Delicious Keto Friendly Shrimp Recipes You’ll Crave!
Ever find yourself craving something flavorful, quick, and low carb for dinner? Keto friendly shrimp recipes might be your fix! Honestly, there are only so many times you can bake chicken before you start wondering if you’ll ever get excited about dinner again. Shrimp is like that hidden treasure in the freezer aisle—easy, versatile, and it soaks up flavor like magic. If you’re eyeing more ideas, check out these savory thin cut chicken breast recipes everyone will love, too. But right now, let’s get you hooked on the best shrimp dishes you’ll ever taste. 
What You Will Need for Keto Shrimp
Okay, first things first… let’s talk pantry and fridge. If you’re like me and hardly ever plan ahead, don’t worry, these ingredients are super basic. The star, of course: shrimp. You’ll want them peeled and deveined. Honestly, medium or large, it really doesn’t matter as long as you don’t end up with those tiny baby ones that vanish in a skillet.
Get yourself some olive oil or avocado oil. Butter works too, especially if you want that rich, restaurant taste. Garlic—fresh, jarred, or even powder if you’re in a pinch. Lemon or lime for zest and juice (trust me, don’t skip this step, it wakes everything up). Paprika or chili flakes for a little zing. And salt plus pepper, naturally. If you’re feeling adventurous, a dash of smoked paprika? Game changer.
And here’s a little something I wish I’d known sooner—fresh herbs, especially parsley or cilantro, at the end makes it look so fancy and adds just the right pop of herby freshness. Oh, and don’t forget some people love parmesan dusted on top. Up to you, but wow, so tasty! 
How to Make Keto Shrimp
Alright, no rocket science here. I used to overthink seafood but… turns out you can get it done in like, 10 minutes flat. Heat up your oil or butter in a pan (medium-high is your friend). Toss in that garlic. It’ll smell crazy good—don’t walk away because it burns fast.
Shrimp goes in next. Now don’t crowd them or you’ll end up with steamed shrimp. Two minutes, then flip. They start pinking up almost immediately. Sprinkle your seasoning—paprika, salt, pepper, maybe a squeeze of lemon. Give another minute, tops. Pull them as soon as they’re opaque and a bit firm. Overcooked shrimp? Eh, rubber city. Not cool.
Seriously, that’s it. And don’t be shy, scrape up the garlicky bits stuck to the pan and drizzle them over the shrimp—I’m telling you, those are flavor gold. Every time I make this, I wonder why I even order shrimp at fancy places. Homemade just hits different.
Can I Use Frozen Shrimp for This Recipe?
Absolutely, YES. No shame in the frozen shrimp game. Honestly, half the “fresh shrimp” at grocery stores started out frozen anyway. I’ve learned a few tricks for happy results:
Thaw them under cold water in a strainer, just swirling them around a bit. Pat super dry with paper towels or they’ll steam, not sauté. Don’t even think of microwaving unless you want weird chewy shrimp. If you’re doing a big batch, you can even prep ahead and leave them in the fridge overnight.
And, real talk, frozen shrimp means you’re just a couple steps away from dinner any night of the week. I’ve saved many last-minute hangry situations this way.
“I always keep a bag of frozen shrimp ready to go. Your recipe was SO easy and honestly, it tasted better than anything I’ve had at a restaurant. My husband couldn’t stop raving!”
— Jamie F.
How to Store and Reheat Keto Shrimp
Now, you might find yourself with leftovers (rare, but it happens). Shrimp’s a little high-maintenance here, so play it safe. Tuck leftovers in an airtight container, then into the fridge. Eat within about 2 days—any longer and I think it’s pushing it.
To reheat, please, do not blast them in the microwave. Heat gently in a skillet, just until warmed through. Add a splash of water or extra squeeze of lemon if they look dry. Too much heat and you’ll get that bouncy, rubbery fiasco. Not fun.
Weird but true, cold leftover shrimp also works tossed over salads. No effort and kind of fancy for weekday lunches.
What to Serve with Keto Shrimp
You want to know what to plate alongside those gorgeous shrimp? Here’s what’s always hit the spot in my house:
- Zucchini noodles — they soak up the lemony sauce beautifully.
- Cauliflower rice — honestly, it’s the ultimate keto move.
- Fresh green salad — keep it crisp, nothing too heavy.
- Roasted broccoli or asparagus — trust me, you’ll want those greens.
If you’re on the hunt for more easy mains to balance out shrimp, browse through these savory thin cut chicken breast recipes everyone will love. You’ll never run out of dinner ideas, promise.
Common Questions
Can I marinate my shrimp ahead of time?
Yep, but don’t go wild. Thirty minutes is plenty; much longer and the acid in a marinade can make the shrimp a bit mushy.
Is this recipe spicy?
Totally up to you! Paprika for mild, chili flakes for heat—add slowly to your taste.
Shell on or off?
Go for peeled and deveined unless you love extra work. Shells can make it juicer but also messier.
Can I bake instead of pan-fry?
Sure, just watch them closely. They’ll cook even quicker in the oven (try 400°F for 6-7 minutes).
Can I freeze cooked keto friendly shrimp recipes leftovers?
Not the best plan. Texture goes weird. Fresh is king here.
Why Shrimp Just Might Save Your Weekly Dinner Routine
When you need a vibrant dinner that feels fancy but takes no time, keto friendly shrimp recipes are hard to beat. Shrimp cooks so quickly and pairs with nearly everything, so you’ll never fall into that midweek dinner rut again. For even more flavor journeys, try a creamy Tuscan shrimp or this 20-minute Cajun shrimp recipe. Say goodbye to boring weeknights. Get that pan sizzling and dig in—I swear you’ll be making these on repeat. 
Keto Shrimp
Ingredients
Method
- Heat up oil or butter in a pan over medium-high heat.
- Add garlic and sauté until fragrant, being careful not to burn it.
- Add the shrimp to the pan, making sure not to crowd them.
- Cook for 2 minutes until they start turning pink, then flip them over.
- Season with paprika, salt, pepper, and add a squeeze of lemon.
- Cook for an additional minute until shrimp are opaque and firm.
- Scrape up the residues from the pan and drizzle over the shrimp for added flavor.
