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Keto Shrimp: 27 Low-Carb Ways to Enjoy Shrimp on the Keto Diet

By Fitoru | 08 December 2019
Grilled shrimp

Love shrimp but wondering whether you can eat shellfish when you’re following the ketogenic diet? Well, good news, shrimp lovers—you can! In fact, while some types of shellfish, like clams and oysters, contain several grams of carbs, shrimp is considered a carb-free food. So if your mouth is watering just thinking about the possibilities, we’ve got 27 low-carb keto shrimp recipes that are sure to satisfy any meal plan.

Keto Shrimp: 27 Low-Carb Recipes for Lunch, Dinner, and Everything in Between

If you’re into keto-friendly shellfish, it’s hard to beat shrimp. With zero net carbs, a hefty supply of omega-3 fatty acids, and nearly half the RDA of protein in just half a cup, they’re perfect for main courses and side dishes alike.

So whether you’re in the mood for Italian favorites like shrimp scampi, American classics like popcorn shrimp, or even pad Thai, these 27 keto recipes offer something for everyone. 

And the best part? Because shrimp is so quick and easy to prepare, all these recipes are ready in 30 minutes or less!

1. Garlic Roasted Shrimp with Zucchini Pasta

For a light keto meal you can whip up in a snap, you can’t beat this gluten-free recipe from Cook Eat Paleo.

Ingredients:

  • 8 ounces precooked or raw shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 2 tablespoons ghee (or additional olive oil), melted
  • 2 cloves garlic, minced
  • 1 lemon, zested and juiced
  • 1/4 teaspoon salt
  • Ground pepper to taste
  • 2 medium zucchinis, processed using a spiralizer or sliced into thin strips for zucchini noodles

Instructions:

  1. Preheat oven to 400 °F. 
  2. Add shrimp, ghee, olive oil, lemon zest, lemon juice, garlic, pepper, and salt to baking dish and toss until shrimp is coated well. 
  3. Bake shrimp for 8 to 10 minutes, turning halfway through.
  4. Cook raw shrimp until pink and just cooked or precooked shrimp until heated through. 
  5. Add shrimp to zoodles, toss, and serve immediately.

2. Spicy Shrimp and Chorizo Soup

What could be better on a cold winter’s night than a hot bowl of soup? Toss in a little extra spice and you’ve got the perfect recipe for taking the chill off—brought to you courtesy of the Simone Miller cookbook Paleo Soups & Stews.

Ingredients:

  • 1 tablespoon plus 1 teaspoon avocado oil, divided
  • 1 medium onion, diced
  • 3 celery ribs, diced
  • 1 bell pepper, diced
  • 4 cloves garlic, sliced
  • 12 ounces dry-cured chorizo, Spanish-style, diced and divided
  • 1 tablespoon tomato paste
  • 1-1/2 teaspoons smoked paprika
  • 1 teaspoon ground coriander
  • 1 teaspoon sea salt
  • 28-ounce can diced tomatoes
  • 1 quart shrimp or chicken broth
  • 1 pound shrimp, peeled, deveined, and chopped
  • 2 tablespoons cilantro, minced

For garnish

  • 1 avocado, diced or sliced
  • Cilantro, chopped

Instructions:

  1. Heat 1 tablespoon of avocado oil in large pot over medium-high heat. Add onion, bell pepper, and celery and sauté for 6 to 8 minutes or until onion becomes translucent. 
  2. Add garlic, smoked paprika, tomato paste, salt, coriander, and three quarters of chorizo and cook, stirring constantly, for 1 minute or until fragrant. 
  3. Add tomatoes and cook for another 5 minutes. 
  4. Add broth and simmer uncovered for 20 minutes. 
  5. Heat remaining teaspoon of avocado oil in a small sauté pan over high heat. Add remaining chorizo and cook until crispy, about 5 minutes. Drain on paper towels. 
  6. Adjust soup seasonings to taste, add shrimp, and simmer an additional 3 to 4 minutes or until cooked through.
  7. Remove from heat and stir in minced cilantro.
  8. Serve topped with chopped cilantro, avocado, and crispy chorizo.

3. Chili Lime Shrimp Fajita Bowls

Looking for a quick Mexican-inspired shrimp dish perfect for those busy weeknights? This recipe from Life Made Sweeter is just the ticket!

