Low Carb Shrimp Recipes Healthy Keto Friendly

I cook a lot with shrimp because it’s fast, low in carbs, and versatile, and I’ve gathered ten keto‑friendly recipes that keep meals satisfying without unnecessary carbs.

I focus on bright citrus, fresh herbs, and smart fats to preserve shrimp’s texture and flavor, and I’ve included options for quick weeknights and casual entertaining. If you want reliable techniques and simple tweaks to make each dish foolproof, keep going.

Garlic Butter Shrimp With Zucchini Noodles

Garlic butter shrimp with zucchini noodles is a quick, low-carb dinner that pairs tender, garlicky shrimp with light, crisp zucchini “zoodles” for a satisfying meal ready in under 20 minutes; it’s perfect for busy weeknights and easily adjusted for spice, lemon, or herb preferences.

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

Heat butter and olive oil in a large skillet over medium-high heat, season shrimp with salt, pepper, and red pepper flakes, then cook shrimp 1–2 minutes per side until just pink and opaque, remove shrimp to a plate.

Add garlic to skillet and sauté 30 seconds before adding zucchini noodles and a pinch of salt, toss zoodles 1–2 minutes until slightly softened but still al dente.

Return shrimp to skillet, squeeze lemon over everything, toss to combine and heat through, then garnish with parsley and serve immediately.

To prevent soggy zoodles, cook them briefly over high heat and drain or pat with paper towels if they release much moisture before combining with the shrimp.

This recipe highlights how fish and seafood can be both delicious and nutritious, offering a lean source of protein and beneficial nutrients Delicious and Nutritious.

Spicy Cajun Shrimp Skillet

A bold, fast Spicy Cajun Shrimp Skillet brings fiery Creole-inspired flavors to the table with a simple pan sauce of butter, garlic, and a punchy Cajun spice mix; it’s great over cauliflower rice, zucchini noodles, or a bed of greens for a low-carb meal ready in about 15 minutes.

• 1 lb (450 g) large shrimp, peeled and deveined
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 1 tbsp Cajun seasoning (store-bought or homemade)
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (adjust to taste)
• 4 cloves garlic, minced
• 1 small shallot, finely chopped
• 1/2 cup chicken broth (or dry white wine)
• 1 tbsp fresh lemon juice
• 2 tbsp fresh parsley, chopped
• Salt and freshly ground black pepper, to taste

Heat the olive oil and butter in a large skillet over medium-high heat, pat shrimp dry and toss with Cajun seasoning, smoked paprika, cayenne, and a pinch of salt, then sear shrimp 1–2 minutes per side until just opaque and golden, remove to a plate;

reduce heat to medium, add shallot and garlic and sauté 30–45 seconds until fragrant, deglaze with chicken broth and lemon juice scraping brown bits, simmer 1–2 minutes to slightly reduce, return shrimp to the pan, toss to coat and heat through, finish with parsley and adjust seasoning before serving.

Tip: Use dry shrimp or pat them very dry and cook over fairly high heat in a hot, roomy skillet to get good sear and avoid steaming; adjust cayenne for desired heat level and add a splash of cream for a richer sauce if desired.

Seafood is a versatile ingredient with many healthy, flavorful options to explore, including delicious seafood recipes that keep meals exciting and low carb.

Lemon Herb Grilled Shrimp

Bright, bright citrus and fragrant herbs make Lemon Herb Grilled Shrimp a quick, low-carb dinner that’s perfect for weeknights or entertaining; marinate large shrimp briefly in lemon, olive oil, garlic, and fresh herbs, then grill until just opaque and serve with extra lemon wedges and a simple herb garnish for a light, flavorful dish.

• 1 lb (450 g) large shrimp, peeled and deveined
• 3 tbsp olive oil
• Zest and juice of 1 large lemon
• 3 cloves garlic, minced
• 2 tbsp fresh parsley, chopped
• 2 tbsp fresh cilantro or basil, chopped
• 1 tsp Dijon mustard
• 1/2 tsp lemon pepper or freshly ground black pepper
• 1/2 tsp kosher salt (adjust to taste)
• 1/4 tsp red pepper flakes (optional)
• Lemon wedges, for serving

Toss shrimp with olive oil, lemon zest and juice, garlic, Dijon, herbs, lemon pepper, salt, and red pepper flakes in a bowl and let marinate 10–20 minutes while you preheat a grill or grill pan to medium-high (avoid marinating much longer to prevent texture changes), then skewer or place shrimp directly on the grates and grill 1–2 minutes per side until edges curl and flesh is opaque, removing promptly to avoid overcooking and serving immediately with extra lemon wedges.

