When I was a little girl, my Aunt Betty would lovingly prepare her special Keto Garlic Shrimp recipe just for me. I remember the rich aroma of garlic and butter filling the kitchen, making my mouth water in anticipation. Her careful preparation and the delightful taste of the succulent shrimp made those meals unforgettable, instilling in me a lifelong love for this flavorful dish. Aunt Betty's cooking wasn't just about the food; it was about the love and care she put into every meal, creating cherished memories that I carry with me to this day.
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Mediterranean garlic shrimp is made by crushing whole garlic cloves (skin-on) in a mortar and pestle to release the wonderful aroma and oils from the garlic cloves. The crushed garlic is then slowly sautéed in butter and oil until nicely brown and crispy. Large skin-on shrimp is sautéed with soy sauce and fish sauce and then tossed in the lovely toasted garlic. Serve as is or with cauliflower rice.
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Introduction
The origins of the shrimp garlic recipe can be traced back to Mediterranean and Asian cuisines, where seafood and aromatic ingredients like garlic are staples. In Mediterranean cuisine, shrimp are often sautéed with garlic, olive oil, and fresh herbs, reflecting the region's focus on simple, fresh, and flavorful ingredients. Asian variations, particularly from Chinese and Thai cuisines, incorporate garlic with soy sauce, ginger, and sometimes chili, showcasing a blend of bold flavors and fragrant spices. For food pairing, consider serving the Keto Garlic Shrimp with the following:
- Zucchini Noodles: A low-carb alternative to pasta that complements the garlic shrimp with its light texture.
- Cauliflower Rice: Another keto-friendly side that absorbs the rich flavors of the dish.
- Steamed Asparagus: The slight bitterness of asparagus balances the savory shrimp.
- Mixed Green Salad: A fresh and crisp side to contrast with the warm, buttery shrimp.
- Dry White Wine: A Sauvignon Blanc or Pinot Grigio pairs well, enhancing the dish's flavors without overwhelming them.
Ingredients
- Aquastar Reserve Raw Shrimp 26-30 (24 ounce)
- Garlic, Fresh (7 clove)
- Butter (2 tablespoon)
- Avocado Oil (2 tablespoon)
- Scallions (3 large)
- Fish Sauce (nam Pla Or Nuoc Mam) (1 tablespoon)
- Tamari Sauce (1 tablespoon)
- Brown Sugar Replacement by Swerve (1 tablespoon)
Instructions
- If using frozen shrimp, fully thaw the shrimp and remove any excess water with paper towels. Crush whole garlic cloves with skins on in a mortar and pestle until they are broken up into minced sized pieces.
- In a large nonstick saute pan, combine the butter and avocado oil and heat over medium heat until melted. Add the crushed garlic and turn the heat down to low. Continuously stir the garlic and saute them until golden brown and toasted. Remove the garlic from the pan to a plate and set aside.
- Add shrimp and cook until half pink. Add the soy, fish sauce and brown sugar sweetener.
- Cook until fully pink and then add the reserved toasted garlic. Stir and top with thinly sliced scallions. Serve immediately!
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