Buttery and garlicky with shrimp that comes out tender instead of rubbery, and a sauce everyone goes back for. I have made this since I started keto and it is still in heavy rotation, because it takes about 15 minutes and uses seven ingredients from the pantry. What I figured out is to season each component separately and keep the steps apart, which is what keeps the garlic from burning before the shrimp are done. 2.2g net carbs and 15.3g protein per serving.
I’ve been making this shrimp recipe weekly since I started keto in 2012, and it’s still in heavy rotation. The whole thing takes about 15 minutes, uses seven ingredients I always have on hand, and the sauce is what makes everyone come back for seconds. It’s one of those dinners I never have to think about, which is why it shows up on my table more than almost anything else.
The technique that changed everything for me was flavoring each component on its own. I coat the shrimp in olive oil, salt, and pepper before it ever hits the pan. Then the butter and garlic get their own time in the skillet so the garlic blooms without burning. When I add the coated shrimp, I pour that olive oil right in too. It creates more sauce, which matters when you’re feeding a crowd or want extra to spoon over your sides.
If you’re cooking in cast iron, drop your heat a notch before adding the garlic. Cast iron holds heat so well that medium-high can burn five cloves fast. I add mine when the butter is just barely foamy, not fully bubbling. That 30 seconds of patience makes the difference between golden garlic and bitter garlic.
For serving, I keep it simple most nights. A squeeze of lemon juice and maybe some red pepper flakes for heat. This works on its own as a high-protein dinner, but I also serve it over cauliflower rice, heart of palm pasta, or zucchini noodles for a full meal. If you want more seafood ideas, poke bowls are another fast dinner I reach for, and my fiesta baked cod is a nice change of pace from shrimp.
One of my readers, Allison, made this over Immi ramen with sliced mini peppers and green onions instead of parsley. I hadn’t thought to pair it that way, but the crunch from the peppers with all that sauce sounds right. That’s what I love about this recipe. It’s a base you can build on however you want.
I reach for shrimp more than chicken most weeks. It cooks faster, absorbs whatever flavors you give it, and I don’t have to think about macros since it’s basically zero carb. It’s also packed with iron, magnesium, B12, and zinc, which is a nice bonus when you’re eating it as often as I do.
If you’re building out your seafood rotation, try my air fryer salmon or bacon wrapped cod. Both are under 30 minutes and part of my regular weekly lineup.
Easy garlic butter shrimp recipe
The combination of garlic, butter, and fresh parsley is simple but I never get tired of it. The garlic flavor comes through stronger when you bloom it in butter first, and coating the shrimp in olive oil before cooking keeps them tender instead of tough. This is a recipe where the technique matters more than the ingredient list.
I usually finish with a squeeze of lemon juice and red pepper flakes. On special occasions, I add a splash of white wine after the garlic blooms and let it reduce before the shrimp goes in. This works on its own as a protein, but I also love it over cauliflower rice, zucchini noodles, or heart of palm pasta. For a seafood night, try it alongside my grilled salmon or a naruto roll.
Is shrimp keto friendly
Shrimp is one of my favorite proteins for keto. It has virtually zero carbs (about 0.2 grams per 100-gram serving), and almost ninety percent of its calories come from protein. I eat it more than chicken most weeks because it cooks faster and takes on whatever flavors you pair with it.
Beyond the macros, shrimp is loaded with iron, magnesium, B12, and zinc. It’s even earned a reputation as brain food thanks to its astaxanthin content, which is a nice bonus when you’re eating it as often as I do.
For low carb eating, I haven’t found a better protein. It’s versatile, cooks in minutes, and pairs with everything from a simple lemon-butter sauce to something richer like my creamy garlic paprika shrimp.
How to tell when shrimp is done
This recipe cooks fast, so keep a close eye on it. I’ve overcooked shrimp plenty of times, and the difference between perfect and rubbery is about one minute. Raw shrimp is a translucent gray and it turns pink when cooked through. If it goes white or gray instead of pink, you’ve gone too far.
Texture tells you a lot too. Perfectly cooked shrimp feel firm and curl into a C shape. If they curl into a tight O, they’re overcooked. If they still feel slimy, they need more time. I always check the thickest part first since that’s the last spot to finish cooking.
