Low carb 4-ingredient garlic shrimp bakes are the kind of easy, dependable appetizer or quick dinner that earns a permanent place in a busy cook’s rotation. With just shrimp, butter, garlic, and herbs, this dish leans on classic flavors that have long made seafood bakes and broiled shrimp such crowd-pleasers. It comes together fast, feels a little indulgent, and delivers a rich, savory pan of juicy shrimp with almost no prep.
Serve these shrimp straight from the baking dish with toothpicks for snacking, or pair them with cauliflower rice, zucchini noodles, a crisp green salad, or roasted asparagus for a fuller low-carb meal. For casual entertaining, I also like to set out lemon wedges and a bowl of sliced cucumbers or celery so guests have something cool and crunchy alongside the warm garlic butter.
Low Carb 4-Ingredient Garlic Shrimp Bakes
Servings: 4
Ingredients
1 1/2 pounds large shrimp, peeled and deveined
Directions
1. Preheat the oven to 400°F and lightly butter or oil a medium glass baking dish so the shrimp release easily after baking.
2. In a mixing bowl, toss the shrimp with the melted butter, minced garlic, and chopped parsley until everything is evenly coated.
3. Spread the shrimp mixture in an even layer in the baking dish, making sure the shrimp are not piled too deeply so they cook quickly and stay plump.
4. Bake for 8 to 10 minutes, until the shrimp are pink, curled, and just cooked through and the garlic butter is bubbling around the edges.
5. Serve immediately, spooning some of the hot garlic butter over the shrimp for the best flavor.
Variations & Tips
Add a little heat: If you want a spicier version, add a pinch of red pepper flakes to the butter before tossing with the shrimp. It is a simple change, but it gives the dish a welcome kick for game-day snacking.
Choose the right shrimp size: Large or extra-large shrimp work best here because they stay juicy and are less likely to overcook before the garlic becomes fragrant. If using smaller shrimp, reduce the baking time by a minute or two and watch them closely.
Use dried herbs if needed: If fresh parsley is not on hand, use 2 teaspoons dried parsley instead. Fresh herbs give a brighter finish, but dried will still provide good color and a familiar garlic-butter flavor.
Do not overbake: Shrimp go from tender to rubbery quickly, so pull the dish from the oven as soon as they turn opaque and curl. The residual heat in the hot butter will continue cooking them slightly after the pan comes out.
Make it a meal: To turn this into dinner, spoon the shrimp and garlic butter over sautéed spinach, roasted broccoli, or shirataki noodles. That way, none of the flavorful pan sauce goes to waste.
