Low Carb Garlic Butter Shrimp – Quick, Flavorful, and Weeknight-Friendly

Garlic butter shrimp is one of those dishes that tastes like a restaurant meal but takes less time than boiling pasta. It’s rich, savory, and bursting with bright lemon and herb notes. Best of all, it fits beautifully into a low-carb lifestyle without feeling restrictive.

You just need a hot pan, a handful of ingredients, and 15 minutes. If you’re craving big flavor with minimal effort, this recipe delivers.

Low Carb Garlic Butter Shrimp - Quick, Flavorful, and Weeknight-Friendly

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings 4 servings

Ingredients

  

• Large shrimp (1 to 1.5 pounds), peeled and deveined, tails on or off
• Unsalted butter (4 tablespoons)
• Olive oil (1 tablespoon)
• Garlic (4–6 cloves), finely minced
• Lemon (zest and juice of 1 lemon)
• Crushed red pepper flakes (optional, 1/4–1/2 teaspoon)
• Fresh parsley, chopped (2–3 tablespoons)
• Salt and black pepper
• Smoked paprika (optional, 1/2 teaspoon)
• Dry white wine or chicken broth (optional, 2–3 tablespoons)
• Zucchini noodles or cauliflower rice for serving (optional, low-carb sides)

Instructions

 

• Pat the shrimp dry. Use paper towels to remove excess moisture. Dry shrimp sear better and won’t steam.
• Season generously. Toss shrimp with salt, pepper, and smoked paprika if using. Set aside while you prep the garlic and parsley.
• Preheat the pan. Heat a large skillet over medium-high. Add olive oil and 2 tablespoons of butter. When the butter foams, you’re ready to cook.
• Sear the shrimp. Arrange shrimp in a single layer. Cook 1–2 minutes per side until they turn pink and slightly opaque. Transfer to a plate. Do this in batches if needed.
• Sauté the garlic. Reduce heat to medium. Add the remaining 2 tablespoons butter. Stir in the minced garlic and red pepper flakes. Cook 30–60 seconds until fragrant—do not brown.
• Deglaze and brighten. Add lemon juice (and wine or broth if using). Stir to loosen browned bits and reduce for 30–60 seconds to concentrate flavor.
• Finish the sauce. Stir in lemon zest and most of the parsley. Taste and adjust salt and pepper.
• Return the shrimp. Add cooked shrimp back to the pan and toss to coat. Heat for 30–60 seconds just to warm through.
• Serve immediately. Sprinkle with remaining parsley. Enjoy over zucchini noodles, cauliflower rice, or alongside roasted asparagus.

Why This Recipe Works

This dish leans on simple ingredients that pack a punch: fresh garlic, butter, lemon, and a hint of heat. Shrimp cook fast, so the garlic gets fragrant without burning and the butter forms a silky sauce.

The lemon juice balances the richness, while fresh parsley keeps the flavor light. It’s naturally low in carbs, so you can pair it with zucchini noodles, cauliflower rice, or a green salad for an easy, satisfying meal. Plus, it’s flexible—ideal for weeknights and dinner parties alike.

Shopping List

• Large shrimp (1 to 1.5 pounds), peeled and deveined, tails on or off
• Unsalted butter (4 tablespoons)
• Olive oil (1 tablespoon)
• Garlic (4–6 cloves), finely minced
• Lemon (zest and juice of 1 lemon)
• Crushed red pepper flakes (optional, 1/4–1/2 teaspoon)
• Fresh parsley, chopped (2–3 tablespoons)
• Salt and black pepper
• Smoked paprika (optional, 1/2 teaspoon)
• Dry white wine or chicken broth (optional, 2–3 tablespoons)
• Zucchini noodles or cauliflower rice for serving (optional, low-carb sides)

Step-by-Step Instructions

1. Pat the shrimp dry. Use paper towels to remove excess moisture.

   Dry shrimp sear better and won’t steam.

2. Season generously. Toss shrimp with salt, pepper, and smoked paprika if using. Set aside while you prep the garlic and parsley.
3. Preheat the pan. Heat a large skillet over medium-high. Add olive oil and 2 tablespoons of butter.

   When the butter foams, you’re ready to cook.

4. Sear the shrimp. Arrange shrimp in a single layer. Cook 1–2 minutes per side until they turn pink and slightly opaque. Transfer to a plate.

   Do this in batches if needed.

5. Sauté the garlic. Reduce heat to medium. Add the remaining 2 tablespoons butter. Stir in the minced garlic and red pepper flakes.

   Cook 30–60 seconds until fragrant—do not brown.

