Keto Lemon Butter Cabbage & Shrimp Skillet

introduction

This Keto Lemon Butter Cabbage & Shrimp Skillet is simple and quick. It uses butter, lemon, cabbage, and shrimp for a low-carb meal you can make in one pan. If you like bold garlic shrimp flavors, try the Black Garlic Butter Shrimp Bake for another easy shrimp dish.

why make this recipe

This recipe is fast, low in carbs, and full of lemony flavor. It cooks in one skillet, which means less clean up. It is great for busy weeknights or a light weekend meal.

how to make Keto Lemon Butter Cabbage & Shrimp Skillet

Follow the steps below for a bright, buttery shrimp and cabbage dish. For a creamier lemon shrimp idea, you can see the Creamy Lemon Shrimp Pasta to borrow tips on citrus and cream balance.

Ingredients :

• 1 lb shrimp, peeled and deveined
• 1 small head of cabbage, chopped
• 4 tablespoons butter, divided
• 2 lemons, juiced and zested
• 2 garlic cloves, minced
• Salt and pepper to taste
• Fresh parsley for garnish

Directions :

1. In a large skillet, melt 2 tablespoons of butter over medium heat. Add the minced garlic and cook until fragrant.
2. Add the shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove shrimp from the skillet and set aside.
3. In the same skillet, add the remaining butter and chopped cabbage. Sauté until the cabbage is tender, about 5-7 minutes.
4. Add the lemon juice and zest, and season with salt and pepper.
5. Return the cooked shrimp to the skillet and toss everything together.
6. Cook for an additional 2 minutes to heat through.
7. Garnish with fresh parsley before serving.

how to serve Keto Lemon Butter Cabbage & Shrimp Skillet

Serve hot from the skillet. It works well alone for a light meal or with a side salad. Add extra lemon wedges for more bright flavor.

how to store Keto Lemon Butter Cabbage & Shrimp Skillet

Cool to room temperature, then store in an airtight container. Keep in the fridge for up to 3 days. Reheat gently in a skillet over low heat so the shrimp do not get tough.

tips to make Keto Lemon Butter Cabbage & Shrimp Skillet

• Use medium-high heat when cooking shrimp and finish quickly to keep them tender.
• Cut the cabbage into even pieces so it cooks evenly.
• Taste and add salt, pepper, or more lemon if needed.
• For a heartier version, try adding cooked sausage like in the Garlic Butter Cabbage & Sausage recipe for ideas on seasoning cabbage.

variation (if any)

• Add red pepper flakes for heat.
• Swap half the butter for olive oil for a lighter fat profile.
• Stir in a few tablespoons of heavy cream for a richer sauce (not strict keto if you add too much).

FAQs

Q: Can I use frozen shrimp?
A: Yes. Thaw fully and pat dry before cooking to avoid extra water in the pan.

Q: Can I use a different cabbage?
A: Yes. Savoy or Napa cabbage both work, but cooking time may change slightly.

Q: Is this recipe very lemony?
A: It has a bright lemon flavor. Use less lemon juice if you prefer a milder taste.

Q: Can I make this for meal prep?
A: Yes. Store in the fridge and reheat gently. Shrimp can get firmer after reheating.

Conclusion

This skillet is a quick, tasty keto meal with bright lemon and buttery shrimp. For another lemony low-carb shrimp idea, see the Lemon Pepper Shrimp – That Low Carb Life.

Keto Lemon Butter Cabbage & Shrimp Skillet

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• Author: kaoucheegmail-com
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Diet: Keto

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Description

A simple and quick low-carb meal featuring buttery shrimp and tender cabbage, all cooked in one skillet.

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Ingredients

Scale 1x2x3x

• 1 lb shrimp, peeled and deveined
• 1 small head of cabbage, chopped
• 4 tablespoons butter, divided
• 2 lemons, juiced and zested
• 2 garlic cloves, minced
• Salt and pepper to taste
• Fresh parsley for garnish

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Instructions

1. In a large skillet, melt 2 tablespoons of butter over medium heat. Add the minced garlic and cook until fragrant.
2. Add the shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove shrimp from the skillet and set aside.
3. In the same skillet, add the remaining butter and chopped cabbage. Sauté until the cabbage is tender, about 5-7 minutes.
4. Add the lemon juice and zest, and season with salt and pepper.
5. Return the cooked shrimp to the skillet and toss everything together.
6. Cook for an additional 2 minutes to heat through.
7. Garnish with fresh parsley before serving.

Notes

Serve hot and store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to maintain shrimp tenderness.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Skillet
• Cuisine: Keto

Nutrition

• Serving Size: 1 serving
• Calories: 300
• Sugar: 2g
• Sodium: 500mg
• Fat: 20g
• Saturated Fat: 8g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 7g
• Fiber: 3g
• Protein: 22g
• Cholesterol: 165mg

Keywords: keto recipe, shrimp recipe, easy dinner, low carb, one pan meal