Creamy Keto Garlic Shrimp with Broccoli

A 15-minute, one-pan keto dinner that feels indulgent but skips every gram of pasta.

Some weeknights you want a dinner that feels like a treat without the long cleanup or the carb crash that comes after. This creamy garlic shrimp with broccoli is the one I keep coming back to. Plump shrimp and crisp-tender broccoli get folded into a glossy garlic and cream cheese sauce, then finished with a flurry of Parmesan and a heavy crack of black pepper. The whole thing comes together in a single skillet in about the time it takes to set the table.

What I love most is how forgiving it is. The base is simple: shrimp, broccoli, garlic, and a spoonful of cream cheese to pull everything into a silky sauce. From there you can lean Mediterranean with olives and basil, brighten it up with lemon and arugula, or keep it plain and let the garlic do all the talking. Whether you are deep into keto or just want a fast, protein-packed dinner, this recipe gives you big flavor for very little effort.

Why You'll Love This Recipe

One pan, 15 minutes: real dinner with barely any dishes, start to finish.
Naturally low-carb and keto-friendly, at roughly 16g carbs with 4g fiber per serving.
High in protein, around 26g per serving, so it actually keeps you full.
The cream cheese sauce tastes rich and restaurant-worthy but uses pantry-simple ingredients.
Endlessly customizable; swap the greens, the cheese, or the add-ins to match what is in your fridge.
No special equipment needed: no spiralizer, no blender, no fuss.

Ingredients

Shrimp (1 cup, peeled and deveined): the star of the dish. Medium or large both work well. Swap: scallops, cubed firm white fish, or thin-sliced chicken thigh.
Broccoli florets (1 cup): brings crunch and fiber. Cut them small so they cook through quickly. Swap: broccolini, asparagus tips, or green beans.
Cream cheese (2 Tbsp): melts into a fast, velvety sauce. Swap: mascarpone, a splash of heavy cream, or a spoonful of crème fraîche.
Garlic (2 to 3 cloves, minced): the backbone of the flavor, so fresh is best here. Swap: 1 tsp garlic paste in a pinch.
Olive oil (1 to 2 Tbsp): for searing. Swap: avocado oil, or butter for a richer finish.
Lemon juice (1 Tbsp): cuts the richness and brightens everything. Swap: a small splash of white wine vinegar.
Tomato (1, chopped): adds juiciness and a touch of sweetness. Swap: a handful of halved cherry tomatoes or a spoonful of sugar-free marinara.
Arugula (1/2 cup): peppery and fresh, wilted in at the end. Swap: baby spinach or finely chopped kale.
Crushed red pepper flakes (1/2 tsp, optional): for a gentle kick. Swap: a pinch of cayenne, or leave it out entirely.
Parmesan (1/3 cup, grated): salty, nutty, and the perfect finish. Swap: Pecorino Romano or Grana Padano.
Olives (a small handful, optional): briny little pops of flavor. Swap: capers or chopped sun-dried tomatoes.
Fresh basil (a small handful of leaves): aromatic and bright. Swap: fresh parsley or a few torn spinach leaves.
Black pepper (lots) and salt to taste: the pepper is non-negotiable; it genuinely makes this dish.

How to Make Creamy Keto Garlic Shrimp with Broccoli

Heat the olive oil in a large skillet over medium-high. Add the shrimp and broccoli florets and cook, stirring often, for 3 to 4 minutes, until the shrimp start to turn pink and the broccoli turns bright green.
Add the minced garlic, chopped tomato, lemon juice, and the red pepper flakes if you are using them. Stir for about 30 seconds, just until the garlic smells fragrant.
Drop in the cream cheese and stir until it melts into a loose, creamy sauce that coats the shrimp and broccoli. Let everything simmer gently for 2 to 3 minutes.
Turn off the heat. Stir in the arugula and most of the basil so they wilt slightly in the residual warmth of the pan.
Finish with the Parmesan, a very generous amount of black pepper, the olives if using, and salt to taste. Toss once more, scatter the rest of the basil over the top, and serve right away.

