Go Back

Keto Creamy Tomato Garlic Shrimp - Rich, Fast, and Weeknight-Friendly

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds large shrimp, peeled and deveined (tails on or off)
  • 2 tablespoons olive oil or avocado oil
  • 3 tablespoons unsalted butter
  • 5–6 cloves garlic, minced
  • 1 small shallot, finely minced (or 1/4 small onion)
  • 2 tablespoons tomato paste (no added sugar)
  • 1/2 teaspoon crushed red pepper flakes (optional, adjust to taste)
  • 1 teaspoon smoked paprika (or sweet paprika)
  • 1/2 teaspoon dried oregano
  • 1/2 cup dry white wine or low-sodium chicken broth
  • 3/4 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 1–2 tablespoons fresh lemon juice, plus extra wedges for serving
  • 2 tablespoons chopped fresh parsley or basil
  • Kosher salt and freshly ground black pepper, to taste
  • Optional for serving: cauliflower rice, spiralized zucchini, or sautéed greens

Method
 

  1. Pat the shrimp dry. Moisture is the enemy of a good sear. Blot both sides with paper towels and season with salt, pepper, and a pinch of paprika.
  2. Sear the shrimp. Heat 1 tablespoon oil and 1 tablespoon butter in a large skillet over medium-high. Add shrimp in a single layer and cook 1–2 minutes per side until just opaque. Transfer to a plate. Do this in batches if needed.
  3. Sauté aromatics. Lower heat to medium. Add the remaining oil and butter. Stir in shallot and a pinch of salt. Cook 2–3 minutes until translucent. Add garlic and red pepper flakes; cook 30–45 seconds until fragrant.
  4. Toast the tomato paste. Stir in tomato paste, paprika, and oregano. Cook 1–2 minutes, stirring, until the paste darkens slightly and smells sweet. This step deepens the flavor.
  5. Deglaze. Pour in white wine or broth. Scrape up browned bits and simmer 2–3 minutes to reduce by about half.
  6. Creamy finish. Lower heat to medium-low. Stir in heavy cream and Parmesan. Simmer gently 2–3 minutes until the sauce thickens and looks glossy. Taste and adjust salt and pepper.
  7. Return the shrimp. Add shrimp and any juices back to the pan. Toss to coat and warm through, 1–2 minutes. Don’t overcook or the shrimp will turn rubbery.
  8. Brighten. Stir in lemon juice and half the chopped herbs. Taste again and adjust acid, salt, and heat as needed.
  9. Serve. Spoon over cauliflower rice, zoodles, or greens. Finish with remaining herbs and extra lemon if you like.