12 Delicious Keto Shrimp Recipes to Elevate Your Low-Carb Diet

If you’re on a keto journey and love seafood, you’re in for a treat! Shrimp is not only incredibly versatile and delicious but also naturally low in carbs, making it a perfect protein choice for those following a ketogenic diet.
Whether you’re dealing with frozen shrimp or fresh shrimp, these recipes ensure succulent, juicy shrimp every time. In this blog, we’ve gathered a collection of mouthwatering keto-friendly shrimp recipes that are quick to prepare, packed with flavor, and sure to satisfy your cravings while keeping you on track with your low-carb lifestyle.
let’s dive into the recipes!

1. Garlic Butter Shrimp

Ingredients:

• 1 lb shrimp, peeled and deveined
• 4 cloves garlic, minced
• 3 tbsp butter
• 1 tbsp olive oil
• Juice of 1 lemon
• 1/4 tsp red pepper flakes (optional)
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Heat the Pan: Heat olive oil and 2 tablespoons of butter in a large skillet over medium heat.
2. Sauté Garlic: Add minced garlic and sauté for 1 minute until fragrant.
3. Cook Shrimp: Add shrimp to the skillet. Season with salt, pepper, and red pepper flakes if desired. Cook shrimp for 2-3 minutes per side until pink and translucent.
4. Add Lemon and Butter: Squeeze lemon juice over the shrimp. Add the remaining tablespoon of butter. Stir until the butter melts and coats the shrimp.
5. Garnish and Serve: Garnish with chopped fresh parsley. Serve immediately with sautéed spinach or a side salad.

2. Cajun Shrimp with Zucchini Noodles

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 medium zucchinis, spiralized into noodles
• 2 tbsp Cajun seasoning
• 2 tbsp olive oil
• 1 tbsp butter
• 2 cloves garlic, minced
• 1/2 cup cherry tomatoes, halved
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Season the Shrimp: Toss shrimp with Cajun seasoning in a bowl until evenly coated.
2. Cook the Shrimp: Heat olive oil in a large skillet over medium-high heat. Add shrimp and cook for 2-3 minutes per side until fully cooked. Remove shrimp from skillet and set aside.
3. Sauté Garlic: In the same skillet, add butter and minced garlic. Sauté for 1 minute until fragrant.
4. Cook Cherry Tomatoes: Add cherry tomatoes and cook for 2-3 minutes until softened.
5. Add Zucchini Noodles: Add zucchini noodles to the skillet and cook for 2-3 minutes until just tender. Avoid overcooking to prevent them from becoming watery.
6. Combine and Season: Return shrimp to the skillet. Toss everything together and season with salt and pepper to taste.
7. Garnish and Serve: Garnish with chopped parsley and serve immediately.

3. Shrimp Avocado Salad

Ingredients:

• 1 lb shrimp, cooked, peeled, and deveined
• 2 ripe avocados, diced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1 cucumber, diced
• 1/4 cup fresh cilantro, chopped
• 1 tbsp olive oil
• Juice of 1 lime
• Salt and pepper to taste

Instructions:

1. Prepare Ingredients: In a large mixing bowl, combine the cooked shrimp, diced avocados, cherry tomatoes, red onion, cucumber, and cilantro.
2. Dress the Salad: Drizzle olive oil and lime juice over the salad.
3. Toss Gently: Gently toss everything together until well combined. Be careful not to mash the avocados.
4. Season: Season with salt and pepper to taste.
5. Serve: Serve immediately as a light, refreshing keto-friendly meal or as a side dish.

4. Shrimp Scampi with Cauliflower Rice

Ingredients:

• 1 lb shrimp, peeled and deveined
• 4 cloves garlic, minced
• 3 tbsp butter
• 2 tbsp olive oil
• Juice of 1 lemon
• 1/4 cup white wine (optional)
• 1/4 tsp red pepper flakes (optional)
• 2 cups cauliflower rice
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Cook Cauliflower Rice: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the cauliflower rice and cook for 5-7 minutes until tender. Season with salt and pepper. Remove from the skillet and set aside.
2. Cook Shrimp: In the same skillet, add the remaining olive oil and butter. Once the butter has melted, add the garlic and sauté for 1 minute until fragrant. Add the shrimp and cook for 2-3 minutes per side until pink and opaque.
3. Add Flavor: If using, add the white wine and let it simmer for 1-2 minutes to reduce slightly. Squeeze lemon juice over the shrimp and season with red pepper flakes, salt, and pepper.
4. Serve: Serve the shrimp scampi over the cauliflower rice and garnish with fresh parsley.

