Shrimp is my favorite seafood. I can eat more shrimp than I’d like to admit here publicly. Particularly if it’s prepared like this low carb creamy garlic mushroom shrimp recipe.
One of the reasons I like shrimp though, is because of how easy they are to cook. I buy them pre-cooked and frozen. When I’m ready to eat them, I just put them in a colander and run some cold water over them to remove the ice.
I do get some water in the pan while I’m cooking and I do tend to pour that off as I cook, and then add a bit more oil to keep things cooking the way I like. But if you fully thaw the shrimp in the fridge for a day or so, you shouldn’t run into that problem. I’m just impatient when it comes to getting dinner on the table.
This recipe was actually inspired by my Garlic Mushrooms & Cream recipe. I had a bag of shrimp and thought to two recipes would go well together, with a little twist. The pesto was just the right flavoring!
I make my own, but you can use any pesto you are comfortable using on your low carb plan. Trader Joe’s makes a good one!
YOU MIGHT ALSO ENJOY THESE LOW CARB RECIPES:
LOW CARB CREAMY GARLIC MUSHROOM SHRIMP RECIPE:
Shrimp lovers will adore this low carb dish. It makes a great dinner any night of the week!
- 1 tbsp. coconut oil
- 4 oz. cremini mushrooms, sliced thin
- 2 lbs. cooked shrimp
- 1 cup heavy cream
- 2 tbsp. basil pesto
- 2 tsp. garlic powder
Add the oil to a large skillet.
Saute the mushrooms briefly in the oil, then add the shrimp.
When the shrimp are warmed, add the cream, pesto and garlic powder.
Stir and finish cooking the shrimp to your liking.
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.