• 1 lb (450 g) large shrimp, peeled, deveined, patted dry
• 4 tbsp butter, divided
• 1 tbsp olive oil
• 5 cloves garlic, minced
• ¼ cup dry white wine or chicken broth
• Juice and zest of 1 lemon
• ¼ tsp red pepper flakes, ½ tsp salt, ¼ tsp pepper
• 2 tbsp chopped parsley

1. Season shrimp with salt and pepper.
2. Heat oil and 1 tbsp butter in a wide skillet over medium-high. Add shrimp in one layer, cook 1½ to 2 minutes until they begin to curl, flip.
3. Push shrimp aside, add garlic and pepper flakes, stir 30 seconds until fragrant (not brown).
4. Pour in wine, scrape the pan, simmer 1 minute.
5. Off the heat, swirl in the remaining 3 tbsp butter, lemon juice and zest until glossy. Finish with parsley.

Serve over: zucchini noodles, cauliflower rice or hearts of palm pasta.

• 1 lb large shrimp
• 6 oz andouille or smoked sausage, sliced (check the label for added sugar)
• 1 tbsp each paprika and Cajun seasoning; ½ tsp each garlic powder, onion powder, cayenne
• 2 tbsp avocado oil or ghee
• 1 green bell pepper, sliced; ½ onion, sliced
• 3 cloves garlic; 2 tbsp butter; lemon wedges

1. Toss shrimp with all the spices until coated.
2. Heat 1 tbsp oil in a cast-iron skillet over medium-high. Brown the sausage 3 minutes, remove.
3. Add peppers and onion, cook 3 minutes, add garlic for 30 seconds, remove.
4. Add remaining oil, then shrimp. Sear 2 minutes per side until deeply spiced and C-shaped.
5. Return everything, add butter, toss and serve with lemon.

• 1 lb shrimp, seasoned with salt, pepper and Italian seasoning
• 2 tbsp olive oil
• 4 cloves garlic
• ½ cup heavy cream
• ½ cup grated parmesan
• ¼ cup sun-dried tomatoes in oil, chopped
• 2 big handfuls baby spinach

1. Sear shrimp in oil 1½ minutes per side. Remove to a plate (they finish later).
2. Add garlic and tomatoes to the pan for 1 minute.
3. Pour in cream, simmer gently 2 minutes. Stir in parmesan until smooth.
4. Fold in spinach until just wilted, return shrimp for 30 seconds. Taste, add salt if needed.

• 1 lb small to medium shrimp
• 1 egg, beaten
• ⅓ cup almond flour + ⅓ cup grated parmesan, 1 tsp garlic powder, ½ tsp paprika
• 3 tbsp avocado oil
• Sauce: ⅓ cup mayo, 1½ tbsp sugar-free sweet chili sauce, 1 tbsp sriracha, 1 tsp lime juice
• Sliced green onion

1. Whisk the sauce and set aside.
2. Dip shrimp in egg, then in the almond flour mix.
3. Pan-fry in hot oil 1 to 2 minutes per side until golden. Drain on paper towels.
4. Toss with sauce, scatter onion. Serve in lettuce cups or over slaw.

No-fry version: air fry at 400°F (200°C) for 6 to 7 minutes, shaking once.

• 1 lb large shrimp
• 1 bunch asparagus, trimmed, cut into 2-inch pieces
• 3 tbsp olive oil, 3 tbsp melted butter
• 4 cloves garlic, minced; 1 tsp paprika; ½ tsp salt; ¼ tsp pepper
• 1 lemon (juice and thin slices)

1. Heat oven to 425°F (220°C). Line a sheet pan with parchment.
2. Roast asparagus with half the oil for 5 minutes.
3. Toss shrimp with the rest of the oil, garlic, paprika, salt, pepper. Add to the pan with lemon slices.
4. Roast 5 to 6 minutes until shrimp are pink and C-shaped. Drizzle with butter and lemon juice.

• 1½ lb jumbo shrimp
• ¼ cup olive oil, 3 cloves garlic, 1 tbsp lemon juice, 1 tsp smoked paprika, ½ tsp salt, pinch chili flakes
• Skewers (soak wooden ones 20 minutes)

1. Marinate shrimp in the oil mix for 10 to 15 minutes (no longer, acid toughens shrimp).
2. Thread 4 to 5 per skewer through the head and tail ends so they lie flat.
3. Grill over high heat 2 minutes per side. Pull at the C-shape.
4. Serve with garlic butter or keto cocktail sauce (ketchup swapped for sugar-free tomato sauce + horseradish + lemon).

