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Keto Shrimp Scampi Bake - A Bright, Buttery Weeknight Favorite

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Shrimp: 1.5 pounds large shrimp, peeled and deveined (tails on or off)
  • Butter: 6 tablespoons, unsalted
  • Olive oil: 2 tablespoons, extra-virgin
  • Garlic: 5–6 cloves, minced
  • Lemon: Zest of 1 lemon and 3 tablespoons fresh juice
  • White wine or broth: 1/3 cup dry white wine (like Sauvignon Blanc) or chicken broth
  • Crushed red pepper flakes: 1/4–1/2 teaspoon, to taste
  • Fresh parsley: 1/4 cup chopped
  • Parmesan: 1/4 cup finely grated
  • Almond flour: 2 tablespoons (for a light, toasty topping)
  • Capers (optional): 1 tablespoon, drained
  • Sea salt and black pepper: To taste
  • Optional sides: Zucchini noodles, cauliflower rice, roasted asparagus, or sautéed spinach

Method
 

  1. Preheat and prepare: Heat your oven to 400°F (200°C). Pat the shrimp very dry with paper towels and season with salt and pepper.
  2. Build the sauce: In a large oven-safe skillet over medium heat, melt 4 tablespoons butter with the olive oil. Add the garlic and cook for 30–45 seconds until fragrant but not browned.
  3. Deglaze: Pour in the wine (or broth) and simmer 2–3 minutes to reduce slightly. Stir in the lemon zest, lemon juice, and red pepper flakes.
  4. Add shrimp: Nestle the shrimp into the sauce in an even layer. Spoon some sauce over the top so every shrimp gets coated.
  5. Toss in extras: Add the capers if using. Scatter half the parsley over the shrimp.
  6. Make a quick topping: In a small bowl, mix the remaining 2 tablespoons melted butter with the almond flour and Parmesan until crumbly. Season lightly with salt and pepper.
  7. Top and bake: Sprinkle the topping over the shrimp. Transfer the skillet to the oven and bake 8–10 minutes, until the shrimp turn pink and opaque.
  8. Broil for color: If you’d like a golden top, switch to broil for 1–2 minutes. Watch closely to avoid burning.
  9. Finish and serve: Remove from the oven, sprinkle with remaining parsley, and taste for seasoning. Serve right away over zucchini noodles, cauliflower rice, or alongside roasted veggies.