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Easy Low Carb Keto Creamy Shrimp Scampi

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Easy Low Carb Shrimp Scampi from your instant pot or pressure cooker, this one cooks fast! Put it on top of some low carb noodles for a quick dinner.

Low Carb Shrimp Scampi

Low Carb Shrimp Scampi

I’m cranky and stressed so clearly it’s time to cook because that is what relaxes me. But because I’m cranky, it also needs to be simple.

I wanted to make something relatively high in protein and fat, low in carbs but also family friendly because I don’t feel like making something else for a son who is selective about what he eats. This dish went together quickly and definitely doesn’t need an Instant Pot, although that’s how I made mine.

HAVE AN AIR FRYER? TRY THIS QUICK AIR FRYER SHRIMP SCAMPI RECIPE!

When we eat this Low Carb Shrimp Scampi, my husband and I will eat very little of the pasta, and lots of sauce and shrimp. My son can enjoy all the pasta he wants and everyone can be happy. Nutritionally, this packs quite a hefty protein punch, which means hopefully I’ll stay full for longer, and so be less cranky. Fingers crossed!

Low Carb Shrimp Scampi

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4.34 from 92 votes
Instant Pot Shrimp recipe for creamy, low carb shrimp scampi. Comfort food that is ready in a jiffy!
Print
Creamy Shrimp Scampi
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 

Easy Low Carb Keto Creamy Shrimp Scampi from your instant pot or pressure cooker, this one cooks fast! Put it on top of some low carb noodles for a quick dinner.

Course: Main Course
Cuisine: American
Dietary Consideration: Gluten-Free, High Protein, Keto, Low Carb
Cooking Style: Instant Pot/Pressure Cooker
Ease of Cooking: Pour and Cook, Under 30 Mins
Servings: 6
Calories: 312 kcal
Author: Urvashi Pitre
Ingredients
Instructions

  1. Melt the butter in the Instant Pot or saucepan.

  2. Add in garlic and red pepper flakes and cook until the garlic is slightly browned 1-2 minutes.

  3. Add the paprika and then the frozen shrimp, salt, pepper, and noodles.

  4. Pour in the broth. If using broth, don't add salt above.

  5. Cook under pressure for 2 minutes an use quick release.

  6. Turn the pot to Saute, add in half and half and cheese, and stir until melted.
Nutrition facts per serving
312kcal | Fat: 9g | Saturated fat: 5g | Cholesterol: 213mg | Sodium: 921mg | Potassium: 197mg | Carbohydrates: 29g | Fiber: 1g | Sugar: 1g | Protein: 24g | Vitamin A: 7.2% | Vitamin C: 4.7% | Calcium: 24.1% | Iron: 12.7%

I am not a registered dietician or nutritionist. Nutritional information is provided a courtesy, and can vary depending on the exact ingredients you use.

Instant Pot Shrimp recipe for creamy, low carb shrimp scampi. Comfort food that is ready in a jiffy!

 

About URVASHI PITRE

Welcome! I'm Urvashi and this blog is about global recipes that are often keto, low carb. My recipes are simple to make, but have complex flavors. You’ll find many Instant Pot and Air Fryer recipes here. Start with the Recipe Index to find the perfect recipe for you.

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Comments

  6. Sally says


    I made this recipe from the Keto IP Cookbook and it was delicious! The cookbook called for zucchini noodles, and I sauteed them separately with some minced onion and added dollop of sour cream. Tasty! And I used thawed shrimp since I wanted to remove the shells. I added some chopped parsley at the end for garnish. I’ll definitely make this again!

  7. Alexandra Leyderman says


    We just made the Creamy Shrimp Scampi from Urvashi’s Keto book. The sauce was amazing. The only change we made was, we didn’t have any zucchini so we made it without. After everything was done, we removed the shrimp and sauce to a bowl. Turned the IP to saute and heated some chopped mushrooms. Once heated through, we added the mushrooms to the shrimp bowl and served. Yummers!

  8. Niki says


    This sounds heavenly! I’d love to try this with chicken. I’m assuming I’d need to cook the chicken longer. Other than that, any other adjustments? I’m a fairly new IP user😊

  9. Michelle says


    I made this from the new Keto Instant Pot Cookbook & the flavor is amazing. However, there’s a mistake in the Cookbook: it subs zucchini noodles instead of the pasta, but the instructions say to put the noodles in with the frozen shrimp & then pressure cook. This essentially liquifies the zucchini. We enjoyed the result as a bisque. The cookbook version does list the zucchini last & finally says to portion it out before topping with the scampi, so it’s just the step 2 cooking that is incorrect. I’m looking forward to trying this again.