25+ Flavorful Friday Keto Shrimp Recipes for a Perfect Night Dinner

If you’re following a keto diet and looking for delicious ways to enjoy shrimp on a Friday night, you’re in for a treat!

Shrimp is a versatile and low-carb protein, making it an excellent choice for keto-friendly meals.

From zesty shrimp salads to creamy shrimp pasta alternatives, the possibilities are endless.

Whether you’re in the mood for something light and fresh or indulgent and comforting, these 25+ Friday keto shrimp recipes will keep your taste buds satisfied while keeping you on track with your keto lifestyle.

Prepare to be inspired by these mouthwatering dishes that are perfect for your end-of-week dinner routine!

25+ Flavorful Friday Keto Shrimp Recipes for a Perfect Night Dinner

These 25+ Friday keto shrimp recipes offer a wide range of flavor-packed options that make your weekend meals exciting without compromising your keto goals.

Whether you’re craving something light and healthy or rich and indulgent, there’s a shrimp recipe for every taste.

With these recipes, you’ll discover the perfect way to end your week on a high note while staying true to your low-carb, high-fat lifestyle.

So, grab some shrimp, get creative in the kitchen, and treat yourself to a flavorful and satisfying meal that’s sure to become a Friday night favorite!

Keto Shrimp Scampi with Zucchini Noodles

This keto shrimp scampi with zucchini noodles offers a delightful twist on a classic dish, perfect for your Friday night dinner. Packed with succulent shrimp, garlic, and a rich buttery sauce, it’s served over fresh zucchini noodles, making it a low-carb alternative to traditional pasta. Not only is this recipe quick and easy, but it’s also a flavorful way to indulge in seafood while staying within your keto goals.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 medium zucchinis, spiralized into noodles
• 4 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1/2 cup chicken broth
• 1 tablespoon lemon juice
• 1/4 teaspoon red pepper flakes (optional)
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)
• Grated Parmesan cheese, for serving

Instructions:

1. Heat 2 tablespoons of butter in a large skillet over medium-high heat. Once melted, add the shrimp and cook for 2-3 minutes per side, or until pink and opaque. Remove shrimp from the skillet and set aside.
2. In the same skillet, add the remaining butter and minced garlic. Sauté for 1-2 minutes until fragrant.
3. Pour in the chicken broth, lemon juice, and red pepper flakes, if using. Stir to combine and bring to a simmer for 3-4 minutes, allowing the sauce to reduce slightly.
4. Add the zucchini noodles to the skillet and cook for 2-3 minutes until just tender, stirring occasionally.
5. Return the shrimp to the skillet and toss everything together. Season with salt and pepper to taste.
6. Serve the shrimp scampi over the zucchini noodles, garnish with fresh parsley, and sprinkle with Parmesan cheese.

This keto shrimp scampi with zucchini noodles is a satisfying and healthy meal that brings together the richness of shrimp and the lightness of zucchini, all while keeping it low in carbs. The buttery, garlicky sauce perfectly complements the shrimp, making each bite a burst of flavor. It’s a great way to enjoy a traditional Italian favorite without derailing your keto diet. Quick to prepare and absolutely delicious, this dish is sure to become a regular on your keto-friendly dinner menu.

Crispy Baked Shrimp with Avocado Salsa

For a refreshing and low-carb dish, this crispy baked shrimp with avocado salsa is a must-try. The shrimp is coated in a crispy almond flour crust, baked to perfection, and paired with a cool, creamy avocado salsa that adds an extra layer of flavor. This dish is ideal for a Friday night dinner that feels indulgent yet fits seamlessly into your keto lifestyle.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1/2 cup almond flour
• 1/4 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 egg, beaten
• 1 tablespoon olive oil
• 1 large avocado, diced
• 1/2 cup cherry tomatoes, diced
• 1 tablespoon cilantro, chopped
• 1 tablespoon lime juice

Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a shallow bowl, combine almond flour, Parmesan cheese, garlic powder, paprika, salt, and pepper.
3. Dip each shrimp into the beaten egg, then coat with the almond flour mixture. Place the coated shrimp onto the prepared baking sheet.
4. Drizzle olive oil over the shrimp and bake for 10-12 minutes, or until golden brown and crispy.
5. While the shrimp bakes, prepare the avocado salsa by combining diced avocado, cherry tomatoes, cilantro, and lime juice in a bowl. Season with salt and pepper to taste.
6. Once the shrimp is done, remove from the oven and serve with the avocado salsa on top.