How to prep shrimp for cooking
This recipe works with fresh or frozen shrimp. If you’re using frozen, make sure they’re fully thawed before cooking. I wash and drain mine either way, then pat them completely dry with paper towels before coating in olive oil. Dry shrimp sear better and brown faster in the pan. Wet shrimp steam, and you end up with that grayish look instead of pink with golden edges.
Remove the shells before cooking. You get better contact with the sauce and it’s easier to eat. I keep the tails on for presentation, but either way works fine.
I always devein my shrimp first because it removes excess fluid and gives you more surface area on the back. More surface area means it’s easier to check for doneness at a glance, which matters with a low carb dinner that cooks this fast.
In a medium bowl, coat the shrimp with the olive oil, salt and pepper. Set aside.
2
Sauté butter and garlic
Melt butter in a large skillet over medium high heat. Add garlic and cook for one minute, or until simmering and fragrant.
3
Cook the shrimp
Place the shrimp into the flavored butter, cook for two minutes then toss and cook for another three minutes or until the shrimp is pink and cooked through. (120 internal temp)
4
Top with fresh parsley
Sprinkle the garlic butter shrimp with the fresh parsley and serve. Optional: Squeeze lemon juice on top.
Nutrition
Per serving: 1/4 of recipe
Calories
186
Fat
12g
Protein
15.3g
Total carbs
2.3g
Net carbs
2.2g
Nutrition is an estimate calculated from the ingredients listed. Brands vary, so check labels if you track closely.
Frequently Asked Questions
Can I use frozen shrimp?
I use frozen shrimp for this all the time. Just make sure they're fully thawed before cooking. I thaw mine in the fridge overnight, or if I forgot to plan ahead, I run them under cold water for about five minutes. Pat them dry before coating in olive oil so the butter doesn't splatter when they hit the pan.
What size shrimp works best for this recipe?
I use 21/25 count (that's 21 to 25 shrimp per pound) because they're big enough to get a solid sear but cook through in the same five minutes the recipe calls for. Jumbo 16/20 work too, but I add about 30 seconds per side since they're thicker. I wouldn't go smaller than 26/30 for this recipe. Smaller shrimp overcook before the garlic has time to bloom, and you lose that window where everything finishes together.
How do I get a better sear on shrimp?
I pat my shrimp completely dry before coating them in olive oil. Wet shrimp steam instead of searing, and you get that grayish color instead of pink with golden edges. I lay mine on a paper towel and press another one on top. The other thing that made a difference for me was not crowding the pan. I cook in a single layer with space between each shrimp so they actually brown. If I'm doing a double batch, I cook in two rounds.
What other herbs work besides parsley?
I've swapped in fresh basil, dill, and chives depending on what I have on hand. Dill gives it more of a lemon-butter seafood flavor, and basil goes well if you're serving this over something tomato-based. One of my readers used sliced green onions and loved the result. I'd skip dried herbs here since the fresh flavor really matters with such a simple sauce.
Can I make this with a creamy sauce?
I've done this by adding two tablespoons of heavy cream right after the shrimp comes out of the pan. I let the cream reduce with the leftover garlic and butter for about 30 seconds, then pour it back over the shrimp. It turns into more of a Tuscan-style dish, and I like it best over zucchini noodles. Two tablespoons of cream only adds about 1g carb to the whole batch, so it stays keto-friendly.
Can I use olive oil instead of butter?
I've made this with all olive oil for a friend who's dairy-free, and it still works. You lose some of the richness that butter brings, but the garlic flavor actually comes through stronger. Ghee is my preferred swap when I want that buttery depth without the dairy.
Can I add wine to the sauce?
I add a splash of dry white wine when I'm cooking for company. After the garlic blooms in the butter, I pour in about two tablespoons and let it reduce for 30 seconds before adding the shrimp. It adds a brightness that balances the richness of the butter. I usually reach for sauvignon blanc or pinot grigio.
Can I make this ahead of time?
I've prepped the olive oil coating up to four hours ahead and kept the shrimp covered in the fridge. The actual cooking takes five minutes, so making it fully ahead doesn't save much. Shrimp is best right out of the pan. If I have leftovers, I store them in an airtight container for up to two days and reheat on the stovetop over medium-low with a little extra butter. Takes about two minutes. I avoid the microwave since it tends to make shrimp rubbery.
