Lemon Shrimp

Today is a two-recipe episode – my favorite lemon shrimp recipe is super simple, quick to make, and is absolutely delicious – my house still smells sooo good! 

I also make some of the hands-down most delicious low-carb cheddar biscuits (or savory scones, if you’re not in the US) from a mix I’ve ever tried. There are quite a few keto / low-carb bread mixes out there, but all of them just tasted dry and spongy. But these biscuits came out fantastic.  

UPDATE: Unfortunately, Low Karb seems to be a new company called NuTrail, which has a very different recipe for their biscuit mix, and they no longer offer the Cheddar Biscuit one. If I find a replacement option, will post that as soon as I can! 

For alternate shrimp recipes, try my Grilled Shrimp with Three Kinds of Taco Shells or my Coconut Lime Shrimp Ceviche recipes 🙂

Ingredients

Keto Cheddar Biscuits 

• 1 bag Low Karb Keto Cheddar Biscuits (update below) 

Lemon Shrimp 

• 1 large shallot 
• 2 slices bacon 
• ½ lb raw jumbo shrimp (13-15 ct) 
• 1 tbsp butter 
• 1 tbsp extra virgin olive oil 
• 1/8 cup dry white wine (aka a splash) 
• 1 lemon 
• Salt & pepper 

Directions

Keto Cheddar Biscuits 

UPDATE: So, unfortunately, Low Karb seems to be a new company called NuTrail, which has a very different recipe for their biscuit mix, and they no longer offer the Cheddar Biscuit one. If I find a replacement option, or if NuTrail re-releases LowKarb’s cheddar biscuit mix, I’ll share that info and link here.

Lemon Shrimp 

Slice shallot into thin slices.  

Slice bacon across into thin strips (dicing is also fine). 

Make sure all shrimp is peeled and deveined. 

To a frying pan, melt the butter, and add olive oil. 

Over medium-low heat, add bacon. 

Once the bacon has started to render / soften, add the shallots. Continue to cook until shallots are soft (be careful not to burn). Add salt and pepper, and move to one side of the frying pan. 

Salt and pepper the shrimp. 

Add a little olive oil (if needed, not necessary) and add shrimp to frying pan. Cook shrimp until pink on both sides.  

NOTE: Be careful not to overcook shrimp, but also be mindful of food safety; general rule is to cook for 2-3 minutes on each side. Take the shrimp off the pan at that time and allow it to continue cooking on your plate. You should have soft shrimp that isn’t chewy, but also cooked through. 

In the final minute of cooking, grate lemon rind over the shrimp using a microplane or fine grater (or you can have this grated beforehand). Add the juice of the lemon as well.  

NOTE: Always do the rind first, then the juice – it’s nearly impossible the other way around. 

Combine everything together in the frying pan. 

Add a splash of dry white wine and cook off the alcohol. 

Can be served alone, with a biscuit (regular or low carb / keto), or with long grain rice, grits, mashed potatoes, or other carb of choice (if you’re not being carb conscious). Enjoy!