15 Amazing Low-Carb Shrimp Dinners Recipes For Healthy Eating!

There’s something undeniably satisfying about a low-carb dinner that doesn’t skimp on flavor, especially when shrimp takes center stage. These 15 amazing low-carb shrimp recipes are here to prove that healthy eating can be as indulgent as it is nourishing.

Whether you’re grilling, baking, or tossing together a quick skillet meal, these dishes promise bold flavors, vibrant ingredients, and effortless prep—perfect for weeknights or special occasions.

From the crispy, oven-roasted perfection of Baked Shrimp and Broccoli to the smoky, charred goodness of Garlic Grilled Shrimp, there’s something for every palate. Craving something zesty? Try the vibrant Sheet Pan Shrimp Fajitas, bursting with colorful veggies and spices.

If you’re firing up the grill, the caramelized sweetness of Grilled Shrimp and Shallots is a must. And for a hearty, spicy kick, the Cajun Shrimp Skillet will warm your taste buds in minutes.

What sets these recipes apart? Shrimp’s lean protein, low-carb versatility, and ability to absorb bold marinades and seasonings make it a star ingredient. With every recipe here, you’ll discover how shrimp can be the perfect base for dishes that are both delicious and health-conscious.

Ready to dive in? Let me know which recipe you’ll be trying first in the comments below!

1. Baked Shrimp and Broccoli

This quick and healthy recipe features tender shrimp and crisp broccoli roasted to perfection in the oven. Seasoned with garlic, olive oil, and a hint of lemon, it’s a nutritious dish perfect for weeknight dinners.

The roasting process brings out a delightful caramelized flavor in the broccoli. Pair it with a side of rice or quinoa for a complete meal. Ready in under 30 minutes, it’s a time-saver without compromising on taste. This one-pan wonder also makes cleanup a breeze!

Servings: 2 people

Ingredients:

• 1 tablespoon minced garlic
• 2 tablespoons vegetable or chicken stock, divided
• 1 large head of broccoli, broken into florets
• Red chili pepper flakes, optional
• 1/4 teaspoon smoked paprika
• 1 lb (450g) medium raw shrimp (peeled and deveined, tail-on or tail-off)
• 2 tablespoons butter, diced (or ghee, or olive oil)
• 1/4 teaspoon onion powder
• Juice of 1/2 lemon
• Salt and pepper, to taste
• 1 teaspoon Italian seasoning
• Fresh chopped parsley, for garnish

Instructions:

1. Preheat the oven to 425ºF (220ºC). Cut two sheets of heavy-duty aluminum foil (14 x 12 inches or 35 x 30 cm) and lay them flat on your countertop.
2. In a small bowl, mix together Italian seasoning, onion powder, salt, pepper, and smoked paprika (and powdered stock, if desired).
3. Arrange the shrimp in a shallow dish, then sprinkle the spice mix over them, ensuring they are evenly coated on all sides.
4. Place the seasoned shrimp near the center of each foil sheet, leaving room for the broccoli florets on one side.
5. Sprinkle minced garlic over both the shrimp and broccoli. Drizzle lemon juice over the mixture, then add red chili flakes (if using), salt, and pepper to taste.
6. Evenly distribute the butter pieces across the shrimp and broccoli on the foil.
7. Pour a tablespoon of vegetable stock into each foil packet. Fold the edges of the foil together, crimping tightly, but leaving some room inside for heat circulation.
8. Place the foil packets on a baking sheet and bake for 15 minutes, with the sealed side facing up, until the shrimp are cooked through.
9. Carefully unwrap the foil packets to reveal the shrimp and broccoli.
10. Garnish with fresh parsley and a slice of lemon before serving.

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2. Garlic Grilled Shrimp

Succulent shrimp are marinated in a flavorful blend of garlic, olive oil, and herbs before hitting the grill. The smoky char from the grill enhances the natural sweetness of the shrimp. Perfect for summer barbecues, these skewers are easy to prepare and cook in just minutes.

Serve them as an appetizer or pair them with a fresh salad or roasted vegetables. The result is juicy shrimp with a burst of garlicky goodness in every bite. A crowd-pleaser that’s sure to impress guests!

