15-Minute Garlic Butter Shrimp Skillet (Keto-Friendly)

This recipe leverages the classic French technique of Monter au Beurre—finishing a pan sauce with cold butter to create a glossy, emulsified texture without the need for heavy cream or flour thickeners. The key to professional-grade shrimp lies in moisture control: by patting the protein completely dry before cooking, we ensure a golden sear via the Maillard reaction rather than steaming the meat. This dish is naturally low-carb and utilizes the “fond” (browned bits) from the sear to build a complex flavor profile in minutes.

Recipe Details

• Prep Time: 5 Min
• Cook Time: 10 Min
• Total Time: 15 Min
• Yield: 3 Servings
• Calories: 210 kcal per serving

Ingredients:

The Protein

• 1 lb Large Shrimp, peeled and deveined (Tail-on for presentation)
• 1 tbsp Avocado Oil (High smoke point for the initial sear)
• 1/2 tsp Salt & 1/4 tsp Cracked Black Pepper

The Garlic Butter Sauce

• 2 tbsp Grass-fed Butter, cold and cubed
• 4 cloves Garlic, minced
• 1/2 tsp Smoked Paprika
• 1/4 cup Chicken Bone Broth or Dry White Wine

Finishing Touches

• 1 tbsp Fresh Lemon Juice
• 2 tbsp Fresh Parsley, chopped
• Red Pepper Flakes (Optional)

Preparation Steps:

1. The High-Heat Sear

1. Pat the shrimp completely dry with paper towels. Moisture on the surface prevents the sear and causes the shrimp to boil in its own juice.
2. Heat avocado oil in a large skillet over medium-high heat. Season shrimp with salt and pepper, then add to the pan in a single layer.
3. Sear for 2 minutes per side until pink and opaque. Remove shrimp and set aside.

2. Sautéing and Deglazing

4. Reduce heat to medium. Add the minced garlic and smoked paprika. Sauté for only 30–60 seconds until fragrant. Do not let the garlic brown, or it will turn bitter.
5. Pour in the chicken bone broth (or wine). Use a wooden spoon to scrape the bottom of the pan to release the savory “fond.” Let the liquid simmer and reduce by half.

3. Mounting the Sauce

6. Turn the heat to low. Stir in the cold, cubed butter and lemon juice.
7. Whisk constantly until the butter is melted and the sauce looks creamy and emulsified.
8. Return the shrimp to the pan, tossing gently for 1 minute to coat every piece. Garnish with fresh parsley.

Expert Tips:

• The “C” vs “O” Rule: Do not overcook the shrimp. As soon as they curl into a loose “C” shape, they are perfectly tender. If they curl into a tight “O,” they are overcooked and rubbery.
• Emulsification Science: The butter must be cold when added to the warm reduction. If the butter is melted or too soft, the sauce will break and become greasy rather than creamy.