35+ Delicious Keto Asian Shrimp Recipes for Every Meal

If you’re following a keto diet but don’t want to sacrifice flavor, these 35+ keto Asian shrimp recipes are the perfect solution!

Asian cuisine is known for its bold, savory, and aromatic flavors, and when you combine that with the versatility and protein-rich goodness of shrimp, you’ve got the perfect keto-friendly meal.

Whether you’re craving a hearty stir-fry, a refreshing salad, or a comforting bowl of soup, these recipes will satisfy your taste buds while keeping your carb count low.

From simple shrimp and vegetable stir-fries to more intricate dishes that will impress your guests, these recipes prove that eating keto doesn’t have to be boring or bland.

Get ready to enjoy a variety of easy-to-make, flavor-packed shrimp dishes that are both healthy and delicious.

35+ Delicious Keto Asian Shrimp Recipes for Every Meal

No matter your taste preference or the time you have to prepare a meal, these 35+ keto Asian shrimp recipes offer a variety of dishes to suit any occasion.

From quick weeknight dinners to impressive meals for gatherings, shrimp is an excellent protein source that pairs beautifully with Asian flavors.

With these keto recipes, you can explore the exciting world of Asian cuisine without worrying about carb overload.

So, grab your wok or skillet, and start cooking these delicious keto shrimp dishes that will take your low-carb meals to a whole new level.

Keto Garlic Butter Shrimp Stir-Fry

This keto-friendly Garlic Butter Shrimp Stir-Fry combines the rich flavors of garlic and butter with the freshness of vegetables. It’s a quick and simple dish that’s low-carb, satisfying, and perfect for weeknight dinners. The dish boasts a delightful Asian twist thanks to soy sauce and sesame oil, making it irresistible for seafood lovers.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 3 tbsp unsalted butter
• 3 cloves garlic, minced
• 1 cup broccoli florets
• 1 cup sliced bell peppers (red and yellow)
• 1 tbsp soy sauce (or coconut aminos for a lower-carb option)
• 1 tsp sesame oil
• Salt and pepper to taste
• Optional: sesame seeds and chopped green onions for garnish

Instructions

1. Heat 1 tablespoon of butter in a large skillet over medium heat.
2. Add the shrimp to the skillet, season with salt and pepper, and cook for 2-3 minutes per side until pink and opaque. Remove and set aside.
3. In the same skillet, add the remaining butter. Once melted, sauté garlic until fragrant, about 1 minute.
4. Add broccoli and bell peppers, and cook until tender-crisp, about 5-6 minutes.
5. Return the shrimp to the skillet, then stir in soy sauce and sesame oil. Toss everything together to coat well.
6. Serve hot, garnished with sesame seeds and green onions if desired.

This stir-fry delivers a perfect balance of buttery richness and vibrant vegetables. It’s a one-pan wonder that you can enjoy as is or pair with cauliflower rice for a complete keto meal.

Keto Spicy Coconut Shrimp Curry

A creamy, spicy, and aromatic shrimp curry that’s entirely keto-friendly. The coconut milk adds richness, while the spices provide depth and complexity. It’s a dish that feels indulgent yet stays within your dietary goals.

Ingredients

• 1 lb shrimp, peeled and deveined
• 1 can (13.5 oz) coconut milk (full-fat)
• 2 tbsp coconut oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 tbsp red curry paste
• 1 tsp turmeric powder
• 1 tsp chili flakes (adjust to taste)
• 1 tbsp fish sauce
• 1 cup baby spinach
• Fresh cilantro for garnish

Instructions

1. Heat coconut oil in a large skillet over medium heat. Add onion, garlic, and ginger, sautéing until softened and fragrant.
2. Stir in the red curry paste, turmeric, and chili flakes. Cook for 1-2 minutes to release the spices’ aroma.
3. Pour in the coconut milk and fish sauce, stirring until the mixture is well combined. Simmer for 5 minutes.
4. Add the shrimp and cook for 3-4 minutes until they turn pink and are cooked through.
5. Toss in the baby spinach and let it wilt in the sauce.
6. Serve in bowls, garnished with fresh cilantro.