Tip: Pat shrimp dry before marinating for better sear, use a hot grill and watch closely—shrimp go from perfect to rubbery in moments, and short marination preserves their firm texture and fresh lemon flavor.

Savor the Sea offers many more recipes that showcase seafood’s versatility, including Delicious Seafood Recipes that pair well with this dish.

Shrimp Avocado Salad With Cilantro Lime Dressing

Bright, fresh, and low-carb, this Shrimp Avocado Salad with Cilantro Lime Dressing combines tender, quickly seared shrimp with creamy avocado, crisp vegetables, and a zesty cilantro-lime vinaigrette for a light meal that’s ready in 20 minutes and perfectly suited for lunches, weeknight dinners, or entertaining.

• 1 lb (450 g) large shrimp, peeled and deveined
• 2 ripe avocados, diced
• 4 cups mixed salad greens or baby spinach
• 1 cup cherry tomatoes, halved
• 1/2 small red onion, thinly sliced
• 1/2 cucumber, sliced or diced
• 1 jalapeño, seeded and minced (optional)
• 1/2 cup fresh cilantro leaves
• Zest and juice of 2 limes
• 3 tbsp olive oil (divided)
• 1 clove garlic, minced
• 1/2 tsp ground cumin
• 1/2 tsp chili powder or smoked paprika
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp black pepper

Pat shrimp dry and toss with 1 tbsp olive oil, cumin, chili powder, salt, and pepper, then sear in a hot skillet 1–2 minutes per side until opaque and just cooked through.

Whisk together cilantro, lime zest and juice, remaining 2 tbsp olive oil, garlic, and a pinch of salt to make the dressing, then toss greens, tomatoes, cucumber, red onion, jalapeño, and avocado with the dressing and top with warm shrimp.

Tip: Use just-ripe avocados and add them at the end to avoid browning, sear shrimp briefly over high heat to keep them tender, and taste the dressing for acidity/salt balance before tossing the salad.

This recipe pairs well with other seafood options like salmon recipes for a varied low-carb menu.

Creamy Coconut Curry Shrimp

Creamy Coconut Curry Shrimp is a fragrant, low‑carb weeknight meal that comes together quickly with tender shrimp simmered in a luscious coconut‑lime curry sauce, brightened with fresh herbs and a touch of heat — serve it over cauliflower rice or with steamed greens for a satisfying, light dinner.

• 1 lb (450 g) large shrimp, peeled and deveined
• 1 tbsp coconut oil or olive oil
• 1 small yellow onion, finely chopped
• 2 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
• 1/2 cup chicken or vegetable broth (low‑sodium)
• 1 tbsp fish sauce (or 1 tsp kosher salt)
• Zest and juice of 1 lime
• 1 tsp ground turmeric (optional)
• 1/2 tsp ground cumin
• 1 cup cherry tomatoes, halved
• 1/2 cup chopped bell pepper (any color)
• 1/4–1/2 tsp red pepper flakes or sliced chili (optional)
• 1/4 cup fresh cilantro leaves, chopped
• Salt and black pepper to taste
• Cauliflower rice or steamed greens, for serving

Heat the coconut oil in a large skillet over medium heat, add onion and cook until soft, then stir in garlic, ginger, turmeric, cumin and curry paste and cook 1–2 minutes until fragrant.

Pour in coconut milk and broth, bring to a gentle simmer, add fish sauce, lime zest and juice, then add bell pepper and cherry tomatoes and simmer 3–4 minutes until slightly softened before stirring in shrimp and simmering 2–4 minutes more until shrimp are opaque and just cooked through.

Finish with cilantro, adjust seasoning with salt, pepper and more lime if needed and serve over cauliflower rice.

Tip: Use just-cooked shrimp to avoid rubberiness and simmer the sauce gently so the coconut milk doesn’t separate; taste and adjust curry heat, salt, and lime at the end for the best balance.

Delicious Fish Recipes to Savor and Enjoy offers a variety of seafood ideas and techniques, including Fish Dishes that pair well with this creamy coconut curry.

