’ll Need
- 1 pound large shrimp, peeled and deveined (tails on or off)
- 2 tablespoons olive oil (or avocado oil)
- 1 tablespoon butter (optional, for richness)
- 1 medium zucchini, halved and sliced
- 1 red bell pepper, thinly sliced
- 1/2 small red onion, thinly sliced
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 to 1/2 teaspoon red pepper flakes (adjust to taste)
- 1/4 teaspoon cayenne pepper (optional for extra heat)
- Salt and black pepper, to taste
- 1 tablespoon lime juice, plus extra wedges for serving
- 2 tablespoons fresh cilantro, chopped (or parsley)
- Optional garnishes: sliced avocado, sour cream, or a sprinkle of cotija/feta
How to Make It
- Pat the shrimp dry. Moisture is the enemy of a good sear.
Use paper towels to blot both sides so they cook quickly and don’t steam.
- Season the shrimp. In a bowl, toss shrimp with smoked paprika, cumin, red pepper flakes, a pinch of cayenne (if using), salt, and pepper. Drizzle with 1 tablespoon oil and mix to coat evenly.
- Heat the skillet. Set a large skillet over medium-high heat. Add the remaining oil.
When it shimmers, add the shrimp in a single layer.
- Sear the shrimp. Cook 1–2 minutes per side, just until pink and opaque with light browning. Remove to a plate. Don’t overcook—they’ll finish with the veggies.
- Sauté the veggies. In the same pan, add butter (if using), then the onion and bell pepper.
Cook 2–3 minutes until slightly softened. Add zucchini and a pinch of salt. Cook another 2–3 minutes until crisp-tender.
- Add garlic and finish. Stir in garlic and cook 30 seconds until fragrant.
Return shrimp to the pan and toss. Squeeze in lime juice, adjust salt and pepper, and remove from heat.
- Garnish and serve. Sprinkle with cilantro. Serve with lime wedges and optional toppings like avocado or a dollop of sour cream for a cooling contrast.
Storage Instructions
- Fridge: Store leftovers in an airtight container for up to 2 days.
Shrimp are delicate, so eat them sooner rather than later.
- Reheat: Warm gently in a skillet over low heat with a splash of oil or water until just heated through. Avoid microwaving on high heat, which can toughen shrimp.
- Freezer: Not recommended for best texture. Cooked shrimp often turn rubbery after freezing and reheating.
Why This is Good for You
High in protein, low in carbs: Shrimp deliver lean protein that helps keep you full without adding carbs.
This supports a keto or low-carb eating style.
Healthy fats: Olive or avocado oil adds heart-healthy monounsaturated fats. Butter adds flavor and helps fat-soluble nutrients absorb.
Veggie-powered: Zucchini, peppers, and onion bring fiber, vitamins C and A, and antioxidants for overall wellness—without spiking carbs.
Spices with benefits: Garlic and paprika offer anti-inflammatory compounds, while lime adds vitamin C and a bright, satisfying finish.
Pitfalls to Watch Out For
- Overcooking shrimp: They go from perfect to rubbery quickly. Pull them the moment they’re pink and slightly firm.
- Crowding the pan: If the shrimp overlap, they’ll steam.
Cook in batches if needed for good color and flavor.
- Too much liquid: Wet shrimp or watery veggies can create a soupy skillet. Pat shrimp dry and cook veggies over medium-high heat.
- Forgetting acid and salt: Lime and a final pinch of salt wake up the whole dish. Taste and adjust before serving.
- Heat level mismatch: Start with less spice if you’re unsure.
You can always add more red pepper flakes at the end.
Variations You Can Try
- Cajun Twist: Swap the spice mix for a Cajun seasoning (ensure it’s sugar-free). Add a pinch of thyme for depth.
- Lemon-Garlic: Skip the chili flakes and cayenne. Use extra garlic, lemon zest, and lemon juice for a bright, non-spicy version.
- Tex-Mex: Add a little chili powder and oregano.
Top with avocado, cilantro, and a spoon of salsa verde (no-sugar-added).
- Veggie Swap: Use asparagus, broccoli florets, or baby spinach instead of zucchini. Keep portions similar to avoid crowding.
- Creamy Chipotle: Stir in 2 tablespoons heavy cream and 1 teaspoon minced chipotle in adobo (check labels for added sugars) for a smoky, silky sauce.
- Extra Protein: Add sliced chorizo or andouille (sugar-free) to the pan before the veggies for a heartier meal.
FAQ
Can I use frozen shrimp?
Yes. Thaw them in the fridge overnight or under cold running water for 10–15 minutes.
Pat them very dry before seasoning to prevent a watery skillet.
How spicy is this dish?
Moderately spicy as written. If you’re heat-sensitive, start with a pinch of red pepper flakes and skip the cayenne. You can always add more at the table.
What can I serve this with on keto?
Try cauliflower rice, zucchini noodles, a simple side salad with olive oil and lime, or sautéed greens.
Avocado slices make a great creamy contrast.
Can I make this dairy-free?
Absolutely. Omit the butter and use only olive or avocado oil. The dish stays flavorful and fully keto-friendly.
How do I know when the shrimp are done?
They’ll curl into a loose “C,” turn pink and opaque, and feel just firm to the touch.
If they’re tight like an “O,” they’re overcooked.
Is this meal good for meal prep?
It’s best fresh, but it works for short-term prep. Cook slightly under, store with the veggies, and reheat gently within 2 days.
Can I use chicken instead of shrimp?
Yes. Use thinly sliced chicken breast or thigh.
Cook it through first (about 4–6 minutes, depending on thickness), then proceed with the veggies and seasonings.
What if I don’t have smoked paprika?
Use regular paprika and add a tiny dash of chili powder or a pinch of ground chipotle for smokiness. The flavor will still be great.
Wrapping Up
This Spicy Keto Shrimp Skillet is bold, quick, and built for real life. You get tender shrimp, vibrant veggies, and bright, peppery heat—all in one pan and in under 30 minutes.
Keep it as-is for a clean, low-carb dinner, or tweak the spices to match your mood. With a squeeze of lime and a handful of cilantro, it tastes fresh and satisfying every time.
Save this recipe for busy nights, and you’ll always have a fast, flavorful option that fits your goals without feeling like a compromise.