5. Coconut Curry Shrimp

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 can (14 oz) full-fat coconut milk
• 1 tbsp red curry paste
• 1 tbsp olive oil
• 1 tbsp fish sauce (optional)
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 1 bell pepper, sliced
• 1 zucchini, sliced
• 1/2 cup cherry tomatoes, halved
• Fresh cilantro, chopped, for garnish
• Lime wedges for serving

Instructions:

1. Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add garlic and ginger, and sauté for 1 minute until fragrant.
2. Add Curry Paste: Stir in red curry paste and cook for another minute.
3. Simmer Coconut Milk: Pour in coconut milk and bring to a simmer. Add fish sauce if using.
4. Cook Vegetables: Add bell pepper, zucchini, and cherry tomatoes. Cook for 5-7 minutes until vegetables are tender.
5. Add Shrimp: Add shrimp and cook for 3-4 minutes until pink and fully cooked.
6. Serve: Serve the coconut curry shrimp over cauliflower rice or on its own. Garnish with fresh cilantro and a squeeze of lime juice.

6. Baked Parmesan Shrimp

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1/2 cup grated Parmesan cheese
• 1/4 cup almond flour
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• 1/2 tsp paprika
• Salt and pepper to taste
• 2 tbsp olive oil
• Lemon wedges for serving

Instructions:

1. Preheat Oven: Preheat your oven to 400°F (200°C).
2. Prepare Coating: In a bowl, mix Parmesan cheese, almond flour, garlic powder, Italian seasoning, paprika, salt, and pepper.
3. Coat Shrimp: Pat shrimp dry with paper towels. Toss in olive oil until evenly coated. Dredge each shrimp in the Parmesan mixture, pressing lightly to ensure it sticks.
4. Bake: Arrange shrimp in a single layer on a baking sheet lined with parchment paper. Bake for 10-12 minutes until cooked through and the coating is golden and crispy.
5. Serve: Serve immediately with lemon wedges on the side.

7. Lemon Garlic Butter Shrimp Skewers

Ingredients:

• 1 lb shrimp, peeled and deveined
• 3 tbsp butter, melted
• 3 cloves garlic, minced
• Zest and juice of 1 lemon
• 1 tbsp fresh parsley, chopped
• Salt and pepper to taste
• Wooden or metal skewers

Instructions:

1. Prepare Lemon Garlic Butter: In a small bowl, mix melted butter, minced garlic, lemon zest, lemon juice, parsley, salt, and pepper.
2. Skewer Shrimp: Thread shrimp onto skewers, about 4-5 shrimp per skewer.
3. Preheat Grill: Preheat your grill to medium-high heat.
4. Brush and Grill: Brush shrimp skewers with the lemon garlic butter mixture. Grill for 2-3 minutes per side until shrimp are pink and opaque.
5. Finish and Serve: Brush with additional lemon garlic butter before serving.

8. Keto Shrimp Stir-Fry

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 tbsp coconut oil
• 1 bell pepper, sliced
• 1 zucchini, sliced
• 1/2 onion, sliced
• 1 cup broccoli florets
• 3 cloves garlic, minced
• 2 tbsp soy sauce or coconut aminos
• 1 tbsp sesame oil
• 1 tsp ground ginger
• Sesame seeds for garnish

Instructions:

1. Heat Oil: Heat coconut oil in a large skillet or wok over medium-high heat.
2. Cook Shrimp: Add shrimp and cook for 2-3 minutes per side until pink and opaque. Remove shrimp and set aside.
3. Sauté Aromatics: In the same skillet, add garlic and ginger. Sauté for 1 minute until fragrant.
4. Stir-Fry Vegetables: Add bell pepper, zucchini, onion, and broccoli. Stir-fry for 5-7 minutes until vegetables are tender but still crisp.
5. Combine and Season: Return shrimp to the skillet. Add soy sauce (or coconut aminos) and sesame oil. Toss to combine.
6. Garnish and Serve: Garnish with sesame seeds and serve immediately.

9. Spicy Shrimp Lettuce Wraps

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp sriracha or your favorite hot sauce
• 1 tbsp lime juice
• 1/4 tsp paprika
• Salt and pepper to taste
• Large lettuce leaves (Romaine or butter lettuce work well)
• Sliced avocado, cucumber, and radishes for serving
• Fresh cilantro, chopped, for garnish

Instructions:

1. Heat Oil: Heat olive oil in a large skillet over medium heat.
2. Sauté Garlic: Add garlic and sauté for 1 minute until fragrant.
3. Cook Shrimp: Add shrimp, season with paprika, salt, and pepper. Cook for 2-3 minutes per side until pink and opaque.
4. Add Sriracha and Lime: Add sriracha and lime juice. Toss to coat shrimp evenly.
5. Cool and Serve: Remove from heat and let the shrimp cool slightly. Serve in large lettuce leaves, topped with sliced avocado, cucumber, radishes, and fresh cilantro.

