Keto Garlic Shrimp
Keto Garlic Shrimp is a simple and flavorful low-carb dish made with succulent shrimp sautéed in a rich garlic butter sauce. It’s a keto-friendly, high-protein meal that’s quick to prepare, making it perfect for busy weeknights or special occasions. This dish offers a savory blend of garlic, butter, and shrimp, with minimal carbs, making it an ideal choice for anyone following a ketogenic diet.
Equipment
- Skillet (12-inch)
- Garlic press (optional, for mincing garlic)
- Spatula
- Knife
- Cutting board
Ingredients
- 1 lb 450 g Shrimp, peeled and deveined
- 2 tbsp Olive oil
- 4 tbsp Unsalted butter
- 6 cloves Garlic minced
- 1 tbsp Lemon juice fresh
- Salt to taste
- Pepper to taste
- 2 tbsp Fresh parsley chopped (for garnish)
Instructions
Prepare the Shrimp
- If using frozen shrimp, ensure they are completely thawed. Peel and devein the shrimp, and pat them dry with a paper towel.
Make the Garlic Butter Sauce
- Heat 1 tablespoon of olive oil and 2 tablespoons of butter in a large skillet over medium heat. Once the butter has melted, add the minced garlic. Sauté for 1-2 minutes, stirring frequently, until the garlic is fragrant and golden (do not burn).
Cook the Shrimp
- Add the shrimp to the skillet in a single layer. Season with salt and pepper. Cook the shrimp for about 2-3 minutes on each side, or until they turn pink and opaque.
Finish the Dish
- Once the shrimp are cooked, squeeze fresh lemon juice over them and stir to combine. Add the remaining butter and cook for another minute to create a creamy sauce.
Garnish and Serve
- Garnish with freshly chopped parsley. Serve immediately, and enjoy!
Notes
- Shrimp Size: For best results, use large shrimp for a more substantial bite, but medium or small shrimp will work too.
- Dairy-Free Option: Use coconut oil or avocado oil as a substitute for butter to make the dish dairy-free.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 2-3 days. Reheat gently to avoid overcooking the shrimp.