Keto Garlic Butter Shrimp Skillet

This keto garlic butter shrimp skillet is one of those recipes you’ll want to make over and over again. It’s quick, flavorful, and ready in about 15 minutes.

The shrimp get cooked in a simple garlic butter sauce with a squeeze of fresh lemon juice. It’s the kind of dish that tastes like it came from a restaurant but takes almost no effort.

Best of all, it’s low carb and completely keto friendly. No flour, no sugar, no fillers. Just real, simple ingredients that keep your carb count low without sacrificing any flavor.

You can serve it on its own, over cauliflower rice, or next to a fresh side salad. It works great as a main dish or even as a side.

If you’ve been looking for a fast keto dinner that the whole family will enjoy, this one is a winner.

Why You’ll Love This Recipe

Ready in 15 Minutes – This entire shrimp skillet goes from raw to plate in about 15 minutes which makes it perfect for busy weeknight dinners.

Incredibly Low Carb – With virtually zero carbs per serving this garlic butter shrimp fits perfectly into your keto lifestyle without any guilt.

Restaurant-Quality Flavor – The combination of garlic butter and lemon creates a rich savory sauce that tastes like something from a fancy seafood restaurant.

Only One Pan Needed – Everything cooks in a single skillet so cleanup is a breeze and you spend less time washing dishes.

Recipe Ingredients

• 1.5 lb Large Shrimp, peeled & deveined
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 1 tsp Smoked Paprika
• 1/2 tsp Red Pepper Flakes
• 5 tbsp Butter
• 6 cloves Garlic, minced
• 2 tbsp Fresh Lemon Juice
• 1/4 cup Chicken Broth
• 3 tbsp Chopped Fresh Parsley
• 1 Lemon, sliced into wedges

How To Make

Step 1

Pat the shrimp dry and toss with salt, pepper, paprika, and red pepper flakes.

Step 2

Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 1-2 minutes per side until pink. Transfer to a plate.

Step 3

Reduce heat to medium and add the remaining butter to the skillet. Stir in the garlic and cook for 30 seconds until fragrant.

Step 4

Pour in the chicken broth and lemon juice, scraping the bottom of the pan. Simmer for 2 minutes to reduce slightly.

Step 5

Return the shrimp to the skillet and toss to coat in the garlic butter sauce. Cook for 1 more minute.

Step 6

Sprinkle with fresh parsley and serve immediately with lemon wedges.

Tips

Pat the Shrimp Really Dry

This is the single most important step for getting a nice golden sear on your shrimp. If there’s moisture on the surface, the shrimp will steam instead of sear, and you’ll miss out on that slightly crispy, caramelized edge.

I lay them out on a double layer of paper towels, then press another layer on top and gently pat each one. You want them as dry as possible before tossing with the seasonings.

Don’t Crowd the Skillet

When you add the shrimp, make sure every single piece is flat on the pan with space between them. If they overlap or touch each other, they release steam and basically boil instead of getting that beautiful sear.

If your skillet isn’t big enough to fit all 1.5 lbs in one layer, cook them in two batches. It takes a couple extra minutes but the difference in texture is huge.

The pan needs to be hot before the shrimp go in too. You should hear a strong sizzle the moment they hit the butter.

Cook the Garlic Low and Fast

After you pull the shrimp out, drop the heat to medium before adding the remaining butter and garlic. Minced garlic burns incredibly fast in a hot pan, and burnt garlic tastes bitter and will ruin the whole sauce.

You only need about 30 seconds – just until you can smell it. The moment it becomes fragrant, pour in the broth and lemon juice right away. That liquid will stop the garlic from cooking further and save it from burning.

More Recipes

• Keto Cheddar Bay Biscuits
• Keto Garlic Bread Bites
• Keto Cottage Cheese Garlic Rolls
• Keto Flatbread
• Keto Spinach Artichoke Stuffed Mushrooms

Frequently Asked Questions

Can I use frozen shrimp for this recipe?

Yes, you can absolutely use frozen shrimp. Just make sure to thaw them completely first by placing them in a colander under cold running water for about 5-10 minutes. Once thawed, pat them really dry with paper towels before seasoning.

This step is important because excess moisture will cause the shrimp to steam instead of getting that nice sear in the butter. Dry shrimp means better flavor and texture.