Keto is all the rage right now. It seems that everyone is trying out the ketogenic lifestyle, hoping to slim down, gain more energy, and improve health in general. If you haven’t been hiding under a rock lately, you’ve likely heard about the keto diet movement and what it can do for your health. Just in case you’re out of the loop, we’ll provide you with an overview of the keto lifestyle and then get you started with some fantastic shrimp recipes to keep you and your waistline in check without sacrificing taste.

What is the ketogenic lifestyle, anyway?

Ketogenic eating is another term for a specific “low-carb” diet. The idea of eating keto is to get the majority of your calories from protein and fat. Those replace carbohydrates.

Eating a low-carb diet puts the body into a state of ketosis, where your body switches from burning carbs and simple sugars to fat stores in the body. Your body runs more efficiently, you have longer sustainable energy, and your cravings for sugar and carbs virtually disappear.

Why shrimp?

Shrimp is a low-fat, tasty option for eating keto, and these shrimp recipes are bound to become your favorite staples for staying on a low-carb lifestyle toward better health. shrimp have many health benefits, including:

  • They are low-calorie and nutrient-dense
  • Shrimp provides a rich source of iodine, which we need for proper thyroid function
  • They contain powerful antioxidants
  • They are high in “good” cholesterol and are heart-healthy

Try out these shrimp recipes to round our your ketogenic recipe arsenal, and get ready for some serious taste and flavor.  Note that in preparation, you’ll want to add your fats!

Here are our top 10 picks for ketogenic shrimp recipes you’ll love:

shrimp and keto diet
Ready to eat shrimp and other keto foods? Learn more about how to get started.

1. Lemon garlic shrimp

Your weeknights are most likely hectic—this is one of our favorite shrimp recipes that you can whip on the fly; all you need to do is pick up shrimp, add a beautiful green salad, or some pasta, and voila! Dinner. Served.


  • 2 Tbsp butter, divided
  • 1 Tbsp extra virgin olive oil
  • 1 lb medium shrimp, peeled and deveined
  • One lemon thinly sliced, plus the juice of one lemon
  • Three cloves minced garlic
  • 1 tsp crushed red pepper flakes
  • kosher salt
  • 2 Tbsp dry white wine or water
  • Freshly chopped parsley for garnish


In a large skillet over medium heat, melt 1 Tbsp butter and olive oil. Add shrimp, lemon slices, garlic, and red pepper flakes. Cook and season with salt, occasionally stirring until shrimp are pink. Remove from heat and stir in remaining butter, lemon juice, white wine, or water. Season with salt and garnish with parsley just before serving.

2. Garlicky shrimp zucchini pasta

Do you miss pasta? This is one of those shrimp recipes that you can go to when you’re feeling tempted to call Olive Garden. Delicious, light shrimp, and zucchini noodles form a symbiotic relationship that rivals the best pasta dish around.


  • 3 Tbsp butter, divided
  • 1 lb medium shrimp, peeled and deveined
  • Kosher salt
  • Three cloves minced garlic
  • 3/4 cup heavy cream
  • 1/2 cup grated parmesan
  • 1 cup halved cherry tomatoes
  • 3 Tbsp chopped parsley
  • Three large zucchini, spiraled (about 4 cups noodles)


In a large skillet over medium heat, melt 1 Tbsp butter. Add shrimp and season with salt and pepper. Cook until shrimp is pink and opaque on each side, about three minutes. Transfer to a large plate.

Melt remaining butter in a skillet and add minced garlic. Cook for 1 minute, then add heavy cream. Bring to a simmer, add tomatoes, parmesan, and parsley. Simmer till vegetables soften, and sauce thickens about 2 minutes.

Return shrimp to skillet and add zucchini noodles; toss to combine and serve immediately.

3. Shrimp and zucchini boats

When you are craving something more substantial, zucchini boats are a great option. Low fat and extremely tasty, this is one of our favorite shrimp recipes that are good at any time of day or night.


  • Four large zucchini halved and scooped out
  • 1 Tbsp extra virgin olive oil
  • 1 tsp thyme leaves
  • 2 Tbsp butter
  • 3/4 lb jumbo shrimp, peeled and deveined
  • Two chopped tomatoes
  • Three cloves minced garlic
  • 1/4 cup heavy cream
  • 1/4 c grated parmesan
  • Juice of 1/2 lemon
  • 1 cup shredded mozzarella
  • Fresh parsley for garnish


Preheat oven to 350. Score zucchini and scoop out insides to use later. Place zucchini boats in a large baking dish and drizzle with olive oil. Season with salt, pepper, and thyme. Bake until tender, about 20 minutes.

In a large skillet over medium heat, melt 2 Tbsp butter. Add shrimp and season with salt and pepper. Cook until pink and heated through, about 4 minutes. Remove from heat, cool, and cut into bite-sized pieces. Return shrimp to skillet and add chopped zucchini, tomatoes, and garlic and cook till fragrant. Add cream, parmesan, and lemon juice; cook for 3 minutes, or till sauce is reduced.

