If you’re looking for a shrimp recipe that’s not just another garlic butter repeat, this Keto Shrimp with Lemon-Horseradish Aioli is the upgrade you didn’t know you needed. It’s rich, tangy, and has just the right kick to keep things interesting—all while being completely keto-friendly.

Shrimp is one of those proteins that cooks in minutes but feels fancy enough for a weekend dinner. Pair it with a creamy, zesty aioli, and you’ve got a plate that works for weeknight meals, date nights, or even meal prep if you like to stay ahead of the game.

This recipe is simple, low-carb, and packed with flavor. No complicated ingredients, no fancy techniques—just a solid shrimp dish that’s crispy on the outside, juicy on the inside, and bold in every bite.

Why This Recipe Works

Keto-Friendly – No sneaky carbs here. Every ingredient is low-carb and perfect for a high-fat diet.
Fast & Easy – You’ll have everything ready in under 30 minutes.
Bold Flavor – The aioli takes this from basic to restaurant-quality.
Great for Meal Prep – Make a batch and enjoy it all week long.

Now, let’s get to it.

Ingredients

For the Shrimp:

1 lb raw shrimp, peeled and deveined (tails on or off, your choice)
2 tbsp olive oil or melted butter
1 tsp smoked paprika
½ tsp garlic powder
½ tsp onion powder
½ tsp salt
¼ tsp black pepper
¼ tsp cayenne pepper (optional, for extra heat)

For the Lemon-Horseradish Aioli:

½ cup mayonnaise
1 tbsp lemon juice
1 tsp lemon zest
1 ½ tsp prepared horseradish
1 small garlic clove, minced
½ tsp Dijon mustard
Salt and pepper to taste

Step-by-Step Instructions

Step 1: Prep the Shrimp

Start by patting your shrimp dry with a paper towel. This helps them get that nice golden sear instead of steaming in the pan.

In a large bowl, toss the shrimp with olive oil (or melted butter if you want an even richer flavor). Add smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne if you like some heat. Mix everything until the shrimp are well coated.

Step 2: Make the Aioli

While the shrimp are marinating in their seasoning, mix up the sauce. In a small bowl, combine mayonnaise, lemon juice, lemon zest, horseradish, minced garlic, and Dijon mustard. Stir it well, then taste. Add salt and pepper as needed.

Pop it in the fridge while you cook the shrimp. The flavors will meld together, making it even better.

Step 3: Cook the Shrimp

Heat a large skillet over medium-high heat. Once it’s hot, add the shrimp in a single layer. Don’t overcrowd the pan—work in batches if you need to.

Cook for about 2 minutes on one side, then flip and cook for another 1-2 minutes. The shrimp should turn pink and slightly firm but not rubbery.

Once they’re done, transfer them to a plate and let them rest for a minute.

Step 4: Serve

Arrange the shrimp on a plate, drizzle or dip in the aioli, and dig in. If you want to get fancy, garnish with a little extra lemon zest or fresh parsley.

How to Serve This Dish

Casual Snack or Appetizer

Serve the shrimp on a platter with the aioli in the center for dipping. Great for parties, game nights, or just because.

Main Course

Pair the shrimp with a simple side like roasted asparagus, sautéed spinach, or a crisp arugula salad.

Low-Carb Wraps or Bowls

Toss them into lettuce wraps or over cauliflower rice for a more filling meal.

Tips for the Best Shrimp

1. Use Fresh or Frozen Shrimp

Fresh shrimp are great, but high-quality frozen shrimp work just as well. Just make sure they’re fully thawed before cooking.

2. Don’t Overcook

Shrimp cook fast—too fast, sometimes. Once they turn pink and curl slightly, they’re done. Overcooking makes them rubbery.

3. Adjust the Spice

Want more heat? Add extra cayenne or a pinch of red pepper flakes. Prefer it mild? Leave the spice out altogether.

4. Make the Aioli in Advance

This sauce gets even better after an hour or two in the fridge. If you can, make it ahead of time.

Why This Aioli is a Game-Changer

Mayo-based sauces can be hit or miss, but this one? It’s got everything:

Creaminess from the mayo.
Brightness from the lemon juice and zest.
A little bite from the horseradish.
A hint of depth from the garlic and Dijon.

It’s the kind of sauce that’ll make you want to dip everything in it—shrimp, veggies, chicken, you name it.

Variations to Try

1. Grilled Shrimp

Instead of cooking on the stovetop, skewer the shrimp and throw them on the grill for a smoky touch.

2. Air Fryer Shrimp

Toss the shrimp in a little extra oil and air fry at 400°F for about 7 minutes, shaking halfway through.

3. Spicy Aioli

Add a teaspoon of hot sauce or extra horseradish to turn up the heat.

4. Herb-Infused Aioli

Mix in fresh herbs like dill or parsley for a little freshness.

Storing Leftovers

Shrimp: Store in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or eat them cold in a salad.
Aioli: Keeps in the fridge for up to a week. Stir before using.

Pro tip: Don’t microwave shrimp—they get tough. A quick sauté in a pan is best.

Conclusion

Keto doesn’t mean boring, and this dish proves it. It’s got crispy shrimp, a sauce that’s good enough to drink (not saying you should, but hey, no judgment), and it all comes together in no time.

Make it once, and it’ll probably end up in your regular meal rotation. Easy, quick, and full of bold flavors—what’s not to love?