This is a true weeknight lifesaver: you literally dump frozen raw peeled shrimp into a hot cast iron skillet, add four simple “secret” ingredients, and in minutes you’ve got a rich, low-carb creamy skillet dinner that tastes like something from a cozy little bistro. It’s perfect for busy evenings when you want to feed your family something a little special without a lot of fuss, and it all happens in one pan so cleanup is easy. The shrimp simmer right in a garlicky, cheesy cream sauce, soaking up all that flavor as they cook from frozen.
Serve this creamy shrimp spooned over steamed or roasted low-carb veggies like broccoli, green beans, or zucchini noodles for a full meal. It’s also wonderful over cauliflower rice or a simple side salad with a tangy vinaigrette to balance the richness. If your family isn’t strictly low carb, warm crusty bread or buttered noodles on the side are great for soaking up the extra sauce. A squeeze of fresh lemon and a sprinkle of extra Parmesan at the table make it feel restaurant-worthy.
5 Ingredient Low Carb Creamy Shrimp SkilletServings: 4
Ingredients
1 1/2 pounds frozen raw peeled shrimp (tails on or off, do not thaw)
2 tablespoons salted butter
1 cup heavy whipping cream
1/2 cup grated Parmesan cheese
2 teaspoons garlic powder
1/2 teaspoon salt, plus more to taste
1/4 teaspoon black pepper
Optional: pinch of red pepper flakes and chopped parsley for serving
Directions
Place a large cast iron skillet on the stove over medium heat and let it preheat for 2–3 minutes so it’s evenly hot.
Add the butter to the hot skillet and let it melt completely, tilting the pan so the bottom is well coated.
Pour the frozen raw peeled shrimp straight into the skillet in an even layer. They will start to release some liquid as they thaw and cook.
Sprinkle the garlic powder, salt, and black pepper evenly over the shrimp. Stir gently to coat the shrimp in the buttery seasoning.
Cook the shrimp for 4–6 minutes, stirring occasionally, until they are mostly pink on the outside but still slightly translucent in the center. If there is a lot of liquid in the pan, let it simmer for another 1–2 minutes to reduce slightly.
Reduce the heat to medium-low. Slowly pour in the heavy whipping cream around the shrimp, stirring as you go so it forms a creamy pool around them.
Stir in the grated Parmesan cheese, mixing until the cheese melts and the sauce becomes smooth and slightly thickened. Let it gently bubble for 2–3 minutes, stirring often so it doesn’t scorch.
Taste the sauce and adjust seasoning with a little more salt or pepper if needed. If you like a bit of heat, add a pinch of red pepper flakes.
Once the shrimp are fully opaque and firm to the touch and the sauce is creamy and coats the back of a spoon, remove the skillet from the heat. Sprinkle with chopped parsley if using.
Serve the creamy shrimp straight from the cast iron skillet while hot, spooning plenty of sauce over each portion.
Variations & Tips
For picky eaters, you can chop the shrimp into bite-sized pieces before cooking (if they’re not rock solid, partially thaw them in the fridge first, then refreeze flat so they break apart easily). This makes the dish feel more like a creamy “shrimp bites” skillet and is less intimidating for kids. If your family enjoys vegetables mixed in, stir in a couple handfuls of baby spinach or a cup of frozen broccoli florets after the shrimp have mostly turned pink, then pour in the cream and finish the recipe as written. For a lighter version, you can swap half of the heavy cream for chicken broth; just know the sauce will be a bit thinner. If you want extra flavor without changing the ingredient list, lightly brown the butter before adding the shrimp by letting it cook until it turns golden and smells nutty. You can also use freshly minced garlic instead of garlic powder, but that technically adds another ingredient and takes a touch more time. Food safety tips: Always make sure the shrimp are cooked through—fully opaque, pink, and firm, with no gray or translucent spots in the center. Keep the frozen shrimp in the freezer until just before you cook, and do not let them sit at room temperature. If you ever choose to thaw shrimp in the future, do it safely in the refrigerator or in a sealed bag under cold running water, never on the counter. Leftovers should be cooled and refrigerated within 2 hours and eaten within 2 days; reheat gently over low heat to avoid overcooking the shrimp and breaking the cream sauce.
