There’s something magical about the sizzle of shrimp hitting a hot pan with garlic and butter. This Keto Garlic Butter Shrimp is a luxurious yet simple low-carb meal ready in under 15 minutes. It’s a flavorful, satisfying dish perfect for busy weeknights.

Why You’ll Love This Keto Garlic Butter Shrimp

Fast & fuss-free: Ready in about 15 minutes.
Rich & garlicky: Addictive butter sauce balanced with lemon.
Versatile & customizable: Easy to adapt with your favorite touches.
Healthy & low-carb: Packed with protein and healthy fats.

Ingredients & Tools

• 450 g large raw shrimp, peeled and deveined
• 4 tbsp unsalted butter
• 5 cloves garlic, minced
• 2 tbsp fresh lemon juice
• 2 tbsp fresh parsley, chopped
• 1/4 tsp sea salt, or to taste
• 1/4 tsp black pepper, freshly ground
• 1/4 tsp red pepper flakes (optional)

Tools: A large skillet (non-stick or stainless steel), tongs, a microplane or garlic press, and a citrus juicer.

Notes: Using large, raw shrimp is key here—they stay juicy and plump. And don’t be shy with the garlic; it mellows beautifully as it cooks in the butter, creating the most incredible aroma.

Nutrition (per serving)

Serves: 3 | Prep Time: 5 minutes | Cook Time: 10 minutes | Total Time: 15 minutes

Before You Start: Tips & Ingredient Notes

• Pat your shrimp completely dry. This is the single most important step for getting a beautiful sear instead of steaming them. Use paper towels and really press to remove all surface moisture.
• Use raw shrimp, not pre-cooked. Pre-cooked shrimp will become tough and rubbery when reheated in the pan. You want raw shrimp so you can control the cooking and keep them tender.
• Don’t burn the garlic! Garlic can go from golden and fragrant to bitter and burnt in seconds. Have all your ingredients prepped and ready to go before you turn on the heat.
• Butter quality matters. Since the butter is a star ingredient, using a good-quality one (like a European-style butter with a higher fat content) will make your sauce taste noticeably richer and more luxurious.

How to Make Keto Garlic Butter Shrimp

Storage & Freshness Guide

• Fridge: Store in an airtight container for up to 2 days.
• Freezer: Freeze in a sealed bag for up to 1 month.
• Reviving: Reheat gently in a skillet with a pat of butter.

Serving Suggestions

Complementary Dishes

• Zucchini Noodles (Zoodles) — A classic low-carb pairing that soaks up the glorious garlic butter sauce perfectly without weighing you down.
• Cauliflower Mash — Creamy and comforting, it acts like a fluffy bed for the shrimp and makes the meal feel more substantial.
• A Simple Arugula Salad — The peppery bite of arugula with a light lemon vinaigrette provides a fresh, crisp contrast to the rich shrimp.

Drinks

• A Crisp Sauvignon Blanc — Its citrusy notes complement the lemon in the dish and cut through the richness of the butter beautifully.
• Sparkling Water with Lemon — For a non-alcoholic option, the bubbles and citrus are refreshing and palate-cleansing.
• Iced Herbal Tea — A chilled, unsweetened mint or lemon verbena tea keeps things light and enhances the meal’s fresh flavors.

Something Sweet

• Mixed Berries with Whipped Cream — A handful of raspberries and blueberries with a dollop of keto-friendly whipped cream is a simple, refreshing way to end the meal.
• Dark Chocolate Square — One or two squares of high-cocoa, sugar-free dark chocolate satisfies a sweet tooth without derailing your diet.
• Keto Cheesecake Fat Bomb — A small, rich bite of a vanilla or lemon fat bomb feels like a decadent dessert but is fully keto-compliant.

Top Mistakes to Avoid

• Overcooking the shrimp. Shrimp cook incredibly fast and will continue to cook a little from residual heat even after you turn off the stove. As soon as they’re opaque and pink, they’re done. Any longer and they turn rubbery.
• Adding garlic too early. If you add the garlic at the same time as the shrimp, it will burn and become bitter by the time the shrimp are cooked. The trick is to add it towards the end for just a brief, fragrant sizzle.
• Crowding the pan. If you dump all the shrimp in at once, they’ll steam instead of sear. You want a single layer with a little space between each piece to get that nice caramelized exterior.
• Skipping the lemon juice at the end. That final hit of acidity is not just a garnish—it’s essential for balancing the rich, fatty sauce and making all the flavors pop.

Expert Tips

• Tip: For an even deeper flavor, use ghee instead of butter. It has a higher smoke point, so you can get a better sear on the shrimp without the butter solids burning, and it adds a lovely, nutty taste.
• Tip: If your shrimp are frozen, thaw them properly. The best way is to place them in a bowl in the refrigerator overnight. For a quicker method, seal them in a plastic bag and submerge in cold water for 30-60 minutes. Never thaw in hot water, as it can start to cook the exterior.
• Tip: Let the shrimp come to room temperature for 10-15 minutes before cooking. This helps them cook more evenly, preventing a cold center and an overcooked exterior.
• Tip: To make this a “pan sauce” style dish, you can deglaze the pan with a splash of dry white wine or chicken broth after cooking the shrimp, let it reduce for a minute, then swirl in a final tablespoon of cold butter off the heat for a super-glossy, restaurant-worthy finish.

FAQs

Can I use frozen shrimp for this recipe?
Absolutely! Frozen shrimp work perfectly fine. Just make sure they are fully thawed and, most importantly, patted completely dry with paper towels before you cook them. If you skip the drying step, they’ll release water into the pan and you’ll end up steaming them instead of getting that beautiful sear we’re after.

How should I store and reheat leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm them in a skillet over low heat. Avoid the microwave if you can, as it can easily make the shrimp tough and rubbery. You might need to add a tiny pat of butter to the pan to refresh the sauce.

Is this recipe spicy?
As written, it’s not spicy at all. The red pepper flakes are completely optional. If you enjoy a little heat, I highly recommend adding them—they provide a subtle, warm background note. If you’re sensitive to spice, just leave them out; the dish will still be packed with flavor from the garlic and lemon.

Can I use pre-minced jarred garlic?
You can in a pinch, but I really recommend using fresh garlic. The flavor is much brighter and more aromatic. Jarred garlic often has a slightly muted, sometimes even bitter, taste compared to freshly minced cloves. For the best results, fresh is the way to go.

What can I use instead of butter to make this dairy-free?
For a dairy-free version, ghee is a great option if you tolerate it, as it’s casein-free. Otherwise, a high-quality extra virgin olive oil or avocado oil will work. The flavor profile will be different—more fruity than rich and creamy—but it will still be delicious. You could also finish it with a drizzle of olive oil after cooking for extra flavor.