Servings: 6 people

Ingredients:

• 1 tablespoon olive oil
• 1 teaspoon paprika
• 1 1/2 lbs (700g) medium raw shrimp, peeled and deveined
• 1 teaspoon Italian seasoning
• 1/4 cup (60ml) vegetable stock
• 5 cloves garlic, minced
• 1 tablespoon Sriracha (or any hot sauce you like)
• Fresh chopped parsley or cilantro, for garnish
• 1 1/2 lbs (700g) broccoli (1 1/2 crown), rinsed and cut into florets
• 2 teaspoons onion powder
• Crushed chili pepper flakes, optional
• Salt and fresh cracked pepper, to taste
• Juice of 1/2 lemon
• 3 tablespoons butter

Instructions:

1. Heat a large non-stick skillet over medium heat. Add 1 tablespoon olive oil and 1 tablespoon butter.
2. Once the butter has melted, add the broccoli and season with salt and pepper to taste.
3. Sauté the broccoli for 4-6 minutes until it’s crisp-tender. Remove the broccoli from the pan and set aside.
4. In the same pan, melt the remaining 2 tablespoons of butter over medium heat.
5. Add the shrimp to the pan and season with salt and pepper.
6. Sauté the shrimp for 1-2 minutes on one side.
7. Add the minced garlic, paprika, Italian seasoning, and onion powder to the shrimp. Stir to combine.
8. Flip the shrimp to cook the other side for 1 minute.
9. Pour 1/4 cup vegetable stock and Sriracha into it.
10. Stir and allow the sauce to reduce for about 1 minute.
11. Be sure not to overcook the shrimp while reducing the sauce.
12. Push the cooked shrimp to the side of the pan, then return the sautéed broccoli to the skillet.
13. Stir the broccoli to coat it in the sauce, and squeeze the juice of half a lemon over the shrimp and broccoli.
14. Reheat the mixture for 1-2 minutes, then remove from heat. Garnish with fresh parsley, lemon slices, and crushed red chili pepper flakes if desired.

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3. Sheet Pan Shrimp Fajitas

This vibrant dish is a one-pan wonder packed with bold Tex-Mex flavors. Juicy shrimp, colorful bell peppers, and onions are tossed in a smoky fajita seasoning and roasted to perfection. Served with warm tortillas, avocado, and salsa, it’s a festive meal that’s as easy as it is delicious.

Perfect for busy nights, this recipe requires minimal prep and cleanup. The combination of spices, fresh lime juice, and juicy shrimp creates a flavor explosion. A family favorite that’s ready in no time!

Servings: 4 people

Ingredients:

• 1 teaspoon dried garlic
• 1 1/2 lbs shrimp, peeled and deveined
• 3 tablespoons chopped cilantro
• 1/2 teaspoon ground coriander
• 1/2 red bell pepper, cut into strips
• 1 1/2 teaspoons ground cumin
• 1/2 yellow bell pepper, cut into strips
• 2 tablespoons fresh lime or lemon juice
• 1 teaspoon ground paprika
• 1/2 green bell pepper, cut into strips
• 3 tablespoons olive oil
• 1/2 teaspoon salt and freshly ground black pepper
• 1 medium yellow onion, sliced
• 2 teaspoons ancho chili powder

Instructions:

1. Preheat your oven to 400°F (200°C) and lightly grease a rimmed sheet pan.
2. In a small bowl, mix together chili powder, cumin, paprika, coriander, salt, and pepper, then set the seasoning mix aside.
3. Arrange the bell pepper strips and sliced onion on the sheet pan.
4. Place the shrimp on top of the vegetables.
5. Sprinkle the garlic and the seasoning mix evenly over the shrimp and vegetables.
6. Drizzle olive oil over the entire mixture, then toss to coat everything evenly.
7. Spread the shrimp and veggies in a single layer on the baking sheet.
8. Roast in the preheated oven for 8-10 minutes, tossing once halfway through, until the shrimp are cooked through and the veggies are tender. For extra crispness, broil for the last 2 minutes.
9. Wrap the tortillas tightly in foil and warm them in the oven during the last 5 minutes of cooking.
10. Drizzle lime or lemon juice over the shrimp fajitas, and sprinkle with fresh cilantro, and red chili pepper flakes if desired. Serve the shrimp fajitas on the warm tortillas with your favorite toppings.