Ingredients:

  • 1 pound medium-sized raw shrimp, peeled and deveined, tails removed
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon smoked paprika
  • 1 lime, zested and juiced
  • 2 to 3 bell peppers, thinly sliced
  • 1 onion, thinly sliced
  • 1 tablespoon avocado or olive oil, divided
  • 1 tablespoon butter or ghee
  • Sea salt to taste

For garnish

  • Cauliflower rice
  • Cilantro
  • Lime wedges
  • Avocado slices or guacamole

Instructions:

  1. Combine shrimp, chili powder, salt, garlic powder, cumin, onion powder, lime, and paprika in a medium bowl.
  2. Slice peppers and onions.
  3. Heat half of oil in a skillet and sauté onions and peppers 4 to 5 minutes or until tender. Transfer to a plate.
  4. Using the same skillet, heat remaining oil and butter or ghee over medium heat. Cook shrimp for 4 to 6 minutes, turning halfway. Transfer to a plate.
  5. Place all ingredients back in the skillet, toss, and heat through.
  6. Add lime and adjust seasonings to taste.
  7. Serve over cooked cauliflower rice with lime wedges, cilantro, and avocado.

4. Tuscan Butter Shrimp

If you love butter and cream, you’re gonna love this decadent recipe from Delish. And the best part? It’s super easy to make!

Ingredients:

  • 2 tablespoons extra virgin olive oil
  • 1 pound shrimp, peeled and deveined, tails removed
  • 3 tablespoons butter
  • 3 cloves garlic, minced
  • 1-1/2 cups cherry tomatoes, halved
  • 3 cups baby spinach
  • 1/2 cup heavy cream
  • 1/4 cup Parmesan cheese
  • 1/4 cup basil, thinly sliced
  • Salt and black pepper to taste
  • Lemon wedges, for serving (optional)

Instructions:

  1. Season shrimp with pepper and salt.
  2. Heat oil in a large skillet over medium-high heat and sear shrimp until golden, approximately 2 minutes. Then flip and continue cooking until opaque. Transfer to a plate.
  3. Reduce to medium heat and add butter and garlic, cooking until fragrant, approximately 1 minute. 
  4. Add cherry tomatoes, season with pepper and salt, and cook until tomatoes begin to burst. Then toss in spinach and cook until spinach begins to wilt.
  5. Stir in heavy cream, basil, and Parmesan and simmer until sauce begins to reduce in volume, approximately 3 minutes.
  6. Place shrimp back in the skillet, combine, and cook until heated through.
  7. Garnish with basil and lemon wedges.

5. Keto Breaded Shrimp

Going keto is great for weight loss, but sometimes you just really want some fried food. So what’s a keto follower to do? Try these keto breaded shrimp from Delish, that’s what. We promise you won’t even have to feel guilty afterward!

Ingredients:

  • 1 pound large shrimp
  • 6 ounces pork rinds
  • 1/4 cup grated Parmesan
  • 1 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 2 large eggs, beaten
  • Salt and black pepper to taste

For the sauce and garnish

  • 1/2 cup mayonnaise or sour cream
  • 1/2 lemon, juiced
  • Dash of hot sauce
  • Parsley, chopped

Instructions:

  1. Preheat oven to 450 °F.
  2. Grease large baking sheet. 
  3. Grind pork rinds in a food processor or crush in a resealable bag using a rolling pin.
  4. Transfer to a shallow bowl and mix in spices, herbs, and Parmesan and add pepper and salt to taste.
  5. Add beaten eggs to a shallow bowl, dredge shrimp, and then coat in pork rind mixture.
  6. Place shrimp in a single layer on a baking sheet and bake until shrimp is cooked through and breading is crispy, approximately 10 to 12 minutes.
  7. Make sauce by combining lemon juice, mayonnaise, and hot sauce in a small bowl.
  8. Garnish with parsley and serve.

6. Low-Carb Bang Bang Shrimp

Still having that fried food craving? Then check out this keto-friendly recipe from Dr. Davinah’s Eats—complete with the ever popular bang bang sauce!

