Keto Garlic Butter Shrimp Skillet (13-Minute Dinner)

This keto garlic butter shrimp skillet goes from fridge to table in 13 minutes with just 3g net carbs per serving. Juicy shrimp get seared in butter, then tossed in a garlicky lemon pan sauce that tastes like it came from a restaurant — no flour, no sugar, no fuss.

Shrimp is one of the best proteins for keto: it’s virtually zero-carb, cooks in minutes, and soaks up flavor fast. This is the recipe I reach for on nights when dinner needs to happen now but I still want something that feels special.

Why This Recipe Works

The trick is cooking the shrimp and the sauce separately. Searing the shrimp first in a hot skillet gives them color and keeps them snappy, while building the garlic butter sauce afterward means the garlic never burns. A splash of chicken broth and lemon juice deglazes the pan and turns all those browned bits into flavor.

Ingredient Notes and Substitutions

Shrimp: Large (26-30 count) shrimp are ideal — big enough to stay juicy, small enough to cook in about 3 minutes. Frozen works great; just thaw and pat very dry. Butter: Salted or unsalted both work; if using salted, cut the added salt in half. Chicken broth: White wine is the classic swap if you have carbs to spare; broth keeps it strictly keto. Red pepper flakes: Skip them for a mild version, or double for a scampi with real kick.

What to Serve It With

Spoon the shrimp and every drop of that garlic butter over cauliflower rice, zucchini noodles, or a pile of sautéed spinach. It’s also excellent alongside a simple green salad with a high-fat dressing.

Storage and Reheating

Refrigerate leftovers in an airtight container for up to 2 days. Reheat gently in a skillet over low heat with a small pat of butter — the microwave tends to turn shrimp rubbery. I don’t recommend freezing the finished dish.

Aleta

Keto Garlic Butter Shrimp Skillet

A 10-minute keto garlic butter shrimp skillet with just 3g net carbs per serving. Juicy shrimp in a rich garlic butter sauce with lemon and parsley — dinner on the table faster than takeout.

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Prep Time 5 minutes mins

Cook Time 8 minutes mins

Total Time 13 minutes mins

Servings: 4 servings

Calories: 245

Ingredients Method Notes

Ingredients

  

• 1.5 lbs large shrimp peeled and deveined, tails removed
• 4 tbsp butter divided
• 5 cloves garlic minced
• 1/4 tsp red pepper flakes optional
• 1/2 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp lemon juice freshly squeezed
• 1/4 cup chicken broth
• 2 tbsp fresh parsley chopped
• lemon wedges for serving

Method

 

1. Pat the shrimp completely dry with paper towels, then season with paprika, salt, and black pepper.
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 and just opaque. Remove to a plate.
3. Lower the heat to medium. Add the remaining 2 tablespoons of butter, the garlic, and red pepper flakes. Cook for 30-60 seconds until fragrant — do not let the garlic brown.
4. Pour in the chicken broth and lemon juice, scraping up any browned bits. Simmer for 1-2 minutes until slightly reduced.
5. Return the shrimp to the skillet and toss to coat in the sauce. Cook for 1 more minute to heat through.
6. Sprinkle with fresh parsley and serve immediately with lemon wedges.

Notes

Do not overcook the shrimp — they are done as soon as they turn pink and curl into a loose C shape. Serve over cauliflower rice or zucchini noodles to keep it keto. Leftovers keep 2 days refrigerated; reheat gently to avoid rubbery shrimp.

Looking for a side to round out the meal? This shrimp pairs perfectly with our keto loaded cauliflower mash — creamy comfort food that soaks up every drop of the garlic butter sauce.

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Frequently Asked Questions

How many carbs are in garlic butter shrimp?

This recipe has 4g total carbs and 3g net carbs per serving. Shrimp itself is essentially carb-free — the small amount of carbs comes from the garlic and lemon juice.

Can I use frozen shrimp?

Yes. Thaw them overnight in the fridge or in a bowl of cold water for 15-20 minutes, then pat completely dry before seasoning. Wet shrimp will steam instead of sear.

How do I know when shrimp are done?

Shrimp are cooked when they turn pink and opaque and curl into a loose “C” shape — about 1-2 minutes per side. If they curl into a tight “O”, they’re overcooked.

Is this recipe dairy-free adaptable?

Yes — swap the butter for ghee (if you tolerate it) or olive oil. You’ll lose a little of the classic garlic butter richness but it’s still delicious and fully keto.