Garlic butter shrimp in a luscious buttery cream sauce. No, you’re not at a five-star restaurant! I’m going to show you how to make this delicious seafood dinner right in your own kitchen. And there’s this: It’s quick and easy. Plus, a bonus, it’s low carb, so perfect if you need keto recipes.
The first time I had a garlic shrimp dish was at Capt. Anderson’s in Panama City, Florida. If you’ve been there….let’s just say if you know, you know. There’s a HUGE menu, and a lot to choose from. Some of my family had the buffet (all you can eat FTW!). But I was dieting, so I chose a simple shrimp dish. Boy, am I glad I did!
Luckily, I came away that night with a souvenir: A Capt. Anderson’s Seafood Recipe book! So this creamy shrimp recipe is an adaptation to a similar one in that cookbook.
And it’s a good thing because that seafood dinner out when we were on vacation was a rare treat. As a young family on a budget, we didn’t exactly eat that way every single day.
The sauce is buttery loaded with garlic flavor. With just enough Parmesan to make it feel fancy. So now my husband even makes this for me, for occasions like Valentine’s Day or my birthday.
Why You’ll Love This Recipe
This garlic shrimp is one of those meals that punches way above its weight for how little effort it takes.
- Tastes like a restaurant plate: That creamy garlic sauce has the same depth you’d get at a nice seafood spot, but you made it on your own stove.
- Ready in about 10 minutes: From skillet to plate, this is one of the fastest quick meals you’ll put together all week.
- Only a handful of ingredients: Butter, garlic, cream, parmesan, wine, and shrimp. That’s basically it.
- Keto and low carb friendly: No flour, no breading, no pasta required. It fits right into keto recipes without any swaps.
- Feels like a special occasion: Even on a random Wednesday, this dish makes dinner feel like something you’d dress up for.
Ingredient Notes and Substitutions
You can tweak this creamy shrimp recipe pretty easily depending on what you’ve got on hand.
- Shrimp: I like large or jumbo because they hold up better in the sauce. Frozen works great, too. Just make sure they’re fully thawed and patted dry before they hit the pan. Aldi or Costco always has a good price for frozen shrimp.
- White cooking wine: White wine is always the MVP move with seafood. It adds brightness that balances out all that cream and butter. If you don’t cook with wine, a squeeze of lemon juice will do something similar.
- Lemon juice: If you want your sauce to have a bit more zing, toss in a tablespoon. It cuts through the richness.
- Vegetables: Throw in broccoli, sliced mushrooms, or spinach right into the sauce to turn this into a full meal. That way, you won’t even need side dishes.
Tips for Success
A few things that’ll help you nail this seafood dinner every time.
- Pat your shrimp dry: Wet shrimp will just steam in the pan. You want them dry so they actually sear.
- Don’t overcook the shrimp: Once they curl into a loose C shape and turn pink, they’re done. Overcooked shrimp get rubbery.
- Devein first: That dark vein along the back pulls out easy with your fingers, or use a small knife to slice along the back and remove it.
- If your sauce is too thin: A cornstarch slurry (a teaspoon of cornstarch with a little cold water) will thicken it up. Keep in mind a flour roux will add carbs if you’re tracking for low carb or keto recipes.
Storage and Reheating
Keep leftover garlic shrimp in an airtight container in the fridge for up to 2 days. Cream sauces don’t hold up as long as some other things, so try to eat it sooner than later.
Reheat in a skillet on the stove over low heat. Add a splash of cream if the sauce has thickened too much. The stovetop is better than the microwave here because the shrimp won’t get as tough.
You can freeze this too. Let it cool to room temperature first, then transfer to a freezer-safe container. It’ll keep for about a month. Thaw overnight in the fridge before reheating.
Serving Suggestions
Pile this creamy shrimp over pasta or steamed rice if you’re not watching carbs. For a low carb option, serve it over zucchini noodles or cauliflower rice.
Garlic bread or crusty bread for soaking up that sauce is hard to beat. We’ve even had it with cornbread. Steamed broccoli, roasted asparagus, a simple green salad. Any of these can finish off this meal. For something even lighter and great with keto recipes, go with sliced avocados.
FAQs
Can I use frozen shrimp for this recipe?
Frozen shrimp works just fine for this garlic shrimp. Thaw them all the way through and pat them really dry with paper towels before cooking. If there’s moisture on the shrimp, you won’t get that sear.
What size shrimp should I use?
Large or jumbo are my go-to because they’re easier to work with. But you can use whatever size you find. Smaller shrimp cook faster, so watch them close.
Notes
Sometimes my kids ask me, “Can we have the fancy shrimp tonight?” And I always know this garlic shrimp seafood dinner is what they’re wanting. The best part is I can whip this up for them, and make everyone happy with just a few minutes of my time.
Garlic Butter Shrimp with Creamy Sauce | Low Carb Quick Meals
Ingredients
- 1 ½ lbs. Large shrimp Peeled and deveined, tails left on for presentation
- 2 Tbsp. Olive oil
- 3 Tbsp. Unsalted butter
- 3 tsp. Minced garlic
- ½ cup Dry white wine such as Pinot Grigio or Sauvignon Blanc
- 1 ½ cups Heavy whipping cream
- ½ cup Parmesan cheese freshly grated
- Salt and black pepper to taste
Instructions
- Pour the raw, peeled shrimp onto a thick layer of paper towels and press another towel firmly over the top. Pro Tip: Removing all surface moisture is the most critical step. If shrimp enter a hot pan wet, they immediately bleed water and steam in their own juices, which leaves them rubbery and grey instead of developing a crisp, caramelized outer crust.
- Heat the olive oil in a large skillet over medium-high heat. Toss the dried shrimp into the sizzling pan, seasoning them with a pinch of salt and pepper. Sauté for 1 to 2 minutes per side just until they curl slightly and turn opaque, then immediately transfer them to a side plate. Do not overcook them here.
- Reduce the skillet heat to medium. Drop the unsalted butter and minced garlic directly into the residual pan oil. Cook for 30 to 45 seconds, stirring constantly, until the butter melts completely and the garlic is fragrant but still pale yellow.
- Pour the white wine straight into the hot skillet. Use a wooden spatula to aggressively scrape up any caramelized bits stuck to the bottom of the pan. Simmer the liquid for 3 to 4 minutes until it has reduced by half. This boils off the raw alcohol bite, leaving behind a concentrated, acidic fruit baseline that cuts through the upcoming heavy fats.
- Pour the heavy whipping cream into the wine reduction in a slow, steady stream, whisking constantly to emulsify the dairy and pan fats together. Lower the heat to medium-low and simmer gently for 5 minutes until the sauce naturally thickens enough to coat the back of a spoon.
- Stir the freshly grated Parmesan cheese into the warm cream sauce until completely melted and smooth. Taste the sauce now and adjust with extra salt and pepper if needed.
- Slide the cooked shrimp and any pooled juices from their plate back into the skillet. Toss thoroughly for 60 seconds to coat every shrimp in the velvety sauce and bring them back up to serving temperature. Serve immediately over your favorite pasta or with crusty bread.