Ingredients:

For the shrimp

  • 1 pound shrimp, peeled and deveined
  • 1 teaspoon baking powder
  • 1/2 cup coconut flour
  • 1/4 cup pepper jack Moon Cheese
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon black pepper
  • 1 large egg, beaten

For the bang bang sauce

  • 1/4 cup mayonnaise
  • 3 tablespoons easy keto sweet chili sauce
  • 1 teaspoon sriracha
  • 1/4 teaspoon lime juice
  • 1 tablespoon chives for garnish (optional)

Instructions:

  1. Blend flour, baking powder, Moon Cheese, black pepper, and salt in a food processor until mixture takes on the appearance of meal.
  2. In a shallow bowl, dredge shrimp in beaten egg and then coat in breading mixture.
  3. Heat oil in a skillet and fry shrimp for approximately 2 minutes on each side.
  4. Mix ingredients for bang bang sauce in a small bowl.
  5. Place cooked shrimp on a plate and top with bang bang sauce and chives.

7. Blackened Shrimp

Who said Cajun can’t be keto? Not us! And with only three ingredients, this recipe from Noshtastic proves it’s not only possible, it’s super easy to make the perfect appetizer, keto dinner accompaniment, or even tacos!

Ingredients:

Instructions:

  1. Toss shrimp and blackened seasoning and place in refrigerator for 10 to 15 minutes.
  2. Heat oil in the skillet and cook shrimp for approximately 2 minutes on each side or until pink.

8. Coconut Curry Shrimp

It may seem like you slaved all day, but this Thai-inspired curry dish from Healthy Recipes is so easy to make, you’ll be ready to chow down before you’ve even had a chance to break a sweat! 

Ingredients:

  • 13-1/2-ounce can full-fat coconut milk
  • 2 tablespoons avocado or coconut oil
  • 1 large onion, finely chopped
  • 1 teaspoon salt
  • 1 tablespoon garlic, minced
  • 1 tablespoon ginger, minced
  • 1 tablespoon yellow curry powder
  • 1-1/2 pounds raw shrimp, peeled and deveined
  • 2 tablespoons chopped basil, cilantro, or parsley for garnish

Instructions:

  1. Shake can of coconut milk, open, and stir well.
  2. Heat oil in a large pan over medium-high heat.
  3. Add salt and onion and sauté until onion softens, approximately 5 minutes.
  4. Stir in ginger, garlic, and curry powder and cook for an additional minute.
  5. Add coconut milk and bring to a boil.
  6. Add shrimp and cook uncovered, stirring occasionally, until shrimp becomes opaque and pink, approximately 5 minutes.
  7. Top with garnish and serve.

9. Garlic Butter Lemon Shrimp

Ready to go Italian? This buttery classic from The Healthy Foodie is absolutely delicious and goes great with zucchini noodles, steamed veggies, cauliflower rice, or quinoa.

Ingredients:

  • 21 ounces extra-large raw tiger shrimp, peeled and deveined
  • 4 large garlic cloves, minced
  • 1/4 cup butter or ghee
  • 1/2 cup chicken stock
  • 1/4 cup lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup parsley or cilantro, finely chopped

Instructions:

  1. Melt ghee or butter in a sauté pan over medium-low heat. 
  2. Add garlic, pepper, and salt and cook 2 to 3 minutes or until garlic becomes fragrant.
  3. Add lemon juice and chicken stock and bring to a simmer.
  4. Stir in shrimp, cover, and cook until shrimp become pink and opaque, approximately 3 to 5 minutes.
  5. Garnish with cilantro or parsley and serve.

10. Keto Creamy Asparagus and Shrimp Alfredo

If you’re looking for a truly divine way to make keto-friendly shrimp, look no further than this recipe from Health Starts in the Kitchen. With its rich combination of flavors and textures, don’t expect any leftovers!

Ingredients:

  • 1 pound shrimp, peeled and deveined
  • 2 tablespoons grass-fed butter or ghee
  • 2 cups asparagus, fresh or frozen
  • 1 cup heavy cream
  • 1/3 cup Parmesan cheese, grated
  • Sea salt and black pepper to taste

Instructions:

  1. Toss shrimp with pepper and salt and sauté in butter over medium heat until opaque, approximately 2 to 3 minutes.
  2. Add asparagus and sauté an additional 1 to 2 minutes.
  3. Add cheese and cream, reduce heat, and stir until cheese melts and sauce thickens.

