Miniketo
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Keto Dinner

Happy Shrimp

I often turn to this Happy Shrimp when I need a quick keto dinner that feels special. Juicy shrimp swim in a rich, garlicky cream sauce that comes together in under 30 minutes. It's become a weeknight staple in my kitchen.

10 min Prep time 15 min Cook time 25 min Total time 4 Servings 350 Calories
Happy Shrimp

Ingredients

  • /4 cup butter
  • /2 teaspoons minced garlic
  • pound peeled and deveined medium shrimp
  • /4 cup chopped green onions
  • /4 cup dry white wine
  • /3 cup heavy cream
  • tablespoons chopped fresh basil
  • roma tomatoes, chopped
  • pinch cayenne pepper
  • salt and pepper to taste

Instructions

  1. Step 1

    First, I melt the butter in a large skillet over medium-high heat. Once it's foamy, I add the shrimp, garlic, and green onions. Cook and stir until the shrimp turn pink and opaque, about 5 minutes—be careful not to overcook. Then, I remove the shrimp to a plate, leaving the flavorful bits in the pan. Pour in the wine, heavy cream, chopped tomatoes, basil, and a pinch of cayenne. Stir everything together and bring it to a gentle simmer. Reduce the heat to medium-low and let the sauce bubble away for about 10 minutes, stirring occasionally. You'll know it's ready when it coats the back of a spoon with a velvety layer. Return the shrimp to the skillet, tossing them in the sauce to warm through. Season with salt and pepper to your liking. Serve immediately, perhaps over cauliflower rice to catch every drop.

Chef's Tip

I like to deglaze the pan with the wine first, scraping up the browned bits from the shrimp—they add so much depth. Then I swirl in the cream off the heat for a moment to keep it from curdling.

Storage Tips

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of water or cream to loosen the sauce if needed.

Variation Tips

Try swapping shrimp for scallops to switch up the seafood. For a dairy-free version, use coconut cream instead of heavy cream and omit the butter in favor of ghee or olive oil.

Frequently Asked Questions