Garlic Butter Shrimp - For the Carnivore Diet
This is a quick, high-protein dish that leans entirely on animal fats for flavor. Whole garlic cloves are briefly sizzled in butter to perfume the fat, then removed so you keep the aroma without loading up on non-animal ingredients. If you’re ultra-strict carnivore, skip the cloves and simply brown the butter a touch for nutty depth.
Dry, well-salted shrimp go into a hot pan, cook in minutes, and get basted with the garlicky butter as they turn opaque. The result is juicy shrimp coated in a glossy, savory sauce that’s perfect on its own or spooned over scrambled eggs or a grilled steak for extra calories.
Work quickly to avoid overcooking—shrimp turn rubbery if left on the heat too long. If using frozen shrimp, thaw completely and pat very dry. For even more richness, finish with a knob of tallow or an extra tablespoon of butter and a pinch more salt to taste.
Ingredients
- 1 lb (450 g) large shrimp, peeled and deveined (tails on optional)
- 6 tbsp salted butter, divided
- 2–3 whole garlic cloves, lightly crushed (remove after infusing; omit for strict carnivore)
- 1/2 tsp fine salt, plus more to taste
- 1 tbsp beef tallow (optional, for extra richness)
Instructions
- Pat the shrimp very dry with paper towels and season evenly with the salt.
- Place a large skillet over medium heat. Add 4 tbsp butter and the crushed garlic cloves. Gently sizzle 2–3 minutes until fragrant, tilting the pan to baste and infuse the butter without browning the garlic. Remove and discard the garlic cloves.
- Increase heat to medium-high. Add the shrimp in a single layer. Cook 60–90 seconds until the undersides are pink and lightly opaque.
- Flip the shrimp, add the remaining 2 tbsp butter (and tallow if using), and baste continuously. Cook another 60–90 seconds until just opaque throughout.
- Turn off the heat, swirl the pan to emulsify the buttery juices, taste, and adjust salt if needed. Rest 1 minute, then serve immediately with the garlic butter spooned over.