Keto Shrimp Scampi with Garlic Butter
Pan-seared large shrimp in garlic-infused butter and olive oil, finished with white wine, lemon juice, and parmesan. Ready in under 15 minutes, this gluten-free scampi skips pasta for keto-friendly serving options like cauliflower rice or zucchini noodles.
Ingredients
- 1 ¼ pounds large or jumbo shrimp, deveined, shelled with tails on
- ½ teaspoon salt, or to taste(optional)
- ¼ teaspoon black pepper, or to taste(optional)
- 4 cloves garlic, minced
- ¼ cup unsalted butter
- 2 tablespoons olive oilavocado oil1:1Full guide →
- 2 tablespoons lemon juice
- ¼ cup dry white wine
- ¼ cup fresh parsley, choppedfresh basil1:1Full guide →
- 3 tablespoons parmesan cheese
- ¼ teaspoon red pepper flakes(optional)
Instructions
- 1
Heat butter and olive oil in a large skillet over medium-high heat.
- 2
Add garlic and sauté briefly.
- 3
Add shrimp, season with salt and pepper, and sauté.
- 4
Add white wine and lemon juice, simmer until shrimp turn pink on both sides.
- 5
Remove from heat, add parmesan cheese, and toss well.
- 6
Garnish with parsley and red pepper flakes if desired, and serve hot.
Tips
Do not overcook shrimp to avoid a rubbery texture.
Shrimp cook quickly; watch carefully for the color change to pink.
Good to Know
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Prep shrimp and mince garlic up to 4 hours ahead. Do not cook until serving.
Serve over cauliflower rice, zucchini noodles, or steamed vegetables.
Common Mistakes
Do not overcook shrimp to avoid rubbery texture.
Do not skip removing shrimp tails unless preferred, as they provide visual appeal.