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Keto Shrimp Scampi Skillet – Fast, Flavorful, and Low-Carb

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds large shrimp, peeled and deveined (thawed if frozen)
  • 2–3 tablespoons olive oil (extra-virgin preferred)
  • 4 tablespoons unsalted butter
  • 6–8 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes (optional, for heat)
  • 1/3 cup dry white wine (like Pinot Grigio or Sauvignon Blanc) or chicken broth
  • 1 medium lemon (zest and juice)
  • 1/4 cup fresh parsley, finely chopped
  • Salt and black pepper
  • 1 medium zucchini per person if making zoodles (optional)
  • Cauliflower rice or spaghetti squash (optional serving base)

Method
 

  1. Prep the shrimp: Pat shrimp dry with paper towels. Season both sides with salt and black pepper. If using zucchini noodles, spiralize and set on a towel to drain excess moisture.
  2. Heat the pan: Set a large skillet over medium-high heat. Add 1 tablespoon olive oil. When shimmering, add half the shrimp in a single layer. Cook 1–2 minutes per side until just pink and opaque. Transfer to a plate and repeat with remaining shrimp, adding a bit more oil if needed.
  3. Sauté the aromatics: Reduce heat to medium. Add butter to the pan. Once melted, add minced garlic and red pepper flakes. Stir 30–60 seconds until fragrant—don’t brown the garlic.
  4. Deglaze and build the sauce: Pour in white wine (or chicken broth). Scrape up any browned bits from the pan. Let it simmer 2–3 minutes to reduce slightly.
  5. Add lemon: Stir in lemon zest and 1–2 tablespoons lemon juice. Taste the sauce. Adjust salt and pepper as needed.
  6. Finish with shrimp: Return shrimp and any juices on the plate to the skillet. Toss to coat and warm through for 1 minute. Turn off heat and stir in chopped parsley.
  7. For zoodles (optional): In a separate skillet, heat 1 teaspoon olive oil over medium-high. Add zucchini noodles, season with salt, and cook 1–2 minutes until just tender. Drain any excess liquid. Plate zoodles and top with shrimp scampi.
  8. Serve: Spoon extra sauce over the top. Finish with a squeeze of lemon and a grind of black pepper. Enjoy immediately.