This delicious Keto Shrimp Recipe is a rich and satisfying simple one-skillet meal. Large juicy shrimp folded into creamy parmesan sauce with a hint of garlic. If you are looking for an easy dinner that’s perfect for a low-carb diet (5 net carbs per serving), then this is it!
Serve with cauliflower rice, zucchini or shirataki noodles for your main dinner or enjoy as an appetizer. If you have carb loving family members like I do, then be sure to offer the same creamy shrimp over sticky white rice or noodles.
This easy recipe can be on the table in under 30 minutes! Perfect for those busy mid-week “what should I make?” nights.
Ready to cook this quick meal? First, you’ll need to gather the following ingredients:
- Fresh shrimp , large 16 count, also called jumbo shrimp.
- Baby Spinach– remove long stems if desired. No spinach? Chopped kale is a tasty alternative.
- Fresh garlic cloves, diced or 1/2 teaspoon garlic powder.
- Fresh parmesan cheese, grated. You’ll need about 1 cup. Look for Parmigiano-Reggiano from Italy. The Italians have a strict regulatory aging process requirement. Parmesan has no such requirement and is considered an imitation to Parmigiano-Reggiano. Since the sauce in this recipe only has a couple of ingredients, use Parmigiano-Reggiano for the rich nutty flavor that will add to this recipe.
- Heavy whipping cream – Look for cream that has been pasteurized, not ultra-pasteurized. Ultra pasteurized is heated longer to help extend the shelf life of the cream. A pasteurized cream kills the bacteria, which may have a shorter shelf life, but it will keep the natural rich sweet taste of the cream in this recipe.
- Butter, unsalted
- Salt and black pepper
How to make Easy Keto Shrimp Recipe
- Clean and devein raw shrimp removing the shell and black vein. Pat dry with a paper towel. Not sure how to clean shrimp? Check out this video from Clean & Delicious.
- Melt butter in a large skillet (two tablespoons) over medium high heat. When the butter melts add the shrimp to the skillet in a single layer. Don’t overcrowd the skillet and cook in batches if needed.
- Shrimp cooks quickly over medium heat, (about 2 minutes on each side) so watch carefully and let the shrimp cook undisturbed for the full 2 minutes. The butter may form a nice crust on the shrimp, which is fine and delicious! Add fresh garlic to the second batch of shrimp and saute with the shrimp until fragrant.
- Remove shrimp from skillet and temporarily place in a separate bowl or plate.
- Add heavy cream with remaining butter on low heat and stir until butter is melted and cream reaches a low simmer.
- Season with salt, pepper, and a pinch of nutmeg.
- Add shrimp back to skillet and heat for 1-2 two additional minutes.
- Fold in the spinach and cook just until the spinach begins to wilt.
When cooking the shrimp, the best way to ensure they cook evenly is to remove as much moisture from the shrimp possible by gently patting each shrimp dry with paper towels.
One handy way to get the shrimp in the skillet quickly is to place a paper towel on a plate in a single layer slightly smaller than the surface of the skillet. Gently flip paper towel from the plate into the skillet and arrange the shrimp so that there is no overlap.
Alternatively, quickly place each shrimp in the skillet starting counter clockwise and after cooking for 1-2 minutes, flip over in the same manner to cook the other side.
What Size Shrimp Should I Use?
Size matters! For this recipe, you want large, extra large or jumbo shrimp. Do you know the difference? I share this information in this Bacon Wrapped Shrimp Recipe. For a quick review, check out the graphic below. This is helpful when cooking other shrimp recipes too.
Can I use Frozen Shrimp?
Yes! Frozen shrimp thawed under cold water is what I usually use since I stock frozen shrimp in my freezer. However, if I’m at the grocery store, and I want to make this right away I pick up thawed shrimp from the seafood counter. My grocery store manager shared that often times the previously frozen shrimp under the display case is often the same shrimp you will find in the frozen seafood section.
Are Shrimp high in Carbs?
No. Shrimp is a low calorie and low carbohydrates food, which is a great protein for anyone following the ketogenic diet. According to Healthline, 3 ounce serving is 84 calories, 18 grams of protein with zero carbs.
Can I use Olive Oil in place of Butter?
To saute the shrimp it is perfectly fine to use olive oil or any other oil like avocado oil to cook the shrimp. However, you need the butter to make a creamy sauce with the heavy cream. The fat in the butter helps thicken the sauce.
What to Serve with Keto Shrimp
For a low-carb dinner enjoy this creamy shrimp with zucchini noodles or cauliflower rice. For those that don’t follow a keto diet, serve over your favorite pasta or rice dish. As a side dish, enjoy with a simple green salad, Air Fryer Asparagus or Snap Peas.
Place cooked creamy keto shrimp in an airtight container and place in the refrigerator. Cooked shrimp should be eaten within 3 days from when it was cooked.
This keto shrimp dish can also be frozen. Freeze in an airtight container for up to three months. To re-heat thaw completely in the refrigerator before warming. The sauce may separate from the butter, but continue to stir and it will come together as it warms completely.
More Keto Shrimp Recipes
Love a good shrimp recipe? Be sure to check out these recipes too.
- BBQ Shrimp -This is New Orleans style with cajun seasoning adding a little kick.
- Spicy Tequila Shrimp – Simple shrimp dish with honey, so to make a keto version substitute the honey with golden sugar substitute.
- Shrimp in Coconut Sauce – Creamy coconut shrimp dish has a slightly spicy bite to it and is also ready in under 30 minutes.
- Classic Shrimp Scampi – Garlic and white wine sauce with large shrimp.
Hope you enjoy this recipe as much as we do! Let me know what you like to serve shrimp with. I’m always looking for inspiration!
- 1 pound shrimp 16-20 count
- 4 garlic cloves, minced
- 7 tablespoons unsalted butter, divided
- 1 2/3 cups Heavy whipping cream, pasteurized
- 2 ounces Parmesan cheese, grated (1 cup)
- 1/4 teaspoon Ground black pepper
- 1/2 teaspoon Salt
- 2 ounces baby spinach (2 cups)
- Pinch nutmeg
- In a large skillet melt butter over medium-high heat. Add shrimp and cook for two minutes. Flip shrimp over and cook on the other side for an additional 2 minutes. Remove from skillet and keep warm.
- Add heavy cream and butter to skillet. Heat over low heat until butter is melted and cream begins to simmer.
- Stir in parmesan cheese, salt and pepper and a pinch of nutmeg to the cream mix.
- Add shrimp back to the skillet with the cream sauce and heat for 1-2 minutes or until the sauce begins to thicken.
- Fold in baby spinach and cook until the spinach begins to wilt.
- Remove from heat and serve with zoodles or pasta.
This sauce is enough to coat 1 pound of fettuccini noodles.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 419Total Fat: 31gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 319mgSodium: 1611mgCarbohydrates: 5gFiber: 0gSugar: 0gProtein: 31g
Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.
This recipe is modified from an online cooking class I took from American’s Test Kitchen. Their recommendation is lightly coated over fettuccini. For a thicker sauce you may consider this Keto Alfredo Sauce with cream cheese.
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