High-Protein Garlic Butter Shrimp
High-Protein Garlic Butter Shrimp
Juicy shrimp sautéed in garlic butter with a bright lemon finish — high protein, low carb, and ready in 15 minutes
This high-protein garlic butter shrimp is fast, flavorful, and restaurant-quality. Succulent shrimp cook in a rich garlic-butter sauce with a touch of lemon and herbs. Every serving delivers 38 g of protein and only 3 g net carbs.
High protein, low carb, and perfect for a quick weeknight dinner.
Why you’ll love this shrimp
- 38g protein per serving — a complete high-protein meal
- Only 3g net carbs and fully sugar-free
- Garlic-butter sauce that coats every shrimp
- Ready in about 15 minutes
- One-pan and minimal cleanup
- Elegant enough for company, easy enough for weeknights
Health notes
- High protein: Shrimp is naturally lean and protein-dense.
- Low carb: No breading or starchy fillers.
- Sugar-free: Seasonings and lemon keep the carbs low.
- Fast: Cooks in one skillet in minutes.
Key element — don’t overcook the shrimp
Cook just until the shrimp turn pink and opaque. Overcooking makes them rubbery. Pull them from the heat as soon as they curl and firm up.
Ingredients
Shrimp
- 1 lb (450g) large shrimp, peeled and deveined
- 1 Tbsp olive oil or avocado oil
- 3 Tbsp butter
- 4–5 garlic cloves, minced
- ½ tsp paprika
- ½ tsp garlic powder
- ¼ tsp red pepper flakes (optional)
- Salt and black pepper to taste
- Juice of ½ lemon (plus wedges for serving)
- 2 Tbsp chopped fresh parsley
Optional dipping sauce
- 2 Tbsp mayonnaise or Greek yogurt
- 1 tsp lemon juice
- ½ tsp garlic powder
- Chopped parsley or chives
Swaps
- Spicy: Increase red pepper flakes or add a dash of hot sauce.
- Dairy-free: Use olive oil or ghee instead of butter.
- Herbier: Add fresh thyme or oregano with the garlic.
- Extra sauce: Deglaze the pan with a splash of chicken broth or white wine.
Instructions
| 1 | Prep the shrimp. Pat the shrimp very dry with paper towels. Season with salt, pepper, paprika, and garlic powder. |
| 2 | Sear the shrimp. Heat the oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook 1–2 minutes per side until pink and just cooked through. Transfer to a plate. |
| 3 | Make the garlic butter sauce. Reduce heat to medium. Add the butter and minced garlic to the same skillet. Cook 30–60 seconds until fragrant (do not brown the garlic). Stir in the lemon juice and red pepper flakes if using. |
| 4 | Finish and serve. Return the shrimp to the pan and toss to coat in the garlic butter. Sprinkle with chopped parsley and serve immediately with lemon wedges and optional dipping sauce. |
Pro tips
- Pat the shrimp very dry for the best sear.
- Don’t overcrowd the pan — cook in batches if needed.
- Pull the shrimp as soon as they turn pink to avoid rubberiness.
- A squeeze of fresh lemon at the end brightens the whole dish.
- Leftover sauce is excellent over zucchini noodles or roasted vegetables.
Nutrition
| Nutrient | Per serving |
|---|---|
| Calories | 280 |
| Protein | 38g |
| Net carbohydrates | 3g |
| Total carbohydrates | 3g |
| Fiber | 0g |
| Total fat | 14g |
| Sodium | 620mg |
Estimates based on large shrimp, butter, and garlic. Exact numbers vary with shrimp size and amount of butter used.
Variations
Lemon garlic
Increase the lemon juice and add lemon zest for a brighter finish.
Spicy Cajun
Season the shrimp with Cajun seasoning and add extra red pepper flakes.
Herb butter
Stir in fresh thyme, oregano, or basil at the end.
Creamy version
Add a splash of heavy cream to the garlic butter for a richer sauce.
Storage
| Method | Time | Notes |
|---|---|---|
| Refrigerator | Up to 3 days | Store covered |
| Freezer | Up to 1 month | Freeze cooked shrimp; reheat gently |
| Reheat | Low heat or microwave | Add a splash of water or butter to loosen the sauce |
FAQ
Test your knowledge
5 quick questions about this garlic butter shrimp
1. Protein per serving?
2. Net carbs per serving?
3. Why not overcook the shrimp?
4. About how long does this take?
5. Best way to reheat leftovers?