4. Grilled Shrimp and Shallots

Elevate your grilling game with this elegant dish featuring shrimp and sweet shallots. The shrimp is lightly marinated in olive oil, lemon, and thyme for a subtle yet savory flavor. Grilled alongside caramelized shallots, this dish is perfect for entertaining.

Serve it over a bed of rice or with a crisp side salad for a complete meal. The blend of smoky and sweet flavors is irresistible. A simple yet sophisticated recipe that highlights fresh ingredients.

Servings: 6 people

Ingredients:

• 1 teaspoon garlic powder
• 1 lb (450g) raw shrimp, shelled and deveined
• 1 tablespoon chopped cilantro, for serving
• 1 or 2 shallots, finely sliced
• 1 teaspoon Italian seasoning
• 1/2 teaspoon cracked black pepper
• 1 teaspoon instant vegetable stock (or 1/2 teaspoon salt)

Instructions:

1. In a large bowl, season the shrimp with garlic powder, Italian seasoning, cracked black pepper, and instant vegetable stock (or salt).
2. Preheat your grill or griddle to medium heat.
3. Grill the seasoned shrimp for about 2 minutes per side, until fully cooked through.
4. Once cooked, remove the shrimp from the grill and set aside on a serving platter.
5. Place the sliced shallots on the same grill.
6. Toss the shallots occasionally with a wooden spoon or tongs until they’re tender and slightly charred.
7. Remove the shallots from the grill and sprinkle them over the cooked shrimp.
8. Garnish with chopped cilantro and serve immediately.

5. Cajun Shrimp Skillet

Spice dinner with this zesty Cajun shrimp skillet, brimming with bold, smoky flavors. Juicy shrimp are sautéed with bell peppers, onions, and garlic in a rich Cajun seasoning. The dish comes together quickly, making it ideal for busy weeknights.

Serve it over rice, pasta, or cauliflower rice for a customizable meal. Each bite is packed with vibrant spices and a touch of heat. A one-pan recipe that’s as satisfying as it is flavorful!

Servings: 4 people

Ingredients:

• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• 1/4 teaspoon garlic powder
• 1 pound uncooked shrimp (31-40 per pound), peeled and deveined
• 2 teaspoons paprika
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/8 to 1/4 teaspoon cayenne pepper

Instructions:

1. Heat the olive oil in a large nonstick skillet over medium heat.
2. Add the paprika, dried thyme, salt, ground nutmeg, garlic powder, and cayenne pepper to the skillet.
3. Saute the spices for 30 seconds, stirring constantly.
4. Add the shrimp to the skillet, stirring to coat them in the spices.
5. Saute for 2-3 minutes, or until the shrimp turn pink, stirring occasionally.

6. Spicy Island Shrimp

Transport your taste buds to the tropics with this spicy island shrimp recipe. Marinated in a sweet and tangy blend of pineapple juice, soy sauce, and chili flakes, these shrimp are bursting with flavor. Pan-seared or grilled, they pair beautifully with coconut rice or fresh fruit salsa.

The balance of heat and sweetness creates a harmonious flavor profile. Perfect for summer gatherings or a quick dinner fix. This dish is a tropical getaway on a plate!

Servings: 6 people

Ingredients:

• 1/2 cup butter, cubed
• 2-1/4 pounds uncooked large shrimp, peeled and deveined
• 1 large green pepper, chopped
• 1 large onion, chopped
• 3 tablespoons chopped green onions
• 2 cans (8 ounces each) tomato sauce
• 1 tablespoon minced fresh parsley
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon paprika
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/4 to 1/2 teaspoon cayenne pepper
• 1/4 to 1/2 teaspoon white pepper
• 1/2 teaspoon garlic powder
• Optional: Hot cooked rice and thinly sliced green onions

Instructions:

1. Heat butter in a large skillet over medium heat.
2. Add the chopped green pepper and onion to the skillet, sautéing until tender.
3. Lower the heat and add the shrimp to the skillet. Cook for about 5 minutes, or until the shrimp turn pink.
4. Stir in the tomato sauce, chopped green onions, parsley, and all the seasonings.
5. Increase the heat and bring the mixture to a gentle boil.
6. Reduce the heat again and let it simmer uncovered for about 20 minutes, or until the sauce slightly thickens.
7. Serve with hot cooked rice and garnish with additional green onions, if desired.

