I have some incredibly exciting news that I’ve been bursting to share! For over a year, I’ve been trying to convince one of my dearest friends—a brilliant businesswoman and an absolutely phenomenal home cook—to share her incredible family recipes with the world. Her kitchen is where magic happens, especially when it comes to creating delicious, family-friendly Keto meals.
Well, she finally said yes!
I’m thrilled to announce that we’ve collaborated on a brand-new e-book featuring 30 of her most-loved, tried-and-true Keto recipes, and I’ve had the honor of compiling them into a beautiful collection just for you. To celebrate, we’re giving it away for **FREE** to all my subscribers! As a sneak peek, I’m sharing one of my favorite recipes from the book below: her amazing 15-Minute Garlic Butter Shrimp.
To get your free copy, simply subscribe to our newsletter! All we ask in return is for your honest feedback once you’ve had a chance to try the recipes. We hope this is the first of many collections to come, bringing simple, delicious homemade Keto recipes straight to your kitchen.
Ingredients
• 1 lb / 450g large shrimp, peeled and deveined
• 4 tbsp unsalted butter
• 1 tbsp olive oil
• 6 cloves garlic, minced
• 1/4 tsp red pepper flakes
• 1/4 cup / 60ml dry white wine or chicken broth
• 2 tbsp fresh lemon juice
• 2 tbsp fresh parsley, chopped
• Salt and freshly ground black pepper to taste
Instructions
1. Pat the shrimp completely dry with paper towels and season generously with salt and pepper.
2. In a large skillet, melt the butter with the olive oil over medium-high heat.
3. Add the minced garlic and red pepper flakes to the skillet and cook for about 30 seconds, until fragrant. Be careful not to burn the garlic.
4. Add the shrimp to the skillet in a single layer. Cook for 1-2 minutes per side, until they are pink and opaque. Do not overcrowd the pan; cook in batches if necessary.
5. Pour in the white wine (or broth) and lemon juice. Bring to a simmer and let it cook for 1 minute, scraping up any browned bits from the bottom of the pan.
6. Remove from heat and stir in the fresh parsley. Serve immediately.
Nutritional Information
• Approximate values per serving (recipe makes 4 servings):Calories: 285 kcalNet Carbs: 3gProtein: 23gFat: 18g
Pro Tips
• Do not overcook the shrimp. They will become tough and rubbery. Remove them from the heat as soon as they turn pink and curl into a ‘C’ shape.
• For the best, most vibrant flavor, always use fresh garlic and freshly squeezed lemon juice instead of their bottled counterparts.
• This dish is perfect served over zucchini noodles, cauliflower rice, or with a side of steamed asparagus to soak up the delicious garlic butter sauce.
• Ensure your skillet is properly heated before adding the shrimp. This allows them to get a beautiful sear without overcooking the inside.
FAQ
Q: What can I serve with this Keto Garlic Butter Shrimp
A: This dish is incredibly versatile. For a low-carb, Keto-friendly meal, serve it over zucchini noodles, cauliflower rice, or with a side of steamed asparagus to soak up the delicious garlic butter sauce.
Q: Can I make this recipe without white wine
A: Yes, absolutely. If you prefer not to use wine, you can easily substitute it with an equal amount of chicken broth. It will still create a flavorful and delicious sauce.
Q: How do I prevent my shrimp from becoming rubbery
A: The key is to avoid overcooking. Cook the shrimp for just 1-2 minutes per side until they turn pink and curl into a ‘C’ shape. As soon as they are opaque, remove them from the heat to keep them tender and juicy.
Q: Can I use frozen shrimp for this recipe
A: Yes, you can use frozen shrimp. Just make sure to thaw them completely before cooking. For the best results, pat the thawed shrimp completely dry with paper towels to ensure they get a nice sear in the pan.
