I’ve made a lot of “easy shrimp recipes” that promised buttery flavor and ended up tasting like sad lemony water on rubbery shrimp. Not this one.
I tweaked the timing, swapped in fat-smart techniques, and boosted flavor without adding carbs. Now it’s my go-to when I want something rich, fast, and keto-safe. Best part? It’s done in 10 minutes flat—and yes, it still feels like real food.
💡 What Solves the “Low-Carb But Sad” Problem
Butter + garlic is the classic combo for a reason, but here’s what makes it keto-optimized:
- The shrimp get sautéed in olive oil first, so the butter doesn’t burn. We’re not wasting fat or flavor.
- I mash lemon juice into the butter mixture instead of pouring it in at the end—this locks flavor into every bite instead of it running off in the pan.
- Red pepper flakes + garlic + lemon = flavor bomb that covers for the missing carbs (you won’t even notice they’re gone).
🧾 What I Used (And Why It Worked)
- Large raw shrimp (31/40 count) – Perfect size for fast cooking without going rubbery. Tails on = flavor boost.
- Unsalted butter (1/4 cup) – All the richness without guessing how salty your shrimp will be. Helps keep macros fat-forward.
- Fresh lemon juice (1 tbsp) – Brightens the dish without spiking carbs (just 1g per tbsp).
- Minced garlic (4 cloves) – Garlic powder doesn’t even come close.
- Fresh parsley (1 tbsp) – Optional but adds color and freshness.
- Red pepper flakes (1/4 tsp) – Tiny kick, big payoff. You can skip or double depending on your heat tolerance.
- Sea salt + black pepper – Simple seasoning that works with the butter.
- Olive oil (1 tbsp) – High smoke point = no bitter butter flavor.
Net carbs per serving: 2.3g
🔁 Keto Swaps That Actually Work
| Ingredient | Swap Option | What Changes |
|---|---|---|
| Butter | Ghee or avocado oil | Slightly nuttier flavor, still fat-friendly |
| Lemon juice | Apple cider vinegar | Tangier, a little less fresh |
| Parsley | Dill or chives | Adds a different herbal note |
| Shrimp | Scallops | Same method works—just sear 1-2 mins longer |
Avoid swapping in coconut oil—the flavor is weirdly sweet and competes with the garlic.
⚠️ Keto Missteps and How I Fixed Them
| What Went Wrong | Why It Happens | How to Fix It |
|---|---|---|
| Shrimp turned rubbery | Overcooked, or pre-cooked shrimp used | Use raw shrimp only; 2 mins per side max |
| Butter burned | Too much heat, added too early | Sauté shrimp in oil first, add butter after flipping |
| Watery sauce | Didn’t pat shrimp dry | Press shrimp with paper towels before cooking |
| Bland flavor | Used garlic powder or skipped lemon | Use fresh garlic + lemon or it falls flat |
👩🍳 Step-By-Step: How I Make It
- Mash garlic butter mixture – In a small bowl, combine butter, lemon juice, garlic, parsley, and red pepper flakes. It’ll look messy—don’t stress.
- Season shrimp – Pat dry and toss with sea salt and black pepper.
- Sauté – Heat olive oil in a skillet (cast iron if you’ve got it). Add shrimp in a single layer and do not move them for 1-2 minutes.
- Flip & butter – Flip shrimp and immediately add the butter mixture around the pan in pieces. Let it melt and baste the shrimp.
- Serve – Garnish with lemon wedges and extra parsley if you’re feeling fancy.
💥 I portion into 4 servings—easy to track, 2.3g net carbs each.
🧠 Smart Moves I Always Use
- Let your butter come to room temp—it blends easier and distributes better.
- Dry your shrimp like you’re drying off a car—seriously. Any water dilutes the sear.
- Keep your pan hot but not smoking—medium heat is magic here.
- Use tongs to flip, not a spoon—saves the sear.
🧊 How I Store and Track It
- Fridge: 2–3 days in an airtight container. I use leftovers cold over salad—no microwave rubberiness.
- Freezer: Flash freeze on a tray for 20 mins, then transfer to bag. Reheat quickly in a skillet with a little fresh butter.
- Tracking tip: Each serving = 1/4 recipe, or 4 oz cooked shrimp. Add 1 tbsp butter to your fat log if you go extra saucy.
❓ Keto Cooking What-Ifs (Answered)
Can I use precooked shrimp?
Don’t. They’ll go from “eh” to “eraser.” You want raw.
Will this spike blood sugar?
Nope—fat-forward, protein-rich, only 2.3g net carbs per serving.
Can I double the butter?
Oh yes. Especially if you’re pouring it over zoodles or cauliflower mash. Just adjust your fat macros.
Is lemon juice keto?
Yes—just go easy. This recipe uses 1 tbsp across 4 servings (barely 0.5g carbs each).
Nutrition Facts
Per Serving – ¼ of Recipe
| Nutrient | Amount |
|---|---|
| Calories | 219 kcal |
| Total Fat | 16.2g |
| – Saturated Fat | 7.4g |
| – Monounsaturated Fat | 6.1g |
| – Polyunsaturated Fat | 1.1g |
| Protein | 15.8g |
| Total Carbohydrates | 2.5g |
| – Fiber | 0.2g |
| – Net Carbs | 2.3g |
| Sugar | 0.3g |
| Cholesterol | 165mg |
| Sodium | 780mg (from shrimp + added salt) |
| Potassium | ~185mg |
| Vitamin C | ~5% DV |
| Calcium | ~6% DV |
| Iron | ~8% DV |
Check out More Recipes:
- Low Carb Keto Honey Garlic Shrimp
- Low Carb Keto Shrimp Caesar Salad
- Low Carb Keto Greek Chicken Breast
- Low Carb Keto Baked Chicken Breast
Low Carb Keto Garlic Butter Shrimp
Description
Juicy shrimp sautéed in garlic, lemon, and butter—low-carb, high-fat, and ready in 10 minutes for a keto meal that actually satisfies.
Ingredients
Instructions
- Mash butter, lemon juice, garlic, parsley, and red pepper flakes together. Set aside.
- Pat shrimp dry. Season with salt and pepper.
- Heat olive oil in a skillet over medium heat. Add shrimp in a single layer. Sear 1–2 min.
- Flip shrimp. Add butter mixture in pieces around shrimp. Cook 1–2 more min until opaque.
- Serve with sauce spooned on top.
Notes
- 🍤 Tips for Success – e.g. “Don’t crowd the pan—shrimp sears better in a single layer.”
- 🔁 Optional Variations – e.g. “Try adding smoked paprika or swapping parsley for dill.”
- ❄️ Storage Advice – e.g. “Leftovers freeze well if flash frozen on a tray first.”
- ❌ Mistake Warnings – e.g. “Using precooked shrimp will make the texture rubbery.”
