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Keto Garlic Butter Shrimp Scampi - Fast, 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)
  • 3 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 5 cloves garlic, finely minced
  • 1/4 teaspoon red pepper flakes (adjust to taste)
  • 1/3 cup low-sodium chicken broth or dry white wine (optional for keto; see FAQ)
  • 1 lemon (zest and juice)
  • 1/4 teaspoon sea salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons fresh parsley, chopped
  • 1–2 medium zucchinis, spiralized (optional, for serving)
  • Grated Parmesan, for finishing (optional, but delicious)

Method
 

  1. Prep the shrimp. Pat the shrimp dry with paper towels. Season lightly with salt and pepper. Dry shrimp sear better and stay juicy.
  2. Spiralize or prep sides. If using zucchini noodles or cauliflower rice, have them ready. Zoodles can be briefly sautéed in olive oil for 1–2 minutes to soften, then set aside.
  3. Warm the pan. Heat a large skillet over medium heat. Add 1 tablespoon olive oil and 1 tablespoon butter.
  4. Sear the shrimp in batches. Add half the shrimp in a single layer. Cook 1–2 minutes per side, just until pink and opaque. Transfer to a plate and repeat with the remaining shrimp, adding a splash more oil if needed.
  5. Sauté the garlic. Reduce heat to medium-low. Add the remaining butter and olive oil. Stir in garlic and red pepper flakes. Cook 30–45 seconds until fragrant, not browned.
  6. Deglaze and build the sauce. Pour in the chicken broth (or wine, if using). Scrape up any browned bits from the pan. Simmer 1–2 minutes to reduce slightly.
  7. Add lemon. Stir in lemon zest and 1–2 tablespoons lemon juice. Taste and adjust salt and pepper.
  8. Return the shrimp. Add shrimp and any juices back to the pan. Toss to coat and warm through for 30–60 seconds. Don’t overcook.
  9. Finish. Remove from heat. Stir in fresh parsley. Plate over zoodles, cauliflower rice, or sautéed greens. Top with a sprinkle of Parmesan if you like.