This spicy coconut shrimp curry is a comforting dish that brings bold flavors with every bite. Serve it with a side of zucchini noodles or cauliflower rice to soak up the delicious sauce.

Keto Sesame Ginger Shrimp Lettuce Wraps

Light, fresh, and flavorful, these Sesame Ginger Shrimp Lettuce Wraps make for a perfect keto-friendly lunch or appetizer. The combination of ginger, garlic, and sesame gives the shrimp a bold, zesty flavor that pairs beautifully with the crisp lettuce.

Ingredients

• 1 lb shrimp, peeled and deveined
• 2 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp soy sauce (or coconut aminos)
• 1 tbsp rice vinegar
• 1 tsp chili garlic sauce (optional for spice)
• 1 head of butter lettuce or romaine (for wrapping)
• 1/2 cup shredded carrots (optional, for texture)
• 1/4 cup chopped peanuts or cashews for garnish

Instructions

1. Heat sesame oil in a skillet over medium heat. Add garlic and ginger, sautéing for 1 minute.
2. Add the shrimp to the skillet, followed by soy sauce, rice vinegar, and chili garlic sauce. Cook for 3-4 minutes, tossing occasionally, until shrimp are fully cooked.
3. Remove from heat and allow the shrimp to cool slightly.
4. To assemble, place a few shrimp in each lettuce leaf. Add shredded carrots and sprinkle with chopped peanuts or cashews.
5. Serve immediately and enjoy!

These lettuce wraps are a healthy, low-carb alternative to traditional wraps, providing all the flavor without the carbs. They’re perfect for meal prep or as a crowd-pleasing appetizer.

Keto Lemon Ginger Shrimp with Asparagus

This light and refreshing dish combines succulent shrimp with a tangy lemon-ginger sauce, paired with roasted asparagus for an added crunch. It’s a vibrant, nutrient-packed keto meal that’s full of flavor and perfect for a quick dinner or lunch.

Ingredients

• 1 lb shrimp, peeled and deveined
• 1 bunch asparagus, trimmed
• 2 tbsp olive oil
• 2 tbsp butter
• 1 tbsp fresh ginger, minced
• 2 cloves garlic, minced
• Zest and juice of 1 lemon
• 1 tbsp coconut aminos or soy sauce
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Preheat the oven to 400°F (200°C). Arrange the asparagus on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 12-15 minutes until tender.
2. While the asparagus is roasting, heat butter in a skillet over medium heat. Add garlic and ginger, sautéing for about 1 minute until fragrant.
3. Add shrimp to the skillet, seasoning with salt and pepper. Cook for 2-3 minutes per side, until they turn pink and are cooked through.
4. Stir in lemon zest, lemon juice, and coconut aminos. Toss the shrimp to coat evenly.
5. Serve the shrimp over the roasted asparagus and garnish with fresh parsley.

The zesty lemon-ginger sauce complements the shrimp beautifully, while the roasted asparagus adds a crunchy contrast. This dish is an excellent way to keep things light yet flavorful while staying on track with your keto goals.

Keto Shrimp and Cucumber Salad

A refreshing, no-cook salad featuring shrimp, cucumber, and a tangy Asian dressing. This recipe is perfect for a light, quick lunch or dinner, offering a crisp, clean flavor profile that’s both cooling and satisfying.