This crispy baked shrimp with avocado salsa is a flavorful and crunchy dish that perfectly combines the richness of shrimp with the refreshing creaminess of avocado. The almond flour crust adds a satisfying crunch, while the homemade avocado salsa brings a cool, tangy contrast. It’s a wonderful option for a keto-friendly meal that doesn’t compromise on taste. With minimal prep and cook time, this dish makes a perfect weeknight dinner that feels both light and indulgent.

Shrimp and Cauliflower Grits

For a comforting and hearty keto-friendly meal, shrimp and cauliflower grits are a perfect choice. The shrimp is sautéed in butter and garlic, then served on a bed of creamy cauliflower “grits,” making this dish both low-carb and satisfying. This Southern-inspired dish brings together savory shrimp with a smooth, cheesy cauliflower base, providing a delicious alternative to traditional grits.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 tablespoons butter, divided
• 3 cloves garlic, minced
• 1 cup cauliflower rice (fresh or frozen)
• 1/4 cup heavy cream
• 1/4 cup shredded cheddar cheese
• 1 tablespoon lemon juice
• 1/4 teaspoon smoked paprika
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large skillet, melt 1 tablespoon of butter over medium heat. Add the garlic and sauté for 1 minute until fragrant.
2. Add the shrimp to the skillet and cook for 2-3 minutes per side, until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
3. In the same skillet, add the remaining butter and cauliflower rice. Cook for 4-5 minutes, stirring occasionally, until the cauliflower is tender.
4. Pour in the heavy cream and continue cooking for another 2-3 minutes until the cauliflower rice absorbs the cream. Stir in the shredded cheddar cheese, smoked paprika, lemon juice, salt, and pepper, and cook until the cheese is melted and everything is well combined.
5. Serve the shrimp over the cauliflower grits and garnish with fresh parsley.

Shrimp and cauliflower grits is a fantastic keto dish that blends rich, savory shrimp with creamy cauliflower grits. The combination of the buttery shrimp and the smooth, cheesy grits makes for a satisfying and filling meal, perfect for a cozy Friday night dinner. Not only does this recipe offer comfort food without the carbs, but it also delivers a great balance of flavors and textures that will have everyone coming back for more. This dish is a great way to indulge in Southern-style flavors while keeping your keto diet on track.

Keto Shrimp and Broccoli Stir-Fry

This keto shrimp and broccoli stir-fry is a quick, flavorful, and nutritious dinner option. Packed with tender shrimp and crisp broccoli, it’s tossed in a savory, low-carb sauce made from soy sauce, garlic, and ginger. This stir-fry makes the perfect Friday meal when you want something light but filling. The high-protein shrimp and fiber-rich broccoli keep you satisfied without kicking you out of ketosis.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 cups broccoli florets
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1-inch piece fresh ginger, minced
• 2 tablespoons soy sauce or coconut aminos
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1/4 teaspoon red pepper flakes (optional)
• Salt and pepper, to taste
• Sesame seeds and green onions, for garnish

Instructions:

1. Heat the olive oil in a large skillet or wok over medium-high heat.
2. Add the shrimp to the skillet and cook for 2-3 minutes per side until pink and opaque. Remove the shrimp and set aside.
3. In the same skillet, add the broccoli florets and cook for about 4-5 minutes, stirring occasionally, until they are tender but still crisp.
4. Add the garlic and ginger, and sauté for 1-2 minutes until fragrant.
5. Stir in the soy sauce (or coconut aminos), rice vinegar, sesame oil, and red pepper flakes. Cook for another 2 minutes, letting the sauce thicken slightly.
6. Return the shrimp to the skillet and toss everything together to coat in the sauce. Season with salt and pepper to taste.
7. Serve the stir-fry topped with sesame seeds and chopped green onions.

