Large shrimp seared in garlic butter and finished with fresh lemon, zest and parsley — this is the kind of dinner that tastes like a restaurant plate but comes together in the time it takes to boil a kettle. A single skillet, a splash of white wine, and a handful of pantry staples do all the work.
It’s one of the 20 recipes inside our Low Carb Cookbook, and we’re sharing this Lemon Butter Shrimp Skillet in full so you can taste the standard before you buy the book. It’s naturally low in carbs, ready in about 20 minutes, and easy enough for a weeknight yet bright enough for guests.
Why this recipe works
The trick is a two-stage butter: you sear the shrimp fast in half the butter to build colour without overcooking, pull them out, then bloom the garlic and chili flakes in the rest and deglaze with white wine so nothing on the pan goes to waste. The shrimp only return at the very end, where lemon juice and zest lift the whole thing — a bare few minutes of active cooking for a big, savoury payoff.
Ingredients
Shrimp & skillet
- 500g large shrimp, peeled and deveined
- 60g unsalted butter
- 4 garlic cloves, minced
- 60ml dry white wine
Finish & season
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 3 tbsp fresh parsley, chopped
- ½ tsp red chili flakes
Optional garnish
- Lemon wedges for serving
Serves 2 · Prep 8 min · Cook 10 min · 412 kcal per serving
Instructions
- Prep shrimp. Pat shrimp dry with paper towels and season lightly with salt and black pepper. Mince garlic and chop parsley while butter comes to room temperature for even melting.
- Sear shrimp. Melt half the butter in a large skillet over medium-high heat. Add shrimp in a single layer and sear 1-2 minutes per side until pink and just opaque. Transfer to a plate.
- Build sauce. Lower heat to medium, add remaining butter with garlic and chili flakes. Stir 30 seconds until fragrant, then pour in white wine and simmer 2 minutes to reduce slightly.
- Finish and serve. Return shrimp to the skillet with lemon juice, zest, and parsley. Toss 30 seconds to coat, then serve immediately over zoodles or straight from the pan with lemon wedges.
Low carb tip
Do not overcook shrimp — they turn rubbery fast. Pull them at the first hint of curl; residual heat from the sauce finishes them off.
Get the full Low Carb Cookbook
Loved this one? It’s a single recipe from a 20-strong collection of low-carb dinners built the same way — clear ingredients, exact timings, no guesswork. Grab the full Low Carb Cookbook below.
