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

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

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)

Method
 

  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.