Lemon-Garlic Butter Shrimp with Parmesan Crust

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Crispy pan-seared shrimp with aromatic garlic, zesty lemon, and a golden parmesan crust — ready in 15 minutes for a protein-packed keto dinner. This Mediterranean-inspired seafood recipe (keto), ready in about 15 minutes, pairs Shrimp, Olive oil, Garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 5 min Cook: 10 min Serves 4 Mediterranean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 12 oz shrimp dry with paper towels and season evenly with 1/4 tsp salt and 1/8 tsp black pepper. Heat 3 tbsp olive oil in a large skillet over medium-high heat until shimmering.
  2. Step 2: Add shrimp in a single layer and cook undisturbed for 2 minutes until edges turn opaque, then flip and cook 2 minutes more until golden brown.
  3. Step 3: Add 4 minced garlic cloves to the skillet and sauté for 30 seconds until fragrant but not browned, stirring constantly.
  4. Step 4: Reduce heat to medium, add 2 tbsp butter, and swirl until melted. Sprinkle 1/4 cup grated parmesan over shrimp, pressing gently to form a crust, and cook 1 minute until cheese melts and edges crisp.
  5. Step 5: Squeeze zest from 1 lemon over shrimp, then drizzle with 1 tbsp fresh lemon juice. Remove from heat immediately to prevent overcooking.

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