• 1 lb large shrimp
• 3 medium zucchini, spiralized
• 3 tbsp butter, 1 tbsp olive oil
• 4 cloves garlic, ¼ cup broth or white wine
• Juice of 1 lemon, ¼ tsp chili flakes, ¼ cup parmesan, parsley

1. Salt the zoodles, rest 5 minutes, pat very dry (this prevents watery sauce).
2. Sear shrimp in oil and 1 tbsp butter, 1½ minutes per side. Remove.
3. Add garlic and chili 30 seconds, then broth and lemon. Simmer 1 minute, whisk in remaining butter.
4. Toss zoodles in for only 1 to 2 minutes, return shrimp, top with parmesan and parsley.

• 1 lb shrimp, ½ tsp salt, ¼ tsp pepper
• 4 tbsp butter, 3 cloves garlic
• 1 lemon (zest and juice), 2 tbsp parsley

1. Melt 2 tbsp butter over medium-high heat and cook seasoned shrimp 2 minutes per side.
2. Add garlic for 30 seconds.
3. Lower the heat, add remaining butter, zest and juice. Swirl until glossy, garnish with parsley.

• 1 lb shrimp, 2 tbsp melted butter, 1 tbsp olive oil
• 3 cloves garlic, 1 tsp paprika, ½ tsp salt, lemon wedges

1. Heat air fryer to 400°F (200°C).
2. Toss shrimp with everything except lemon.
3. Cook in a single layer 5 to 6 minutes, shaking halfway, until C-shaped. Squeeze lemon over the top.

• 1 lb shrimp
• Blackening mix: 1 tbsp paprika, 1 tsp each garlic powder, onion powder, oregano, thyme, ½ tsp cayenne, ½ tsp salt
• 2 tbsp ghee or avocado oil, lemon

1. Toss dry shrimp with the spice mix.
2. Heat a cast-iron skillet until very hot, add ghee.
3. Sear 1½ to 2 minutes per side until dark and C-shaped. Open a window; it smokes!
4. Finish with lemon.

• 1 lb shrimp, 1 tbsp Creole seasoning
• 12 oz riced cauliflower, ½ cup heavy cream, ½ cup shredded cheddar
• 3 tbsp butter, 3 garlic cloves, ¼ cup diced tomato, 2 green onions

1. Simmer cauliflower with cream and 1 tbsp butter for 6 minutes, mash lightly, stir in cheddar. Keep warm.
2. Sear seasoned shrimp in 1 tbsp butter 2 minutes per side. Add garlic and tomato 1 minute.
3. Spoon grits into bowls, top with shrimp and green onion.

• 1½ lb shrimp, 1 cup sliced zucchini
• 4 tbsp melted butter, 2 tsp Cajun seasoning, 3 garlic cloves, lemon slices

1. Heat oven or grill to 400°F (200°C).
2. Mix everything in a bowl, divide among 4 large foil sheets, fold into sealed packets.
3. Cook 10 to 12 minutes. Open carefully (steam!), eat straight from the foil.

• 1 lb shrimp, 2 tbsp butter, 4 garlic cloves
• ¼ cup heavy cream, ½ cup grated parmesan, pepper, parsley

1. Sear shrimp in butter 1½ minutes per side. Remove.
2. Add garlic 30 seconds, then cream. Simmer 1 minute.
3. Stir in parmesan until smooth, return shrimp, finish with pepper and parsley.

• 1 lb shrimp, 3 zucchini spiralized (or 1 bag hearts of palm pasta)
• 4 tbsp butter, 2 garlic cloves, 1 cup heavy cream, 1 cup parmesan
• 1 cup shredded mozzarella, salt and pepper

1. Heat oven to 400°F (200°C). Pat zoodles very dry.
2. Melt butter, cook garlic 30 seconds, add cream, simmer 3 minutes, stir in parmesan.
3. Combine shrimp, zoodles and sauce in a baking dish. Top with mozzarella.
4. Bake 12 to 15 minutes until bubbly and the shrimp are C-shaped.

• 1 lb shrimp, 2 tbsp butter, 3 garlic cloves
• ¾ cup heavy cream, 3 tbsp lemon juice, zest of 1 lemon
• ¼ cup parmesan, fresh basil

1. Sear shrimp in butter, remove. Add garlic 30 seconds.
2. Add cream, lemon juice and zest. Simmer 2 minutes until it coats a spoon.
3. Stir in parmesan, return shrimp, top with basil.

• 1 lb shrimp, 14 oz coleslaw mix
• 1 tbsp sesame oil, 1 tbsp avocado oil, 3 garlic cloves, 1 tbsp grated ginger
• 3 tbsp coconut aminos or soy sauce, 1 tbsp rice vinegar, 2 green onions
• Optional: sriracha mayo

1. Sear shrimp in avocado oil 1½ minutes per side. Remove.
2. Add sesame oil, garlic, ginger for 30 seconds, then coleslaw mix. Stir-fry 4 minutes.
3. Add aminos and vinegar, return shrimp, top with green onion and sriracha mayo.