How to Serve It

On its own as a quick, satisfying low-carb dinner.
Spooned over cauliflower rice or zucchini noodles to bulk it up without adding real carbs.
With a simple green side salad and a fresh lemon wedge.
Alongside keto bread or almond flour focaccia to mop up every bit of the sauce.
Topped with extra Parmesan and a drizzle of good olive oil for a dinner-party feel.

Variations and Swaps

Creamier: stir in an extra tablespoon of heavy cream or cream cheese at the end.
Spicier: double the red pepper flakes or toss in a diced fresh chili.
Surf and turf: add a few slices of cooked bacon or chorizo with the shrimp.
Dairy-free: skip the cream cheese and Parmesan, and finish with coconut cream plus a spoonful of nutritional yeast.
Extra veg: add sliced mushrooms, zucchini, or bell pepper along with the broccoli.
Lemon-garlic version: double the lemon and garlic, skip the tomato, and you get a brighter, lighter sauce.

Storage and Meal Prep

Fridge: store leftovers in an airtight container for up to 3 days.
Reheat: warm gently in a skillet over low heat with a splash of water or cream so the sauce loosens back up. Short bursts in the microwave work too.
Freezing: not recommended; the cream sauce tends to split and the shrimp texture suffers.
Meal prep tip: chop the broccoli, mince the garlic, and grate the Parmesan ahead of time so dinner comes together in minutes on a busy night. For the best texture, cook the shrimp fresh rather than reheating it more than once.

Frequently Asked Questions

Can I use frozen shrimp? Yes. Thaw them fully first and pat them dry so they sear instead of steam. A quick soak in cold water defrosts most shrimp in about 15 minutes.

Is this dish actually keto? It is low-carb and keto-friendly at roughly 16g total carbs and 4g fiber per serving, which fits most keto and low-carb plans. If you track strictly, go easy on the tomato and check the numbers against your own ingredients.

My sauce looks thin. How do I thicken it? Let it simmer an extra minute or two so it reduces, or stir in a little more cream cheese or Parmesan. Both tighten the sauce nicely without any flour or starch.

Can I make it ahead? It tastes best fresh, but you can prep all the components in advance and cook it in one quick session. Leftovers keep for a few days and reheat well over low heat.

Recipe Card

Creamy Keto Garlic Shrimp with Broccoli

Creamy, garlicky shrimp and broccoli in one pan, ready in 15 minutes and made for keto and low-carb nights.

Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes
Course: Dinner
Cuisine: Keto / Low-Carb
Servings: 2

Ingredients

1 cup shrimp, peeled and deveined
1 cup broccoli florets
2 Tbsp cream cheese
2 to 3 garlic cloves, minced
1 to 2 Tbsp olive oil
1 Tbsp lemon juice
1 tomato, chopped
1/2 cup arugula
1/2 tsp crushed red pepper flakes (optional)
1/3 cup grated Parmesan
A small handful of olives (optional)
A small handful of fresh basil leaves
Lots of freshly ground black pepper
Salt, to taste

Instructions

Heat the olive oil in a large skillet over medium-high. Add the shrimp and broccoli and cook, stirring often, for 3 to 4 minutes, until the shrimp turn pink and the broccoli is bright green.
Add the garlic, tomato, lemon juice, and red pepper flakes if using. Stir for about 30 seconds until fragrant.
Stir in the cream cheese until it melts into a creamy sauce. Simmer gently for 2 to 3 minutes.
Turn off the heat and stir in the arugula and most of the basil so they wilt.
Finish with Parmesan, plenty of black pepper, olives if using, and salt to taste. Toss, top with the remaining basil, and serve immediately.

Notes

Pat shrimp dry before cooking for the best sear.
For a thicker sauce, simmer a little longer or add more cream cheese.
Serve over cauliflower rice or zucchini noodles to make it more filling without adding carbs.

Nutrition (approximate, per serving)