Nothing gets dinner on the table faster than this one. Keto shrimp scampi cooks in a rich lemon garlic butter sauce, and the whole thing comes together in about the time it takes to set the table.
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I get big, plump shrimp from my local fish guy whenever I can, though any shrimp works fine here. If yours are especially pink, do not be surprised if the sauce picks up a rosy tint, that is completely normal.
Buy shrimp already peeled and deveined if you can. It saves real time and gets you eating that much sooner.
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Chef Jenn’s Take on Shrimp Scampi
Rubber shrimp almost always comes from shrimp that has already been cooked once, or leaving raw shrimp in the pan too long. Start with raw, and buy it already peeled and deveined if you can.
A heavy-bottomed pan matters here, cast iron or a good nonstick both work, since the butter needs to get properly hot and residual heat helps finish the shrimp without overcooking it. Melt the butter until it foams, cook the garlic a minute or two, then add the shrimp in a single layer. Flip once after a minute or two depending on size, and pull them the moment they turn opaque.
Remove the shrimp and take the pan off the heat before adding the lemon juice, zest, and chicken broth. That off-heat step keeps the sauce from breaking or the shrimp from cooking past done.
A pinch of crushed red pepper flakes with the garlic adds heat, and fresh cracked black pepper at the end finishes it well. Tails on or off is up to you, just know you’ll be licking butter off your fingers either way.
What You’ll Love About Shrimp Scampi
- Ready in about 10 minutes, closer to assembling dinner than cooking a full meal.
- The sauce alone is worth making this again, buttery, garlicky, and bright with lemon.
- Affordable when shrimp goes on sale, and one of my regular go-to weeknight dinners.
Ingredients
- Shrimp – Raw, peeled and deveined. Zippered shrimp saves you the step of cutting and deveining yourself.
- Butter – Salted, this is the base of the sauce.
- Garlic – Fresh, minced. Skip the jarred kind for this one.
- Lemon juice and zest – Fresh squeezed and zested. A good, tart lemon makes the biggest difference.
- Chicken broth – Any quality broth works here, in a small amount.
- Green onions
- Parsley – Fresh parsley only.
How to Make Shrimp Scampi
Scroll down for the full recipe card with exact measurements and printable instructions.
Peel and devein the shrimp if needed, then dry them well with paper towels and season with salt and pepper.
Add the butter to a heavy-bottomed skillet over medium-high heat. Once it starts to foam, add the garlic and stir for about a minute.
Add the shrimp all at once in a single layer. Flip after a minute or two, depending on size, and cook through.
Remove the shrimp and take the pan off the heat. Add the lemon juice, lemon zest, and chicken broth, stirring to combine.
Pour the sauce over the shrimp and garnish with a few lemon wedges before serving.
Make It A Meal
I serve this most often over Zucchini Spaghetti, which soaks up the butter sauce well. Pan-Roasted Asparagus or Garlicky Swiss Chard both work well too if you’d rather serve it alongside a green vegetable instead.
Storage
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet over low heat, or in the microwave in short bursts, to avoid overcooking the shrimp further. This is best fresh and not a great candidate for freezing.
Frequently Asked Questions
This recipe runs close to 0 net carbs per serving. The number in the recipe card below will recalculate once this post is republished, so use it as an estimate until then.
A heavy-bottomed pan, either cast iron or a good nonstick, works best. It helps the butter get properly hot and holds residual heat that finishes cooking the shrimp evenly.
Raw, always. Pre-cooked shrimp overcooks and turns rubbery almost immediately once it hits a hot pan.
Yes, a pinch of crushed red pepper flakes added with the garlic is an easy way to bring some heat without changing anything else about the recipe.
Add Preferred SourceShrimp Scampi
Ingredients
- 1 pound shrimp
- 1/2 cup butter
- 3 cloves garlic
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons chicken broth
- parsley
- green onion
Instructions
- Peel and devein the shrimp if necessary. Dry them well with paper towels and season with salt and pepper.
- Add the butter to a heavy-bottomed skillet and turn the heat to medium-high. When the butter starts to foam, add the garlic and stir it around for a minute until the garlic cooks.
- Add the shrimp all at once, and keep them in one layer in the pan. Turn the shrimp over after a minute or two (depending on the size) and cook through.
- Remove the shrimp from the pan and remove the pan from the heat. Add the lemon juice and lemon zest and chicken broth. Stir well to combine.
- Pour sauce over the shrimp and garnish with a few lemon wedges. Dig in!
Video
Notes
Recipe Card Tips
- Start with raw shrimp, not pre-cooked. Pre-cooked shrimp turns rubbery almost instantly in a hot pan.
- Take the pan off the heat before adding the lemon and broth. This keeps the shrimp from continuing to cook past done.
- Buy shrimp already peeled and deveined if you can. It’s a real time-saver for a recipe built around speed.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed. Erythritol carbs (sugar substitutes) are not included in the carbohydrate counts as they have been shown not to impact blood sugar, and they have zero calories and zero carbs. Net carbs are the total carbs minus fiber.
Want even more keto deliciousness? This keto soup is loaded with veggies and a delish broth and this meaty dish is a family favorite. Keto breakfast can be a cinch with make-ahead egg bites, and this salad dressing goes amazingly on just about everything. Camarones a la diable are another tasty way to eat shrimp!
Yummm!!!! And, this is the best part of Shrimp Scampi, that I can never get enough!
This looks divine. This is a quick and easy meal that sounds delicious.
It is one of my go-to quick dinner recipes. Buy the shrimp on sale, and it’s affordable, too!
What a great recipe, I just love these flavors together and can’t wait to try this!
I think I’ve fallen in love with that lemon garlic butter sauce and I haven’t even tried it yet!! Yum!
Get ready to lick your plate – the sauce is THAT good!
Oh my goodness, this shrimp scampi is fantastic. So simple, so good!!
I love seafood and this scampi looks delicious and so easy to make too!
This looks so scrumptious and easy. I need more easy meals in my life right now. This is going on the menu!
my favorite – can’t wait to try it over zoodles!