11. Creamy Garlic Butter Tuscan Shrimp

Let’s face it. Shrimp is tailor-made for Italian dishes. And like our previous recipe, this delicious offering from Cafe Delites is perfect served with zoodles, cauliflower rice, or steamed veggies.

Ingredients:

  • 2 tablespoons salted butter
  • 6 cloves garlic, finely diced
  • 1 pound shrimp
  • 1 small yellow onion, diced
  • 1/2 cup white wine (optional)
  • 5-ounce jar sun-dried tomato strips in oil, drained, plus 1 teaspoon remaining oil for cooking
  • 1-3/4 cups half and half
  • Salt and pepper to taste
  • 3 cups baby spinach leaves
  • 2/3 cup Parmesan cheese, grated
  • 1 teaspoon cornstarch mixed with 1 tablespoon water (optional)
  • 2 teaspoons dried Italian herbs
  • 1 tablespoon fresh parsley, chopped 

Instructions:

  1. Melt butter in large skillet over medium-high heat. 
  2. Add garlic and sauté until fragrant, approximately 1 minute.
  3. Toss in shrimp and cook approximately 2 minutes on each side or until opaque and pink. Transfer to a plate. 
  4. Sauté onion in remaining butter.
  5. Pour in white wine and reduce to half.
  6. Add sun-dried tomatoes, cook for an additional 1 to 2 minutes, and reduce to low-medium heat.
  7. Add half and half and bring to a simmer, stirring occasionally. 
  8. Season with pepper and salt to taste. 
  9. Toss in spinach, cook until wilted, and stir in Parmesan cheese. 
  10. Simmer sauce for another minute or until cheese melts.
  11. If thicker sauce is desired, stir in cornstarch mixture.
  12. Add shrimp back to pan and stir in parsley and Italian herbs.

12. Buffalo Shrimp Lettuce Wrap Tacos

If you’re looking for an unconventional take on the standard shrimp taco, this spicy recipe from Peas and Crayons may be just the thing you’ve been searching for.

Ingredients:

  • 1 pound shrimp, peeled and deveined
  • 1/3 cup buffalo sauce (1/4 cup Frank’s red hot sauce + 1 to 2 tablespoons clarified butter or ghee, melted)
  • 2 teaspoons oil or butter for sautéing
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 6 to 12 leaves Bibb, butter, or romaine lettuce

Toppings (optional)

  • Shredded carrots
  • Copped red bell pepper
  • Chopped or sliced jalapeño pepper
  • Pickled carrots or jalapeños 
  • Shredded cabbage or slaw
  • Chopped red onion
  • Chopped green onion
  • Cilantro
  • Crushed red pepper flakes
  • Hot sauce

Instructions:

  1. Heat butter or oil in a skillet over medium-high heat.
  2. Season shrimp with garlic powder, paprika, cayenne pepper, black pepper, and salt and sauté shrimp until pink and opaque.
  3. Add buffalo sauce to skillet and mix until thoroughly coated.
  4. Spoon shrimp onto lettuce and pile high with toppings of choice.

13. Suuuper Easy Pad Thai

Who doesn’t love a good pad Thai? And when you can make it this easily at home with a tasty recipe like this one from Gnom-Gnom, why would you ever order takeout again?

Ingredients:

  • 1 package shirataki fettuccini noodles
  • 1-1/2 tablespoons fish sauce
  • 1-1/2 tablespoons coconut aminos
  • 2 tablespoons xylitol or erythritol
  • 1/4 teaspoon blackstrap molasses (optional)
  • 1/8 to 1/4 teaspoon cayenne pepper or red pepper flakes to taste
  • 2 to 3 tablespoons lime juice
  • 1 to 2 tablespoons coconut oil for cooking
  • 2 cloves garlic, minced
  • 1 cup shrimp
  • 2 eggs, lightly beaten
  • 1 ounce bean sprouts

Toppings

  • 3 green onions, finely sliced
  • 1/2 cup fresh cilantro, torn
  • 1 ounce unsalted peanuts, lightly toasted and roughly chopped
  • Lime wedges

Instructions:

  1. Mix together coconut aminos, fish sauce, sweetener, and cayenne or red pepper flakes in a small bowl and add lime juice to taste.
  2. Heat oil in skillet over medium heat. Add garlic and sauté until garlic begins to caramelize.
  3. Toss in shrimp and cook for 2 to 5 minutes per side or until pink and opaque.
  4. Move shrimp to edges of pan, pour in lightly beaten eggs, and stir until scrambled.
  5. Mix in prepared sauce, noodles, and sprouts, and continue for an additional 2 to 3 minutes.
  6. Garnish with cilantro, green onions, peanuts, and lime wedges.