Bacon‑Wrapped Shrimp Bites

Bacon‑Wrapped Shrimp Bites are a simple, low‑carb appetizer or weeknight protein that pairs smoky crisp bacon with tender, garlicky shrimp; they cook fast, are easily customizable with spices or a glaze, and are perfect served with a squeeze of lemon or a low‑carb dipping sauce.

• 1 lb (450 g) large shrimp, peeled and deveined, tails removed
• 8–10 slices thick‑cut bacon
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp chili powder or cayenne (optional)
• Zest and juice of 1 lemon
• 1 tbsp brown sugar substitute (erythritol or monk fruit) or 1 tsp maple extract (optional)
• 1/4 tsp black pepper
• 1/4 tsp kosher salt (or to taste)
• Fresh parsley or chives, chopped, for garnish
• Toothpicks for securing

Preheat oven to 425°F (220°C) and line a rimmed baking sheet with foil and a wire rack; cut bacon slices in half, toss shrimp with olive oil, garlic, smoked paprika, chili powder, lemon zest, pepper and salt, optionally coat lightly with sweetener or maple extract, wrap each seasoned shrimp with a half‑slice of bacon and secure with a toothpick, arrange on the rack and bake 10–14 minutes until bacon is crisp and shrimp are opaque, or finish under the broiler 1–2 minutes for extra crispness, then squeeze lemon juice over the bites and garnish with parsley before serving.

Tip: Use thick‑cut bacon and par‑cook it slightly in the oven for 4–5 minutes if you prefer faster crisping on the wrapped shrimp, and avoid overcooking the shrimp by removing them as soon as they turn opaque.

Shrimp Scampi Over Cauliflower Rice

Shrimp Scampi over Cauliflower Rice is a light, low‑carb twist on the classic Italian‑American dish — tender shrimp are sautéed in garlic, lemon, and butter (or butter + olive oil for a lighter touch) and finished with white wine and parsley, then served atop fluffy cauliflower rice so you get the bright, savory sauce without the carbs; this version is quick enough for weeknights yet elegant enough for guests.

• 1 lb (450 g) large shrimp, peeled and deveined, tails removed
• 3 tbsp butter or 1½ tbsp butter + 1½ tbsp olive oil
• 3 tbsp dry white wine or low‑sodium chicken broth
• 4 cloves garlic, thinly sliced or minced
• Zest and juice of 1 lemon
• 1/4 tsp red pepper flakes (optional)
• 1/2 cup chopped fresh parsley
• 1 head cauliflower or 10–12 oz (300–350 g) riced cauliflower (fresh or frozen)
• 1 tbsp olive oil (for cauliflower rice)
• Salt and freshly ground black pepper to taste
• Grated Parmesan or lemon wedges for serving (optional)

Heat 1 tbsp olive oil in a large skillet over medium heat, add riced cauliflower and cook, stirring often, until tender and slightly golden, about 5–7 minutes; transfer to a warm plate and keep covered.

In the same skillet over medium‑high heat melt butter with 1½ tbsp olive oil if using, add garlic and red pepper flakes and cook 30 seconds until fragrant, add shrimp in a single layer, season with salt, pepper and lemon zest, cook 1–2 minutes per side until opaque, deglaze with white wine (or broth) and simmer 1 minute, stir in lemon juice and parsley, return cauliflower rice to skillet to coat with sauce or mound rice on plates and spoon shrimp scampi over, finish with extra parsley and optional Parmesan or lemon wedges.

Tip: Use large shrimp and pat them very dry before cooking to get a good sear, watch the shrimp closely to avoid overcooking, and if using frozen riced cauliflower thaw and drain excess water first for best texture.

Thai Peanut Shrimp Lettuce Wraps

Bright, zesty Thai Peanut Shrimp Lettuce Wraps make a fast, low‑carb weeknight meal or party finger food — plump shrimp are tossed in a creamy, slightly spicy peanut sauce, then tucked into crisp butter or romaine lettuce leaves with crunchy veggies and fresh herbs for a burst of texture and flavor.

