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Keto Garlic Parmesan Shrimp - 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)
  • 2 tablespoons olive oil
  • 3 tablespoons unsalted butter
  • 5 cloves garlic, finely minced
  • 1/2 teaspoon crushed red pepper flakes (optional, adjust to taste)
  • 1/2 teaspoon smoked paprika (or regular paprika)
  • 1 teaspoon Italian seasoning or dried oregano
  • 1/2 teaspoon sea salt, plus more to taste
  • 1/4 teaspoon black pepper
  • Zest of 1 lemon
  • 2 tablespoons fresh lemon juice
  • 1/3 cup finely grated Parmesan cheese (preferably freshly grated)
  • 2 tablespoons heavy cream (optional for a creamier sauce)
  • 2 tablespoons chopped fresh parsley
  • Lemon wedges, for serving

Method
 

  1. Pat shrimp dry: Use paper towels to remove excess moisture. This helps them sear instead of steam.
  2. Season: In a bowl, toss shrimp with salt, black pepper, paprika, and Italian seasoning. Coat evenly.
  3. Heat the pan: Set a large skillet over medium-high heat. Add olive oil and 1 tablespoon butter. When hot and shimmering, add shrimp in a single layer.
  4. Sear quickly: Cook shrimp 1–2 minutes per side until pink and just opaque. Do not overcook. Transfer to a plate and keep warm.
  5. Build the sauce: Reduce heat to medium. Add remaining 2 tablespoons butter to the skillet. Stir in minced garlic and red pepper flakes. Cook 30–45 seconds until fragrant, stirring so the garlic doesn’t brown.
  6. Add brightness: Stir in lemon zest and lemon juice. Scrape up any browned bits from the pan for extra flavor.
  7. Enrich: Sprinkle in Parmesan and stir until it melts into the butter-lemon mixture. If you prefer a silkier texture, add the heavy cream now and simmer 30 seconds.
  8. Combine: Return shrimp and any juices to the pan. Toss to coat for 30–60 seconds, just until heated through.
  9. Finish: Remove from heat. Taste and adjust with a pinch more salt, pepper, or lemon as needed. Shower with chopped parsley.
  10. Serve: Plate immediately with lemon wedges. Pair with zucchini noodles, sautéed spinach, roasted asparagus, or cauliflower rice.