Keto Garlic Butter Shrimp
Juicy shrimp seared in a rich garlic-Parmesan butter sauce with a bright splash of lemon and fresh parsley. At just 2.5g net carbs per serving and ready in 20 minutes, it's a fast, restaurant-quality keto dinner that delivers serious protein without the cleanup.
Head of Nutrition · June 17, 2026
Nutrition per serving
Per serving · makes 4. Values are estimates; brands vary.
This 20-minute garlic butter shrimp is the kind of weeknight keto dinner that tastes like it came from a restaurant. Plump shrimp get a quick sear, then bathe in a buttery garlic-Parmesan sauce finished with lemon and parsley.
Ingredients
- 1.5 lb large shrimp, peeled and deveined (tails on or off)
- 4 tbsp unsalted butter, divided
- 2 tbsp extra-virgin olive oil
- 6 cloves garlic, minced
- 1/4 tsp red pepper flakes (optional)
- 1/4 cup grated Parmesan cheese
- 2 tbsp fresh lemon juice (about 1 lemon)
- 1/4 cup chopped fresh parsley
- 1/2 tsp sea salt
- 1/4 tsp freshly ground black pepper
Instructions
- 1
Pat the shrimp completely dry with paper towels and season with the salt and black pepper. Dry shrimp sear better and won't steam in the pan.
- 2
Heat the olive oil and 2 tablespoons of the butter in a large skillet over medium-high heat until foaming. Add the shrimp in a single layer and cook 1.5 to 2 minutes per side, until pink and just opaque. Transfer to a plate.
- 3
Reduce the heat to medium and add the remaining 2 tablespoons butter to the same skillet. Add the minced garlic and red pepper flakes and cook, stirring constantly, for 30 to 60 seconds until fragrant but not browned.
- 4
Stir in the lemon juice and Parmesan, scraping up any browned bits, and simmer 1 minute until the sauce is glossy.
- 5
Return the shrimp and any collected juices to the skillet, toss to coat in the garlic butter, and warm through for 1 minute. Remove from heat, stir in the fresh parsley, and serve immediately.
Tips & notes
- If using frozen shrimp, thaw fully and pat very dry — excess water will dilute the sauce and prevent a good sear.
- Serve over cauliflower rice, zucchini noodles, or a green salad to keep the whole plate keto. A few drops of extra lemon at the table brightens everything.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently over low heat to avoid overcooking the shrimp.
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Frequently asked questions
- How many carbs are in keto garlic butter shrimp?
- Each serving has 2.5g net carbs (3.0g total carbs minus 0.5g fiber), 312 calories, 30g protein, and 20g fat. This recipe makes 4 servings.
- Can I make this dairy-free?
- Yes. Swap the butter for additional olive oil or a plant-based butter and omit the Parmesan. You'll lose a little richness, but a teaspoon of nutritional yeast can add back some savory depth while keeping it low-carb.
- What should I serve with garlic butter shrimp on keto?
- Cauliflower rice, zucchini noodles, sauteed spinach, or a simple green salad are all excellent low-carb pairings that soak up the garlic butter sauce without adding meaningful carbs.