Keto shrimp and broccoli stir-fry is an easy, healthy, and flavorful dish that perfectly balances protein, fiber, and savory sauce. The quick cooking time ensures you don’t have to spend much time in the kitchen, making it an ideal choice for a busy Friday evening. The shrimp remains juicy, and the broccoli retains its crunch, all enveloped in a delicious, aromatic sauce. With minimal carbs and plenty of flavor, this stir-fry is a go-to keto dinner that will leave you feeling satisfied and nourished.

Garlic Parmesan Shrimp Baked in Foil

This garlic Parmesan shrimp baked in foil is an easy yet impressive dish for a Friday night dinner. The shrimp are seasoned with garlic, Parmesan cheese, and a touch of butter, then baked in foil to lock in the flavors. The result is a tender, juicy shrimp dish that’s full of savory goodness and very low-carb. Perfect for those who enjoy a simple, fuss-free meal with minimal cleanup.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 3 tablespoons unsalted butter, melted
• 4 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 1 tablespoon fresh lemon juice
• 1 teaspoon Italian seasoning
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)
• Lemon wedges (for serving)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a small bowl, combine the melted butter, minced garlic, Parmesan cheese, lemon juice, Italian seasoning, salt, and pepper.
3. Place the shrimp on a large piece of aluminum foil. Pour the garlic butter mixture over the shrimp, making sure they are evenly coated.
4. Fold the sides of the foil up to create a sealed packet. Bake in the oven for 10-12 minutes, or until the shrimp are pink and fully cooked.
5. Carefully open the foil packet and garnish the shrimp with fresh parsley. Serve with lemon wedges on the side.

Garlic Parmesan shrimp baked in foil is a simple, low-maintenance dish that delivers big on flavor. The shrimp come out tender, juicy, and infused with a rich, buttery garlic Parmesan sauce. The foil packet ensures easy cleanup, making it perfect for a relaxing Friday night. This dish is not only keto-friendly but also elegant enough to serve for guests or special occasions. Paired with a side salad or sautéed vegetables, this shrimp recipe offers a delicious and satisfying meal in just minutes.

Keto Shrimp Taco Lettuce Wraps

These keto shrimp taco lettuce wraps are a fun and fresh twist on traditional tacos. The shrimp are seasoned with a blend of spices and then grilled to perfection, and they’re served in crisp lettuce leaves instead of tortillas for a low-carb, gluten-free alternative. Topped with a zesty lime crema and a sprinkle of fresh cilantro, these wraps are the perfect way to enjoy tacos while staying on track with your keto lifestyle.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• Salt and pepper, to taste
• 8 large butter lettuce leaves (or Romaine lettuce)
• 1/2 cup sour cream
• 1 tablespoon lime juice
• 1 tablespoon cilantro, chopped (for garnish)
• Lime wedges, for serving

Instructions:

1. In a bowl, toss the shrimp with olive oil, chili powder, cumin, paprika, salt, and pepper until they are well-coated.
2. Heat a grill or skillet over medium-high heat. Grill the shrimp for 2-3 minutes per side, or until they are cooked through and slightly charred.
3. While the shrimp cooks, mix the sour cream and lime juice in a small bowl to create the lime crema.
4. To assemble the wraps, place 2-3 shrimp in each lettuce leaf. Drizzle with lime crema and garnish with fresh cilantro.
5. Serve the shrimp taco lettuce wraps with lime wedges on the side.

Keto shrimp taco lettuce wraps are a refreshing and flavorful way to enjoy taco night without the carbs. The shrimp are perfectly seasoned and grilled, while the creamy lime sauce adds a tangy contrast. Wrapped in crunchy lettuce leaves, these wraps provide all the fun of tacos but with a fraction of the carbs. They’re a great choice for a quick, low-carb dinner that doesn’t compromise on taste or texture. Whether you’re sticking to your keto diet or just looking for a healthy alternative, these shrimp taco lettuce wraps will leave you satisfied and craving more.

