in Recipes

6 Easy Keto Shrimp Recipes

Shrimp is a versatile protein that is not only low in carbs but also high in nutrients like protein, omega-3 fatty acids, and antioxidants.

  • Low in carbs: Shrimp is a great option for those looking to keep their carb intake low while still enjoying a tasty meal.
  • High in protein: Shrimp is a great source of protein, which is essential for building and repairing muscle tissue.
  • Omega-3 fatty acids: Shrimp is rich in omega-3 fatty acids, which are important for heart health and reducing inflammation.
  • Antioxidants: Shrimp contains antioxidants like astaxanthin, which can help protect your cells from damage.

Main Ingredients in Keto Shrimp Recipes:

– Shrimp: The star of the show, shrimp is the main protein in these recipes.

antiinflammatory workbook
What`s inside:
  • 2-Week anti-inflammatory meal plan.
  • 45 Foods that Cause Inflammation
  • 31 Things to Avoid on Food Labels
  • Grocery Lists. Challenges. Symptoms Tracker
Get your copy HERE

– Olive oil: Used for cooking the shrimp and adding flavor.

– Garlic: A key ingredient for adding flavor to the shrimp dishes.

– Spices: Various spices like paprika, cayenne pepper, and black pepper are used to season the shrimp.

1. Garlic Butter Shrimp with Zucchini Noodles

This dish combines succulent shrimp with healthy, low-carb zucchini noodles, all enveloped in a rich and aromatic garlic butter sauce. It’s a quick and easy option, perfect for a keto-friendly dinner that won’t compromise on flavor.

Ingredients

  • 1 lb (450g) shrimp, peeled and deveined
  • 3 medium zucchini, spiralized
  • 4 tablespoons (56g) unsalted butter
  • 4 cloves garlic, minced
  • 1 tablespoon (15ml) olive oil
  • 1/2 teaspoon salt (2.5g)
  • 1/4 teaspoon black pepper (1.25g)
  • 1/4 teaspoon red pepper flakes (1.25g), optional
  • Juice of 1 lemon
  • 2 tablespoons (8g) fresh parsley, chopped

Cooking Method

  1. Heat a large skillet over medium-high heat. Add the olive oil and 2 tablespoons (28g) of butter.
  2. Once the butter is melted, add the minced garlic and sauté until fragrant, about 1 minute.
  3. Add the shrimp to the skillet. Season with salt, black pepper, and red pepper flakes (if using). Cook the shrimp until pink and opaque, about 2-3 minutes per side. Remove from the skillet and set aside.
  4. In the same skillet, add the remaining 2 tablespoons (28g) of butter and let it melt.
  5. Add the spiralized zucchini noodles to the skillet. Toss to coat them in the garlic butter and cook for 2-3 minutes, until just tender.
  6. Return the cooked shrimp to the skillet. Squeeze the lemon juice over the top and toss to combine.
  7. Sprinkle with chopped parsley before serving.
  8. Serve immediately, ensuring each plate gets both shrimp and zucchini noodles.

2. Creamy Parmesan Shrimp with Spinach

This delightful dish combines succulent shrimp with a rich, creamy Parmesan sauce and fresh spinach. It’s a low-carb, keto-friendly meal that is both quick to prepare and full of flavor.

Ingredients

  • 1 pound (450g) large shrimp, peeled and deveined
  • 2 tablespoons (30ml) olive oil
  • 3 cloves garlic, minced
  • 1 cup (240ml) heavy cream
  • 1/2 cup (50g) grated Parmesan cheese
  • 2 cups (60g) fresh spinach leaves, roughly chopped
  • 1 teaspoon (5g) Italian seasoning
  • Salt and pepper, to taste
  • 1/4 cup (60ml) chicken broth (optional)

Cooking Method

  1. Heat olive oil in a large skillet over medium-high heat.
  2. Add the shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove shrimp from skillet and set aside.
  3. In the same skillet, add minced garlic and sauté for about 1 minute, until fragrant.
  4. Reduce heat to medium and pour in the heavy cream, stirring occasionally until it begins to thicken, about 3-4 minutes.
  5. Stir in the Parmesan cheese until fully melted and the sauce is smooth.
  6. Add the spinach and cook until wilted, about 2 minutes.
  7. Return shrimp to the skillet and mix them into the creamy spinach-Parmesan sauce.
  8. Season with Italian seasoning, salt, and pepper. If the sauce is too thick, gradually add chicken broth to reach your desired consistency.
  9. Serve immediately, garnished with extra Parmesan cheese if desired.

3. Cajun Shrimp Skewers with Bell Peppers

This vibrant and flavorful recipe combines succulent shrimp with the zesty kick of Cajun seasoning, complemented by the sweetness of bell peppers. Perfect for a quick and delicious low-carb meal that’s sure to impress. These skewers are ideal for grilling, offering a smoky char that enhances their taste.

Ingredients

  • 1 lb (450 g) large shrimp, peeled and deveined
  • 2 tablespoons (30 ml) olive oil
  • 1 tablespoon (15 g) Cajun seasoning
  • 1 large red bell pepper, cut into 1-inch (2.5 cm) pieces
  • 1 large yellow bell pepper, cut into 1-inch (2.5 cm) pieces
  • 1 large green bell pepper, cut into 1-inch (2.5 cm) pieces
  • 1 medium red onion, cut into 1-inch (2.5 cm) pieces
  • 1 tablespoon (15 ml) lemon juice
  • Salt and pepper to taste
  • Wooden or metal skewers

Cooking Method

  1. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
  2. In a large bowl, combine shrimp, olive oil, Cajun seasoning, lemon juice, salt, and pepper. Toss to coat the shrimp evenly.
  3. Thread the shrimp, bell peppers, and onion pieces onto the skewers, alternating between the ingredients.
  4. Preheat the grill to medium-high heat (around 375°F – 190°C).
  5. Place the skewers on the grill and cook for 2-3 minutes on each side, or until the shrimp are opaque and the vegetables are tender and slightly charred.
  6. Remove the skewers from the grill and serve immediately, garnished with additional lemon juice if desired.