Ingredients

• 1 lb shrimp, peeled and deveined
• 1 large cucumber, thinly sliced
• 1/2 red onion, thinly sliced
• 1/4 cup rice vinegar
• 1 tbsp sesame oil
• 1 tbsp soy sauce (or coconut aminos)
• 1 tbsp fresh lime juice
• 1/2 tsp chili flakes (optional)
• 1 tbsp sesame seeds
• Fresh cilantro, chopped, for garnish

Instructions

1. In a pot of boiling water, cook the shrimp for 2-3 minutes, until pink and fully cooked. Drain and let them cool.
2. In a large bowl, combine the cucumber slices, red onion, and cooked shrimp.
3. In a small bowl, whisk together rice vinegar, sesame oil, soy sauce, lime juice, and chili flakes if using.
4. Pour the dressing over the shrimp and cucumber mixture, tossing to combine.
5. Sprinkle with sesame seeds and fresh cilantro before serving.

This refreshing salad offers a delicious balance of tangy, salty, and spicy flavors. It’s perfect for hot days when you want something cool, light, and easy to prepare, while also being low-carb and keto-friendly.

Keto Teriyaki Shrimp Skewers

These Teriyaki Shrimp Skewers are packed with the sweet and savory flavors of a homemade keto-friendly teriyaki sauce. Grilled to perfection, the shrimp are caramelized and tender, making for a deliciously satisfying meal or appetizer.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1/4 cup coconut aminos
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tbsp garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tsp monk fruit sweetener (or another keto-friendly sweetener)
• 1 tbsp sesame seeds
• Skewers (if using wooden, soak in water for 30 minutes)

Instructions

1. In a small saucepan, combine coconut aminos, rice vinegar, sesame oil, garlic, ginger, and monk fruit sweetener. Simmer over low heat for 5-6 minutes, stirring occasionally, until the sauce thickens slightly.
2. Thread the shrimp onto skewers.
3. Preheat a grill or grill pan to medium-high heat. Brush the shrimp with the teriyaki sauce and grill for 2-3 minutes per side, basting with the sauce as they cook.
4. Once cooked through, remove from the grill and sprinkle with sesame seeds.
5. Serve the skewers immediately.

The homemade teriyaki sauce is sweet, savory, and full of depth, perfectly complementing the shrimp. These skewers are a great keto alternative to the traditional teriyaki dish, offering bold flavors while keeping carbs to a minimum.

Keto Shrimp and Zucchini Noodles Stir-Fry

A healthy and light stir-fry that replaces traditional noodles with zucchini noodles for a low-carb option. This dish is full of flavor, with garlic, ginger, and soy sauce creating a savory sauce that pairs beautifully with the shrimp and vegetables.

Ingredients

• 1 lb shrimp, peeled and deveined
• 2 medium zucchinis, spiralized into noodles
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1/4 cup soy sauce (or coconut aminos)
• 1 tbsp sesame oil
• 1/4 tsp chili flakes (optional for spice)
• 1/2 cup sliced bell peppers
• 1/2 cup shredded carrots (optional)
• 1 tbsp sesame seeds for garnish
• Fresh cilantro for garnish

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add garlic and ginger, sautéing for about 1 minute until fragrant.
2. Add shrimp to the skillet, seasoning with salt and pepper, and cook for 2-3 minutes per side until pink and fully cooked. Remove the shrimp and set aside.
3. In the same skillet, add the bell peppers and carrots, stir-frying for 2-3 minutes until they are slightly tender.
4. Add the zucchini noodles and cook for 2 minutes, just until they soften slightly.
5. Stir in the soy sauce and sesame oil, tossing everything together. Add the cooked shrimp back to the skillet, and toss to combine.
6. Serve garnished with sesame seeds and cilantro.

This dish is a fantastic keto-friendly substitute for traditional stir-fried noodles. The zucchini noodles provide a satisfying texture, while the garlic-ginger sauce adds a punch of flavor. It’s a complete meal that’s healthy, filling, and low in carbs.

Keto Shrimp and Cauliflower Fried Rice

This Keto Shrimp and Cauliflower Fried Rice is a perfect replacement for traditional fried rice, using cauliflower rice to keep it low-carb. Packed with shrimp, veggies, and savory seasonings, it’s a quick and delicious meal.