I was sure I’d torch the garlic before the shrimp were done. Keeping the steps separate is what actually saves it. Does this hold up over zucchini noodles, or does the butter go thin?
Stephanie, yes but pull the moisture out first. I salt mine in a colander for about 10 minutes and squeeze hard before plating, otherwise the zucchini just dilutes the butter sauce fast. Serve immediately after that and it holds fine.
Shrimp still gets in my head. This recipe calls for two minutes before tossing, but I grabbed extra-large (31-40 count) instead of the standard large. Does that affect the timing, or is the size difference close enough to ignore?
Hi Luz, 31-40 count are actually smaller than the 21/25 I use, so they’ll cook faster, not slower. I’d toss at 2 minutes and start checking for pink around three.
Timing here assumes two minutes per side, right for medium shrimp but worth adjusting if yours run larger. Got a pound of medium-large last week, and the first batch came out a little rubbery until I added thirty seconds. The garlic-butter base is genuinely good, the flavors build rather than muddy. One note on the parsley: a tablespoon disappears into hot butter and does basically nothing. Either double it, or pull the pan off heat twenty seconds before adding so the herbs actually release. That much fat needs real herb volume.
Off-heat for the parsley is a better call than just doubling it. Hot butter at that stage mutes fresh herbs fast. I’m trying the twenty-second pull next time I make this.
Wasn’t sure the pan choice would matter for something this quick, but cast iron holds the temp when the shrimp hit. Nonstick drops and you end up steaming instead of searing. Also, 16/20 shrimp over 21/25 if you can find them. More forgiving on the two-minute flip, and they pick up more of that garlic butter in each bite.
Pan choice matters more with a 5-minute cook than a long braise. You don’t have time to recover lost heat. The 16/20 tip I’m actually going to try, mine have always been 21/25.
My daughter has always been a hard no on shrimp, so I made this just for myself one Wednesday. Too hot to turn the oven on anyway. She smelled the garlic butter from her room, came downstairs, and ate half my plate. Now I have to make a double batch every time or she complains. Didn’t see that coming.
Four times this month and every time that garlic hits the butter I remember why this is on permanent weeknight rotation. Two minutes per side and somehow it tastes like it sat in a restaurant pan all day.
Threw in red pepper flakes while the garlic butter was cooking, then squeezed half a lemon over it right before serving. That little acid hit changes everything. Can’t make it without those two things now.
That acid hit at the end is the thing. Red pepper bloomed in butter is smarter than adding it after, the fat carries the heat differently. Hard to go back once you’ve done both.
About seven months into keto, and shrimp had become the safe, boring option. Made this on a weeknight because I had everything already, and when the garlic hit the butter it smelled like a restaurant. The shrimp goes quick, two minutes a side, and the parsley at the end actually matters. I’m not missing anything with this one.
Made this four times. Adding the garlic after the shrimp come out is the move: it blooms in the residual butter, no burning risk, and the flavor’s cleaner. The olive oil at the start pulls its weight too, better sear than butter alone. Keep reaching for this on busy nights.
Tried a few garlic butter shrimp recipes and they always fell flat. Seasoning the shrimp before it hits the butter actually made a noticeable difference. Keeping this one.
I stopped ordering garlic butter shrimp out when I went keto, kind of just wrote it off. Made this on a cold Tuesday night with the full 5 cloves and the house smelled incredible. Would squeeze a little lemon over it next time but that’s just me.
I do almost all my stovetop cooking in cast iron, but worried the garlic will burn before the shrimp finish since it holds heat so aggressively. Drop the temp a notch, or just keep a close eye on it?
Lower the temp first, then add the garlic. Cast iron holds heat so well that medium-high can hit garlic-burn territory fast with 5 cloves. I add mine when the butter is just barely foamy, not fully bubbling.
We loved this for a quick, high protein meal. We used Immi Ramen under the shrimp because we already had cauliflower rice a couple of times this week. We did use the seasoning packet with the ramen, but not with the liquid. Didn’t have parsley so used sliced green onions. Also added sliced red and yellow mini-peppers in with the garlic to add a little bulk and color. Thanks for a tasty and easy recipe!
