There was always something special about a skillet of shrimp hitting the table in summertime, especially when supper came together faster than the sun went down. This low carb 3-ingredient garlic shrimp skillet is the sort of simple meal that feels a little elegant without asking much of the cook, built on the good sense of keeping a few dependable ingredients on hand and letting butter and garlic do what they’ve always done best for sweet, tender shrimp.
This dish is mighty good with a spoonful of cauliflower rice, a crisp green salad, or steamed green beans to catch that buttery garlic sauce. If you want to stretch it a bit, tuck the shrimp beside zucchini noodles or serve it with lemon wedges and a scattering of chopped parsley for a fresh finish that keeps the whole plate light.
Low Carb 3-Ingredient Garlic Shrimp Skillet
Servings: 4
Ingredients
1 1/2 pounds large raw shrimp, peeled and deveined
4 tablespoons butter
4 cloves garlic, minced
Directions
1. Pat the shrimp dry with paper towels so they’ll sear nicely instead of steaming.
2. Melt the butter in a large skillet over medium heat, then stir in the minced garlic and cook for about 30 seconds, just until fragrant.
3. Add the shrimp in a single layer and cook for 2 to 3 minutes on the first side, until they begin turning pink with a little golden color at the edges.
4. Turn the shrimp and cook 1 to 2 minutes more, until fully pink, opaque, and coated in the buttery garlic sauce.
5. Transfer to a serving platter and spoon the garlic butter from the pan over the top before serving right away.
Variations & Tips
Add a little brightness: If you have a lemon on hand, a squeeze over the shrimp at the end wakes up the buttery sauce and gives the whole skillet a fresher taste without changing the simplicity of the dish.
Use frozen shrimp: Frozen shrimp work just fine here. Just thaw them fully and pat them very dry before they go into the skillet, or you’ll end up with extra liquid in the pan.
Don’t overcook: Shrimp cook in a flash, and they can turn rubbery if left too long. As soon as they’re pink and opaque, get them off the heat and onto the platter.
Make it a fuller meal: For folks around my table, this shrimp is lovely spooned over sautéed zucchini noodles or cauliflower mash, both of which soak up that garlicky butter beautifully.