When I first made this creamy garlic shrimp, I didn’t expect it to become the weeknight superstar it is now. The shrimp cook up tender and juicy, and the sauce? Oh, it’s rich, garlicky, and just thick enough to cling to everything it touches. We keep going back for seconds—and maybe even thirds. This one-pan wonder is fast and full of flavor. It’s perfect when we’re low on time but still want something that feels like we put in some effort. And let’s be honest, anything with garlic and butter is bound to win. This is what I call the sweet spot between healthy shrimp recipes and pure comfort food. Whether you’re trying out keto shrimp recipes for the first time or you’re deep in the garlic shrimp recipes rabbit hole, this dish is your answer. It’s quick, cozy, and made with simple ingredients that I always seem to have on hand. So if you’re staring into your fridge, wondering what to do with that bag of shrimp, trust me—this is the recipe you’ll come back to again and again.

1) Key Takeaways
2) Easy Creamy Garlic Shrimp Recipe
3) Ingredients for Creamy Garlic Shrimp
4) How to Make Creamy Garlic Shrimp
5) Tips for Making Creamy Garlic Shrimp
6) Making Creamy Garlic Shrimp Ahead of Time
7) Storing Leftover Creamy Garlic Shrimp
8) Try these Main Course Recipes next!
9) Creamy Garlic Shrimp Recipe
10) Nutrition

1) Key Takeaways

This recipe brings together tender shrimp and a rich, garlicky cream sauce.
You can prep everything in under 10 minutes with one pan.
It’s low-carb and fits perfectly into your keto shrimp recipes lineup.
It works great with zucchini noodles, cauliflower rice, or steamed broccoli.

2) Easy Creamy Garlic Shrimp Recipe

This creamy garlic shrimp recipe has saved me on more nights than I care to admit. It’s fast, it’s flavorful, and it hits the mark when we’re trying to eat low-carb without sacrificing taste. Whether I’m tossing it with veggies or just scooping it straight from the skillet, it always delivers.

We’re talking juicy shrimp cooked just right, in a sauce that clings to each bite. The garlic hits first, then the creaminess settles in. It’s the kind of dish that feels rich without getting heavy, and the best part? You only need one pan and about 20 minutes.

For anyone looking for new keto shrimp recipes that actually taste good, this one’s a winner. I always keep a bag of frozen shrimp around just for this. It’s easy to pull together and even easier to fall in love with. And let’s face it, garlic butter shrimp recipes don’t need to be complicated to be good.

3) Ingredients for Creamy Garlic Shrimp

1 pound large shrimp, peeled and deveined: I prefer tails off for less mess, but either works fine. Just make sure they’re cleaned well.

1 tablespoon olive oil: This helps sear the shrimp quickly without overcooking them. It gives a nice base layer of flavor.

3 tablespoons butter: Butter smooths out the garlic and adds richness to the sauce. I use unsalted so I can control the salt later.

5 cloves garlic, minced: Don’t hold back here. Garlic is the star. Fresh is best, and mince it as fine as you can.

1 cup heavy cream: This is what makes it creamy. It thickens nicely and gives the dish that luxurious feel.

1/2 cup chicken broth: This adds depth and keeps the sauce from getting too thick. I use low-sodium so it doesn’t overpower everything else.

1/2 cup grated Parmesan cheese: Adds saltiness and flavor. Freshly grated if you can swing it, but pre-grated works in a pinch.

1/2 teaspoon salt: Season to your taste, but always add a little, even if using salted butter or broth.

1/4 teaspoon black pepper: A little spice brings the sauce to life without overwhelming the shrimp.

1/2 teaspoon Italian seasoning: It ties everything together. Oregano and basil give this a subtle herb note.

1 tablespoon chopped parsley: This is just for garnish. It freshens up the dish and adds a pop of color.

4) How to Make Creamy Garlic Shrimp

Step 1. Pat the shrimp dry with paper towels. This helps them sear better. Season lightly with salt and pepper on both sides.

Step 2. Heat olive oil in a large skillet over medium-high heat. Add shrimp in a single layer. Cook each side for about 1 to 2 minutes, just until they turn pink. Remove them and set aside.

Step 3. Lower the heat a bit and add butter to the same skillet. Once melted, stir in the minced garlic. Let it sizzle for about 30 seconds, just until fragrant.

Step 4. Pour in the chicken broth and heavy cream. Use a wooden spoon to scrape up any browned bits from the pan—that’s flavor right there.

Step 5. Stir in Parmesan, Italian seasoning, and the rest of the salt and pepper. Simmer for 3 to 5 minutes until the sauce thickens slightly.

Step 6. Return the shrimp to the pan and toss everything gently. Let it simmer for another minute or two so the shrimp soak up that sauce.

Step 7. Garnish with parsley, serve hot, and enjoy with your favorite low-carb side.

5) Tips for Making Creamy Garlic Shrimp

Use fresh shrimp if you can, but frozen works great too. Just thaw them fully and pat them dry so they cook up right.

Don’t crowd the pan. If your shrimp are packed in too tight, they’ll steam instead of sear. Work in batches if needed.

Watch your heat. You want it high enough to cook the shrimp fast, but not so hot that the garlic burns or the cream splits. Medium-high usually gets the job done.

6) Making Creamy Garlic Shrimp Ahead of Time

If you’re prepping this for dinner later, go ahead and make the sauce. You can store it in the fridge for a couple of days. Just warm it gently on the stove when you’re ready.

I’d hold off on cooking the shrimp until you’re ready to serve. Reheating cooked shrimp tends to make them rubbery, and no one wants that.

The sauce holds up well, though. You might need to thin it out with a splash of cream or broth when reheating, but it’ll taste just as good.

7) Storing Leftover Creamy Garlic Shrimp

Leftovers go in an airtight container and straight into the fridge. Eat them within three days, though let’s be honest—it probably won’t last that long.

When reheating, use the stove or microwave on low power. Add a little cream or broth if the sauce has tightened up too much.

This makes a solid next-day lunch. Just skip reheating in the plastic takeout container. Transfer it to a bowl or plate first.

8) Try these Main Course Recipes next!

9) Creamy Garlic Shrimp Recipe