This quick and easy creamy garlic shrimp recipe takes just 10 minutes from start to finish and it’s fantastic over pasta, zoodles, rice, or cauliflower rice! You’ll love the cheesy garlicky flavor coating the juicy shrimp.
If you love easy and flavorful one pot shrimp recipes, this dish might soon become your favorite. We enjoy shrimp quite often in our home, and this 10 minute creamy garlic shrimp is just too easy and delicious. It’s a wonderful main dish and goes so well over rice, cauliflower rice, pasta, or zucchini noodles. It’s also Whole30, paleo, and keto, with healthy and simple ingredients!
Creamy Garlic Shrimp Recipe
This keto and Whole30 shrimp recipe comes together in no time. Best of all, it tastes like a fancy dish you spent way longer than 10 minutes on. The buttery cream sauce with a hint of garlic and cheesy flavor complements the juicy and meaty shrimp so well. It’s perfect for a dinner party or a busy weeknight meal, and appropriate for any time of the year.
Ingredients in Creamy Garlicky Shrimp Skillet
- shrimp: Large shrimp work best. Make sure they are peeled and deveined before cooking.
- salt & pepper
- ghee: You can easily make your own, and purchase it online.
- garlic
- coconut milk: Full-fat coconut milk will work best, because you want the sauce to be thick and creamy to coat the Whole30 garlic shrimp.
- nutritional yeast: This is a paleo and vegan alternative to cheese that’s gluten free and dairy free. You can purchase it at organic grocery stores or online.
- lemon juice
- parsley
- red pepper flakes
How to Make Creamy Garlic Shrimp
Once you have all the ingredients on hand, making this recipe is quick and easy. Here’s how to make creamy garlic shrimp in just 10 minutes:
- Use a paper towel to pat the shrimp dry and toss with salt and pepper to coat.
- Heat ghee in a large skillet over medium high heat.
- Once sizzling hot, add shrimp in a single layer then cook for 2 minutes per side. Remove from the pan and set aside.
- Heat the remaining ghee in the same skillet.
- Add garlic and stir for 30 seconds until fragrant.
- Add coconut milk, salt, pepper, and nutritional yeast (if using parmesan, add at the end). Simmer for 3 minutes until the sauce is slightly thickened.
- Turn off heat, then stir in shrimp and lemon juice.
- Serve warm, sprinkled with parsley and red pepper flakes. Add parmesan cheese, if using.
Frequently Asked Questions about This Keto & Whole30 Shrimp Recipe
There are a few ingredients substitutions you can make for the sauce if you want to make this creamy shrimp keto. The recipe itself is low carb already. However, if you want to add more fat and are fine with consuming dairy, you can use heavy cream instead of coconut milk and parmesan cheese instead of nutritional yeast.
Because the sauce is so amazing and flavorful, I would serve with anything that can soak up that sauce. Some ideas are rice, cauliflower rice, zucchini noodles, or any kind of pasta.
You can keep leftovers covered in the fridge for up to 3 days. To reheat, gently heat in the microwave 30 seconds at a time, stirring in between. You can also add the shrimp in creamy garlic sauce to a saucepan, and heat on low on the stovetop until heated through.
I don’t recommend freezing this recipe. Coconut milk or any cream-based sauces separate when defrosted. Try to eat within a few days of making it! It’s best enjoyed immediately.
If you enjoyed this Whole30 and paleo shrimp recipe, you may also like..
- One Pot Lemon Garlic Shrimp Pasta (Grain Free & Paleo)
- Paleo Shrimp Alfredo with Artichokes Hearts (Whole30, Keto, AIP)
- Paleo Mahi Mahi in Creamy Sun Dried Tomato Sauce (Whole30, Keto)
- Sheet Pan Shrimp and Broccoli with “Soy” Garlic Sauce (Paleo, Whole30, AIP Option)
- Paleo Silky Egg Stir-Fry with Jumbo Shrimp (Whole30, Low Carb)
One Pot Shrimp in Creamy Garlic Sauce (Whole30, Keto)
Ingredients
- 1 lb large shrimp peeled and deveined
- Salt & pepper to taste
- 2 tbsp ghee divided
- 4 garlic cloves minced
- 1 cup full-fat coconut milk or heavy cream, for keto
- 1/2 tsp sea salt
- 1/2 tsp ground black pepper
- 1 tbsp nutritional yeast or grated parmesan, for keto
- Juice from 1/2 lemon
- Chopped parsley for garnish
- Optional: red pepper flakes
Instructions
- Pat the shrimp dry and toss with salt and pepper.
- Heat 1 tbsp of ghee in a large skillet over medium high heat.
- Once sizzling hot, add shrimp in a single layer then pan fry for 2 minutes per side. Remove from the pan and set aside.
- Heat the remaining tbsp of ghee in the same skillet.
- Add garlic and stir for 30 seconds.
- Pour in coconut milk, salt, pepper, and nutritional yeast (if using parmesan, wait to add at the end). Simmer for 3 minutes until slightly thickened.
- Turn off heat, then stir in shrimp and lemon juice to coat in the sauce.
- Serve warm, sprinkled with parsley and red pepper flakes. Add parmesan cheese, if using.
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Could a different protein be used in place of the shrimp as I have an allergy to it? The sauce looks amazing!!
Sure! You can use chicken or even scallops. You’ll just have to change the cook times so the protein cooks all the way through.
Wow, this is so easy and so, so tasty!! The sauce goes well with anything. My teens normally don’t like shrimp, but tonight they said they loved it and want it again. Thank you for another great recipe!!
Ah I love it when I hear that the whole family loves one of my recipes!
Wow! Who knew whole30 could taste this good 😉 so much flavor!
So glad you liked it!!
Absolutely delicious!
Delicious!! Thanks again for another wonderful recipe 😋