Some evenings, you just want dinner that feels a little indulgent without the fuss. This keto steak and shrimp skillet hits that exact spot. It’s a dish that wakes up your taste buds with garlic butter and fresh herbs, all while keeping things low-carb and surprisingly straightforward.

I remember the first time I made this — the smell of garlic sizzling in butter filled the kitchen, and I was halfway distracted by a text when I almost let the butter brown a bit too much. Thankfully, a quick stir saved it, and that little moment made the whole kitchen smell even better. The steak strips browned perfectly, and the shrimp turned a lovely pink in just minutes. Tossing everything together felt like a little victory, even if I was juggling a few other things at once.

Why You’ll Love It:

The garlic butter sauce is rich and flavorful without overwhelming the steak and shrimp.
Cooks up quickly — a total weeknight win when time’s tight.
It’s simple — and that’s kind of the point. No complicated steps or ingredients.
Low-carb and high-protein, so it fits right into keto or any low-carb lifestyle.
A little fresh lemon juice at the end adds just the right brightness, though you might forget it sometimes — but hey, it still tastes great!

Even if you’re new to cooking steak or shrimp, this skillet is forgiving and fun. It’s the kind of meal that feels special without a ton of effort.

Keto Steak and Shrimp Skillet

Print Recipe

A delicious and easy keto-friendly steak and shrimp skillet packed with garlic butter and fresh herbs, perfect for a low-carb, high-protein meal.

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 1x

Ingredients

Scale

1 pound ribeye steak, cut into 1-inch strips
1/2 pound large shrimp, peeled and deveined
2 tablespoons olive oil
3 tablespoons unsalted butter
4 cloves garlic, minced
1 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes
1 tablespoon fresh parsley, chopped
1 tablespoon fresh thyme leaves
1 tablespoon fresh lemon juice

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Instructions

Pat the ribeye steak strips dry with paper towels and season with salt, black pepper, and smoked paprika.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering.
Add the steak strips to the skillet in a single layer and cook for 2-3 minutes on each side until browned and cooked to your desired doneness. Remove the steak from the skillet and set aside.
Add the remaining 1 tablespoon of olive oil to the skillet, then add the shrimp. Cook the shrimp for 2 minutes on each side until pink and opaque. Remove the shrimp from the skillet and set aside with the steak.
Reduce the heat to medium and add the unsalted butter to the skillet. Once melted, add the minced garlic and crushed red pepper flakes. Sauté for 1-2 minutes until fragrant, stirring frequently to avoid burning.
Return the cooked steak and shrimp to the skillet. Toss to coat in the garlic butter sauce and cook together for 1-2 minutes to combine flavors.
Remove the skillet from heat and stir in the fresh parsley, thyme, and lemon juice.
Serve immediately, spooning the garlic butter sauce over the steak and shrimp.

Kitchen Notes: You don’t need any fancy equipment here — just a good skillet that can handle medium-high heat without sticking. I usually serve this with a simple side of sautéed greens or a crisp salad to keep things light. If you want to mix it up, swapping in different herbs like rosemary or basil might be nice, though I haven’t tested all combos thoroughly. Sometimes I add a pinch of chili flakes for an extra kick, but that’s totally optional. Also, if you want to make it even easier, you can cook the steak and shrimp separately in batches, though tossing them together in one skillet makes cleanup faster.

FAQ:

Can I use frozen shrimp? Sure, just thaw them completely before cooking to avoid excess moisture in the skillet.

How do I know when the steak is done? I usually go for medium-rare to medium, but it depends on your preference. Just look for a nice sear on the outside.

Can I meal prep this? Yes, leftovers keep well for a couple of days refrigerated. Reheat gently to avoid overcooking.

Ready to try something that feels like a treat but comes together in under half an hour? Give this keto steak and shrimp skillet a go — your dinner plans just got a little easier.