Keto Shrimp Alfredo with Shirataki Noodles

This keto shrimp Alfredo with shirataki noodles is a creamy, comforting dish that’s perfect for a Friday night meal. The rich and velvety Alfredo sauce is made from heavy cream, Parmesan cheese, and butter, while the shrimp adds a protein-packed punch. Shirataki noodles, a zero-carb alternative to traditional pasta, provide the perfect base for this indulgent dish without the carbs. It’s a decadent yet keto-friendly dinner that will make you feel like you’re indulging without the guilt.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 tablespoons butter
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 tablespoon cream cheese (optional for extra richness)
• 1 package Shirataki noodles (or zucchini noodles)
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Start by preparing the Shirataki noodles according to the package instructions. Drain and set aside.
2. In a large skillet, melt butter over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
3. In the same skillet, pour in the heavy cream, Parmesan cheese, and garlic powder. Stir to combine and bring to a simmer for 3-4 minutes until the sauce thickens.
4. Add the cream cheese, if using, and stir until it melts into the sauce, creating a smooth and creamy texture.
5. Return the shrimp to the skillet and toss everything together.
6. Serve the shrimp and Alfredo sauce over the cooked Shirataki noodles and garnish with fresh parsley.

Keto shrimp Alfredo with Shirataki noodles is a low-carb, creamy delight that will satisfy your cravings for a rich and comforting pasta dish. The shrimp adds a savory, protein-packed element to the dish, while the Shirataki noodles give you the feel of traditional pasta without the carbs. This recipe is quick to prepare, and the indulgent Alfredo sauce will have you coming back for seconds. Whether you’re following a keto diet or just looking for a healthier alternative to pasta, this dish is a perfect way to enjoy a satisfying meal that doesn’t compromise on taste.

Keto Shrimp Caesar Salad

This keto shrimp Caesar salad is a refreshing and low-carb alternative to the classic Caesar salad. The shrimp are perfectly seared and tossed with crispy romaine lettuce, creamy Caesar dressing, and a generous sprinkle of Parmesan cheese. This dish is not only quick to prepare but also a delicious way to enjoy a keto-friendly version of the classic salad without any of the carbs from croutons. It’s perfect for a light, satisfying dinner or a meal prep option.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 4 cups romaine lettuce, chopped
• 1/4 cup Parmesan cheese, grated
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1/2 cup homemade or store-bought keto Caesar dressing (look for low-carb options)
• Lemon wedges, for serving

Instructions:

1. Heat the olive oil in a large skillet over medium-high heat. Season the shrimp with salt and pepper, then cook for 2-3 minutes per side, or until they are pink and opaque. Remove from heat and set aside.
2. In a large salad bowl, toss the chopped romaine lettuce with the Caesar dressing until well coated.
3. Top the salad with the cooked shrimp and sprinkle with grated Parmesan cheese.
4. Serve with lemon wedges on the side for a refreshing burst of citrus.

This keto shrimp Caesar salad is a fresh, flavorful meal that brings together succulent shrimp and creamy Caesar dressing without the unnecessary carbs. The crisp romaine lettuce adds crunch, while the Parmesan cheese gives it an extra layer of savory richness. With no croutons to worry about, this low-carb version of the classic Caesar salad is perfect for a keto-friendly lunch or dinner. It’s quick, satisfying, and full of flavor—making it an ideal choice for anyone looking for a light yet filling meal.

Spicy Keto Shrimp Ceviche

This spicy keto shrimp ceviche is a zesty and refreshing appetizer or light meal, perfect for a Friday evening. The shrimp are cooked in citrus juice, then marinated with a medley of fresh vegetables like cucumber, tomatoes, and onions. The addition of jalapeños and cilantro gives it a spicy kick, while the tangy lime juice keeps it light and flavorful. This dish is a fantastic way to enjoy shrimp without the carbs, and it’s perfect for a low-carb snack or starter.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1/2 cup fresh lime juice (about 3-4 limes)
• 1/4 cup fresh lemon juice (about 2 lemons)
• 1/2 cup cucumber, diced
• 1/2 cup cherry tomatoes, diced
• 1/4 cup red onion, finely chopped
• 1 jalapeño, deseeded and finely chopped
• 1/4 cup cilantro, chopped
• Salt and pepper, to taste
• Avocado slices, for serving (optional)

