Garlic butter shrimp is a delicious and easy appetizer or dinner option. This recipe is ready in less than 30 minutes and tastes like you spent a lot more time in the kitchen. You can enjoy it over zucchini noodles, or just enjoy it alongside your favorite vegetable.

I am a huge seafood lover, and shrimp is one of my favorites! Shrimp recipes are great for when you need to whip up a quick meal because they cook in very little time.

One of the easiest ways to make shrimp is to saute them in garlic butter. Seriously, it’s a food match made in heaven!

Shrimp is also perfect for keto, and a great high protein food option!

I just so happen to catch shrimp on sale at the supermarket, so I decided to buy a few pounds and freeze them for later use. It’s always a good idea to store shrimp in the freezer if you aren’t planning to use them in the next day or 2.

Shrimp can last in the fridge for about 3 to 4 days. It can last for 3 to 6 months in the freezer.

How to thaw frozen shrimp

One of the things I love about shrimp is how easy they are to thaw out. To thaw frozen shrimp, simply place them in a bowl and cover them with cold water. Allow them to sit for about 15 to 30 minutes, and then they should be ready to use.

I always like to start with fresh shrimp frozen or not. I don’t recommend using precooked shrimp for this recipe as it really doesn’t save time anyway. Not to mention, fresh shrimp tastes a lot better.

A few tips on preparing shrimp

• Devein shrimp prior to cooking by carefully using a knife to cut a slit down the middle of the back. Use your hands or a napkin to remove the black vein. Rinse the shrimp once completed.
• Shrimp are done once they turn fully pink. Avoid overcooking shrimp which will cause them to be rubbery in texture. 
• You can cook shrimp with the shell on or off. Just remove the shell prior to eating. For this recipe, I peeled the shrimp and left the tails on. Honestly, they just make the dish look prettier lol!

How to make garlic butter shrimp

Being that shrimp is the star of this dish, you’ll want to use shrimp that is at least large in size. Feel free to use bigger shrimp if you can find them. 

Melt a tablespoon of butter in a large skillet, and add the shrimp. Season the shrimp with salt, pepper, and garlic powder and cook them just until they are pink. Remove the shrimp from the pan.

In the same pan, add 7 tablespoons of butter and 3 chopped cloves of garlic. Melt the butter down, and saute the garlic until fragrant.

Add in 1/4 cup of chicken stock and continue cooking until it begins to simmer. Then add the shrimp back to the skillet and cook them until they are warmed through. Be sure to toss the shrimp in garlic butter. Serve immediately.

To finish the shrimp, you can add lemon juice, parsley, or red pepper flakes for garnish.

You can enjoy this garlic butter shrimp recipe straight out of the pan, or serve them over your favorite low carb vegetable!

Garlic Butter Shrimp

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

A delicious garlicky butter shrimp recipe that is ready in about 15 minutes.

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Ingredients

• 1 pound large shrimp, peeled and deveined
• 8 tablespoons butter, divided
• salt and pepper, to taste
• 1 teaspoon garlic powder
• 3 cloves garlic, minced (you can add more or less depending on your preference)
• 1/4 cup chicken stock

Instructions

1. Preheat a large skillet over medium-high heat.
2. Add the shrimp to the skillet, and season them with salt, pepper, and garlic powder. Cook the shrimp until they are pink. Remove the shrimp from the pan.
3. Discard any excess liquid from the pan. In the same pan, add the butter and minced garlic. Melt the butter and saute the garlic until it is fragrant.
4. Add the chicken stock to the skillet and allow it to simmer for about 3 minutes.
5. Add the shrimp back to the pan, and cook until it is warmed through. Be sure to saute the shrimp so that is coated in the butter mixture.
6. Feel free to add lemon juice, red pepper flakes, or parsley for garnish and then serve immediately.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 350Total Fat: 25gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 301mgSodium: 1353mgCarbohydrates: 4gFiber: 0gSugar: 0gProtein: 27g

Keto chicken salad is the perfect low carb lunch idea. It’s super easy to make and is perfect for busy people on the go. Enjoy it straight out of the bowl or use it as a filling in lettuce wraps.

One of the biggest challenges I had when I first started the keto diet was finding easy low carb lunch ideas. Keto chicken salad is definitely the perfect low carb lunch idea. You can easily just store it in a plastic container and take it to work.

One of my favorite ways to eat this keto chicken salad is in a lettuce wrap or with celery sticks. I used chicken breast for this recipe, however, you can use a store-bought rotisserie chicken to save time. 

You can also make the chicken salad ahead of time, and add it to your meal prep for the week!

What chicken can you eat on keto?

Chicken is great for your keto diet. Freshly cooked chicken, rotisserie chicken, and cooked canned chicken are a few options that you could try.

How long does chicken salad last in the fridge?

Chicken salad may be stored up to 4 days in the fridge before you need to throw it away.

Keto chicken salad Ingredients:

• 3 chicken breasts, shredded and seasoned with salt and pepper (or you can use 2 cups of a shredded rotisserie chicken)
• olive oil, to coat chicken breast prior to baking
• 2 boiled eggs, peeled and chopped
• 1 stalk of celery, diced
• 1 teaspoon of mustard
• 1/2 cup of mayo
• 1/2 tablespoon of fresh dill, finely chopped
• 1/2 tsp of garlic powder
• 1/2 tsp of onion powder
• salt and pepper, to taste
• Romaine lettuce leaves

How to make keto chicken salad

1. Preheat oven to 350
2. Place the chicken in shallow baking dish.
3. Season the chicken with salt and pepper to taste, and then brush the chicken with the olive oil.
4. Bake the chicken in the oven for 30 minutes, or until there is no pink left in the center.
5. Once the chicken is finished cooking, remove it from the oven and let it cool completely.
6. Once the chicken is cool, shred the chicken with a fork and place it in a medium-sized bowl.
7. Add the remainder of the ingredients to the bowl with chicken, and mix everything together. (Adjust the seasonings to your preference, adding more or less).
8. Serve in lettuce leaves or use as a dip for celery sticks.

Keto Chicken Salad

Yield: 5 servings

Prep Time: 10 minutes

Cook Time: 30 minutes

Additional Time: 5 minutes

Total Time: 45 minutes

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Ingredients

For the chicken

• 3 chicken breasts (or you can use 2 cups of a shredded rotisserie chicken)
• olive oil
• salt and pepper, to taste

For the salad

• 2 boiled eggs, peeled and chopped
• 1 stalk celery, diced
• 1 teaspoon yellow mustard
• 1/2 cup mayonnaise
• 1/2 tablespoon fresh dill, finely chopped
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• salt and pepper, to taste
• Romaine lettuce leaves (for serving the chicken salad)

Instructions

1. Preheat oven to 350 degrees.
2. Place the chicken in shallow baking dish.
3. Season the chicken with salt and pepper to taste, and then brush the chicken with the olive oil.
4. Bake the chicken in the oven for 30 minutes, or until there is no pink left in the center.
5. Once the chicken is finished cooking, remove it from the oven and let it cool completely.
6. Once the chicken is cool, shred the chicken with a fork and place it in a medium-sized bowl.
7. Add the remainder of the ingredients (not including the Romaine lettuce) to the bowl with the chicken, and mix everything together. (Adjust the seasonings to your preference, adding more or less).
8. Fill the romaine lettuce leaves with the chicken salad mixture, and enjoy!

Nutrition Information:

Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 331Total Fat: 24gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 145mgSodium: 719mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 25g