• 1 lb large shrimp, 2 eggs
• ½ cup unsweetened shredded coconut, ½ cup almond flour, ½ tsp salt, ½ tsp garlic powder
• Dip: mayo + lime juice, or sugar-free sweet chili sauce

1. Heat oven to 425°F (220°C), line a rack on a sheet pan and spray with oil.
2. Dip shrimp in egg, then in the coconut and almond mix, pressing to coat.
3. Bake 10 to 12 minutes, flipping once, until golden. Serve with dip.

• 1 lb shrimp, 2 cups broccoli florets
• 1 tbsp sesame oil, 3 garlic cloves, 1 tbsp ginger
• 2 tbsp coconut aminos, 1 tsp chili flakes, sesame seeds

1. Stir-fry broccoli in oil 3 minutes over high heat.
2. Add shrimp, cook 2 minutes. Add garlic and ginger 30 seconds.
3. Add aminos and chili, toss, sprinkle with sesame seeds.

• 1 lb shrimp, 3 cups small broccoli florets
• 3 tbsp butter, 3 garlic cloves, ¼ cup chicken broth, lemon, ¼ cup parmesan

1. Cook broccoli in butter and broth, covered, 4 minutes until bright green.
2. Add shrimp and garlic, cook 3 to 4 minutes uncovered.
3. Finish with lemon and parmesan.

• 1 lb shrimp, 2 zucchini cut in half-moons, ½ cup cherry tomatoes
• 2 tbsp olive oil, 3 garlic cloves, 1 tsp Italian seasoning, parmesan, basil

1. Sear zucchini in oil 3 minutes until golden.
2. Add shrimp, garlic, seasoning and tomatoes, cook 3 minutes.
3. Top with parmesan and basil.

• 1 lb shrimp, 8 oz green beans, trimmed
• 2 tbsp butter, 1 tbsp olive oil, 3 garlic cloves, lemon, 2 tbsp sliced almonds

1. Sauté beans in oil 5 minutes until blistered.
2. Add butter, shrimp and garlic, cook 3 minutes.
3. Squeeze lemon, scatter almonds.

• 1½ lb shrimp, 3 tbsp olive oil, juice of 2 limes
• 2 tsp chili powder, 1 tsp cumin, 2 garlic cloves, ½ tsp salt, cilantro

1. Toss shrimp with everything except cilantro, marinate 10 minutes.
2. Grill over high heat 2 minutes per side.
3. Top with cilantro and extra lime.

• 1 lb large shrimp, 6 cups water, 1 tbsp salt, 1 halved lemon, 1 bay leaf
• Sauce: ½ cup sugar-free ketchup, 2 tbsp horseradish, 1 tbsp lemon juice, 1 tsp Worcestershire, hot sauce

1. Simmer water, salt, lemon and bay leaf 5 minutes.
2. Add shrimp, turn off the heat, steep 2 to 3 minutes until C-shaped.
3. Move to an ice bath for 5 minutes. Drain and chill.
4. Stir the sauce and serve cold.

• 1 lb cooked, chilled shrimp, 2 avocados, cubed
• 1 cup diced cucumber, ¼ cup red onion, ¼ cup cilantro
• Juice of 2 limes, 3 tbsp olive oil, salt

1. Whisk lime, oil and salt.
2. Gently fold in everything else.
3. Serve right away, or chill up to 30 minutes.

• 1 lb cooked shrimp, chopped
• ⅓ cup mayo, 1 tbsp lemon juice, 1 celery stalk diced, 1 tbsp dill
• 8 butter lettuce leaves, pinch of paprika

1. Mix shrimp, mayo, lemon, celery and dill.
2. Spoon into lettuce leaves and dust with paprika.

Yes. Shrimp is high in protein and has almost no carbs, which makes it a keto staple. Keto needs fat, so cook it in butter or olive oil and pair it with creamy or buttery sauces.

Plain shrimp has roughly 0 to 1 g carbs per 3 oz. The carbs come from what you add: breading, sweet sauces, wine and sugary sausages. Always check labels.

Cold water for 10 to 15 minutes in a colander, or overnight in the fridge. Avoid warm water and the counter. Pat dry before cooking.

Look for pink, opaque flesh and a loose C-shape. A tight O means overcooked. Safe-cooked shrimp reaches 145°F (63°C), but most people judge by sight to avoid overshooting.

Garlic butter, cajun butter, aioli, spicy mayo, sugar-free cocktail sauce and parmesan cream. See the sauce table above.