• 1 lb (450 g) large shrimp, peeled and deveined, tails removed
• 1/3 cup creamy peanut butter (or almond butter)
• 2 tbsp soy sauce or tamari
• 1–2 tbsp rice vinegar or lime juice
• 1–2 tbsp sweetener (erythritol, monk fruit, or 1 tsp honey if not strict low‑carb)
• 1 tbsp sesame oil (or neutral oil)
• 1–2 tsp sriracha or chili garlic sauce (adjust to taste)
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• 1/4 cup warm water (to thin sauce)
• 8–12 large lettuce leaves (butter, romaine, or iceberg)
• 1 cup shredded carrot or thin matchsticks
• 1/2 cup thinly sliced cucumber
• 1/4 cup chopped cilantro
• 2 tbsp chopped roasted peanuts or cashews
• Lime wedges, sesame seeds, and chopped scallions for garnish

Heat a skillet or wok over medium‑high heat with a little oil, pat shrimp dry and cook 1–2 minutes per side until just opaque and golden, remove and set aside; whisk peanut butter, soy sauce, rice vinegar (or lime), sweetener, sesame oil, sriracha, garlic, ginger and warm water until smooth and warm, toss shrimp in the sauce to coat, then assemble by spooning shrimp and sauce into lettuce leaves and topping with shredded carrot, cucumber, cilantro and chopped nuts, garnish with lime, sesame seeds and scallions before serving.

Tip: Pat shrimp very dry and cook over high heat for a quick sear, thin the peanut sauce with warm water to your preferred consistency and taste for salt/heat before assembling, and keep fillings crisp by only dressing what you’ll serve immediately.

Garlic Parmesan Roasted Shrimp and Broccoli

Garlic Parmesan Roasted Shrimp and Broccoli is a simple, low‑carb sheet‑pan meal that delivers juicy, garlicky shrimp and crisp‑tender broccoli coated in a buttery, cheesy crust; it comes together quickly for weeknight dinners but is elegant enough for guests, combining olive oil, lemon, and Parmesan for bright flavor and a satisfying crunch from the broiler finish.

• 1 lb (450 g) large shrimp, peeled and deveined, tails removed
• 1 lb (450 g) broccoli florets, trimmed into bite‑size pieces
• 3 tbsp olive oil or melted butter
• 4 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• Zest and juice of 1 lemon
• 1 tsp Italian seasoning or dried oregano
• 1/2 tsp crushed red pepper flakes (optional)
• Salt and black pepper to taste
• 2 tbsp chopped fresh parsley for garnish
• Lemon wedges for serving

Preheat oven to 425°F (220°C); toss broccoli with 1½ tbsp oil, half the garlic, salt and pepper on a rimmed baking sheet and roast 10 minutes.

Meanwhile toss shrimp with remaining oil, garlic, lemon zest, Italian seasoning and a pinch of salt, remove pan, push broccoli to one side, add shrimp in a single layer and sprinkle everything with Parmesan and red pepper flakes then return to oven 6–8 minutes until shrimp are opaque and broccoli is tender‑crispy, finish under broiler 1–2 minutes for browning if desired and squeeze lemon juice over before garnishing with parsley.

Tip: Use large, dry shrimp for best sear, don’t overcrowd the pan (use two sheets if needed) and reserve some Parmesan to sprinkle just before serving to keep the topping bright and prevent sogginess.

Cold Shrimp and Cucumber Dill Salad

This Cold Shrimp and Cucumber Dill Salad is a light, low‑carb dish perfect for warm days or as a chilled starter: tender cooked shrimp are tossed with crisp cucumber, red onion, fresh dill and a tangy lemon‑yogurt dressing for a refreshing, protein‑rich salad that comes together in minutes and keeps well in the fridge for lunches or picnics.

• 1 lb (450 g) cooked shrimp, peeled, deveined and tails removed, chilled
• 2 medium English cucumbers, thinly sliced or half moons
• 1/4 red onion, very thinly sliced
• 1/3 cup plain Greek yogurt
• 2 tbsp mayonnaise (optional for richness)
• Zest and juice of 1 lemon
• 2 tbsp chopped fresh dill
• 1 tsp Dijon mustard
• Salt and black pepper to taste
• 1 tbsp olive oil (optional)
• 1–2 tsp capers, drained (optional)
• Lemon wedges and extra dill for garnish

Combine the chilled shrimp, cucumber, red onion and capers in a large bowl, whisk together the yogurt, mayonnaise (if using), lemon zest, lemon juice, Dijon, dill, olive oil, salt and pepper, then pour over the shrimp mixture and toss gently to coat; chill at least 15–30 minutes to meld flavors before serving.

Tip: Use firm, dry cucumbers (English or Persian) and pat shrimp dry to prevent a watery salad, add dressing sparingly and adjust acidity with lemon to taste, and keep chilled — this salad is best eaten within 24–48 hours for prime texture.