Fill zucchini boats with shrimp mixture and top with mozzarella cheese. Bake till cheese is bubbly, about 10 minutes. Garnish with additional parmesan and parsley.

4. Buffalo shrimp lettuce wraps

Who needs bar food anymore? This is one of the best shrimp recipes for satisfying that urge to snack. Go ahead; load up on these beauties—-they are delicious and nutritious!


  • 1/4 Tbsp butter
  • Two minced garlic cloves
  • 1/4 cup Frank’s hot sauce
  • 1 Tbsp extra virgin olive oil
  • 1 lb shrimp, peeled and deveined
  • Kosher salt and freshly ground black pepper
  • One head romaine, leaves removed
  • 1/4 red onion, finely chopped
  • One celery rib, sliced thin
  • 1/2 c bleu cheese, crumbled


Make buffalo sauce. In a small saucepan over medium heat, melt butter. Add garlic and cook till fragrant. Add hot sauce and stir to combine. Turn to low and let sit while you prepare the shrimp.

In a large skillet over medium heat, add oil. Add shrimp and season with salt and pepper, cook till pink and opaque, about 4 minutes. Turn off the heat and add buffalo sauce, tossing to coat. Assemble the wraps–add about two large scoops of buffalo mixture to romaine lettuce leaves, top with additional sauce and bleu cheese. Serve with your favorite veggie sticks.

5. Spicy shrimp stuffed avocados

Who needs a sandwich for lunch? The combination of creamy avocado and spicy shrimp makes it one of the most delicious shrimp recipes you could serve up for any light meal.


  • 1 Tbsp extra virgin olive oil
  • One pound of shrimp, peeled and deveined
  • 1 tsp paprika
  • Kosher salt and freshly ground black pepper
  • 1/3 cup mayonnaise
  • 2 Tbsp hot sauce
  • Juice of 1/2 lime
  • 3 avocados, halved and pits removed
  • 1/2 small red onion, finely chopped
  • 2 green onions, thinly sliced


In a medium skillet over medium heat, add oil. Add shrimp and season with salt and pepper. Cook shrimp until pink and opaque, about 3-4 minutes. Add paprika and season with salt and pepper; cool. In a small bowl, combine mayonnaise, hot sauce, and lime juice.

Scoop the flesh out of the avocados and dice into cubes. Add shrimp, red onion, and avocado to a bowl and toss to combine. Pour spicy mayo over the mixture and gently stir till combined; season with salt and pepper. Divide the mixture between avocado shells and garnish with green onion slices.

shrimp and food prep for keto
Try these keto food prep hacks to help you stick to the plan.

6. Cajun shrimp kabobs

Who doesn’t love grilled food? This light yet meaty fare will keep you on track with your diet while providing you a delicious meal. Pair with a delightful green salad for any backyard occasion.


  • 1 lb shrimp
  • 2 Tbsp olive oil
  • 1 tsp kosher salt
  • 1 tsp cayenne
  • One tsp paprika
  • One tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp oregano
  • Two lemons, sliced crosswise


Preheat grill to medium-high heat. Make cajun spice mix by combining salt, cayenne, paprika, garlic powder, onion powder, and oregano in a small bowl. Stir with a fork till well mixed. In a medium bowl, toss shrimp in olive oil. Add spice mixture and toss till shrimp are evenly coated. Thread shrimp and lemon onto metal skewers, alternating as you go. Grill on medium-high heat for 4-5 minutes, or till shrimp are pink and lemon slices are slightly charred.

7. Keto breaded shrimp

This is the king of all shrimp recipes—-powerfully crunchy pork rinds give your shrimp a delightful texture, while a flavorful aioli rounds out the dish and leaves you wishing you had more on your plate.


  • Cooking spray
  • 6 oz pork rinds
  • 1/4 cup grated parmesan
  • 1 tsp chili powder
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • 1 tsp dried oregano
  • Kosher salt
  • Two eggs, lightly beaten
  • Freshly ground black pepper
  • One pound of shrimp, peeled and deveined
  • 1/2 cup mayonnaise or sour cream
  • Juice of 1/2 lemon
  • Dash hot sauce
  • Freshly chopped parsley


Preheat oven to 450 degrees. Grease a large rimmed baking sheet with cooking spray or line with parchment paper. In a food processor, grind pork rinds until they resemble fine crumbs. Transfer to a medium bowl and whisk in parmesan cheese, spices, and herbs. Season with salt and pepper.

Pour beaten eggs into a separate bowl. Dredge shrimp in egg mixture, then place in pork rind mixture and toss to coat thoroughly. Place breaded shrimp on the prepared baking pan and bake until golden and crispy, for 10-12 minutes.

Make aioli sauce. Whisk together mayo, lemon juice, and hot sauce, season with salt and pepper to taste. Garnish with chopped parsley and serve shrimp with sauce on the side.

