This Garlic Butter Shrimp and Veggies Skillet is loaded with tender, succulent shrimp and a beautiful array of flavorful vegetables. It's an easy and delicious meal, perfect for busy weeknights.
FREE EASY KETO DINNERS EBOOK
- ❤️Why You’ll Love this Shrimp Vegetable Skillet
- 🛒 Ingredients for Garlic Butter Shrimp
- 🔪 How to Make Garlic Butter Shrimp with Veggies
- 💡 Tips on Buying and Cooking Shrimp
- ☑️ Storage Instructions
- 🍴 What to Serve with Garlic Butter Shrimp
- 🔄 Substitutions and Additions
- Can I Freeze Cooked Shrimp?
- Are Shrimp Keto?
- How Do I Know Shrimp Are Done?
- 🍽️ More Keto Shrimp Recipes
❤️Why You’ll Love this Shrimp Vegetable Skillet
- Tender, succulent shrimp seasoned to perfection
- Colorful mix of healthy vegetables
- Perfect easy Keto dinner for busy weeknights
- Great for meal prep
- Family friendly
Dinner doesn’t get much easier or more delicious than a sizzling hot skillet filled with mouthwatering shrimp and a medley of tender veggies. They’re coated in savory, garlic-infused butter, creating an irresistible meal the whole family will love.
With vibrant colors, amazing textures, and a delightful blend of flavors, you could easily serve this dish for special occasions. And the best part? This is a healthy and low-carb meal that will leave everyone craving seconds!
Skillet meals are always a huge hit, especially when you're in a pinch for time. This Tuscan Chicken Skillet and this Creamy Bacon Mushroom Chicken are two all-time favorites that will get you rave reviews!
🛒 Ingredients for Garlic Butter Shrimp
- Yellow bell pepper
- Orange bell pepper
- Red onion
- Lemon juice
- Olive oil
- Fresh parsley
- Smoked paprika
- Dried thyme
- Dried oregano
- Ground black pepper
*Exact measurements are listed in the recipe card below.
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🔪 How to Make Garlic Butter Shrimp with Veggies
Heat a large skillet to medium and add in the olive oil and 1 tablespoon of butter. Once melted, add in the shrimp, smoked paprika, half the thyme, and salt.
Sear for 1-2 minutes on each side, until they are just cooked and have turned pink. Remove the shrimp and set them aside.
Tip: You want to get a good sear so the shrimp will have nice flavor, but be careful not to overcook it or it will become rubbery very quickly.
Add in the remaining butter, mushrooms, peppers, red onion, pepper, remaining salt, and dried thyme.
Tip: You can use different mushrooms, red bell peppers, or yellow onions if that's what you happen to have on hand. The dish will still have great flavor.
Sauté until the veggies are almost cooked through, then add in the zucchini and continue cooking for another 3-5 minutes.
Make a well in the center, add the garlic, and sauté for 15 seconds.
Then add the shrimp back in, along with the lemon juice and fresh chopped parsley. Toss to combine, then remove from the heat and serve.
Tip: For a bit of a different spin, you can add fresh lime juice and cilantro instead.
💡 Tips on Buying and Cooking Shrimp
- Choose fresh shrimp: Look for fresh, domestic, wild-caught shrimp if possible. Avoid shrimp with a strong "shrimpy" or ammonia-like smell, as well as those with a slimy or soft texture.
- Check frozen shrimp: If you're using frozen shrimp, check the ingredients. It should only list "shrimp and water."
- Select the right size: When making skillet meals, you'll want to use large to jumbo shrimp. You want them to take center stage over the veggies.
- Easy peel: To make shrimp recipes quickly, go for shrimp that are already peeled and deveined. If not, look for ones that have been split down the spine, known as "Easy Peel."
- Avoid overcooking: Overcooked shrimp are rubbery, so it's best if you keep an eye on them while cooking. Keep in mind that shrimp cook in just minutes.
☑️ Storage Instructions
- Allow the cooked dish to cool to room temperature.
- Transfer the leftovers to an airtight container. You can separate the shrimp and veggies if you prefer.
- Place the container in the refrigerator for up to 2–3 days.
🍴 What to Serve with Garlic Butter Shrimp
🔄 Substitutions and Additions
- Proteins: You can replace or mix the shrimp with other proteins, such as cubes of chicken or even steak bites.
- Veggies: Feel free to add other low-carb veggies. Chopped asparagus, broccoli, and cauliflower are great options. You can also add fresh leafy greens like spinach or kale. Juicy cherry tomatoes are another awesome choice.
- Seasonings and herbs: You can use other seasonings of your choice. This Cajun Seasoning, or Blackened Seasoning, is great with shrimp and veggies.
- Sauces: If you want to experiment with other sauces instead of the butter sauce, this Teriyaki Sauce is a delicious option.
Can I Freeze Cooked Shrimp?
While you can safely freeze leftover cooked shrimp, the texture of the shrimp changes when thawed and reheated. The good news is, it only takes 30 minutes to whip up this dish from prep to plate.
Are Shrimp Keto?
You bet! For 6 ounces, there are 34 grams of protein in shrimp, approximately 1 gram of carbs, and zero sugars. This makes shrimp a perfect source of protein while keeping your carb intake to a minimum.
How Do I Know Shrimp Are Done?
Raw shrimp are translucent, but when cooked, they'll become opaque white with some pink and bright red accents. The shrimp will also curl slightly when they are done.
🍽️ More Keto Shrimp Recipes
- Coconut Shrimp with Dipping Sauce
- Creamy Cajun Shrimp
- Fried Shrimp with Cocktail Sauce
- Grilled Lime Cilantro Shrimp Skewers
- Creamy Shrimp Alfredo
- Shrimp Scampi with Cauliflower Rice
- Bang Bang Shrimp
FREE 20 EASY KETO RECIPES EBOOK
Garlic Butter Shrimp and Veggies Skillet
- 1 ½ pounds jumbo raw shrimp, peeled/deveined
- 1 medium zucchini, cut into half moons
- 8 ounces baby bella mushrooms, sliced
- 4 cloves garlic, minced
- 1 yellow bell pepper, chopped
- 1 orange bell pepper, chopped
- ⅓ red onion, chopped
- juice of one lemon
- 3 tablespoons butter
- 2 tablespoons olive oil
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme, divided
- ½ teaspoon salt, divided
- ¼ teaspoon dried oregano
- ¼ teaspoon ground black pepper
- Heat a large skillet to medium and add in the olive oil and 1 tablespoon of butter. Once melted, add in the shrimp, smoked paprika, half the thyme and salt.
- Sear for 1-2 minutes on each side, until they are just cooked and have turned pink. Remove the shrimp and set them aside.
- Add in the remaining butter, mushrooms, peppers, red onion, pepper, remaining salt and dried thyme.
- Sauté until the veggies are almost cooked through, then add in the zucchini and continue cooking for another 3-5 minutes.
- Make a well in the center and add in the garlic. Sauté for 15 seconds, then add the shrimp back in along with the lemon juice and fresh chopped parsley. Toss to combine, then remove from the heat and serve.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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