Creamy Keto Garlic Shrimp Skillet – Fast, Flavorful, and Low-Carb

This skillet is the kind of recipe you keep on repeat: quick, comforting, and packed with rich flavor. Shrimp simmer in a garlicky cream sauce that feels indulgent but fits perfectly into a low-carb lifestyle. It’s a weeknight winner that still looks fancy enough for guests.

Serve it with a simple side, and dinner is ready in under 30 minutes. If you love big flavor without a lot of fuss, this one’s for you.

Print Recipe

Creamy Keto Garlic Shrimp Skillet - Fast, Flavorful, and Low-Carb

Prep Time10 minutes mins

Cook Time15 minutes mins

Total Time25 minutes mins

Servings: 4 servings

Ingredients

• 1.5 pounds large shrimp, peeled and deveined (tails on or off)
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 4–5 cloves garlic, minced
• 1/2 teaspoon red pepper flakes (optional, adjust to taste)
• 1 teaspoon Italian seasoning or dried parsley + oregano
• 1/2 teaspoon smoked paprika (optional for depth)
• 1/2 teaspoon sea salt, plus more to taste
• 1/4 teaspoon black pepper
• 3/4 cup heavy cream
• 1/3 cup chicken or seafood broth (low-sodium)
• 1/3 cup freshly grated Parmesan cheese
• 1 tablespoon lemon juice, plus extra wedges for serving
• 2 tablespoons chopped fresh parsley
• Optional add-ins: 1 cup baby spinach or sliced mushrooms

Instructions

• Pat the shrimp dry. Moisture prevents browning, so use paper towels to blot them well. Season lightly with salt and pepper.
• Sear the shrimp. Heat olive oil in a large skillet over medium-high.Add shrimp in a single layer and cook 1–2 minutes per side, just until pink and opaque. Transfer to a plate.
• Sauté the aromatics. Lower heat to medium. Add butter to the same skillet, then stir in garlic and red pepper flakes.Cook 30–60 seconds until fragrant, not browned.
• Deglaze and simmer. Pour in broth, scraping up browned bits. Stir in Italian seasoning and smoked paprika. Let it reduce for 2 minutes.
• Add the cream and cheese. Reduce heat to low.Stir in heavy cream and Parmesan until smooth. Simmer gently 2–3 minutes to thicken. Do not boil or the sauce may split.
• Finish the dish. Return shrimp to the pan with any juices. Add lemon juice and parsley.If using spinach or mushrooms, stir them in now and cook 1–2 minutes until wilted/tender. Taste and adjust salt and pepper.
• Serve. Spoon over zucchini noodles, cauliflower rice, sautéed asparagus, or steamed broccoli. Garnish with extra Parmesan and lemon wedges.

What Makes This Recipe So Good

• Fast and easy: From prep to plate in about 20–25 minutes.
• Keto-friendly: Low-carb cream sauce, no flour, and no sugar.
• Restaurant-level flavor: Garlic, butter, and Parmesan bring depth and richness.
• Flexible: Great with zucchini noodles, cauliflower rice, or sautéed greens.
• One-pan cleanup: Everything cooks in a single skillet.

Ingredients

• 1.5 pounds large shrimp, peeled and deveined (tails on or off)
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 4–5 cloves garlic, minced
• 1/2 teaspoon red pepper flakes (optional, adjust to taste)
• 1 teaspoon Italian seasoning or dried parsley + oregano
• 1/2 teaspoon smoked paprika (optional for depth)
• 1/2 teaspoon sea salt, plus more to taste
• 1/4 teaspoon black pepper
• 3/4 cup heavy cream
• 1/3 cup chicken or seafood broth (low-sodium)
• 1/3 cup freshly grated Parmesan cheese
• 1 tablespoon lemon juice, plus extra wedges for serving
• 2 tablespoons chopped fresh parsley
• Optional add-ins: 1 cup baby spinach or sliced mushrooms

How to Make It

1. Pat the shrimp dry. Moisture prevents browning, so use paper towels to blot them well. Season lightly with salt and pepper.
2. Sear the shrimp. Heat olive oil in a large skillet over medium-high.