8. Keto shrimp pad thai

When the craving for a good Asian dish strikes, it’s hard to ignore. This is one of our favorite shrimp recipes that delivers all the flavor with very few carbs. Slurp away; it’s culturally appropriate!


  • 1 pkg shirataki noodles
  • 1 1/2 Tbsp fish sauce
  • 2 Tbsp coconut aminos
  • 2 Tbsp artificial sweetener
  • 1/4 tsp blackstrap molasses
  • 1/4 tsp red pepper flakes
  • 2 Tbsp fresh lime juice
  • 2 Tbsp coconut oil
  • Two cloves minced garlic
  • 1 lb fresh shrimp
  • 2 eggs, lightly beaten
  • bean sprouts
  • 3 green onions, finely sliced
  • 1/2 cup fresh cilantro leaves, torn
  • unsalted chopped peanuts


Prepare shirataki noodles according to package directions; set aside.

In a small bowl, whisk together fish sauce, coconut aminos, sweetener, and red pepper flakes. Add lime juice to taste.

Heat oil in a skillet or pan over medium-high heat. Add garlic and saute for two minutes. Add shrimp to pan and cook for about 5 minutes, or until shrimp is pink. Pile the shrimp against one side of the pan. Pour lightly beaten eggs into the pan and cook till they form a soft scramble. Pour in the prepared sauce and mix till eggs and shrimp are evenly coated. Add noodles and sprouts and heat through, about 2-3 minutes. Garnish with green onions, cilantro, and peanuts.

9. Cauliflower grits with gouda cheese and blackened shrimp

Want a little flavor from the bayou? This is one of those perfect shrimp recipes that provides comfort food satisfaction with a kick of flavor.


Blackening mix
  • 2 Tbsp smoked paprika
  • 1 Tbsp sweet paprika
  • 1 Tbsp garlic powder
  • One Tbsp onion powder
  • 1 Tbsp freshly ground black pepper
  • 1 1/2 tsp dry mustard
  • 2 tsp dried thyme
  • 1 1/2 tsp dried oregano
  • One tsp cayenne pepper
  • One tsp kosher salt
Cauliflower grits
  • 1 large head cauliflower
  • 2 Tbsp unsalted butter
  • 1 bunch scallions
  • 1 cup chicken broth
  • 4 oz cream cheese at room temperature
  • 1 cup shredded Gouda cheese
  • salt and pepper to taste
  • 1/4 cup chopped parsley
  • 3 Tbsp olive oil
  • 1 pound jumbo shrimp


Combine all blackening seasoning ingredients in a small bowl; set aside. In a food processor, pulse cauliflower until it resembles rice. Heat butter in a shallow saucepan; add scallions and cook till tender. Add chicken broth and bring to a boil. Whisk in cream cheese until it is incorporated with the rest of the sauce ingredients. Add cauliflower and cook 3-5 minutes, or till it softens. Add in Gouda cheese and stir till melted; season with salt and pepper and garnish with fresh parsley.

Generously coat shrimp with the blackening seasoning. Heat olive oil in a large skillet and cook shrimp till pink and no longer opaque, about 3-4 minutes. Serve atop a pile of steaming, delicious grits.

Cauliflower is more versatile than you think! Read to learn why.

10. Keto surf and turf

Here is a classic keto twist on a delicious dish; this is perfect for an intimate evening in or a dinner party with friends who are all on the keto track. Serve it up for an impressively flavorful evening:


  • 3/4 tsp salt
  • 1 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • One tsp paprika
  • 1/2 tsp mustard powder
  • 1/4 tsp thyme
  • 1/4 tsp crushed red pepper
  • Two 8-oz sirloin tip steaks
  • Six jumbo shrimp, peeled and deveined
  • 3 tsp lemon juice
  • 2 Tbsp butter
  • 1/2 tsp freshly minced garlic


In a small bowl, combine salt, pepper, garlic and onion powders, paprika, mustard powder, thyme, and red pepper. Liberally season both sides of each steak and all shrimp with seasoning. Heat olive oil in a pan over medium-high heat. Sear, then cook both steaks to the desired doneness, about 5-6 minutes each side. As you flip steaks, squeeze lemon juice over them to infuse flavor and create steam.

Transfer steaks to a serving dish and turn the heat down to medium on your pan. Place shrimp in the pan and cook about 2 minutes per side, drizzling with lemon juice during cooking similar to the steaks. Transfer shrimp to your serving dish as well.

Turn heat down to low on your pan, add butter and garlic to the sauce to deglaze and combine. Add the remaining 2 Tbsp of lemon juice to the pan and heat for 60 seconds. Pour lemon garlic butter sauce over steak and shrimp, serve with your favorite keto side dish.

shrimp egg keto recipes
Want more keto recipes? Don’t overlook eggs!

Final Thoughts on Making These Scrumptious Shrimp Keto Recipes

You’ve got some delicious days ahead of you; serving up these simple and easy shrimp recipes will keep you on track and keep you from getting bored in the kitchen. Bon Apetit!