7. Shrimp Kabobs

These colorful shrimp kabobs are a delightful addition to any grill party. Loaded with juicy shrimp, bell peppers, onions, and zucchini, they’re as visually appealing as they are tasty. A simple marinade of olive oil, garlic, and herbs enhances their natural flavors.

Grilling brings out a smoky char that elevates the dish. Serve them with a side of rice or a crisp green salad for a balanced meal. Perfect for entertaining or a fun family dinner!

Servings: 4 people

Ingredients:

• 1 cup Italian salad dressing, divided
• 2 large green peppers, cut into 1-1/2-inch pieces
• 2 large onions, cut into 8 wedges each
• 16 large fresh mushrooms
• 16 cherry tomatoes
• 1-1/2 pounds uncooked shrimp (16-20 per pound), peeled and deveined

Instructions:

1. In a shallow dish, combine 1/2 cup of salad dressing with the shrimp, mixing well.
2. In another shallow dish, combine the vegetables with the remaining 1/2 cup of salad dressing.
3. Cover both dishes and refrigerate for about 2 hours, stirring occasionally to ensure even marination.
4. After marinating, drain the shrimp and vegetables, discarding the marinade.
5. Preheat your grill to medium heat or set your broiler to 4 inches from the heat source.
6. Thread the marinated shrimp and vegetables onto 8 metal or soaked wooden skewers, alternating between the shrimp and vegetables.
7. Place the skewers on the grill or under the broiler.
8. Grill the kabobs, covered, or broil them for about 6 minutes, turning occasionally.
9. Continue cooking until the shrimp turn pink and are fully cooked through.
10. Remove from heat and serve immediately, enjoying the delicious shrimp and vegetable kabobs.

8. Tequila Lime Shrimp Noodles

This zesty dish combines tender shrimp with fresh zucchini noodles for a low-carb delight. The shrimp are sautéed in a flavorful mix of tequila, lime juice, garlic, and cilantro for a bold kick. Light yet satisfying, it’s a perfect choice for summer meals or healthy dining.

The zoodles soak up the tangy sauce, making each bite vibrant and delicious. Quick to prepare, this dish is as refreshing as it is nutritious. A guilt-free indulgence you’ll love!

Servings: 4 people

Ingredients:

• 1 tablespoon olive oil
• 2 tablespoons lime juice
• 1/4 cup tequila
• 1/2 teaspoon salt
• 1 pound uncooked shrimp (31-40 per pound), peeled and deveined
• 1/4 teaspoon pepper
• 2 medium zucchini, spiralized (about 6 cups)
• 1/4 cup minced fresh parsley
• 3 tablespoons butter, divided
• 1 shallot, minced
• 2 garlic cloves, minced
• 1-1/2 teaspoons grated lime zest
• Additional grated lime zest

Instructions:

1. In a large cast-iron or heavy skillet, melt 2 tablespoons of butter over medium heat.
2. Add the minced shallot and garlic to the skillet and cook for 1-2 minutes until softened.
3. Remove the skillet from the heat and stir in the tequila, lime zest, and lime juice.
4. Return the skillet to medium heat and cook until the liquid is almost evaporated about 2-3 minutes.
5. Add olive oil and the remaining butter to the skillet.
6. Stir in the shrimp and spiralized zucchini, then sprinkle with salt and pepper.
7. Cook, stirring occasionally, until the shrimp turn pink and the zucchini is crisp-tender, about 4-5 minutes.
8. Remove from heat and sprinkle with minced fresh parsley and additional lime zest before serving.

9. Rosemary Garlic Shrimp

Simple yet aromatic, rosemary garlic shrimp is a dish that shines with minimal ingredients. Shrimp are sautéed with fresh rosemary, garlic, and butter for a fragrant and savory flavor. This recipe is ready in just minutes, making it perfect for busy weeknights.