Ingredients

• 1 lb shrimp, peeled and deveined
• 2 cups cauliflower rice (fresh or frozen)
• 2 tbsp sesame oil
• 2 eggs, scrambled
• 1/2 cup diced bell pepper
• 1/4 cup green onions, chopped
• 2 cloves garlic, minced
• 2 tbsp soy sauce (or coconut aminos)
• 1 tbsp rice vinegar
• 1 tsp sesame seeds for garnish

Instructions

1. Heat 1 tablespoon of sesame oil in a large skillet over medium heat. Add the shrimp, cooking for 2-3 minutes per side until they are pink and cooked through. Remove and set aside.
2. In the same skillet, add the remaining sesame oil. Sauté the garlic, bell pepper, and green onions for about 2 minutes.
3. Add the cauliflower rice to the skillet and cook for 5-6 minutes until tender, stirring frequently.
4. Push the rice mixture to one side of the pan and scramble the eggs in the empty space. Once scrambled, mix the eggs into the rice.
5. Stir in the soy sauce and rice vinegar, and return the cooked shrimp to the skillet. Toss everything together.
6. Serve hot, garnished with sesame seeds.

This cauliflower fried rice is an excellent keto-friendly alternative to traditional fried rice. The shrimp adds protein, while the cauliflower rice provides a low-carb base that soaks up the delicious flavors. It’s a great way to satisfy your fried rice cravings without derailing your keto diet.

Keto Shrimp and Avocado Sushi Rolls

These keto sushi rolls use cucumber in place of rice to create a fresh, low-carb version of sushi. Filled with shrimp, creamy avocado, and a touch of wasabi, these rolls are a perfect light meal or appetizer.

Ingredients

• 1 lb shrimp, peeled and deveined
• 1 cucumber, sliced into long strips
• 1 avocado, sliced
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tsp wasabi paste (optional)
• 1 sheet nori (seaweed)
• Soy sauce or coconut aminos for dipping
• Sesame seeds for garnish

Instructions

1. Cook the shrimp in boiling water for 2-3 minutes until pink and fully cooked. Drain and let them cool.
2. Slice the cucumber lengthwise into thin strips.
3. Lay a sheet of nori on a flat surface and spread the sesame oil and rice vinegar evenly over the surface.
4. Place a strip of cucumber and a slice of avocado in the center of the nori. Add a shrimp on top.
5. Carefully roll the sushi using a bamboo mat or your hands, making sure to keep the filling tight.
6. Slice the roll into bite-sized pieces and garnish with sesame seeds. Serve with soy sauce or coconut aminos and wasabi.

These keto shrimp and avocado sushi rolls offer a refreshing and healthy alternative to traditional sushi. By replacing rice with cucumber, the rolls are light and low in carbs but still full of the bold flavors you love in sushi. They’re perfect for anyone on a keto diet who misses the sushi experience.

Keto Shrimp and Broccoli in Lemon Soy Sauce

This Keto Shrimp and Broccoli in Lemon Soy Sauce is a deliciously light and zesty dish that brings together the bright flavors of lemon and soy sauce with succulent shrimp and tender broccoli. It’s a quick, healthy, and satisfying meal that’s low in carbs and full of flavor.

Ingredients

• 1 lb shrimp, peeled and deveined
• 2 cups broccoli florets
• 2 tbsp olive oil
• 2 tbsp soy sauce (or coconut aminos)
• 1 tbsp lemon juice
• Zest of 1 lemon
• 2 cloves garlic, minced
• 1 tbsp sesame oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Heat olive oil in a large skillet over medium heat. Add garlic and sauté for about 1 minute until fragrant.
2. Add the shrimp to the skillet, seasoning with salt and pepper. Cook for 2-3 minutes per side until the shrimp are pink and cooked through. Remove and set aside.
3. In the same skillet, add broccoli florets and cook for 4-5 minutes, stirring occasionally, until they are tender-crisp.
4. Stir in soy sauce, lemon juice, lemon zest, and sesame oil. Toss the shrimp back into the skillet and combine everything.
5. Serve immediately, garnished with fresh parsley.

