
Contents
Table of Contents
- Introduction
- Why You’ll Love This Recipe
- Tips for Success
- Serving Suggestions
- Storage Instructions
- VIDEO (title)
- Frequently Asked Questions (FAQs)
- Ingredients
- Step-by-Step Instructions
- Nutritional Information
Introduction
This Famous Keto Red Lobster Shrimp Scampi is a buttery, garlicky classic that’s been reimagined to be keto and paleo-friendly. With tender shrimp, a luscious garlic butter sauce, and a hint of lemon, this low-carb version delivers all the indulgent flavor of the restaurant dish right in your own kitchen.
Why You’ll Love This Recipe
- Restaurant-Quality at Home: A keto-friendly take on a Red Lobster favorite.
- Rich and Flavorful: Loaded with garlic, butter, and lemon.
- Quick and Easy: Ready in under 20 minutes.
- Keto and Paleo Approved: Adaptable for both dietary lifestyles.

Tips for Success
- Use raw, deveined shrimp for the best results—cooked shrimp can become rubbery.
- For paleo, replace Parmesan with nutritional yeast for a cheesy flavor.
- Don’t overcook the shrimp; they only need 2-3 minutes per side.
Serving Suggestions
Serve this shrimp scampi over zucchini noodles, spaghetti squash, or cauliflower rice for a satisfying low-carb meal. Pair it with a side of roasted asparagus or a crisp green salad for a complete dinner.
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of broth or butter to refresh the sauce.
VIDEO
This video demonstrates how to recreate the iconic dish in a keto-friendly way without losing any flavor.
Frequently Asked Questions (FAQs)
- Can I make this dairy-free?
Yes! Substitute butter with ghee or coconut oil, and replace Parmesan cheese with nutritional yeast. - What’s the best shrimp to use?
Large or jumbo shrimp (16-20 count) work best for this recipe. - Can I make this spicier?
Add a pinch of red pepper flakes or cayenne for a subtle kick. - What’s a good substitute for white wine?
Chicken broth works perfectly as a non-alcoholic, paleo-friendly alternative.
Ingredients
- 1 lb (450g) large shrimp, peeled and deveined
- 4 tbsp (60g) unsalted butter (or ghee for paleo)
- 3 cloves garlic, minced
- 1/4 cup (60ml) dry white wine (or chicken broth for paleo)
- 2 tbsp (30ml) fresh lemon juice
- 1/4 tsp red pepper flakes (optional)
- 2 tbsp (10g) grated Parmesan cheese (or nutritional yeast for paleo)
- 2 tbsp (10g) chopped fresh parsley
- Salt and pepper to taste
Step-by-Step Instructions
- Prepare the shrimp:
- Pat the shrimp dry with paper towels and season lightly with salt and pepper.
- Cook the shrimp:
- Heat 2 tablespoons of butter in a large skillet over medium heat. Add the shrimp and cook for 2-3 minutes per side, or until pink and opaque. Remove the shrimp and set aside.
- Make the sauce:
- Add the remaining butter to the skillet along with the minced garlic. Sauté for 30 seconds until fragrant.
- Stir in the white wine (or chicken broth), lemon juice, and red pepper flakes (if using). Simmer for 2-3 minutes until slightly reduced.
- Combine and serve:
- Return the shrimp to the skillet and toss to coat in the sauce. Sprinkle with Parmesan (or nutritional yeast) and parsley.
- Serve immediately over your choice of low-carb base.
Nutritional Information (Per Serving – Serves 4)
- Calories: 280
- Fat: 22g
- Protein: 20g
- Net Carbs: 2g