Keto Cilantro Lime Shrimp
A quick and flavorful keto-friendly dish featuring succulent shrimp, zesty lime, and fresh cilantro. Perfect for busy weeknights or as a low-carb meal that still feels indulgent.
Ingredients
- 1 lb large shrimp fresh or thawed, peeled and deveined
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon salt adjust to taste
- ¼ teaspoon black pepper
- ⅓ cup fresh cilantro finely chopped, plus extra for garnish
- 2 whole limes one for juice, one sliced for garnish
- 2 tablespoons butter
Instructions
- Prepare the Shrimp: Pat the shrimp dry with paper towels. In a medium bowl, toss shrimp with 1 tablespoon olive oil, garlic powder, onion powder, paprika, salt, and black pepper until evenly coated.
- Cook the Shrimp: Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the shrimp in a single layer (cook in batches if needed). Cook for about 2 minutes per side until shrimp turn pink and opaque with a slight golden crust.
- Add the Finishing Touches: Reduce heat to low, then add butter, lime juice from one lime, and most of the chopped cilantro. Toss to coat shrimp, allowing the butter and lime juice to form a light sauce. Let it simmer for about 30 seconds.
- Serve: Transfer shrimp to a serving dish, garnish with reserved cilantro and lime slices. Serve immediately.
Notes
For added heat, include diced jalapeños or a pinch of cayenne pepper. You can serve the shrimp over cauliflower rice or a fresh side salad for a keto-friendly meal. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet to avoid overcooking.