This light dish is a fantastic way to enjoy shrimp and vegetables with a simple yet flavorful sauce. The lemon and soy sauce combo elevates the flavors, making it a perfect meal for anyone on a keto diet seeking something low-carb yet satisfying.

Keto Shrimp and Cauliflower Mash

A hearty and comforting keto meal, this Shrimp and Cauliflower Mash pairs creamy cauliflower mash with perfectly cooked shrimp for a delicious and low-carb dish. It’s a great alternative to mashed potatoes while still feeling indulgent.

Ingredients

• 1 lb shrimp, peeled and deveined
• 1 head cauliflower, cut into florets
• 3 tbsp butter
• 1/4 cup heavy cream
• 2 cloves garlic, minced
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Steam the cauliflower florets until tender, about 10-12 minutes.
2. While the cauliflower is steaming, heat olive oil in a skillet over medium heat. Add garlic and sauté for about 1 minute.
3. Add shrimp to the skillet, seasoning with salt and pepper, and cook for 2-3 minutes per side until pink and cooked through. Set aside.
4. Once the cauliflower is cooked, transfer it to a food processor. Add butter, heavy cream, salt, and pepper. Blend until smooth and creamy.
5. Serve the cauliflower mash topped with the cooked shrimp and garnish with fresh parsley.

This keto-friendly twist on a classic mashed potato dish offers a creamy base and flavorful shrimp topping. It’s a comforting, satisfying meal that will keep you on track with your keto goals while enjoying something rich and hearty.

Keto Shrimp Cabbage Stir-Fry

This Keto Shrimp Cabbage Stir-Fry is a delicious, low-carb meal that’s packed with flavor. The cabbage adds a satisfying crunch, while the shrimp is tender and perfectly seasoned with soy sauce, garlic, and ginger. It’s a quick and easy dish, perfect for busy weeknights.

Ingredients

• 1 lb shrimp, peeled and deveined
• 2 cups shredded cabbage
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 tbsp soy sauce (or coconut aminos)
• 1 tbsp rice vinegar
• 1/4 tsp chili flakes (optional)
• Salt and pepper to taste
• Green onions, chopped, for garnish

Instructions

1. Heat sesame oil in a large skillet or wok over medium heat. Add garlic and ginger, sautéing for about 1 minute until fragrant.
2. Add the shrimp to the skillet, seasoning with salt and pepper, and cook for 2-3 minutes per side until pink and cooked through. Remove the shrimp and set aside.
3. In the same skillet, add shredded cabbage and cook for 4-5 minutes, stirring frequently, until the cabbage begins to soften and brown slightly.
4. Stir in soy sauce, rice vinegar, and chili flakes (if using). Add the shrimp back to the skillet and toss everything together.
5. Garnish with chopped green onions and serve immediately.

This cabbage stir-fry with shrimp is an easy, low-carb dish that combines crunch and tenderness. The soy sauce and rice vinegar add a delicious depth of flavor, making it a perfect keto meal for lunch or dinner.

Keto Shrimp and Spinach Stir-Fry

This Keto Shrimp and Spinach Stir-Fry is a simple yet flavorful dish, combining the earthy taste of spinach with the sweetness of shrimp. The dish is light, low in carbs, and packs a punch with the addition of garlic, ginger, and soy sauce, making it a great option for a quick keto-friendly meal.

Ingredients

• 1 lb shrimp, peeled and deveined
• 4 cups fresh spinach, roughly chopped
• 2 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tbsp ginger, minced
• 2 tbsp soy sauce (or coconut aminos)
• 1 tsp chili garlic sauce (optional for spice)
• 1/4 cup chicken broth (or water)
• Salt and pepper to taste
• Sesame seeds for garnish

Instructions

1. Heat sesame oil in a large skillet over medium heat. Add garlic and ginger and sauté for about 1 minute until fragrant.
2. Add the shrimp to the skillet, season with salt and pepper, and cook for 2-3 minutes per side until pink and cooked through. Remove the shrimp and set aside.
3. In the same skillet, add chicken broth and bring to a simmer. Stir in the spinach and cook until wilted, about 3 minutes.
4. Add the shrimp back to the skillet, then stir in soy sauce and chili garlic sauce (if using). Toss everything together.
5. Serve immediately, garnished with sesame seeds.

