Keto Garlic Parmesan Broiled Shrimp

Serve these cheesy keto shrimp alongside steak for the perfect surf ‘n turf, or with zuchinni noodles as its own meal. Per 4 shrimp: ~265kcal, 20g fat, 19g protein, <1g net carbs

  • Prep Time: 35m
  • Cook Time: 5m
  • Total Time: 40m
  • Serves: 4
  • Yield: 16 shrimp


  • 16 raw jumbo shrimp (~12oz)


  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon fresh basil, chopped
  • 1/2 teaspoon dried parsely
  • 1/4 teaspoon crushed red pepper flakes


  • 3 tablespoons mayo
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • 1 1/2 ounces (~42g) fresh grated parmesan


Marinate the Shrimp

  1. Combine all marinade ingredients in a medium sized bowl. Add shrimp and toss to coat. Marinate for at least 30 minutes, and up to 4 hours.

Top the Shrimp

  1. Prepare a baking sheet by lining with parchment paper or a baking mat.
  2. With a small paring knife, butterfly the shrimp by cutting along the inner curve; be careful not to cut all the way through. Fan the shrimp open and arrange cut side up on the prepared baking sheet. Baste with any leftover marinade.
  3. In a small bowl, combine mayo, pepper, garlic powder, and onion powder. Brush each shrimp with ~1/2t of this mixture. Finally, top shrimp with grated parmesan.

Broil the Shrimp

  1. Place the shrimp under a broiler set to high for 5-6 minutes, or until the topping is golden and the shrimp are cooked through. Be careful not to overcook.