Serve it over pasta, rice, or alongside roasted vegetables for a satisfying meal. The earthy rosemary complements the sweet shrimp beautifully. A classic recipe that never fails to impress!

Servings: 8 people

Ingredients:

• 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
• 2 pounds uncooked shrimp (31-40 per pound), peeled and deveined
• 1-1/4 cups of chicken or vegetable broth
• 2 teaspoons Worcestershire sauce
• 1 small cayenne or other fresh red chile pepper, finely chopped
• 1/2 teaspoon salt
• 1 teaspoon paprika
• 3 tablespoons chopped ripe olives
• 2 cloves garlic, minced
• 1/4 to 1/2 teaspoon pepper
• 2 tablespoons lemon juice

Instructions:

1. In a large skillet, combine all the ingredients except the shrimp.
2. Bring the mixture to a boil over medium heat.
3. Cook, uncovered until the liquid has reduced by half.
4. Add the shrimp to the skillet and stir gently.
5. Bring the mixture back to a boil.
6. Reduce the heat and let it simmer, uncovered, for 3-4 minutes.
7. Stir occasionally until the shrimp turn pink and are fully cooked.

10. Shrimp Avocado Salad

This refreshing shrimp avocado salad is a burst of fresh flavors and vibrant textures. Juicy shrimp are tossed with creamy avocado, crisp cucumber, and tangy lime dressing. Packed with protein and healthy fats, it’s a wholesome and satisfying dish.

Perfect as a light lunch, dinner, or appetizer, it’s versatile and easy to prepare. The fresh herbs and citrus add brightness to every bite. A healthy, delicious option for warm-weather meals!

Servings: 6 people

Ingredients:

• 1 lb (450g) medium raw shrimp (peeled and deveined, tail-on or tail-off)
• 1 large head of broccoli, broken into florets
• 2 tablespoons butter, diced (or ghee, or olive oil)
• 1 teaspoon Italian seasoning
• 1 tablespoon minced garlic
• 1/4 teaspoon onion powder
• 1/4 teaspoon smoked paprika
• 2 tablespoons vegetable or chicken stock, divided
• Salt and pepper, to taste
• Juice of 1/2 lemon
• Red chili pepper flakes, optional
• Fresh chopped parsley, for garnish

Instructions:

1. Preheat your oven to 425°F (220°C).
2. Cut two sheets of 14×12-inch (35×30 cm) heavy-duty aluminum foil and lay them flat on the countertop.
3. Prepare the spice mix by combining Italian seasoning, onion powder, salt, pepper, and smoked paprika in a small bowl. (Add powdered stock if desired—see notes).
4. Place the shrimp on a shallow plate and sprinkle with the spice mix, coating all sides evenly.
5. Arrange the seasoned shrimp in the center of each foil sheet.
6. Add broccoli florets to one side of the shrimp in each foil packet.
7. Sprinkle minced garlic over both the shrimp and broccoli.
8. Drizzle lemon juice over the shrimp and broccoli, then add red chili flakes if desired. Season with additional salt and pepper to taste.
9. Divide the diced butter evenly between the foil packets, placing the pieces over the shrimp and broccoli.
10. Pour 1 tablespoon of vegetable stock into each packet. Fold the foil over the shrimp and broccoli, crimping the edges together to seal. Leave a little space inside for heat circulation.
11. Place the foil packets on a baking sheet, sealed side up, and bake for about 15 minutes or until the shrimp are fully cooked.
12. Carefully unwrap the foil packets, garnish with fresh parsley, and serve with an optional slice of lemon.

11. Zucchini Noodles with Pesto and Shrimp

Enjoy a low-carb twist on classic pasta with zucchini noodles tossed in vibrant pesto and topped with shrimp. The pesto sauce, made with fresh basil, garlic, and Parmesan, adds a rich and herby flavor. The shrimp is quickly sautéed, making this dish both fast and flavorful.

Perfect for weeknight dinners or light lunches, it’s a satisfying meal that doesn’t feel heavy. The combination of textures and flavors is simply delightful. A guilt-free indulgence you’ll crave often!