14. Zucchini Shrimp Scampi

What collection of shrimp recipes is complete without shrimp scampi? And the addition of zucchini noodles to this recipe from Damn Delicious makes this shrimp scampi the perfect low-carb, keto-friendly meal!

Ingredients:

  • 2 tablespoons unsalted butter
  • 1 pound medium shrimp, peeled and deveined
  • 3 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes (or to taste)
  • 1/4 cup chicken stock
  • 1 lemon, juiced
  • Salt and black pepper to taste
  • 4 medium-sized zucchinis, spiralized
  • 2 tablespoons Parmesan cheese, grated
  • 2 tablespoons fresh parsley, chopped

Instructions:

  1. Melt butter in a large pan or skillet over medium-high heat. 
  2. Add shrimp, red pepper flakes, and garlic and cook until shrimp is pink and opaque, approximately 2 to 3 minutes.
  3. Stir in lemon juice and chicken stock, season with pepper and salt, and bring to a simmer.
  4. Stir in zucchini noodles and garnish with parsley and Parmesan.

15. Shrimp Cakes with Lemon Aioli

While this super tasty recipe from Natasha’s Kitchen is simply perfect on its own, we’ve made a slight tweak in the flour recommendation to make it just a tad more keto-friendly.

Ingredients:

For the shrimp cakes

  • 1 pound large raw shrimp, peeled and deveined
  • 1-1/2 cups mozzarella cheese, shredded
  • 1 large egg
  • 1/4 cup mayonnaise
  • 2 tablespoons parsley, finely chopped, plus more to garnish
  • 1/2 teaspoon sea salt or to taste
  • 1/8 teaspoon black pepper
  • 1/4 cup almond flour
  • 2 tablespoons olive oil

For the lemon aioli sauce

  • 1/2 cup mayonnaise
  • 1 teaspoon lemon zest
  • 2 tablespoons lemon juice
  • 1 garlic clove, pressed or finely minced 

Instructions:

  1. Dice shrimp into pea-sized pieces. Then transfer to a large mixing bowl. 
  2. Mix in shredded mozzarella, egg, 1/4 cup mayonnaise, parsley, salt, and black pepper. 
  3. Mix in flour and stir until batter is creamy.
  4. Heat 1 tablespoon olive oil in a large pan over medium heat.
  5. Add 1 heaping tablespoon of shrimp cake mixture at a time to the pan, flattening batter until cakes are about 1/2-inch thick.
  6. Sauté approximately 3 minutes per side or until edges are golden brown and cakes are cooked through.
  7. Create aioli dipping sauce by combining remaining mayonnaise, lemon zest, lemon juice, and garlic in a small bowl.

16. Baked Shrimp Stuffed Avocados

If you’re really in the mood to satisfy those keto cravings, look no further than this deceptively decadent recipe from Kirbie’s Cravings. 

Ingredients:

  • 3 large ripe avocados, sliced lengthwise and pits removed
  • 1/2 pound cooked shrimp, chopped into small pieces
  • 2 tablespoons mayonnaise
  • 1/4 cup mashed avocado (scooped from center of avocado halves)
  • 1/4 teaspoon garlic powder
  • 2 teaspoons lemon juice
  • 1/4 cup shredded white cheddar cheese
  • Black pepper to taste
  • Smoked paprika and 1/2 teaspoon parsley for garnish

Instructions:

  1. Preheat oven to 350 °F.
  2. Combine shrimp, mashed avocado, mayonnaise, lemon juice, and garlic powder in a medium-sized bowl.
  3. Add black pepper to taste.
  4. Scoop shrimp mixture into avocado halves and top with shredded cheese.
  5. Bake for approximately 8 to 10 minutes on large foil- or parchment-lined baking sheet until cheese is melted and filling is warm. 
  6. Garnish with paprika and parsley.

