This Keto Lemon Garlic Butter Shrimp is a flavorful, low-carb dish featuring tender shrimp cooked slowly in a zesty lemon garlic butter sauce. Perfect for a quick and easy dinner that fits a ketogenic lifestyle.
Total Time:2 hours 10 minutes
Yield:4 servings
Ingredients
Shrimp and Butter Mixture
1 lb large shrimp, peeled and deveined
1/2 cup butter, melted
4 cloves garlic, minced
Juice of 1 lemon
Zest of 1 lemon
1 tsp dried parsley
Salt and pepper to taste
Lemon wedges for serving
Instructions
Prepare the butter sauce: In a bowl, combine the melted butter, minced garlic, lemon juice, lemon zest, dried parsley, salt, and pepper. Mix well to incorporate all the flavors.
Arrange the shrimp: Place the peeled and deveined shrimp evenly in the crockpot to ensure even cooking.
Pour the butter mixture: Pour the prepared lemon garlic butter sauce over the shrimp in the crockpot, making sure the shrimp are well coated.
Cook the shrimp: Cover the crockpot and cook on low heat for 2 hours or on high heat for 45 minutes, until the shrimp are fully cooked, pink, and opaque.
Serve: Carefully transfer the shrimp to a serving dish and spoon some of the lemon garlic butter sauce over the top. Serve hot with fresh lemon wedges on the side for extra zest.
Notes
For a more intense garlic flavor, use roasted garlic instead of raw minced garlic.
You can substitute dried parsley with fresh parsley for a fresher taste; add fresh parsley at the end of cooking.
If you don’t have a crockpot, you can cook the shrimp on the stovetop over low heat until pink and cooked through, about 5-7 minutes.
Make sure not to overcook the shrimp as they become rubbery; shrimp cook quickly, especially on high heat.
Serve with a side of steamed vegetables or cauliflower rice to keep it keto-friendly and balanced.
