Garlic butter shrimp is one of those keto shrimp recipes that you’ll make again and again – so easy and bursting with flavor!
Everyone thinks that food bloggers must eat such fancy dinners every night.
They imagine all this 5 star restaurant quality food coming out of the kitchen for every meal and, well, I don’t want to shatter any illusions you may have, but ha. Hahahaha.
I love good food and I can certainly cook a delicious meal.
Also, I am lazy and I love Netflix and laying on the couch while my dog does her weird purr-growl thing at me while I rub her belly.
Sooooo, it’s not all fancy dinners all the time.
In fact, it’s very often easy dinners that take about 20 minutes to make. Netflix isn’t going to watch itself, you know?
Luckily, I’ve gotten really good at making a 20 minute dinner taste like it came from a fancy restaurant. This lemon garlic butter shrimp is one of those recipes, my friends.
Low carb shrimp recipes are the best, because shrimp cooks so dang fast and easily. Do you make it at home often?
How to make lemon garlic butter shrimp:
I like to use jumbo shrimp for this recipe, but you can use any size you have on hand. Just adjust your cooking time as needed.
Heat up a skillet and add in some butter.
Once the butter is melted, drop in your shrimp and cook, stirring occasionally, until the shrimp are cooked through. This should take about 5 minutes, depending on the size of your shrimp. You’ll know they’re done when they turn a pretty pink.
Remove the shrimp to a plate and set aside.
Drop some minced garlic into your hot pan and stir it around for about 30 seconds. Whisk in some chicken broth and let that reduce for a few minutes, stirring often.
Once your chicken broth has reduced down, add some butter. This is going to make the sauce so rich and creamy.
Squeeze in a bit of lemon and add a dash of red pepper. The amount called for won’t really give you a spicy garlic shrimp, but it does give it just a little kick. Add more or less depending on your tastes. You really can’t mess this up.
Finally, add your shrimp back into the sauce, give it a good stir, and add in some fresh parsley.
You’re done!
If you’d like to keep this low carb, but go the garlic butter shrimp pasta route (and why wouldn’t you want to do that?), the shrimp is so amazing served over zucchini noodles.
Just spiralize your zucchini, pat it down to remove any excess water, and then toss it in a hot pan with a little olive oil. Cook for about 2 minutes and then drizzle the zoodles with a little of this buttery garlic sauce and top with the shrimp!
This is the spiralizer I use and I love it. (affiliate link)
If you like this garlic butter shrimp recipe, let me know in the comment section below. I know that some people are not huge seafood fans, so I’m definitely open to hearing your opinions. More low carb shrimp recipes coming your way, unless I hear otherwise!
For more seafood, check out my lemon baked cod. And if you’re just really feeling the easy recipes, try these slow cooker chicken wings. They’re tossed in BBQ and you’ll never guess what my low carb BBQ sauce is made of. 🙂
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Garlic Butter Shrimp
Ready in 20 minutes, this garlic butter shrimp recipe tastes like a fancy meal but it's easy enough for any night of the week. Serve over zucchini noodles or with a side of steamed broccoli.
Ingredients
- 1 pound shrimp, peeled and deveined
- 6 tablespoons butter, divided
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 5 garlic cloves, minced
- 1/2 cup chicken stock
- ¼ teaspoon red pepper flakes
- 2 tablespoons lemon juice
- 2 tablespoons minced parsley
Instructions
- Heat 2 tablespoons of butter in a large heavy bottomed skillet over medium heat.
- Add the shrimp to the skillet and sprinkle with salt and pepper.
- Cook, stirring occasionally, for 4-5 minutes or until shrimp is cooked through.
- Remove shrimp to a plate and set aside.
- Add the garlic to the skillet and cook, stirring constantly, for 30 seconds.
- Add the chicken stock and whisk to combine. Simmer until stock has reduced by half about 5-10 minutes.
- Add the remaining 4 tablespoons butter, lemon juice, and red pepper to the sauce. Stir to melt the butter and cook for 2 more minutes.
- Remove from the heat and return the shrimp to the sauce. Sprinkle the parsley over the top and stir to combine.
- Serve immediately.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 307Total Fat: 20gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 286mgSodium: 1522mgCarbohydrates: 3gNet Carbohydrates: 3gFiber: 0gSugar: 1gProtein: 27g
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My hubby and I just tried this recipe tonight. Really loved it! Will definitely be making it on a regular basis. Hubby added chopped olives, onion, and sprinkled Parmesan cheese on top. We ate it with Romain, making lettuce wraps. The combination of the crisp fresh Romain wraps with the shrimp was so good!
Sounds delicious! Thanks for sharing!
I love this recipe! I use less lemon and garlic as I otherwise find them too overpowering. When I first tried it, I didn’t have any chicken stock, however as I had fresh prawns I used their heads and shells to make the stock. Turned out absolutely amazing and I keep making it this way! Thank you for the recipe!
This was great, and quick. I needed to cook up some shrimp, but didn’t have plans for what to serve it with. I steamed a bag of microwaveable frozen broccoli, and threw it under the broiler for two minutes with some sliced provolone. Topped it with this shrimp, and ALL the sauce. It was perfect!
Delicious!!! I had to do without lemon juice because we were out but it was sooo yummo anyway!! I served it with sautéed mushrooms and when I stored the leftovers I just put them all in the same dish and reheated them together for lunch the next day. Just as good if not better the second time! Whole meal was 6 carbs and very filling!!
I think I’ve made this at least 4 times. It’s become one of our favourites. I use the cooked shrimp so just add them after I’ve made the sauce so they just have to heat up. Delicious.
Chicken stock? That startled me! I read somewhere that you can make a stock for shrimp using the shell of the little darlings. That way you have a matching broth, though some may find it too fishy, but I suppose you can refuce that with lemon and herbs. Just an idea! 🙂
Made this tonight and it was a hit.
So glad you enjoyed the recipe, Angela!
This looks amazing–since I’m the only one eating it, can it be warmed up without destroying the flavor? Maybe on a low heat in a saucepan?
We’ve never tried reheating this one, but I think it would reheat well on the stove or in the microwave.
I’ve reheated in the microwave at work and it’s still delicious!
Planning on making this tonight. Will be serving it with zucchini noodles. Wish me luck
Hope you enjoyed the recipe, Rebecca!
Plan to make this tonight.. can’t wait
Hope you love it, Caroline!
Sounds wonderful. Will try
Thanks, Paula!
Tonight is damp and rainy. Good night for shrimp and zoodles. I just cook the zoodles right in the sauce. It saves cleaning another pan. Works beautifully.
Sounds delicious. Thanks, Phyllis!
Just made this tonight. YUM! I used precooked shrimp because that’s what I had and it turned out great! Served ît over zoodles. Since I live aone, there are leftovers to look forward to. Thanks for another great recipe.
This was so good and simple ! Thanks
I read your recipe, and am going to try it right now, but I gotta ask…where do you come up with prep time of 2 minutes? I can’t gather the 9 ingredients in two minutes, much less de-vein a pound of shrimp in 2 minutes… jus’ sayin’.
Hi Roger! The recipe calls for shrimp that’s already peeled and deveined, so that’s not counted for in the prep time. It doesn’t take me long to grab the ingredients, but everyone works at different speeds so your prep time may vary, of course. Hope you enjoy the recipe.
This was DELICIOUS!
Thanks, Nicole!
Love this recipe. I’ve made this twice and my husband can’t get enough