Keto Shrimp Recipes Low Carb and Delicious

You might not realize that a single 3-oz serving of shrimp has under 1 g of carbs while offering high-quality protein and key micronutrients, which makes it an excellent choice for low-carb plans.

I’ll outline ten practical, fast shrimp recipes that balance flavor with ketogenic macros and sensible portioning. I’ll also point out simple technique tips to prevent overcooking and keep sauces keto-friendly, so you can make weeknight meals that are both satisfying and metabolically appropriate.

Garlic Butter Shrimp Skillet

This Garlic Butter Shrimp Skillet is a quick, low-carb dinner that combines juicy shrimp with fragrant garlic, lemon, and herbs all cooked in a sizzling butter-pan for a rich, satisfying meal that’s ready in under 15 minutes.

• 1 lb (450 g) large shrimp, peeled and deveined
• 3 tbsp unsalted butter
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1/4 tsp red pepper flakes (optional)
• 1/2 tsp smoked paprika
• 1 tbsp lemon juice
• Zest of 1 lemon
• 2 tbsp fresh parsley, chopped
• Salt and freshly ground black pepper to taste

Heat 1 tbsp butter and the olive oil in a large skillet over medium-high heat until shimmering, season shrimp with salt, pepper and smoked paprika, then add shrimp in a single layer and cook 1–2 minutes per side until just opaque; remove shrimp and set aside.

Reduce heat to medium, add remaining butter and garlic and red pepper flakes, sauté 30–45 seconds until fragrant, return shrimp to skillet, stir in lemon juice and zest and toss to coat, finish with parsley and adjust seasoning before serving.

Use the freshest shrimp you can find and avoid overcooking—shrimp go from tender to rubbery fast—so watch for the color change to opaque and curl as your cue.

Deglaze the pan with a splash of lemon juice or a bit of white wine to lift the browned bits for extra flavor.

Savor the Sea is a great way to explore more seafood recipe ideas and inspiration for other low-carb dishes like this one, including Delicious Seafood Recipes.

Cajun Shrimp With Zucchini Noodles

This Cajun Shrimp with Zucchini Noodles is a spicy, low-carb one-pan meal that pairs plump shrimp tossed in bold Cajun seasoning with tender zucchini noodles sautéed until just soft, finished with a squeeze of lemon and a pat of butter for richness — ready in about 15 minutes and perfect for weeknights or a quick dinner.

• 1 lb (450 g) large shrimp, peeled and deveined
• 3 medium zucchini, spiralized (about 4 cups zoodles)
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 2 tsp Cajun seasoning (adjust to taste)
• 1/2 tsp smoked paprika
• 3 cloves garlic, minced
• 1 tbsp lemon juice
• 1 tbsp fresh parsley, chopped
• Salt and freshly ground black pepper to taste
• Lemon wedges, for serving

Pat shrimp dry and toss with Cajun seasoning, smoked paprika, and a pinch of salt; heat olive oil in a large skillet over medium-high heat until shimmering, add shrimp in a single layer and cook 1–2 minutes per side until just opaque, remove and set aside.

Reduce heat to medium, melt butter and sauté garlic 30–45 seconds until fragrant, add zucchini noodles and cook 1–2 minutes tossing frequently until slightly softened but not wet, return shrimp to pan, stir in lemon juice and parsley, taste and adjust seasoning before serving.

Use the firmest zucchini you can find and spiralize just before cooking to avoid soggy zoodles; cook them briefly and avoid adding extra water—if the pan gets too dry, a splash of chicken broth or white wine helps deglaze without diluting flavor.

Grilling adds a smoky depth to seafood that complements this dish well, and for tips on achieving the best results try cooking over high heat with direct flame for a short time.

Lemon Herb Grilled Shrimp

Bright, zesty Lemon Herb Grilled Shrimp makes a quick, low-carb main that’s perfect for summer grilling or broiling — plump shrimp marinated in lemon, garlic, and fresh herbs develop a charred, citrusy crust while remaining juicy inside; serve over a bed of greens, cauliflower rice, or alongside grilled vegetables for an easy weeknight or entertaining dish.

