Garlic butter shrimp is a quick, 20 minute keto shrimp recipe that tastes like it came from a fancy restaurant! Read the reviews – people are raving about this recipe!
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 recipe is one of those recipes, my friends.
Low carb shrimp recipes are the best, because shrimp cooks so dang fast and easily. Our cilantro lime shrimp and creamy tuscan shrimp are a couple of other quick favorites!
Ingredient Notes:
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Shrimp – I like jumbo shrimp, but you can use any size. You’ll want to use either fresh shrimp, or frozen and thawed shrimp.
Garlic Butter Sauce – This savory garlic butter shrimp sauce is amazing – it’s just butter, garlic, lemon juice, and a bit of broth and red pepper flakes.
This recipe is ready in just 20 minutes from start to finish!
This dish is naturally low carb – no funky ingredients or weird swaps and everyone loves it, regardless of diet!
Check the reviews – this dish is made to impress guests and it does the job well!
Helpful Tools:
Cast Iron Skillet – A good cast iron skillet really does make a difference! They can get really hot, and they are perfect for frying things like shrimp, or bacon! Get yourself a nice large cast iron sized skillet so you have plenty of room.
Citrus Squeezer – This handy tool is made for squeezing lemons and limes! It cuts down on mess and you can be sure you’ll get every last drop of citrus out of the fresh fruit.
How To Make Garlic Butter Shrimp:
Shrimp – 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.
Garlic – 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.
Lemon – 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.
Mix – Finally, add your shrimp back into the sauce, give it a good stir, and add in some fresh parsley.
Serve –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!
FAQs:
Personally I’m not a big fan of leftover seafood(fresh is best!), but this garlic butter shrimp will keep in the fridge for up to 3 days if well sealed.
Shrimp is a nutritious protein that’s low in calories, high in protein, and packed with vitamins and minerals.
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. 🙂
Even More Keto Seafood Recipes:
- Keto Salmon Recipe
- Cajun Salmon Recipe
- Air Fryer Scallops
- Parmesan Crusted Cod
- Homemade Tartar Sauce
If you like this garlic butter shrimp recipe, let me know in the comment section below.
Garlic Butter Shrimp
Ingredients
- 1 pound large raw 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.
Amy Rogers says
Just made this….wow!!!! What a hit!!! We had 3lb of jumbo shrimp so I tripled the recipe for it and pasta.
Ohmygosh….boyfriend was a happy man!!! Will definitely make again!!!!
Karly Campbell says
So glad to hear! 🙂
Denise says
If I wanted to double this for a dinner party, would I also double all the liquids as well as the shrimp?
Karly Campbell says
Yes, I think that should work fine.
Ro says
Made this tonight, delicious. Husband said he would pay money for this. Thanks for the easy recipe. I did subscribe to your email notices.
Karly Campbell says
Yay! Glad it was such a hit!
Christopher DeFlores says
Just for once could we just have the recipe from somebody without having to hear that persons’ life story?
Karly Campbell says
If you’d like to scroll down, you can quickly reach the recipe that I’ve provided to you for free.
Theresa C says
Agreed, how flippin’ rude. Like he was being held hostage and forced to read. Idiot. Sorry! I loved your lead-in and read it out loud to my husband even before I got to your recipe – definitely before I read the comments. Heading to the kitchen! Just wish I had “stock” on hand… hmmm… gotta get creative 🙂
Andrea says
I love the how you took the “high road” in your response to rude dude above…..
Jennifer Ortiz says
Wow. Very rude. Thank you Karly for the recipes!
Chris R says
Someone should learn the concept of what a blog is. Wow. Sounds like you need to stick with cookbooks CHRISTOPHER DEFLORES.
Karly, thank you for the amazing recipes!!!
Henny Brooks says
THANKS!
Shelley J Helprin says
I made this recipe tonight and it was delicious. It had just the right amount of sauce and was ver flavorful.
Thank you
Jamie M Lynn says
This was truly amazing!! Added the noodles to this recipe and it was a huge hit!! Thank you!!
Todd says
Made this tonight and even though I am really no cook it turned out great. Just wish I could have had a big hunk of crusty bread to soak up that wonderful sauce.
Karly Campbell says
Glad it turned out for you! 🙂
Jackie says
I see there’s 4 servings but how much is 1 serving?
Karly Campbell says
One quarter of the recipe. Divide the number of shrimp by 4 and there you go. 🙂
Diane says
an you use regular spaghetti? Or does it soak up too much of the juice
Karly Campbell says
I don’t think there will be a ton of sauce for spaghetti, but you could always double it. 🙂
Shannon Muse-Jennings, MPA says
Ty so much for this easy recipe. I did change a few things, like Italian herbs instead of parsley and way more garlic. I’m I-talian…can’t help it. It was really good!!! Thanks again
Karly Campbell says
More garlic and herbs never hurt anything! 🙂
Anne farm lover says
Absolutely delicious! I love how easy this recipe is and the flavour fantastic! Thank you for sharing!!
Anne says
Absolutely delicious! I love how easy this recipe is and the flavour fantastic! Thank you for sharing!!
Theresa Natoli says
Absolutely fantastic and so easy. Yeah! Something new. Wil try it next with spaghetti squash.
Wanda says
I usually put the shrimp in right the butter – it burns a little. Thanks for the tip – put shrimp in last!!!
Mary Anne Miuccio says
This was amazing! So easy to make. I served with rice, because I don’t have a spiralizer yet (now its on my list!). But I can’t wait to make it with the zucchini. Compliments all around!
Karly Campbell says
I’m sure it was great over rice, too!
Sonia Lopez de Romero says
My husband and I loved it, thanks! Easy, simple and delicious!
Sandra says
Wonder how spaghetti squash would be with this being that the squash is a little on the sweet side?
Karly Campbell says
I think it’d be amazing, great idea! You might actually see that on the blog before long! 😉
Tamara says
I made it but added a can of alfredo sauce and elbow noodles omg delicious
Karly Campbell says
Yum!
Kareem says
I never comment on food websites but I just had to tell you that this was fantastic. Everyone wanted more!
Thank you for sharing 🙂
Karly Campbell says
Glad it was a hit!
keto_journeygirl says
Fantastic! I too added zoodles to the sauce before re-adding the shrimp. Loved the flavor of the zoodles – lemony garlic deliciousness.
Cindy says
This was AMAZING. I added a whole spiralized zucchini into the sauce and heated it through, then re-added the shrimp. I was worried the zoodles would dilute the flavor, but there was plenty to go around. This is going into my regular rotation. Thanks!
Karly Campbell says
Glad you enjoyed! 🙂
Robin Rossi says
Made it in New York for my Mom? Now it’s here’s and my go to ready shrimp recipe. Have many a leftovers to co workers and they’re always hoping I’m bringing and some in ( single men of course!)
Great recipe