Instructions:

1. In a bowl, combine the shrimp with lime and lemon juice, making sure the shrimp is fully submerged. Cover and refrigerate for at least 30 minutes, or until the shrimp turn pink and opaque from the citrus marination.
2. Once the shrimp are ready, drain excess liquid and transfer the shrimp to a large mixing bowl.
3. Add the diced cucumber, tomatoes, red onion, jalapeño, and cilantro to the shrimp. Stir everything together and season with salt and pepper to taste.
4. Serve the ceviche with avocado slices on the side for added creaminess.

Spicy keto shrimp ceviche is a light, tangy, and refreshing dish that’s perfect for a hot summer evening or as an appetizer for your next dinner party. The combination of fresh shrimp, crisp vegetables, and spicy jalapeños makes for a zesty flavor explosion in every bite. Plus, it’s a great way to enjoy seafood on a keto diet without any of the carbs found in typical ceviche recipes. This low-carb, high-flavor dish is the perfect balance of heat, freshness, and citrus, making it an excellent choice for any occasion.

Keto Shrimp and Broccoli Stir-Fry

This keto shrimp and broccoli stir-fry is a quick, healthy, and satisfying dish that’s perfect for a Friday night dinner. The shrimp are sautéed in a savory sauce made with garlic, soy sauce (or tamari for gluten-free), and sesame oil, while the broccoli adds a crunchy, low-carb vegetable component. This stir-fry is packed with flavor, low in carbs, and high in protein, making it an ideal option for anyone following a keto lifestyle.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 tablespoons sesame oil
• 2 cups broccoli florets
• 3 cloves garlic, minced
• 2 tablespoons soy sauce or tamari (for gluten-free)
• 1 tablespoon fish sauce (optional, for added depth)
• 1/2 teaspoon ginger, grated
• 1 teaspoon sesame seeds
• Salt and pepper, to taste
• Green onions, chopped (for garnish)

Instructions:

1. Heat the sesame oil in a large skillet or wok over medium-high heat. Add the broccoli florets and sauté for 4-5 minutes, until tender but still crisp. Remove from the skillet and set aside.
2. In the same skillet, add the shrimp and cook for 2-3 minutes per side until they turn pink and opaque. Remove the shrimp and set aside.
3. Add the garlic, ginger, and soy sauce (or tamari) to the skillet, stirring for about 1 minute until fragrant.
4. Return the shrimp and broccoli to the skillet, tossing everything together to coat in the sauce. Cook for an additional 2 minutes until heated through.
5. Sprinkle sesame seeds on top and garnish with green onions before serving.

This keto shrimp and broccoli stir-fry is a delicious, low-carb meal that comes together quickly and is bursting with flavor. The shrimp are tender and juicy, and the broccoli provides a perfect balance of crunch and nutrition. The savory sauce with sesame oil, soy sauce, and ginger elevates the dish, making it a satisfying and filling dinner. This stir-fry is a fantastic choice for anyone following a keto diet or looking for a healthy and easy weeknight meal.

Keto Shrimp Scampi with Zucchini Noodles

This keto shrimp scampi with zucchini noodles is a light yet decadent dish that’s perfect for a Friday night dinner. The shrimp are sautéed in a buttery garlic sauce with a splash of white wine and lemon, while zucchini noodles (zoodles) provide a low-carb alternative to traditional pasta. It’s a dish that’s rich in flavor but not in carbs, making it a keto-friendly twist on a classic favorite.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 4 medium zucchinis, spiralized into noodles
• 4 tablespoons butter
• 4 cloves garlic, minced
• 1/4 cup dry white wine (or chicken broth)
• 1 tablespoon lemon juice
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)
• Red pepper flakes (optional, for heat)

Instructions:

1. Heat 2 tablespoons of butter in a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side until pink and opaque. Remove the shrimp from the skillet and set aside.
2. In the same skillet, add the remaining butter and minced garlic. Sauté for about 1 minute until fragrant.
3. Add the white wine (or chicken broth) and lemon juice, stirring to combine. Let the sauce simmer for 2-3 minutes, allowing it to reduce slightly.
4. Add the zucchini noodles (zoodles) to the skillet and cook for 2-3 minutes, until they soften but still retain some texture.
5. Return the shrimp to the skillet and toss everything together to combine. Season with salt, pepper, and red pepper flakes (if using).
6. Garnish with fresh parsley and serve immediately.