   Add shrimp in a single layer and cook 1–2 minutes per side, just until pink and opaque. Transfer to a plate.

3. Sauté the aromatics. Lower heat to medium. Add butter to the same skillet, then stir in garlic and red pepper flakes.

   Cook 30–60 seconds until fragrant, not browned.

4. Deglaze and simmer. Pour in broth, scraping up browned bits. Stir in Italian seasoning and smoked paprika. Let it reduce for 2 minutes.
5. Add the cream and cheese. Reduce heat to low.

   Stir in heavy cream and Parmesan until smooth. Simmer gently 2–3 minutes to thicken. Do not boil or the sauce may split.

6. Finish the dish. Return shrimp to the pan with any juices. Add lemon juice and parsley.

   If using spinach or mushrooms, stir them in now and cook 1–2 minutes until wilted/tender. Taste and adjust salt and pepper.

7. Serve. Spoon over zucchini noodles, cauliflower rice, sautéed asparagus, or steamed broccoli. Garnish with extra Parmesan and lemon wedges.

Storage Instructions

• Refrigerate: Cool completely, then store in an airtight container for up to 2 days.
• Reheat gently: Warm in a skillet over low heat until just hot.

  If needed, add a splash of broth or cream to loosen the sauce. Avoid boiling to prevent overcooking the shrimp.

• Freezing: Not recommended. Cream sauces can separate, and shrimp may become rubbery after thawing.

Benefits of This Recipe

• Low-carb, high-fat balance: Ideal for keto or low-carb meals.
• Protein-rich: Shrimp offers lean protein with minimal prep.
• Customizable: Easily adjust spices, add greens, or switch sides.
• Budget-friendly luxury: Feels fancy without high-end ingredients.

Common Mistakes to Avoid

• Overcooking shrimp: They cook fast; remove once pink and just firm.
• Boiling the cream: High heat can cause curdling.

  Keep it to a gentle simmer.

• Skipping the pat-dry step: Wet shrimp won’t sear well and can water down the sauce.
• Using pre-grated cheese with additives: Freshly grated Parmesan melts smoother and tastes better.
• Under-seasoning: Taste at the end and add salt, pepper, or lemon to balance richness.

Alternatives

• Dairy-free: Use full-fat coconut milk and a dairy-free Parmesan-style cheese. Flavor will be slightly sweeter; add extra lemon and salt.
• Different protein: Try scallops, diced chicken thighs, or salmon chunks (adjust cook time).
• Herb swap: Use fresh basil, dill, or chives instead of Italian seasoning.
• Veggie boost: Add zucchini ribbons, chopped kale, or roasted cherry tomatoes.
• Heat level: Increase red pepper flakes or add a dash of hot sauce.

FAQ

Can I use frozen shrimp?

Yes. Thaw completely in the fridge, then pat very dry before cooking.

Excess moisture prevents good searing and can thin the sauce.

What can I serve this with on keto?

Great options include zucchini noodles, cauliflower rice, roasted broccoli, sautéed spinach, or a simple side salad with olive oil and lemon.

How do I make the sauce thicker?

Simmer gently a bit longer to reduce, or stir in a tablespoon of extra Parmesan. Avoid starch thickeners to keep it keto.

Can I make it ahead?

You can prep the sauce base ahead and store it separately. Cook shrimp fresh and combine right before serving to keep them tender.

Is there a lighter option than heavy cream?

For fewer calories, use half heavy cream and half unsweetened almond milk, then reduce a bit longer.

The sauce will be slightly less rich but still creamy.

In Conclusion

This Creamy Keto Garlic Shrimp Skillet gives you big flavor with minimal effort. It’s fast, satisfying, and easy to pair with any low-carb side. Keep the heat gentle, season well, and don’t overcook the shrimp.

With those simple tips, you’ll have a reliable, go-to dinner that tastes like a treat every time.