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Keto Shrimp - Easy, Flavorful, and Low-Carb

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds large shrimp, peeled and deveined (tails on or off)
  • 2 tablespoons olive oil
  • 3 tablespoons unsalted butter (or ghee for dairy-sensitive)
  • 4 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon red pepper flakes (optional, for heat)
  • Zest of 1 lemon
  • 2 tablespoons fresh lemon juice
  • 1/4 cup low-sodium chicken broth (or seafood stock)
  • 2 tablespoons chopped fresh parsley
  • Salt and black pepper, to taste
  • Lemon wedges, for serving
  • Optional sides: zucchini noodles, cauliflower rice, sautéed spinach

Method
 

  1. Pat the shrimp dry. Use paper towels to remove excess moisture. Dry shrimp sear better and don’t steam.
  2. Season the shrimp. Toss with 1 tablespoon olive oil, smoked paprika, a pinch of salt, and black pepper.
  3. Preheat the pan. Heat a large skillet over medium-high. Add remaining 1 tablespoon olive oil and 1 tablespoon butter.
  4. Sear the shrimp. Lay shrimp in a single layer. Cook 1–2 minutes per side until just pink and slightly curled. Transfer to a plate. Do this in batches if needed.
  5. Sauté the aromatics. Lower heat to medium. Add remaining 2 tablespoons butter, garlic, and red pepper flakes. Stir 30 seconds until fragrant.
  6. Deglaze and brighten. Add lemon zest, lemon juice, and broth. Scrape up any browned bits. Simmer 1–2 minutes to reduce slightly.
  7. Finish the dish. Return shrimp to the skillet with any juices. Toss 30–60 seconds to coat and warm through. Remove from heat.
  8. Add herbs and serve. Sprinkle parsley, taste, and adjust salt and pepper. Serve with lemon wedges over your favorite low-carb side.