This keto shrimp scampi with zucchini noodles is a perfect Friday night dinner that’s both indulgent and low-carb. The shrimp are coated in a buttery garlic sauce with a hint of lemon and white wine, while the zucchini noodles serve as a light and nutritious substitute for pasta. This dish is a great way to enjoy the flavors of traditional shrimp scampi while staying on track with your keto goals. It’s a flavorful, satisfying meal that’s both quick to prepare and impressive to serve.

Keto Shrimp and Avocado Lettuce Wraps

These keto shrimp and avocado lettuce wraps are a fresh, light, and flavorful dish that’s ideal for a healthy Friday night meal. The shrimp are seasoned and cooked to perfection, then paired with creamy avocado slices and fresh veggies, all wrapped in crisp lettuce leaves. It’s a low-carb alternative to tacos or sandwiches and provides a satisfying and nutritious meal that’s full of healthy fats, protein, and fiber.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt and pepper, to taste
• 1 avocado, sliced
• 1/2 cup cucumber, thinly sliced
• 1/4 cup red onion, thinly sliced
• 1 tablespoon fresh cilantro, chopped
• 8 large Romaine lettuce leaves (for wraps)
• Lime wedges, for serving

Instructions:

1. Heat the olive oil in a skillet over medium-high heat. Season the shrimp with chili powder, cumin, salt, and pepper. Add the shrimp to the skillet and cook for 2-3 minutes per side until they are pink and opaque. Remove from heat.
2. While the shrimp are cooking, prepare the lettuce wraps by washing and drying the Romaine leaves.
3. To assemble the wraps, place a few slices of avocado, cucumber, and red onion on each lettuce leaf. Top with the cooked shrimp and sprinkle with fresh cilantro.
4. Serve the wraps with lime wedges on the side for added flavor.

Keto shrimp and avocado lettuce wraps are a quick, fresh, and satisfying meal that’s perfect for anyone looking to enjoy a low-carb, healthy dinner. The combination of seasoned shrimp, creamy avocado, and crunchy vegetables wrapped in crisp lettuce is both light and filling. The dish is also customizable, allowing you to add extra toppings or spices to suit your taste. Whether you’re following a keto diet or just looking for a healthier dinner option, these wraps are a delicious and fun way to enjoy shrimp.

Keto Shrimp and Cauliflower Rice Bowl

This keto shrimp and cauliflower rice bowl is a delicious and satisfying low-carb meal that combines juicy shrimp with a light cauliflower rice base. The shrimp are cooked in a flavorful blend of garlic, lemon, and spices, while the cauliflower rice provides a perfect, rice-like texture that’s low in carbs. This dish is not only keto-friendly but also rich in protein and fiber, making it an excellent option for a healthy and filling Friday night dinner.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 cups cauliflower rice (fresh or frozen)
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 tablespoon lemon juice
• 1/2 teaspoon paprika
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)
• Lemon wedges, for serving

Instructions:

1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the garlic and cook for about 1 minute until fragrant.
2. Add the shrimp to the skillet, season with paprika, salt, and pepper, and cook for 2-3 minutes per side until they are pink and opaque. Remove the shrimp and set aside.
3. In the same skillet, add the remaining tablespoon of olive oil and the cauliflower rice. Sauté the cauliflower rice for 5-6 minutes, stirring occasionally, until it becomes tender and slightly crispy.
4. Add lemon juice to the cauliflower rice and stir to combine.
5. To serve, place the cauliflower rice in bowls and top with the cooked shrimp. Garnish with fresh parsley and lemon wedges.