This dish is a fantastic way to incorporate leafy greens into your keto meals without compromising on flavor. The shrimp adds protein and a touch of sweetness that pairs perfectly with the savory, garlicky spinach.

Keto Shrimp and Avocado Salad

This Keto Shrimp and Avocado Salad is a refreshing and healthy dish that pairs perfectly with the creamy texture of avocado and the succulent shrimp. The light vinaigrette and fresh veggies make it a perfect low-carb meal for any time of the day.

Ingredients

• 1 lb shrimp, peeled and deveined
• 2 avocados, diced
• 1 cup cherry tomatoes, halved
• 1 small cucumber, sliced
• 1/4 cup red onion, thinly sliced
• 2 tbsp olive oil
• 1 tbsp fresh lime juice
• 1 tbsp apple cider vinegar
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the shrimp and cook for 2-3 minutes per side until pink and fully cooked. Remove the shrimp and let cool slightly.
2. In a large bowl, combine the diced avocados, cherry tomatoes, cucumber, and red onion.
3. In a small bowl, whisk together olive oil, lime juice, apple cider vinegar, salt, and pepper to create the dressing.
4. Add the cooked shrimp to the salad and toss everything gently with the dressing.
5. Garnish with fresh cilantro and serve immediately.

This salad is not only refreshing and light but also packed with healthy fats from avocado and protein from shrimp. It’s a great option for a keto lunch or dinner that will keep you feeling full and satisfied.

Keto Shrimp and Eggplant Stir-Fry

This Keto Shrimp and Eggplant Stir-Fry is a savory and satisfying dish that brings together the tender shrimp and meaty eggplant with a flavorful sauce. It’s a great way to enjoy low-carb veggies while staying within your keto diet.

Ingredients

• 1 lb shrimp, peeled and deveined
• 2 medium eggplants, cut into bite-sized cubes
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 tbsp soy sauce (or coconut aminos)
• 1 tbsp rice vinegar
• 1 tsp chili flakes (optional for heat)
• 1/4 cup green onions, chopped
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large skillet over medium heat. Add garlic and ginger and sauté for 1 minute until fragrant.
2. Add the eggplant cubes to the skillet and sauté for 5-7 minutes, until the eggplant is tender and browned.
3. Push the eggplant to the side of the skillet and add the shrimp. Cook for 2-3 minutes per side until the shrimp are pink and fully cooked.
4. Stir in soy sauce, rice vinegar, and chili flakes. Toss everything together until well combined.
5. Garnish with chopped green onions and serve immediately.

This stir-fry is a deliciously satisfying keto meal that combines the richness of eggplant with the sweetness of shrimp. The savory sauce adds depth of flavor, making it a great dish for anyone looking to enjoy a low-carb, high-flavor meal.

Keto Shrimp and Cabbage Stir-Fry with Garlic Sauce

This Keto Shrimp and Cabbage Stir-Fry with Garlic Sauce is a quick and flavorful dish that brings together the sweetness of shrimp with the crunch of cabbage. The garlic sauce is savory, aromatic, and perfect for coating the shrimp and vegetables, making it a great low-carb, keto-friendly dinner option.

