Sauteed Shrimp (Carnivore-Style) - For the Carnivore Diet
This carnivore-friendly sauteed shrimp is all about clean, simple flavor: hot fat, quality shrimp, and salt. A quick sear in beef tallow and butter gives the shrimp a browned edge and succulent bite, while an optional pan glaze made from the shells and a splash of bone broth concentrates a rich, briny finish.
Use large shrimp for the best texture and easier searing. Pat them very dry so they brown quickly without steaming. Cook them hot and fast—overcooked shrimp turn rubbery, so pull them as soon as they turn just opaque.
If you’re strict about dairy, use ghee or all beef tallow. The optional glaze is fully animal-based and takes less than a minute, adding a restaurant-style gloss without any plant ingredients.
Serve these shrimp on their own, alongside eggs, or next to a steak for a high-protein surf-and-turf. Leftovers reheat gently in a hot pan with a spoon of fat for 30–45 seconds.
Ingredients
- 1 lb (450 g) large shrimp, peeled and deveined (reserve shells for glaze, optional)
- 2 tablespoons beef tallow or ghee
- 1 tablespoon butter (or use more tallow/ghee if avoiding dairy)
- 3/4 to 1 teaspoon fine salt, to taste
- 2 tablespoons fish stock or beef bone broth (optional, for glaze)
Instructions
- Pat the shrimp very dry with paper towels. If you peeled them, keep the shells for a quick glaze.
- Preheat a large skillet over medium-high heat for 2 minutes.
- Add the beef tallow (or ghee). When shimmering, add the butter and swirl until foamy.
- Lay the shrimp in a single layer. Season lightly with salt. Sear 60–90 seconds until the edges turn opaque and the underside is lightly browned.
- Flip the shrimp, salt lightly again, and cook 45–60 seconds more until just opaque and firm. Transfer shrimp to a warm plate.
- Optional glaze: Add reserved shells to the skillet and toast 20–30 seconds. Pour in the fish stock or bone broth, scrape up browned bits, and reduce to a syrupy glaze, 30–60 seconds. Strain (if desired) and spoon over the shrimp.
- Return any pan juices over the shrimp. Rest 1 minute and serve immediately.