This keto shrimp and cauliflower rice bowl is a perfect meal to enjoy on a Friday night, providing a healthy and satisfying dish without the carbs. The shrimp are seasoned and cooked to perfection, and the cauliflower rice adds a rice-like texture that complements the shrimp beautifully. With its light yet flavorful nature, this bowl is a great way to enjoy a hearty, low-carb meal that’s high in protein and packed with nutrients. It’s quick to make, delicious, and perfect for anyone following a keto or low-carb diet.

Keto Shrimp Taco Salad

A keto shrimp taco salad is a fresh, flavorful, and low-carb option that satisfies your cravings for Mexican cuisine without the added carbs. The shrimp are seasoned with taco spices and served on a bed of crunchy lettuce, avocado, tomatoes, and cheese. Topped with a creamy keto-friendly dressing, this salad is perfect for a light yet fulfilling meal. It’s a great option for those who want the flavors of a taco without the tortillas or extra carbs.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• 4 cups mixed greens or lettuce, chopped
• 1 avocado, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup shredded cheddar cheese
• 2 tablespoons sour cream (for dressing)
• 1 tablespoon lime juice
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat olive oil in a skillet over medium-high heat. Season the shrimp with chili powder, cumin, garlic powder, salt, and pepper.
2. Add the shrimp to the skillet and cook for 2-3 minutes per side until they turn pink and opaque. Remove from heat and set aside.
3. In a large salad bowl, combine the mixed greens, avocado, tomatoes, and shredded cheddar cheese.
4. In a small bowl, mix together sour cream and lime juice to make a creamy dressing. Pour the dressing over the salad and toss to combine.
5. Top the salad with the cooked shrimp and garnish with fresh cilantro.

Keto shrimp taco salad is a vibrant and satisfying dish that brings all the flavors of a taco into a low-carb, fresh salad. The seasoned shrimp add a bold taste, while the creamy dressing, creamy avocado, and crunchy lettuce create the perfect balance of textures and flavors. This salad is filling and full of healthy fats and protein, making it an ideal choice for anyone following a keto diet. Whether you’re craving Mexican flavors or just want a low-carb dinner, this shrimp taco salad is a fantastic choice for a quick and healthy meal.

Keto Shrimp and Spinach Stuffed Mushrooms

These keto shrimp and spinach stuffed mushrooms are a savory, bite-sized appetizer or main dish that’s perfect for a Friday night. The large mushroom caps are stuffed with a flavorful mixture of shrimp, spinach, garlic, and cream cheese, then baked until golden and bubbly. They’re low in carbs, rich in protein, and absolutely delicious. These stuffed mushrooms are perfect for serving at a gathering or enjoying as a healthy, filling meal.

Ingredients:

• 1 lb large shrimp, peeled and chopped
• 12 large mushroom caps, stems removed
• 1 tablespoon olive oil
• 2 cups fresh spinach, chopped
• 3 cloves garlic, minced
• 4 ounces cream cheese, softened
• 1/4 cup shredded mozzarella cheese
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Add the chopped shrimp and cook for 2-3 minutes until pink and opaque. Remove from heat and set aside.
3. In the same skillet, sauté the garlic for 1 minute, then add the chopped spinach. Cook for 2-3 minutes until wilted.
4. In a large bowl, combine the cooked shrimp, spinach, cream cheese, mozzarella cheese, salt, and pepper. Mix until well combined.
5. Spoon the mixture into the mushroom caps, pressing gently to pack the filling inside.
6. Arrange the stuffed mushrooms on a baking sheet and bake for 15-20 minutes, or until the mushrooms are tender and the filling is golden and bubbly.
7. Garnish with fresh parsley before serving.

Keto shrimp and spinach stuffed mushrooms are an irresistible, low-carb appetizer or main course. The shrimp and spinach filling, combined with creamy cream cheese and melted mozzarella, creates a flavorful and satisfying bite. The mushrooms act as the perfect vessel for this rich filling, and the result is a dish that’s both indulgent and keto-friendly. Whether you’re hosting a party or looking for a filling, healthy meal, these stuffed mushrooms are a great choice that’s easy to prepare and sure to impress.

Note: More recipes are coming soon!