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:
Low Carb Creamy Garlic Mushroom Shrimp Recipe
- 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.