This elegant yet simple shrimp dish features succulent shrimp sautéed in rich garlic butter with fresh lemon, creating a restaurant-quality meal in under 10 minutes with just 1g net carb per serving.
Recipe Details
Ingredients
- 680g large shrimp, peeled and deveined
- 85g unsalted butter
- 6 cloves garlic, minced
- 1 large fresh lemon, juiced and zested
Instructions
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Pat 680g large shrimp completely dry with paper towels and season with salt and freshly ground black pepper.
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Heat 85g unsalted butter in a large skillet over medium-high heat until melted and foaming.
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Add 6 cloves garlic and cook for 30 seconds until fragrant, being careful not to burn.
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Add seasoned shrimp to the skillet in a single layer. Cook for 2-3 minutes until pink on one side.
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Flip shrimp and cook for 1-2 minutes more until pink and cooked through.
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Remove from heat and immediately add 1 large fresh lemon juice and zest, tossing to combine.
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Serve immediately while hot, spooning the garlic butter sauce over the shrimp.
Tips
Shrimp Size: Large or jumbo shrimp work best as they won't overcook as quickly. Count should be about 21-25 per pound.
Dry Shrimp: Pat shrimp completely dry to prevent water from causing the butter to splatter and to achieve better browning.
Butter Temperature: The butter should be foaming but not brown when you add the garlic. Too hot and the garlic will burn.
Don't Overcook: Shrimp cook very quickly and become rubbery if overdone. They're ready when they turn pink and curl slightly.
Lemon Timing: Add lemon juice off the heat to prevent the acid from breaking the butter sauce.
Single Layer: Don't overcrowd the pan. Cook in batches if necessary to ensure even cooking.
Carb Count: Approximately 1g net carb per serving, making this ideal for strict ketogenic eating.
Serving Ideas: Serve over zucchini noodles, cauliflower rice, or with a simple green salad for a complete keto meal.