Shrimps are literally one of the perfect Keto ingredients, given that they contain no carbohydrates unlike some seafoods like oysters, mussels, abalone, whelk, clams, octopus and scallops, which is surprising but true. Apart from that, Shrimps are also high in protein, though for a Keto ingredient, low in fat.
We have a recipe here from Delish.com that is one of the classics in when one talks about Keto shrimp recipes – Garlicky Shrimp Zucchini Pasta. Nothing says Keto, more than Zucchini “Pasta” (Zoodles) – which you make yourself, using a Spiralizer as pasta strips made of low carb zucchini.
These zoodles replace carb laden traditional pastas in this recipe, allowing those on a Keto diet to have somewhat a “mouthfeel” of a traditional pasta or noodle dish, without taking in more carbs.
Ingredients:
3 tbsp. butter (divide into 3 portions)
1 lb. medium or large shrimp, peeled and deveined
Salt (To Taste)
Freshly ground black pepper (To Taste)
3 cloves garlic (minced)
3/4 c. heavy cream
1/2 c. grated Parmesan Cheese
1 c. cherry tomatoes (halved)
3 tbsp. freshly chopped parsley
3 tbsp. large zucchini, spiralized into zoodles
Method
Using medium heat, melt a tablespoon of butter in a large skillet. Add in shrimp, seasoning with salt and pepper according to taste. Give the shrimps 2 mins to cook on each side and transfer to a plate.
With shrimp juices still in skillet, melt the remaining butter, adding garlic, cook till garlic is fragrant but make sure it does not burn – then add the heavy cream. Bring the skillet contents to a simmer and then stir in the parmesan cheese, tomatoes and parsley, simmering until the tomatoes have softened and the overall mixture thickens – about 3 mins.
Throw the shrimp back to the skillet and add the zucchini noodles. Toss, combine and serve hot!