• 1 lb (450 g) large shrimp, peeled and deveined
• 3 tbsp extra-virgin olive oil
• 2 tbsp fresh lemon juice (about 1 lemon)
• 1 tsp lemon zest
• 3 cloves garlic, minced
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
• 1/2 tsp red pepper flakes (optional)
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• Lemon wedges, for serving

Combine olive oil, lemon juice, zest, garlic, parsley, thyme, red pepper flakes, salt and pepper in a bowl and toss shrimp to coat; let marinate 10–20 minutes while you preheat a grill or grill pan to medium-high.

Thread shrimp onto skewers (if using) and grill 2–3 minutes per side until opaque with light char marks, or broil on a sheet pan 2–3 minutes per side, then remove and rest 1–2 minutes before serving with lemon wedges.

For best results, pat shrimp dry before marinating to allow the marinade to cling, don’t over-marinate (acid will begin to “cook” the shrimp), and oil grates or pan to prevent sticking; if using wooden skewers, soak them 30 minutes beforehand.

Seafood boils are a great way to feed a crowd and can complement this dish when you want a larger spread featuring delicious seafood.

Creamy Keto Shrimp Alfredo

Creamy Keto Shrimp Alfredo is a rich, low-carb twist on the classic Italian favorite, using heavy cream and cream cheese (or mascarpone) with Parmesan for a silky sauce that clings to seared shrimp and can be served over zoodles, spaghetti squash, or cauliflower rice for a satisfying keto meal; bright garlic and a touch of lemon cut the richness while fresh parsley adds brightness.

• 1 lb (450 g) large shrimp, peeled and deveined
• 2 tbsp butter
• 1 tbsp olive oil
• 3 cloves garlic, minced
• 4 oz (115 g) cream cheese or mascarpone, cubed
• 1 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese
• 1 tsp lemon zest
• 1 tbsp lemon juice
• 1/4 tsp crushed red pepper flakes (optional)
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped, for garnish
• Zoodles, cauliflower rice, or spaghetti squash, to serve

Pat shrimp dry and season with salt and pepper; heat butter and oil in a large skillet over medium-high heat, sear shrimp 1–2 minutes per side until just opaque, remove and set aside.

Reduce heat to medium and add garlic, cook 30 seconds until fragrant then pour in heavy cream and whisk in cream cheese until smooth and warmed through, stir in Parmesan until melted, add lemon zest, lemon juice and red pepper flakes.

Return shrimp to skillet to coat and heat through, adjust seasoning with salt and pepper and garnish with parsley before serving over zoodles or cauliflower rice.

Tip: Use room-temperature cream cheese for easier melting, don’t overcook the shrimp (they’ll turn rubbery), and if the sauce thickens too much, thin with a splash of reserved pasta water or additional cream to reach desired consistency.

Seafood offers a wide variety of flavors and textures, and trying different recipes can help you enjoy more delicious seafood.

Spicy Coconut Curry Shrimp

Spicy Coconut Curry Shrimp is a quick, vibrant keto-friendly dish where plump shrimp are simmered in a creamy, aromatic coconut milk base spiked with red curry paste, ginger, garlic, lime, and chili for heat; it’s great over cauliflower rice or zoodles and comes together in under 20 minutes for a weeknight dinner that balances richness with bright citrus and fresh herbs.

• 1 lb (450 g) large shrimp, peeled and deveined
• 1 tbsp coconut oil or olive oil
• 1 small shallot, finely chopped
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1–2 tbsp red curry paste (adjust to taste)
• 1 can (13.5 oz / 400 ml) full-fat coconut milk
• 1 tbsp fish sauce
• 1 tbsp lime juice
• 1 tsp lime zest
• 1–2 tsp erythritol or a pinch of sweetener (optional, to balance acidity)
• 1–2 small red chilies, sliced (or 1/4–1/2 tsp red pepper flakes)
• Salt and freshly ground black pepper, to taste
• Fresh cilantro and green onions, chopped, for garnish
• Cauliflower rice or zoodles, to serve

Heat the oil in a large skillet over medium-high heat, season shrimp with salt and pepper and sear 1–2 minutes per side until just opaque then remove and set aside.

Lower heat to medium, add shallot, garlic and ginger and sauté until softened and fragrant about 1–2 minutes before stirring in red curry paste and cooking 30 seconds.

Pour in coconut milk, fish sauce, lime zest and juice and sweetener if using, bring to a gentle simmer to meld flavors.

Return shrimp to the pan to heat through for 1–2 minutes, taste and adjust seasoning with salt, pepper and extra lime or chili, garnish with cilantro and green onions and serve over cauliflower rice or zoodles.