Ingredients

• 1 lb shrimp, peeled and deveined
• 4 cups shredded cabbage
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp soy sauce (or coconut aminos)
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tsp chili flakes (optional)
• Salt and pepper to taste
• Green onions, chopped, for garnish

Instructions

1. Heat olive oil in a large skillet over medium heat. Add garlic and sauté for about 1 minute, until fragrant.
2. Add the shrimp to the skillet, seasoning with salt and pepper. Cook for 2-3 minutes per side until the shrimp turn pink and are fully cooked. Remove the shrimp and set aside.
3. In the same skillet, add shredded cabbage and cook for 4-5 minutes, stirring occasionally, until the cabbage begins to soften and brown slightly.
4. Stir in soy sauce, sesame oil, rice vinegar, and chili flakes (if using). Add the cooked shrimp back to the skillet and toss everything together.
5. Serve immediately, garnished with chopped green onions.

This stir-fry is a perfect low-carb dinner, combining the crisp cabbage with tender shrimp in a garlic-infused sauce. The dish is light yet filling, making it a great choice for anyone on a keto diet.

Keto Shrimp and Mushrooms in Creamy Garlic Sauce

This Keto Shrimp and Mushrooms in Creamy Garlic Sauce is rich, flavorful, and comforting. The creamy sauce is made from heavy cream and garlic, which perfectly complements the shrimp and mushrooms. It’s a deliciously satisfying low-carb meal for any time of the day.

Ingredients

• 1 lb shrimp, peeled and deveined
• 2 cups mushrooms, sliced
• 2 tbsp butter
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 1/4 cup chicken broth
• 1 tbsp soy sauce (or coconut aminos)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. In a large skillet, melt butter over medium heat. Add garlic and sauté for about 1 minute until fragrant.
2. Add the shrimp to the skillet and cook for 2-3 minutes per side until they turn pink and are cooked through. Remove the shrimp and set aside.
3. In the same skillet, add mushrooms and cook for 5-6 minutes until they are tender and browned.
4. Stir in chicken broth, soy sauce, and heavy cream. Let the sauce simmer for 2-3 minutes until it thickens slightly.
5. Return the shrimp to the skillet and toss to coat in the creamy sauce.
6. Serve immediately, garnished with fresh parsley.

The creamy garlic sauce in this dish is indulgent and comforting, while the shrimp and mushrooms add texture and flavor. This recipe is perfect for a low-carb meal that feels rich and decadent.

Keto Shrimp Lettuce Wraps with Avocado

These Keto Shrimp Lettuce Wraps with Avocado are light, fresh, and packed with flavor. The crispy lettuce wraps are filled with seasoned shrimp, creamy avocado, and a tangy dressing, making them a perfect low-carb snack or meal.

Ingredients

• 1 lb shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 avocado, diced
• 1 cup shredded lettuce (e.g., Romaine or Butterhead)
• 1/4 cup fresh cilantro, chopped
• 1 tbsp lime juice
• 1 tbsp soy sauce (or coconut aminos)
• 1 tbsp rice vinegar
• Salt and pepper to taste

Instructions

1. Heat olive oil in a skillet over medium heat. Add shrimp and cook for 2-3 minutes per side until they turn pink and are cooked through. Remove and set aside.
2. In a small bowl, whisk together lime juice, soy sauce, rice vinegar, salt, and pepper.
3. In a large bowl, gently toss the cooked shrimp with the dressing.
4. Arrange lettuce leaves on a plate and spoon the shrimp mixture onto each leaf.
5. Top each wrap with diced avocado and fresh cilantro. Serve immediately.

These shrimp lettuce wraps are an excellent keto-friendly option, offering a refreshing and satisfying bite. The creamy avocado and zesty dressing elevate the flavors, making this dish a perfect low-carb meal.

Keto Shrimp and Asparagus Stir-Fry

This Keto Shrimp and Asparagus Stir-Fry is a vibrant and healthy dish that combines the sweetness of shrimp with the crispness of asparagus. The soy-based sauce with garlic and ginger adds depth and flavor, making this dish both satisfying and low-carb.

