KETO TUSCAN SHRIMP RECIPES

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35+ QUICK & EASY KETO SHRIMP RECIPES – DIET DOCTOR



35+ Quick & Easy Keto Shrimp Recipes – Diet Doctor image

Shrimp are oh-so-delicious and an excellent source of protein on a keto diet. We have gathered our most tasty and healthy recipes that are both easy and quick to prepare.

Provided by Kristie Sullivan, PhD

KETO SHRIMP SCAMPI - DELIGHTFULLY LOW CARB



Keto Shrimp Scampi - Delightfully Low Carb image

Keto shrimp scampi is light and delicious, with plenty of protein from the shrimp and healthy fats from the olive oil and butter. It's the perfect dish for a keto diet, to keep your meal carb-free and tasty.

Provided by Laura

Categories     Main Course

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 4

Number Of Ingredients 9

5 cloves garlic (minced)
1 1/2 teaspoons salt
3 tablespoons olive oil
1 pound shrimp (peeled and deveined)
1/4 teaspoon red pepper flakes
1/2 cup chicken broth or dry white wine
3 tablespoons lemon juice
1/2 cup butter
1/4 cup parsley (chopped fine)

Steps:

  • In a bowl add shrimp, 1 tablespoon olive oil, 2 cloves of garlic minced and salt. Toss to coat and let sit for 20 minutes.
  • Heat remaining 2 tablespoons of olive oil in a frying pan over medium heat, add shrimp and cook 1-2 minutes per side until shrimp are just pink. Remove shrimp with a slotted spoon to leave liquid in the pan. Set aside.
  • To the skillet add remaining garlic and red pepper flakes, cook until fragrant about 30 seconds. Add broth or water and lemon juice and cook until reduced by half, about 5 minutes. Add butter and cook until melted and the sauce thickens. Add parsley and shrimp to warm. Serve over cauliflower rice.

Nutrition Facts : Calories 404 kcal, CarbohydrateContent 2 g, ProteinContent 24 g, FatContent 34 g, SaturatedFatContent 16 g, TransFatContent 1 g, CholesterolContent 244 mg, SodiumContent 1322 mg, FiberContent 1 g, SugarContent 1 g, UnsaturatedFatContent 16 g, ServingSize 1 serving

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  • To the skillet add remaining garlic and red pepper flakes, cook until fragrant about 30 seconds. Add broth or water and lemon juice and cook until reduced by half, about 5 minutes. Add butter and cook until melted and the sauce thickens. Add parsley and shrimp to warm. Serve over cauliflower rice.
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