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Keto Dinner

Basil Shrimp

There’s something about the scent of fresh basil mingling with garlic butter that turns an ordinary shrimp dish into a keto dinner I crave. These grilled basil shrimp skewers come together in minutes, soaking up a bright, tangy marinade before hitting the grill. Perfect for busy weeknights, they deliver succulent flavor without a trace of carbs.

15 min Prep time 4 min Cook time 19 min Total time 4 Servings 350 Calories
Basil Shrimp

Ingredients

  • /2 tablespoons olive oil
  • /4 cup melted butter
  • /2 lemons, juiced
  • tablespoons Dijon mustard
  • /2 cup minced fresh basil leaves
  • cloves garlic, minced
  • salt to taste
  • white pepper to taste
  • pounds fresh shrimp, peeled and deveined
  • skewers

Instructions

  1. Step 1

    Start by whisking together the olive oil and melted butter in a shallow dish. I like using a glass bowl for easy cleanup. Stir in the fresh lemon juice, Dijon mustard, chopped basil, and minced garlic until everything is well combined. Season with a pinch of salt and white pepper—just enough to enhance the herbs. Add the shrimp and gently toss to make sure each piece is coated in that fragrant marinade. Cover and let it rest in the fridge for an hour

  2. Step 2

    this step really infuses the shrimp with flavor, so don’t skip it. When you’re ready to cook, preheat your grill to high heat. Thread the marinated shrimp onto skewers, discarding any leftover marinade. Lightly oil the grill grate to prevent sticking, then lay the skewers on the hot grill. Cook for about 2 minutes per side—just until the shrimp turn pink and opaque. I usually pull them off the moment they curl into a loose C shape. Serve them straight off the skewer with a wedge of lemon on the side.

Chef's Tip

I’ve learned that soaking wooden skewers in water for 30 minutes before grilling prevents them from charring. For an extra zing, I sometimes add a pinch of red pepper flakes to the marinade, and pat the shrimp dry so flavors cling beautifully.

Storage Tips

Store leftover skewers in an airtight container in the fridge for up to 2 days. To reheat, gently warm them in a skillet with a touch of butter; avoid microwaving, which can make the shrimp tough.

Variation Tips

Pile the shrimp over garlicky cauliflower rice for a complete meal. You can swap basil for cilantro with a dash of cumin, or thread cherry tomatoes and zucchini chunks between the shrimp on the skewers for extra color and nutrients.

Frequently Asked Questions