6. Deglaze and brighten. Add lemon juice (and wine or broth if using). Stir to loosen browned bits and reduce for 30–60 seconds to concentrate flavor.
7. Finish the sauce. Stir in lemon zest and most of the parsley. Taste and adjust salt and pepper.
8. Return the shrimp. Add cooked shrimp back to the pan and toss to coat.

   Heat for 30–60 seconds just to warm through.

9. Serve immediately. Sprinkle with remaining parsley. Enjoy over zucchini noodles, cauliflower rice, or alongside roasted asparagus.

How to Store

• Refrigerate: Store cooled shrimp and sauce in an airtight container for up to 3 days.
• Reheat gently: Warm in a skillet over low heat with a splash of water or broth to keep the sauce silky. Avoid microwaving for too long; shrimp can turn rubbery.
• Freeze: Not ideal.

  Cooked shrimp can get tough after freezing. If you must, freeze up to 1 month and thaw overnight in the fridge before reheating gently.

Health Benefits

• High protein, low carb: Shrimp is lean and satisfying, making it great for blood-sugar control and low-carb goals.
• Nutrient-dense: Shrimp provides selenium, iodine, vitamin B12, and phosphorus—key for thyroid function, energy, and immunity.
• Healthy fats balance: Butter brings flavor and satiety. Pairing it with olive oil lowers the burn point and adds heart-friendly monounsaturated fats.
• Flavor without sugar: Garlic, lemon, and herbs boost taste without added carbs or sweeteners.

Pitfalls to Watch Out For

• Overcooking shrimp: They should be pink and just opaque, not tightly curled or dry.

  Pull them early; they’ll finish in the sauce.

• Burning garlic: Burnt garlic tastes bitter. Lower the heat before adding it and cook for less than a minute.
• Watery sauce: If shrimp release liquid, reduce the sauce briefly after searing or pat shrimp very dry before cooking.
• Too much salt: If using salted butter or broth, reduce added salt and adjust at the end.
• Overcrowding the pan: Cook in batches to get a proper sear and prevent steaming.

Variations You Can Try

• Creamy garlic butter shrimp: Stir in 2–3 tablespoons heavy cream at the end for a richer sauce. Still low carb.
• Lemon-caper twist: Add 1–2 tablespoons capers with the lemon juice for a briny pop.
• Herb swap: Use basil, chives, or dill instead of parsley.

  Cilantro works if you add lime instead of lemon.

• Spicy Cajun: Replace paprika with Cajun seasoning and add extra red pepper flakes.
• Garlic butter scampi style: Use more white wine and finish with a knob of butter off heat for a glossy finish.
• Sheet pan version: Toss shrimp with melted butter, garlic, lemon zest, and spices. Roast at 425°F (220°C) for 6–8 minutes.
• Air fryer: Toss shrimp with softened butter, garlic, and spices. Air fry at 390°F (200°C) for 5–7 minutes, shaking once.

FAQ

Can I use frozen shrimp?

Yes.

Thaw overnight in the fridge or quickly under cold running water. Dry very well before cooking to avoid a watery sauce.

What size shrimp is best?

Large or extra-large (16/20 or 21/25 count per pound) are ideal. They stay juicy and are easier to sear without overcooking.

Is this recipe keto-friendly?

Absolutely.

It’s naturally low in carbs, especially if you serve it with zucchini noodles, cauliflower rice, or a crisp salad.

Can I substitute the butter?

Ghee works well and adds a toasted flavor. For dairy-free, use olive oil and a splash of chicken broth for body.

How do I prevent a bitter taste?

Keep garlic from browning by lowering the heat and cooking it briefly. Also, use fresh lemon juice rather than bottled for clean acidity.

What can I serve this with besides zoodles?

Try sautéed spinach, roasted broccoli, mashed cauliflower, or a simple arugula salad with olive oil and lemon.

Can I make it ahead?

Cook the shrimp just shy of done and refrigerate separately from the sauce.

Reheat sauce, add shrimp, and warm through for 30–60 seconds before serving.

How do I know when shrimp are done?

They turn pink and opaque with a gentle C-shape. If they curl tightly into an O, they’re overcooked.

Can I add vegetables to the pan?

Yes. Sauté quick-cooking veggies like zucchini, cherry tomatoes, or spinach after searing the shrimp.

Then proceed with the garlic and sauce.

Is white wine necessary?

No. It adds depth but is optional. Chicken broth or just lemon juice works well, keeping the recipe low carb.

Wrapping Up

Low Carb Garlic Butter Shrimp is the kind of recipe you keep on repeat: big flavor, fast cook time, and simple ingredients.

It’s versatile enough for busy weeknights and elegant enough for guests. Keep shrimp in the freezer, lemons on hand, and garlic in the pantry, and you’ll always have a winning dinner within minutes. Serve it your way and enjoy every buttery, garlicky bite.