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This recipe has quickly become a favorite in our household! Although most of our meals are centered around wildgame meat, this shrimp recipe is a nice change to incorporate some seafood into our diet. This recipe can be completely keto if served with simply the shrimp and a vegetable on the side, but it also pairs great when served over rice or pasta. The sauce served over the shrimp is somewhat similar in taste to alfredo, but it is much lighter, tastier, and healthier overall!

Prep time: 10 minutes

Cook time: 20-25 minutes

Servings: 2-3

**recipe derived and modified from cafedelites.com


  • 1 Tbsp olive oil

  • 1 pound shrimp (cooked, tails on or off)

  • 1/4 tsp salt

  • 1/4 tsp pepper

  • 2 Tbsp butter, unsalted

  • 6 cloves minced garlic

  • 1/2 cup chicken broth

  • 1 1/2 cups reduce fat cream OR half & half

  • 1/2 cup parmesan cheese


  • If using shrimp with tails on, remove tails from shrimp.

  • Heat olive oil in large skillet over medium heat.

  • Place shrimp in skillet, season with salt and pepper, and fry on each side for 1-2 minutes. Transfer shrimp into bowl and set aside.

  • Melt butter in same skillet. Sautee garlic until fragrant, then add chicken broth in with garlic. Allow to reduce for 2-3 minutes.

  • Reduce heat to low-medium and add in reduced fat cream/half & half (whichever you choose to use) and bring to a gentle simmer. Stir occasionally.

  • Add parmesan cheese and allow sauce to gently simmer for 2 more minutes, or until cheese melts and sauce begins to thicken.

  • Add shrimp back into the pan and stir. Add more salt/pepper to taste, if needed.

  • Serve alone, with vegetable, or over pasta or rice!

Frying the shrimp

Frying the shrimp

Reducing the sauce

Reducing the sauce

Combining the shrimp with the sauce

Combining the shrimp with the sauce

Finished product!

Finished product!