17. Easy Keto Shrimp Scampi

Another shrimp scampi recipe? Of course! How can you ever have too many? Plus, this recipe from I Breathe I’m Hungry actually makes use of spaghetti squash to turn this Italian classic into the perfect keto meal.

Ingredients:

  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 tablespoon garlic, minced
  • 1/2 cup dry white wine
  • 1/2 teaspoon salt (or to taste)
  • 1/8 teaspoon ground black pepper
  • 1/4 teaspoon red pepper flakes (optional)
  • 2 pounds extra-large shrimp, peeled and deveined
  • 1/3 cup fresh parsley, chopped
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • 3 cups cooked spaghetti squash
  • Parmesan cheese for garnish (optional)

Instructions:

  1. Heat oil and butter in a large sauté pan.
  2. Add garlic and sauté for 2 to 3 minutes or until fragrant.
  3. Add wine, black pepper, salt, and red pepper and cook for an additional 2 minutes.
  4. Toss in shrimp and cook 2 to 3 minutes more or until shrimp become pink and opaque.
  5. Remove pan from heat and stir in lemon juice, parsley, and lemon zest.
  6. Serve over cooked spaghetti squash and garnish with parmesan cheese.

18. Paleo Shrimp and Grits

How does spicy shrimp over creamy grits sound? What if we told you the grits were actually cauliflower? Intrigued? Then you’ll love this recipe from 40 Aprons.

Ingredients:

For shrimp

  • 1 pound large shrimp, peeled and deveined
  • 2 to 3 tablespoons unsalted Cajun seasoning
  • 2 tablespoons ghee or butter
  • Salt to taste

For grits

  • 12-ounce bag frozen cauliflower
  • 1 large clove garlic, chopped
  • 2 tablespoons ghee or butter
  • Salt to taste

Instructions:

  1. Steam cauliflower with chopped garlic until tender.
  2. Add ghee or butter and cooked cauliflower to food processor and puree until desired consistency is obtained. Add some of the hot cauliflower water if needed.
  3. Coat shrimp with Cajun seasoning and add salt to taste.
  4. Heat butter or ghee in a large skillet over medium-high heat and cook shrimp until pink and opaque.
  5. Top grits with shrimp and cover with remaining butter or ghee and seasoning mixture from the shrimp pan.

19. Cajun Shrimp and Sausage Vegetable Skillet

Keeping with the Cajun theme, we bring you this spicy recipe from The Recipe Critic. Chock-full of shrimp, summer veggies, and sausage, this easy-to-make keto meal is perfect for both slow weekends and busy weeknights.

Ingredients:

  • 1 pound large shrimp, peeled and deveined
  • 14-ounce pork or chicken sausage, sliced
  • 2 medium zucchinis, sliced
  • 2 medium yellow squash, sliced
  • 1/2 bunch asparagus, sliced into thirds
  • 2 red bell peppers, chopped into chunks
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 2 tablespoons Cajun seasoning
  • Parsley for garnish (optional)

Instructions:

  1. Add shrimp, zucchini, sausage, yellow squash, bell peppers, asparagus, pepper, and salt to a large bowl. 
  2. Mix in Cajun seasoning and olive oil and toss until coated.
  3. Cook for approximately 5 to 7 minutes in a large skillet over medium-high heat or until shrimp is pink and vegetables are tender.
  4. Garnish with parsley and serve.

20. Paleo/GF Popcorn Shrimp

If you’re looking for a keto-friendly snack or shrimp appetizer, this recipe from Paleo Flourish is the perfect way to scratch that itch.

Ingredients:

  • 1/2 pound small shrimp, peeled and deveined
  • 2 eggs, beaten
  • 6 tablespoons Cajun seasoning
  • 6 tablespoons coconut flour
  • Coconut oil for frying

Instructions:

  1. Melt 1/2-inch of coconut oil in a deep fryer or saucepan.
  2. Add beaten eggs to a large bowl.
  3. Combine Cajun seasoning and coconut flour in a separate large bowl.
  4. Dredge shrimp in eggs and then coat with seasoning mixture.
  5. Fry shrimp in hot coconut oil until golden brown.

21. Creamy Garlic Shrimp with Parmesan

Mmm … garlic, butter, cheese. Possibly the greatest food combination ever. And this recipe from Cafe Delites has them in spades. What’s more, like the rest of our recipes, this one is ready in under 30 minutes. Which means you’ll be enjoying this buttery, garlicky, cheesy goodness in no time flat!

