This post may contain affiliate link(s). As an Amazon Associate, I earn from qualifying purchases. See Disclosure.
When it comes to getting a meal on the table in a jiffy, nothing is better than this quick, easy, and omigosh so tasty keto and low carb Shrimp Scampi.
You just need a few ingredients, and literally, in about 10 minutes, you can be eating.
OK, it might take you a bit longer if you have to devein the shrimp – so buy them already cut and deveined! With 3 net carbs, this dish is a must-try!
I used nice big and plump wild Argentinean shrimp that I got from my local fish guy, but really, any shrimp will do. These Argentinean shrimp are so pink they turn the sauce pink, so if it looks pinky, that’s why.
No matter what shrimp you pick, please remove the tails! I get that they look pretty with the tails on, but it makes them so much harder to eat because you’ll get butter sauce all over your fingers and might have to lick it off – wait, is this a bad thing? Ha! Up to you – tails on or off. Your choice.
You’ll need a good, heavy-bottomed pan for this recipe like this cast iron one or a good multi-purpose non-stick skillet because you need the butter to get hot and for the residual heat to help cook the shrimp.
Oh, and grab a pair of silicon-tipped tongs, too, they’re a kitchen lifesaver!
Quick-Cooking Shrimp Scampi
This is a simple recipe where the shrimp cook in a garlic-butter sauce.
Simply melt some butter in a pan until it gets all foamy, pop in the garlic to pre-cook a minute or two, add your shrimp and you’re almost done!
Once the shrimp are cooked, just add a splash of lemon, some parsley, and you’re good to go!
I also added some sliced green onions for a bit of flavor as a garnish but those didn’t make it onto the picture.
Serve this low carb and keto Shrimp Scampi with zucchini noodles or another green veggie, and that’s it, dinner is on the table in no time!
On the table in just about 10 minutes, you're going to want to lick your plate clean in this garlicky, lemony, shrimpy favorite!
- 1 pound shrimp
- 1/2 cup butter
- 3 cloves garlic
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 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. Stir well to combine.
- Pour sauce over the shrimp and garnish with a few lemon wedges. Dig in!
Amount Per Serving: Calories: 343Total Fat: 25gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 300mgSodium: 1287mgCarbohydrates: 3gNet Carbohydrates: 3gFiber: 0gSugar: 0gProtein: 26g
All recipes reflect approximate nutrition values for your convenience. Data is gathered via Nutrifox, when available, or other similar online calculators. Nutrition values can vary for each recipe based on variables such as measurement accuracy, different brands of ingredients, and so on. We make every effort to be as accurate as possible, but readers should make their own calculations if exact calculations are required. Recipe authors are not nutritionists or dieticians and recipes are not to be considered as medical or nutritional advice. Please consult your primary doctor before making any changes to your diet.