Tip: Use room-temperature coconut milk and don’t overcook the shrimp—they should finish cooking in the simmering sauce for tender texture, and balance heat with lime or a touch of sweetener if needed.

White fish can be a versatile, healthy option to pair with similar flavors in other low-carb dishes, and incorporating delicious white fish recipes can add variety to your meal rotation.

Shrimp and Avocado Salad

Shrimp and Avocado Salad is a bright, keto-friendly dish combining tender, seared shrimp with creamy avocado, crisp greens, cucumber, and a zesty lime-cilantro dressing; it’s quick to assemble, great for meal prep or a light dinner, and balances rich avocado with citrus and fresh herbs for invigorating contrast.

• 1 lb (450 g) large shrimp, peeled and deveined
• 2 ripe avocados, diced
• 4 cups mixed salad greens (arugula, spinach, or lettuce)
• 1 small cucumber, thinly sliced or diced
• 1/4 cup red onion, thinly sliced
• 1 jalapeño, seeded and minced (optional)
• 1/4 cup fresh cilantro, chopped
• 3 tbsp olive oil
• 2 tbsp lime juice (about 1 lime)
• 1 tsp lime zest
• 1 clove garlic, minced
• 1/2 tsp ground cumin
• Salt and freshly ground black pepper, to taste
• Optional: 1–2 tbsp chopped toasted pepitas or sliced almonds for crunch

Pat shrimp dry, season with salt, pepper and a pinch of cumin, heat 1–2 tbsp olive oil in a skillet over medium-high heat and sear shrimp 1–2 minutes per side until opaque then remove and let cool slightly.

Whisk remaining olive oil, lime juice, lime zest, garlic, cumin, salt and pepper to make the dressing.

Toss greens, cucumber, red onion, jalapeño and cilantro with dressing, fold in shrimp and avocado gently to combine and serve immediately topped with pepitas or almonds.

Tip: Use just-ripe avocados to avoid mushiness, dress the salad right before serving to keep greens crisp and avocado from browning; reserve a few whole shrimp for garnish if presenting.

Garlic Parmesan Roasted Shrimp

Garlic Parmesan Roasted Shrimp is a quick, flavorful keto-friendly dish where plump shrimp are tossed with garlic, butter (or olive oil), lemon, and plenty of grated Parmesan, then roasted until just opaque and slightly caramelized for a crisp, cheesy finish that pairs well with a simple salad or zucchini noodles.

• 1 lb (450 g) large shrimp, peeled and deveined
• 3 tbsp unsalted butter or olive oil
• 3 cloves garlic, minced
• 1/2 cup finely grated Parmesan
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 1/2 tsp smoked paprika (or regular paprika)
• 1/2 tsp dried oregano
• 1/4 tsp crushed red pepper flakes (optional)
• Salt and freshly ground black pepper, to taste
• 2 tbsp fresh parsley, chopped
• Lemon wedges, for serving

Preheat the oven to 425°F (220°C) and arrange shrimp in a single layer on a rimmed baking sheet; in a small bowl melt butter (or warm oil) and mix with minced garlic, lemon juice, zest, paprika, oregano, red pepper, salt and pepper, then brush or toss the shrimp with the mixture and sprinkle evenly with grated Parmesan before roasting; bake 6–8 minutes until shrimp are opaque and edges begin to brown, then broil 1–2 minutes if you want a more golden crust.

Remove from oven, sprinkle with chopped parsley and serve immediately with lemon wedges.

Tip: Use large, evenly sized shrimp and pat them very dry so the garlic butter and Parmesan adhere and the shrimp roast rather than steam, and watch closely during broil to prevent burning.

Keto Shrimp Scampi With Shirataki Noodles

Keto Shrimp Scampi with Shirataki Noodles is a light, garlic-forward low-carb twist on the classic: tender shrimp are quickly sautéed in butter and olive oil with plenty of garlic, lemon, white wine (or broth) and a touch of red pepper flakes, then tossed with drained, rinsed shirataki noodles and parsley for a satisfying, zesty weeknight meal that feels indulgent without the carbs.