Servings: 6 people

Ingredients:

• 1 tablespoon (15 ml) olive oil, divided (1/2 tablespoon for shrimp and 1/2 tablespoon for zucchini)
• 1 pound (454 g) jumbo shrimp, peeled, deveined, and cleaned (16/20 size recommended)
• 1 large zucchini or 2 medium-sized zucchinis (approximately 2 cups zucchini noodles)
• 1/4 cup (60 ml) pesto (store-bought or homemade)
• 2-3 tablespoons (10-15 g) Parmigiano cheese, grated (plus extra for garnish)
• 1/4 teaspoon (1.5 g) salt, divided (for seasoning shrimp and zucchini)
• 1/4 teaspoon (0.5 g) ground black pepper, or to taste

Instructions:

1. Heat a skillet over medium heat and add 1/2 tablespoon of olive oil.
2. Season the shrimp with salt and pepper, then place them in the skillet.
3. Cook the shrimp for about 2 minutes per side, or until they are no longer opaque.
4. Remove the shrimp from the skillet and set them aside.
5. Add another 1/2 tablespoon of olive oil to the skillet.
6. Toss the zucchini noodles into the skillet and cook for 2 minutes, stirring occasionally to ensure even cooking.
7. Add the pesto to the skillet and mix it with the zucchini noodles until well combined.
8. Return the cooked shrimp to the skillet and toss everything together.
9. Heat the shrimp and noodles for 1-2 minutes, ensuring everything is warmed through.
10. Remove the skillet from the heat promptly, as the zucchini noodles will continue cooking after being removed.
11. Serve immediately with freshly grated Parmesan cheese for a flavorful, low-carb meal containing just 5 net grams of carbs per serving.

12. Keto Bang Bang Shrimp

This keto-friendly version of bang bang shrimp delivers all the flavor without the carbs. Crispy shrimp are coated in a creamy, spicy-sweet sauce made with mayo, sriracha, and a touch of keto-friendly sweetener. Perfect as an appetizer or a main course, it’s a versatile dish that’s easy to prepare.

Serve it over cauliflower rice or as lettuce wraps for a complete meal. The bold flavors and satisfying crunch make this a keto favorite. A dish that feels indulgent while staying on track!

Servings: 4 people

Ingredients:

• 1/4 cup (56 g) mayonnaise
• 1 tablespoon (15 ml) chili sauce (like Sambal Oelek)
• 1/2 tablespoon (7 ml) Sriracha
• 1/4 teaspoon (0.13 g) sugar substitute like allulose, Swerve, or sugar-free maple syrup
• Shrimp and Rice
• 2 pounds (907 g) shrimp, peeled, deveined, and cleaned
• 2 cups (320 g) cauliflower rice
• 1/2 tablespoon (7 ml) olive oil
• 2 green onions, chopped

Instructions:

1. In a bowl, combine all the sauce ingredients and mix until smooth and set aside.
2. Heat olive oil in a large skillet over medium-low heat.
3. Add the peeled and cleaned shrimp to the skillet and sauté for 5 minutes on each side, or until fully cooked and opaque.
4. Remove the shrimp from the skillet once cooked.
5. Toss the shrimp in the prepared sauce until evenly coated.

13. Lemon Garlic Shrimp

Bright, zesty, and full of flavor, lemon garlic shrimp is a timeless classic. Sautéed in butter, garlic, and fresh lemon juice, the shrimp are tender and flavorful. This recipe comes together in minutes, making it perfect for quick dinners or meal prep.

Serve it with pasta, rice, or steamed vegetables for a versatile and delicious meal. The lemon and garlic combination creates a fresh and tangy taste. A dish that’s simple yet irresistibly delicious!

