Creamy Garlic Shrimp
Creamy Garlic Shrimp
Diabetic-friendly, low carb and no added sugar — plump shrimp in a silky garlic cream sauce with fresh parsley
This creamy garlic shrimp keeps the cover promise front and centre: diabetic-friendly, low carb and no added sugar. Large shrimp are seared just until pink, then finished in a silky garlic-Parmesan cream sauce with lemon and a big handful of parsley, served steaming straight from the pan like the photo.
Estimated per serving: 330 calories, 31g protein and 3g net carbs. Ready in about 20 minutes.
Why you'll love this creamy garlic shrimp
- Diabetic-friendly, low carb and no added sugar — exactly as promised on the cover
- 31g protein per serving from big, plump shrimp
- Silky garlic cream sauce with no flour and no sugar
- One pan and about 20 minutes, start to finish
- Restaurant look: steaming pan, pink shrimp and parsley piled in the middle
- Perfect over cauliflower rice, courgetti or on its own with a spoon
Health notes
- Shrimp: Very lean, high-protein seafood that cooks in minutes.
- No added sugar sauce: Cream, garlic, lemon and Parmesan do the work — no sweet chilli, honey or sugary seasoning blends.
- Garlic and parsley: Big fresh flavour for almost no carbs.
- Controlled cream: Enough for a silky sauce, measured so the serving stays sensible.
- Estimated macros: No time or nutrition card came with this photo, so values are estimated and kept consistent throughout.
Key element — shrimp out, sauce, shrimp back
Sear the shrimp briefly and take them out before the sauce goes in. Shrimp left simmering in cream turn rubbery; returned for the final minute, they stay plump and glossy like the ones in the pan.
Ingredients
Shrimp and sauce
- 1¼ lb large raw shrimp, peeled and deveined, tails on if you like
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
- 1 Tbsp olive oil
- 1 Tbsp butter
- 5 cloves garlic, minced
- ¼ tsp chilli flakes (optional)
- ½ cup low-sodium chicken stock (no added sugar)
- ½ cup heavy cream
- ¼ cup finely grated Parmesan
- 1 tsp lemon zest
- 1 Tbsp lemon juice
- ½ cup chopped fresh parsley, plus extra leaves to serve
Swaps
- Chicken version: Thin chicken breast strips cooked the same way; add 2–3 minutes to the sear.
- Lighter sauce: Half-and-half plus 1 tsp cream cheese whisked in to keep it silky.
- Cajun: Swap paprika and chilli for a sugar-free Cajun seasoning.
- Serving: Over cauliflower rice, courgetti, shirataki noodles or steamed greens.
Instructions
| 1 | Season the shrimp. Pat the shrimp very dry with kitchen paper. Toss with the paprika, garlic powder, salt and black pepper. Dry shrimp sear; wet shrimp steam. |
| 2 | Sear briefly. Heat the olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook 1–2 minutes per side with tongs until just pink and curled. Transfer to a warm plate; do not cook them through yet. |
| 3 | Bloom the garlic. Lower the heat to medium. Melt the butter in the same pan and add the garlic and chilli flakes for 30–45 seconds until fragrant, scraping up the browned bits. Do not let the garlic colour. |
| 4 | Build the sauce. Pour in the stock and simmer for 1 minute. Add the cream and Parmesan and simmer gently for 2–3 minutes until slightly thickened and glossy. No flour needed. |
| 5 | Return the shrimp. Add the shrimp and any plate juices back to the pan. Simmer for 1–2 minutes only, turning with tongs, until the shrimp are opaque and cooked through and the sauce coats them. |
| 6 | Lemon, parsley, serve. Turn off the heat. Stir in the lemon zest, lemon juice and chopped parsley. Pile extra parsley leaves in the centre and serve steaming straight from the pan with a serving spoon. |
Pro tips
- Shrimp are done when they curl into a loose C; a tight O means overcooked.
- Brown the shrimp in batches if your pan is small; crowding makes them soupy.
- Garlic goes in after the sear so it perfumes the sauce instead of burning.
- Lemon at the end keeps the sauce bright and stops it tasting heavy.
- Serve immediately — shrimp wait for no one.
Nutrition
| Nutrient | Per serving (est.) |
|---|---|
| Calories | 330 |
| Protein | 31g |
| Net carbohydrates | 3g |
| Total carbohydrates | 4g |
| Fiber | 1g |
| Total fat | 20g |
| Sodium | 760mg |
Estimated per serving (4 servings), based on large shrimp, heavy cream, butter and Parmesan. Exact macros vary with shrimp size and cream brand; check stock labels for hidden sugar if you are counting strictly.
Variations
Cajun cream shrimp
Sugar-free Cajun seasoning and a squeeze more lemon.
Garlic butter (no cream)
Skip the cream; finish with extra butter, stock and parsley.
Spinach shrimp
Wilt a handful of spinach into the sauce before the shrimp go back.
Shrimp pasta night
Toss through courgetti or low-carb pasta for a bigger plate.
Storage
| Method | Time | Notes |
|---|---|---|
| Refrigerator | Up to 2 days | Airtight container; seafood is best eaten fresh |
| Freezer | Not ideal | Shrimp turn rubbery and the cream sauce can separate |
| Reheat | — | Gently in a skillet over low heat for 2–3 minutes until just warm; do not boil |
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