4. Lemon Herb Shrimp Salad with Avocado

This refreshing Lemon Herb Shrimp Salad with Avocado is a delightful low-carb treat perfect for lunch or dinner. The combination of zesty lemon, fresh herbs, and creamy avocado makes it a satisfying and nutritious option for those following a keto diet.

Ingredients

  • 1 lb (450g) shrimp, peeled and deveined
  • 2 tablespoons olive oil (30ml)
  • 1 tablespoon lemon juice (15ml)
  • 1 tablespoon chopped fresh parsley (15g)
  • 1 tablespoon chopped fresh dill (15g)
  • 1 garlic clove, minced
  • 1 large avocado, diced
  • 4 cups mixed greens (200g)
  • 1/4 cup red onion, thinly sliced (30g)
  • Salt and pepper to taste

Cooking Method

  1. In a medium bowl, combine olive oil, lemon juice, parsley, dill, and minced garlic. Add salt and pepper to taste.
  2. Add the shrimp to the bowl and toss to coat evenly with the marinade. Let it sit for 10-15 minutes.
  3. Heat a large skillet over medium-high heat. Add the marinated shrimp and cook for 2-3 minutes on each side or until they turn pink and opaque. Remove from heat and set aside.
  4. In a large salad bowl, combine mixed greens, diced avocado, and sliced red onion.
  5. Add the cooked shrimp to the salad. Gently toss to combine all the ingredients.
  6. Serve immediately. Optionally, drizzle with additional lemon juice or olive oil if desired.

5. Spicy Coconut Shrimp Curry with Cauliflower Rice

This delightful dish combines the richness of coconut milk with the perfect hint of spice, creating a mouthwatering curry that pairs beautifully with low-carb cauliflower rice. A perfect meal for those following a keto lifestyle, this recipe is quick, flavorful, and nutritious.

Ingredients

  • 1 lb (450 g) large shrimp, peeled and deveined
  • 2 tbsp (30 ml) coconut oil
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tbsp (15 g) ginger, grated
  • 1 can (14 oz, 400 ml) coconut milk
  • 2 tbsp (30 g) red curry paste
  • 1 tbsp (15 ml) fish sauce
  • 1 tbsp (15 ml) lime juice
  • 1/2 tsp (2.5 g) salt
  • 1/4 tsp (1 g) black pepper
  • 1 head of cauliflower, grated or processed into rice-sized pieces
  • 1/4 cup (10 g) fresh cilantro, chopped
  • 1 red chili, sliced (optional for extra heat)

Cooking Method

  1. Heat 1 tablespoon of coconut oil in a large skillet over medium heat. Add the shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove from the skillet and set aside.
  2. In the same skillet, add the remaining coconut oil. Sauté the chopped onion until translucent, about 5 minutes.
  3. Add the minced garlic and grated ginger to the skillet, cooking for another 1-2 minutes until fragrant.
  4. Stir in the red curry paste and cook for 1 minute, allowing the spices to bloom.
  5. Pour in the coconut milk, fish sauce, lime juice, salt, and black pepper. Bring the mixture to a simmer, stirring occasionally.
  6. Return the cooked shrimp to the skillet, mixing them into the curry sauce. Simmer for an additional 5 minutes to allow the flavors to meld.
  7. Meanwhile, heat a separate pan over medium heat and add the grated cauliflower. Cook for 5-7 minutes, stirring occasionally, until tender and warm.
  8. Serve the spicy coconut shrimp curry over the cauliflower rice. Garnish with fresh cilantro and sliced red chili if desired.

6. Bacon-Wrapped Shrimp with Garlic Aioli

This irresistible appetizer combines succulent shrimp wrapped in crispy bacon served with a creamy garlic aioli. It’s a perfect indulgent treat for those on a keto diet, making your taste buds dance with joy!

Ingredients

  • 1 lb large shrimp, peeled and deveined (450 g)
  • 12 slices bacon, cut in half
  • 2 cloves garlic, minced
  • 1 cup mayonnaise (240 ml)
  • 2 tsp lemon juice (10 ml)
  • 1 tsp Dijon mustard (5 g)
  • 1/2 tsp salt (2.5 g)
  • 1/4 tsp black pepper (1.25 g)
  • 1 tbsp olive oil (15 ml)
  • 1 tbsp fresh parsley, chopped (15 g)

Cooking Method

  1. Preheat your oven to 400°F (200°C).
  2. Wrap each shrimp with a half slice of bacon, securing it with a toothpick if needed.
  3. Place the bacon-wrapped shrimp on a baking sheet lined with parchment paper.
  4. Brush each shrimp with olive oil.
  5. Bake in the preheated oven for 15-20 minutes, or until the bacon is crispy and the shrimp is cooked through.
  6. While the shrimp is baking, prepare the garlic aioli. In a small bowl, mix together the mayonnaise, minced garlic, lemon juice, Dijon mustard, salt, and black pepper until well combined.
  7. Once the shrimp is done, remove from the oven and let cool slightly.
  8. Serve the bacon-wrapped shrimp warm, garnished with fresh parsley and accompanied by the garlic aioli for dipping.

5 Easy Keto Fat Bomb Recipes