• 1 lb (450 g) large shrimp, peeled and deveined
• 8 oz (225 g) shirataki (konjac) noodles, drained and rinsed
• 3 tbsp unsalted butter
• 1 tbsp olive oil
• 4 cloves garlic, thinly sliced or minced
• 1/4 cup dry white wine or chicken/vegetable broth
• 2 tbsp lemon juice
• 1 tsp lemon zest
• 1/4 tsp red pepper flakes (optional)
• Salt and freshly ground black pepper, to taste
• 2 tbsp fresh parsley, chopped
• Lemon wedges, for serving

Heat butter and olive oil in a large skillet over medium-high heat, add garlic and red pepper flakes and cook 30–45 seconds until fragrant but not browned, then add shrimp seasoned with salt and pepper and sear 1–2 minutes per side until just opaque; push shrimp to the edge, pour in wine (or broth) and lemon juice to deglaze, simmer 1 minute to reduce, add drained shirataki noodles and lemon zest, toss to coat and warm through 1–2 minutes, stir in parsley, adjust seasoning and serve with lemon wedges.

Tip: Thoroughly rinse and dry shirataki noodles, then dry-toast in a skillet or briefly boil to remove their aroma and improve texture, and avoid overcooking shrimp—cook until just opaque to keep them tender.

Bacon-Wrapped Shrimp Bites

Bacon-Wrapped Shrimp Bites are a salty, smoky, and slightly sweet appetizer that come together quickly—plump shrimp are seasoned, wrapped in thin bacon, secured with a toothpick, and baked or broiled until the bacon is crisp and the shrimp are just cooked through; finish with a brush of a simple glaze (maple, honey, or a low-carb substitute) and a squeeze of lemon for brightness to make an irresistible party snack.

• 1 lb (450 g) large shrimp, peeled and deveined (tails removed)
• 8–10 slices thinly sliced bacon, halved crosswise
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cayenne pepper (optional)
• Salt and freshly ground black pepper, to taste
• 2 tbsp maple syrup or sugar-free maple syrup (or honey)
• 1 tbsp Dijon mustard
• 1 tbsp soy sauce or tamari
• 1 tbsp lemon juice
• Chopped fresh parsley or chives, for garnish

Preheat oven to 425°F (220°C) and line a baking sheet with foil and a wire rack; toss shrimp with oil and spices, wrap each shrimp with a bacon half and secure with a toothpick, arrange on the rack, brush with a thin layer of the glaze made by whisking maple syrup, Dijon, soy sauce, and lemon, bake 8–12 minutes until bacon is crisp and shrimp are opaque, then broil 1–2 minutes if needed for extra crispness and brush again before serving.

Tip: Use thin bacon and watch closely during broiling—bacon can go from crisp to burnt quickly, and shrimp are best removed as soon as they turn opaque to avoid rubberiness.

Thai Peanut Lime Shrimp

Bright, zippy Thai Peanut Lime Shrimp combines juicy shrimp quickly cooked in a tangy, savory peanut-lime sauce with aromatics and a touch of heat, making a fast weeknight dinner or crowd-pleasing appetizer served over cauliflower rice, zucchini noodles, or crisp salad greens for a keto-friendly meal.

• 1 lb (450 g) large shrimp, peeled and deveined (tails removed if desired)
• 2 tbsp coconut oil or avocado oil
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1–2 tbsp Thai red curry paste or sriracha (adjust to heat preference)
• 3 tbsp natural unsweetened peanut butter or almond butter for lower carbs
• 2 tbsp lime juice (about 1 lime)
• 1 tbsp coconut aminos or tamari (for gluten-free)
• 2 tbsp water or coconut milk (to thin sauce)
• 1 tsp erythritol or a pinch of stevia (optional, to balance acidity)
• Salt and freshly ground black pepper, to taste
• 2 tbsp chopped cilantro and 1 tbsp chopped roasted peanuts for garnish

Heat oil in a large skillet over medium-high heat and sauté garlic and ginger 30–45 seconds until fragrant, then add curry paste and briefly bloom it; stir in peanut butter, lime juice, coconut aminos, water or coconut milk, and sweetener if using, whisking to a smooth sauce and simmering a minute to meld flavors.

Add shrimp in a single layer, cook 1–2 minutes per side until just opaque and cooked through while spooning sauce over them, remove from heat, taste and adjust seasoning, garnish with cilantro and roasted peanuts, and serve immediately over your chosen base.

Tip: Use raw shrimp thawed and patted very dry to guarantee a good sear, cook only until opaque to avoid rubberiness, and thin the sauce with warm water or coconut milk to reach desired coating consistency while balancing lime and sweetener to taste.