Ingredients:

  • 1 tablespoon olive oil
  • 1 pound shrimp
  • 2 tablespoons unsalted butter
  • 6 cloves garlic, minced
  • 1/2 cup dry white wine or chicken broth
  • 1-1/2 cups heavy cream
  • 1/2 cup Parmesan cheese, grated
  • 2 tablespoons parsley, chopped
  • Salt and pepper to taste

Instructions:

  1. Season shrimp with pepper and salt and fry in oil in a large skillet over medium-high heat for about 2 minutes on each side or until shrimp is pink and opaque. Transfer cooked shrimp to a bowl and set aside. 
  2. Melt butter in the same skillet and sauté garlic for approximately 30 seconds or until fragrant.
  3. Pour in white wine or chicken broth and allow sauce to reduce by half. 
  4. Reduce to low-medium heat, pour in cream, and bring to a simmer, stirring occasionally. 
  5. Season with pepper and salt to taste, add parmesan cheese, and simmer an additional minute or until cheese melts and sauce thickens. 
  6. Toss shrimp back in the pan and stir in parsley. 
  7. Serve over zucchini noodles, spaghetti squash, or steamed veggies. 

22. Keto Shrimp and Bacon Chowder

Do you love New England clam chowder? If you’re following the keto diet, then learning that clams aren’t exactly keto-friendly probably doesn’t make you very happy. But don’t fret. Because this recipe from Better than Bread Keto takes the New England favorite to new heights by switching out those carb-containing clams for no-carb shrimp.

Ingredients:

  • 1 pound shrimp, peeled, deveined, and chopped
  • 1/2 pound bacon
  • 3 cups chicken stock
  • 1-1/2 cups heavy cream
  • 1/4 cup onion, finely chopped
  • 2 teaspoons black pepper
  • 2 teaspoons smoked paprika
  • Salt to taste

Instructions:

  1. Fry bacon in a large pot until crisp.
  2. Let bacon cool and then crumble.
  3. Add onion to the same pot and lightly sauté in bacon grease.
  4. Stir in chicken stock, heavy cream, pepper, salt, and paprika and boil until mixture starts to thicken.
  5. Add crumbled bacon and shrimp and simmer until shrimp are opaque and pink and chowder becomes the desired consistency.

23. Pesto Shrimp with Mushrooms

Love pesto? Love spicy shrimp? Then this keto-friendly recipe from Julia’s Album is just what the doctor ordered!

Ingredients:

  • 2 tablespoons olive oil, halved
  • 1 pound shrimp, peeled and deveined
  • 1/4 teaspoon red pepper flakes
  • 8 ounces white mushrooms, sliced
  • 3 cloves garlic, minced
  • 1/2 cup basil pesto
  • 1/2 cup chicken broth
  • 1 tablespoon fresh basil, chopped
  • Salt to taste

Instructions:

  1. Add 1 tablespoon of olive oil to a large skillet over medium-high heat.
  2. Season shrimp with salt and red pepper flakes and cook for approximately 3 minutes, turning halfway, until shrimp is opaque and pink. Transfer cooked shrimp to a plate.
  3. Add additional tablespoon of olive oil to the same skillet.
  4. Add garlic and mushrooms, seasoned with salt, and cook until mushrooms soften and reduce in volume, approximately 1 to 2 minutes.
  5. Toss in cooked shrimp, basil pesto, and chicken broth.
  6. Combine all ingredients over medium heat until heated through.
  7. Top with fresh basil and serve.

24. Garlic Shrimp Caesar Salad

Who doesn’t love a Caesar salad? Add some chicken, and it gets even better. But what about taking that salad up a notch and tossing in some shrimp instead? Well, the chefs at Paleo Flourish have done just that. And we think you’ll agree that this fresh take on an American classic is perfect for lunch, dinner, and any time in between.

