Introduction
The marriage of lemon, garlic, and seafood has been a cornerstone of Mediterranean coastal cuisine for centuries, with fishermen's families creating simple yet delectable dishes from the day's catch. This keto adaptation preserves all the traditional flavors while aligning with modern low-carb dietary preferences. The dish gained particular popularity during the rise of ketogenic dining in the late 2010s, as home cooks discovered that classic Mediterranean seafood preparations were naturally suited to low-carb eating. Perfect for warm summer evenings or as an elegant dinner party main course, this recipe showcases how keto cooking can be both sophisticated and satisfying.
Ingredients
• 1 pound large shrimp (16-20 count), peeled and deveined, tails optional
• 4 tablespoons unsalted butter, divided
• 6 cloves fresh garlic, finely minced
• 2 tablespoons extra virgin olive oil
• 1 large lemon, juiced (about 3 tablespoons juice)
• 1 teaspoon lemon zest, finely grated
• 1/4 cup fresh parsley, finely chopped
• 1/2 teaspoon red pepper flakes (optional)
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
Step 1:
Pat shrimp dry with paper towels and season with salt and pepper
Step 2:
Heat a large skillet over medium-high heat. Add 2 tablespoons butter and olive oil
Step 3:
Once butter is melted and slightly bubbling (about 1 minute), add minced garlic and red pepper flakes. Sauté for 30 seconds until fragrant
Step 4:
Add shrimp to the pan in a single layer. Cook for 2-3 minutes per side until pink and opaque
Step 5:
Add lemon juice, zest, and remaining 2 tablespoons butter. Stir until butter is melted and sauce is slightly thickened, about 1 minute
Step 6:
Remove from heat and stir in fresh parsley
Q: Can I use frozen shrimp?
A: Yes, thaw completely and pat dry before cooking for best results
Q: How do I know when shrimp is cooked?
A: Shrimp should be pink with red tails and flesh should be slightly opaque
Q: Can I make this ahead?
A: Best served fresh, but can be reheated gently. Sauce may separate when reheated
• Choose wild-caught shrimp when possible for best flavor.
• Fresh garlic is strongly preferred over pre-minced for optimal taste.
• Grass-fed butter recommended for higher nutritional content.
• Meyer lemons can be substituted for regular lemons for a sweeter flavor profile.
• This recipe is naturally gluten-free, dairy contains lactose.
• Ghee can be substituted for butter to make dairy-free.
• Store-bought deveined shrimp saves prep time.
Serve immediately while hot, garnished with extra parsley and lemon wedges if desired
Store in an airtight container in the refrigerator for up to 2 days. Reheat gently to prevent overcooking the shrimp
Have all ingredients prepped before starting to cook as this dish comes together quickly
- Don't overcrowd the pan when cooking shrimp to ensure proper searing
- Avoid overcooking shrimp as they can become tough and rubbery
- Room temperature shrimp will cook more evenly than cold
Substitute ghee for butter to make dairy-free, or add white wine to the sauce for extra depth. For spicier version, increase red pepper flakes
Pair with cauliflower rice or zucchini noodles. Dry white wine like Pinot Grigio or Sauvignon Blanc complements the dish well
Available year-round, best with fresh herbs in spring and summer
Contains shellfish (shrimp) and dairy (butter). May contain traces of celery (parsley)