10. Keto Shrimp Alfredo

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 tbsp butter
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1/2 tsp Italian seasoning
• Salt and pepper to taste
• Zucchini noodles (zoodles) or spaghetti squash for serving
• Fresh parsley, chopped, for garnish

Instructions:

1. Heat Oil: Heat olive oil in a large skillet over medium heat.
2. Cook Shrimp: Add shrimp, season with Italian seasoning, salt, and pepper. Cook for 2-3 minutes per side until pink and opaque. Remove shrimp from skillet and set aside.
3. Sauté Garlic: In the same skillet, add butter and garlic. Sauté for 1 minute until fragrant.
4. Make Alfredo Sauce: Pour in heavy cream and bring to a simmer. Cook for 3-4 minutes until the sauce thickens slightly. Stir in Parmesan cheese until melted and smooth.
5. Combine Shrimp and Sauce: Return shrimp to the skillet and toss to coat in the Alfredo sauce.
6. Serve: Serve the shrimp Alfredo over zucchini noodles or spaghetti squash. Garnish with fresh parsley.

11. Shrimp and Avocado Stuffed Bell Peppers

Ingredients:

• 1 lb shrimp, peeled and deveined
• 4 large bell peppers, halved and seeds removed
• 2 ripe avocados, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 red onion, finely chopped
• 2 tbsp lime juice
• 2 tbsp fresh cilantro, chopped
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat Oven: Preheat your oven to 375°F (190°C).
2. Roast Bell Peppers: Place bell pepper halves on a baking sheet. Roast for 10-12 minutes until slightly tender.
3. Cook Shrimp: While the peppers roast, heat olive oil in a skillet over medium heat. Cook shrimp for 2-3 minutes per side until pink and opaque. Remove from heat.
4. Prepare Filling: In a mixing bowl, combine cooked shrimp, diced avocados, cherry tomatoes, red onion, lime juice, and cilantro. Season with salt and pepper.
5. Stuff Peppers: Remove bell peppers from the oven and fill each half with the shrimp and avocado mixture.
6. Serve: Serve immediately, either warm or at room temperature.

12. Shrimp and Bacon Skewers

Ingredients:

• 1 lb shrimp, peeled and deveined
• 8 slices of bacon, cut in half
• 2 tbsp olive oil
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 2 cloves garlic, minced
• Salt and pepper to taste
• Wooden or metal skewers

Instructions:

1. Preheat Grill: Preheat your grill to medium-high heat.
2. Prepare Marinade: In a small bowl, mix olive oil, rosemary, thyme, garlic, salt, and pepper.
3. Wrap Shrimp: Wrap each shrimp with a half slice of bacon and thread onto skewers.
4. Brush Skewers: Brush the shrimp and bacon skewers with the herb-infused olive oil.
5. Grill Skewers: Grill the skewers for 3-4 minutes per side, until the bacon is crispy and the shrimp are cooked through.
6. Serve: Serve immediately as a savory appetizer or alongside a fresh salad for a full meal.

Frequently asked question’s

1. Can I use frozen shrimp for these recipes? Yes, you can use frozen shrimp. Just make sure to thaw them completely before cooking for the best texture and flavor.
2. Are these recipes suitable for meal prep? Absolutely! These shrimp recipes are great for meal prep. You can prepare them ahead of time and store them in the fridge for quick and easy meals throughout the week.
3. What are some keto-friendly side dishes to pair with these shrimp recipes? Some great keto-friendly sides include cauliflower rice, zucchini noodles, roasted vegetables, or a fresh green salad.
4. Can I substitute shrimp with another type of seafood? Yes, you can substitute shrimp with other seafood like scallops or white fish, but the cooking time may vary depending on the type of seafood.
5. How do I store leftovers? Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid overcooking the shrimp.
6. Are these recipes gluten-free? Yes, all of these keto shrimp recipes are naturally gluten-free, making them suitable for those with gluten sensitivities.
   

These 12 keto shrimp recipes are perfect for anyone looking to enjoy delicious, low-carb meals without sacrificing flavor. Whether you’re craving something light and refreshing like a shrimp avocado salad or a comforting, hearty dish such as shrimp Alfredo over zucchini noodles, these recipes offer a variety of options to suit your taste. From sizzling shrimp skewers to creamy coconut curry, each recipe is designed to keep your keto journey exciting and satisfying. Incorporate these shrimp dishes into your meal plan and savor the versatility and richness of keto-friendly seafood. Enjoy the journey to flavorful and healthy eating!