Ingredients:

For the shrimp

  • 1 pound shrimp
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 3 tablespoons garlic powder
  • 1 tablespoon onion powder
  • Salt and pepper to taste

For the salad

  • 1 head romaine lettuce, chopped
  • 1 cucumber, cubed

For the dressing

  • 1 teaspoon Dijon mustard
  • 1/4 cup mayonnaise
  • 1 tablespoon lemon juice
  • 2 teaspoons garlic powder
  • Salt and pepper to taste

For garnish

  • 1 tablespoon parsley, chopped
  • 1 tablespoon sliced almonds

Instructions:

  1. Preheat oven to 400 °F.
  2. Toss shrimp with lemon juice, olive oil, onion powder, garlic, pepper, and salt and roast on baking sheet for 10 minutes.
  3. Blend mayonnaise, Dijon mustard, garlic powder, lemon juice, pepper, and salt.
  4. Toss dressing with lettuce, cucumber, and roasted shrimp. 
  5. Garnish with parsley and sliced almonds.

25. Keto Shrimp Fried Rice

Keto-friendly fried rice? Is that really a thing? It is when you follow this recipe from Keto Summit!

Ingredients:

  • 1/2 pound shrimp, peeled and deveined
  • 1/2 head cauliflower
  • 1 carrot, diced
  • 4 tablespoons avocado oil for cooking
  • 2 tablespoons gluten-free tamari sauce
  • 1 teaspoon sesame oil
  • 2 cloves garlic, finely chopped
  • 2 green onions, chopped, for garnish
  • Salt to taste

Instructions:

  1. Drizzle avocado oil in a pan and sauté shrimp until pink and opaque. Transfer to a plate and set aside.
  2. Chop cauliflower into florets and blend in your food processor until rice-like. Then squeeze out any excess water to prevent cauliflower rice from becoming mushy.
  3. Cook cauliflower rice and carrots in a sauté pan until tender.
  4. Toss shrimp back in the pan and mix in tamari, sesame oil, and garlic.
  5. Sauté for 1 to 2 minutes over high heat.
  6. Add salt to taste and garnish with green onions.

26. Crispy Low-Carb Coconut Shrimp

If you’re craving a keto-friendly taste of the tropics, this gluten-free recipe from Low Carb Yum should check all the boxes. These coconut shrimp also make the perfect party snack or appetizer—though we think they’re almost too pretty to eat!

Ingredients:

  • 14 medium shrimp, peeled and deveined
  • 1 cup unsweetened shredded coconut
  • 1 egg
  • 1/2 cup coconut flour
  • 2 tablespoons lime or lemon juice
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon smoked paprika
  • 3 cloves garlic, sliced
  • Salt and black pepper to taste
  • Avocado or olive oil for frying 

Instructions:

  1. Drizzle shrimp with lime or lemon juice.
  2. Season with pepper, salt, chili powder, cumin, and cayenne pepper and place in the refrigerator for 30 minutes to an hour.
  3. Season coconut flour with pepper and salt.
  4. Season unsweetened coconut with pepper, salt, and smoked paprika.
  5. Dredge shrimp in flour, shaking off the excess, particularly from the tail.
  6. Dip coated shrimp in the beaten egg and dredge all but the tail in seasoned coconut.
  7. Heat olive oil in a pan and sauté garlic until fragrant.
  8. Fry shrimp in garlic-infused oil for approximately 2 to 3 minutes on each side or until shrimp become golden orange to pink.
  9. Drain shrimp on paper towels.
  10. Serve on a bed of your choice of lettuce with a side of sweet chili sauce.

27. Low-Carb Spicy Shrimp Hand Rolls

Looking for the perfect Asian-inspired lunch? Then we think you’ll love this quick and easy recipe from I Breathe I’m Hungry.

Ingredients:

  • 2 cups cooked shrimp, chopped
  • 1/4 cup mayonnaise
  • 1 tablespoon sriracha
  • 2 tablespoons cilantro
  • 1/4 cucumber, julienned
  • 5 nori sheets

Instructions:

  1. Combine shrimp, mayonnaise, and sriracha in a medium bowl.
  2. Lay out a nori sheet so you’re facing the widest part.
  3. Place one fifth of shrimp mixture on the right side of the sheet, leaving approximately two thirds of the sheet empty. 
  4. Add cucumber and cilantro and roll up nori diagonally to form a cone.
  5. Seal edges using water.

So there you have it—27 keto shrimp recipes for every occasion. That’s enough recipes to keep you going for almost an entire month! You’re welcome.

Magic Shrimp Recipe

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STRUGGLING WITH MEAL PLANS?

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