High-Protein Keto Creamy Garlic Butter Shrimp
Juicy shrimp in a silky garlic-butter cream sauce — high-protein, low-carb, sugar-free, and ready in 15 minutes
This high-protein keto creamy garlic butter shrimp is a fast skillet dinner that tastes restaurant-worthy. Plump shrimp are seared, then finished in a rich garlic-butter cream sauce with Parmesan and herbs. Every serving delivers 32 g of protein and only 3 g net carbs.
Completely sugar-free, low-carb, and perfect for a weeknight dinner or a quick high-protein meal.
Why you’ll love this shrimp
- 32g protein per serving — a complete high-protein meal
- Only 3g net carbs and fully sugar-free
- Creamy garlic-butter sauce in one skillet
- Ready in about 15 minutes
- Restaurant flavor with pantry ingredients
- Excellent over cauliflower rice or zucchini noodles
Health notes
- High protein: Shrimp is naturally lean and protein-dense.
- Ultra low carb: Cream, butter, and garlic keep net carbs very low.
- Sugar-free: No added sugar of any kind.
- Fast cooking: Shrimp cook in minutes, so dinner is on the table quickly.
Key element — don’t overcook the shrimp
Shrimp are done as soon as they turn pink and opaque. Overcooking makes them rubbery, so pull them from the heat as soon as they curl.
Ingredients
Shrimp
- 1½ lb (680g) large shrimp, peeled and deveined
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp paprika or garlic powder
- 1 Tbsp olive oil or butter (for searing)
Creamy garlic butter sauce
- 3 Tbsp butter
- 4–5 garlic cloves, minced
- ¾ cup heavy cream
- ⅓ cup grated Parmesan cheese
- 2 Tbsp chopped fresh parsley
- Optional: pinch of red pepper flakes
- Optional: squeeze of lemon
Swaps
- Dairy-free: Use coconut cream and a dairy-free Parmesan-style topping (flavor will differ).
- Extra protein: Add extra shrimp or a handful of cooked chicken.
- Spicy: Add more red pepper flakes or a pinch of cayenne.
- Lemon garlic: Finish with extra lemon zest and juice.
Instructions
| 1 | Season the shrimp. Pat the shrimp dry and season with salt, pepper, and paprika or garlic powder. |
| 2 | Sear. Heat oil or butter in a large skillet over medium-high heat. Cook the shrimp 1–2 minutes per side until just pink and opaque. Transfer to a plate so they don’t overcook. |
| 3 | Make the sauce. Reduce heat to medium. Melt the butter in the same skillet and add the minced garlic. Cook 30–45 seconds until fragrant, then pour in the heavy cream. Simmer 2–3 minutes until slightly thickened. |
| 4 | Finish. Stir in the Parmesan until the sauce is smooth. Return the shrimp to the skillet and toss to coat. Add parsley, optional red pepper flakes, and a squeeze of lemon. Taste and adjust salt. |
| 5 | Serve. Serve immediately, spooning extra sauce over the shrimp. Garnish with more parsley if desired. |
Pro tips
- Pat the shrimp dry so they sear instead of steaming.
- Don’t overcook — shrimp are done as soon as they turn pink.
- If the sauce is too thick, add a splash of broth or cream.
- If it is too thin, simmer another minute or add a little more Parmesan.
- This is best eaten right away; reheat gently so the shrimp stay tender.
Nutrition
| Nutrient | Per serving |
|---|---|
| Calories | 320 |
| Protein | 32g |
| Net carbohydrates | 3g |
| Total carbohydrates | 3g |
| Fiber | 0g |
| Total fat | 20g |
| Sodium | 680mg |
Estimates based on large shrimp, heavy cream, butter, and Parmesan. Exact numbers vary with shrimp size and cream amount.
Variations
Tuscan shrimp
Add a handful of spinach and a few chopped sun-dried tomatoes to the sauce.
Cajun shrimp
Season the shrimp with Cajun spice instead of paprika for a bolder kick.
Lemon herb
Add extra lemon zest and a mix of parsley and chives at the end.
Mushroom garlic
Sauté sliced mushrooms in the butter before adding the garlic and cream.
Storage
| Method | Time | Notes |
|---|---|---|
| Refrigerator | Up to 3 days | Store in an airtight container; reheat gently on the stove |
| Freezer | Not ideal | Cream sauce and shrimp can change texture after freezing |
| Best texture | Same day | This dish is at its best freshly made |
FAQ
Test your knowledge
5 quick questions about this creamy garlic butter shrimp
1. Protein per serving?
2. Net carbs per serving?
3. Why take the shrimp off the heat quickly?
4. About how long does this take?
5. Best way to reheat leftovers?