Servings: 4 people

Ingredients:

• 3 tablespoons unsalted butter
• 1 pound jumbo shrimp (10/15 ct.), peeled, deveined, and tail removed
• 1 clove garlic, finely minced
• 1 large lemon, zest and juice
• 1/2 teaspoon cumin
• Salt and pepper, to taste

Instructions:

1. Heat butter in a large skillet over medium heat until melted.
2. Add minced garlic and sauté for 1-2 minutes, stirring occasionally, until aromatic.
3. Add the shrimp to the skillet and cook for 4-5 minutes, stirring occasionally, until they turn pink and are cooked through.
4. Mix in the lemon zest, lemon juice, and cumin, stirring well to coat the shrimp evenly.
5. Season with salt and black pepper to taste, then remove the skillet from the heat.
6. Serve the shrimp on their own, over cauliflower rice, or with a side of salad or vegetables.
7. Drizzle with pan juices and garnish with fresh parsley, if desired. Serve immediately.

14. Low-Carb Buffalo Shrimp

Add some heat to your meals with this low-carb buffalo shrimp recipe. Juicy shrimp are tossed in a spicy buffalo sauce and baked or sautéed for a healthier twist. Serve them over lettuce wraps, zucchini noodles, or cauliflower rice for a satisfying low-carb meal.

The bold, tangy flavors make every bite exciting. It’s perfect for game days, quick dinners, or as an appetizer. A guilt-free way to enjoy buffalo flavors without compromising on taste!

Servings: 4 people

Ingredients:

• 1 pound (454 g) jumbo shrimp, peeled and deveined, tails attached
• 1/4 cup (59 ml) Frank’s RedHot sauce
• 1 tablespoon (14 g) whey protein powder or cornstarch
• 1/4 teaspoon (1.5 g) salt
• 2 tablespoons (30 ml) vegetable or peanut oil for frying
• 1/4 cup (31 g) keto wheat baking flour (link)
• 1 teaspoon (2 g) Cajun seasoning
• 1 tablespoon (14 g) butter
• 1/2 teaspoon (1.5 g) granulated garlic

Instructions:

1. Combine the flour, cornstarch, Cajun seasoning, salt, and granulated garlic in a bag or bowl.
2. Add the shrimp to the mixture and shake well to coat them evenly.
3. Place the coated shrimp in the refrigerator for 20 minutes to let the coating adhere.
4. Meanwhile, heat Frank’s hot sauce and butter in a pan over medium heat, stirring until the butter melts completely.
5. Keep the sauce warm while you prepare the shrimp.
6. Take the shrimp out of the refrigerator and shake them again in the flour mixture for an extra coating.
7. Discard any remaining flour mixture after coating the shrimp.
8. Heat oil in a heavy-bottomed or cast-iron pan until it’s hot and ready for frying.
9. Fry the shrimp in the hot oil for 2-3 minutes per side until golden and crispy.
10. Fry in batches if needed to avoid overcrowding the pan and ensure even cooking.
11. Once cooked, transfer the shrimp to a bowl.
12. Pour the warm sauce over the shrimp and toss to coat them evenly.

15. Keto Shrimp Tacos

These keto shrimp tacos are a flavorful low-carb alternative to the classic dish. Juicy, seasoned shrimp are nestled in crisp lettuce wraps or low-carb tortillas. Topped with avocado, cilantro, and a zesty lime crema, they’re bursting with fresh flavors.

Quick and easy to prepare, they’re perfect for weeknight dinners or entertaining. Each bite is a delightful mix of textures and tastes. A keto-friendly way to enjoy a taco night favorite!

Servings: 4 people

Ingredients:

• 16 medium shrimp, peeled and deveined
• 2 tablespoons butter
• 1 teaspoon chili powder
• 1 teaspoon cumin powder
• ½ teaspoon garlic powder
• 4 low-carb tortillas or flatbread
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons lime juice

Instructions:

1. In a shallow bowl, mix the spices with lime juice until well combined.
2. Add the shrimp to the bowl and toss them thoroughly, ensuring they are evenly coated in the spice mixture.
3. Heat butter in a skillet or frying pan over medium heat.
4. Once the butter has melted, add the shrimp to the pan.
5. Cook the shrimp for about 5 minutes, flipping them occasionally to cook evenly on both sides.
6. To assemble, place the cooked shrimp onto a low-carb tortilla.
7. Drizzle the remaining pan juices over the shrimp for added flavor.
8. Serve with coleslaw, lettuce, or your favorite salad toppings for a delicious meal