Easy recipe 4 Keto Low-Carb Red Lobster Copycat Garlic Shrimp
Craving Red Lobster? Make this Keto Low-Carb Red Lobster Copycat Garlic Shrimp at home! An easy, one-pan recipe. Discover how to make it.
Ingredients
- 1.5 lbs large shrimp peeled and deveined, tails on or off
- 0.5 cup unsalted butter cut into tablespoon-sized pieces
- 2 tbsp olive oil
- 6 cloves garlic finely minced
- 0.25 cup dry white wine like Pinot Grigio or Sauvignon Blanc, or substitute chicken broth
- 2 tbsp fresh lemon juice
- 0.5 tsp red pepper flakes or more, to taste
- 0.5 tsp sea salt or to taste
- 0.25 tsp black pepper freshly ground
- 0.25 cup fresh parsley chopped, for garnish
Instructions
- Pat the shrimp completely dry with paper towels. This helps them get a good sear. Season the shrimp on both sides with the sea salt and freshly ground black pepper.
- In a large skillet or cast-iron pan, heat the olive oil and melt the butter over medium-high heat. Swirl the pan to combine them as the butter melts.
- Add the minced garlic and red pepper flakes to the skillet. Sauté for about 30-60 seconds until fragrant. Be careful not to let the garlic burn, as it will become bitter.
- Add the seasoned shrimp to the pan in a single, even layer. Cook for 1-2 minutes on the first side, without moving them, until they are pink and slightly golden on the bottom.
- Flip the shrimp and cook for another 1-2 minutes until they are opaque and fully cooked through. Avoid overcooking, which can make the shrimp tough.
- Pour in the dry white wine (or chicken broth) and fresh lemon juice to deglaze the pan. Use a wooden spoon to scrape any flavorful browned bits from the bottom of the skillet into the sauce.
- Bring the sauce to a gentle simmer and let it cook for 1-2 minutes, allowing it to reduce slightly and the flavors to concentrate.
- Remove the skillet from the heat. Stir in the fresh chopped parsley. Taste the garlic butter sauce and adjust with more salt or pepper if needed. Serve immediately.
Notes
Serving Suggestions: To keep this meal keto and low-carb, serve the garlic shrimp over zucchini noodles (zoodles), cauliflower rice, or alongside steamed asparagus or a fresh green salad.
Storage: Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave.
Variations: For a creamy sauce, stir in 2 tablespoons of heavy cream at the very end. For extra flavor, add a pinch of smoked paprika with the garlic.