Ingredients

• 1 lb shrimp, peeled and deveined
• 1 bunch asparagus, cut into 2-inch pieces
• 2 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp soy sauce (or coconut aminos)
• 1 tbsp rice vinegar
• 1 tbsp sesame seeds for garnish
• Salt and pepper to taste

Instructions

1. Heat sesame oil in a large skillet over medium heat. Add garlic and ginger, sautéing for about 1 minute until fragrant.
2. Add the shrimp to the skillet, seasoning with salt and pepper. Cook for 2-3 minutes per side until pink and cooked through. Remove the shrimp and set aside.
3. In the same skillet, add the asparagus and cook for 5-6 minutes until tender-crisp, stirring frequently.
4. Stir in soy sauce and rice vinegar, scraping up any bits from the bottom of the skillet.
5. Return the shrimp to the skillet and toss everything together until well coated in the sauce.
6. Garnish with sesame seeds and serve immediately.

This shrimp and asparagus stir-fry is a flavorful and quick keto dish. The asparagus adds a nice crunch, while the shrimp soaks up the savory sauce, making it a perfectly balanced meal.

Keto Shrimp and Bell Pepper Fajitas

These Keto Shrimp and Bell Pepper Fajitas are a flavorful, low-carb alternative to the traditional fajitas. The shrimp is seasoned with bold fajita spices, and the bell peppers provide a sweet crunch, all wrapped in lettuce leaves for a keto-friendly twist.

Ingredients

• 1 lb shrimp, peeled and deveined
• 2 bell peppers (any color), sliced
• 1 onion, sliced
• 1 tbsp olive oil
• 1 tbsp lime juice
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp paprika
• 1/4 tsp garlic powder
• Salt and pepper to taste
• Romaine lettuce leaves for wrapping
• Fresh cilantro for garnish

Instructions

1. In a small bowl, mix lime juice, chili powder, cumin, paprika, garlic powder, salt, and pepper to create the fajita seasoning.
2. Heat olive oil in a large skillet over medium heat. Add the shrimp and toss in the fajita seasoning. Cook for 2-3 minutes per side until pink and cooked through. Remove the shrimp and set aside.
3. In the same skillet, add bell peppers and onion, sautéing for 5-6 minutes until tender and slightly charred.
4. Return the shrimp to the skillet and toss everything together.
5. Serve the shrimp and bell pepper mixture in lettuce leaves, garnished with fresh cilantro.

These keto shrimp fajitas are a fantastic option for anyone craving the flavors of traditional fajitas without the carbs. The lettuce wraps provide a fresh, crisp contrast to the seasoned shrimp and peppers, making this a satisfying low-carb meal.

Keto Shrimp and Avocado Lettuce Tacos

These Keto Shrimp and Avocado Lettuce Tacos are fresh, light, and full of flavor. The shrimp are perfectly seasoned, and the creamy avocado adds a rich texture that complements the crunch of lettuce, making these tacos a perfect low-carb alternative.

Ingredients

• 1 lb shrimp, peeled and deveined
• 1 avocado, sliced
• 1 tbsp olive oil
• 1 tsp chili powder
• 1 tsp garlic powder
• 1/2 tsp cumin
• Salt and pepper to taste
• Romaine lettuce leaves, for wrapping
• 1/4 cup red cabbage, shredded (optional)
• Fresh lime wedges, for serving
• Fresh cilantro for garnish

Instructions

1. Heat olive oil in a skillet over medium heat. Add shrimp and season with chili powder, garlic powder, cumin, salt, and pepper. Cook for 2-3 minutes per side until pink and fully cooked.
2. Arrange lettuce leaves on a plate and fill each with a few shrimp.
3. Top with sliced avocado, shredded red cabbage (if using), and fresh cilantro.
4. Serve with lime wedges for squeezing over the tacos.

These shrimp and avocado lettuce tacos are light yet flavorful, offering a refreshing, low-carb taco alternative. The creamy avocado perfectly balances the seasoned shrimp, and the crunch of lettuce makes each bite satisfying. It’s a perfect choice for a keto-friendly taco night!

Note: More recipes are coming soon!