Keto Creamy Salsa Verde Shrimp Weeknight Showstopper

Shrimp bathed in a zesty, creamy salsa verde that just happens to be keto-friendly? Yes, please. This dish comes together fast, tastes like something you ordered at a fancy spot, and uses ingredients you can pronounce. We’re talking weeknight-easy, date-night-delicious. Ready to make your skillet do cartwheels?

Why This Dish Slaps (And Stays Keto)

You want bold flavor without carby chaos. Enter: creamy salsa verde shrimp. Tomatillos bring brightness, jalapeño brings heat, and sour cream turns everything silky.
– Low-carb by design: We skip sugar and thickeners; creaminess comes from sour cream and butter.
– Fast: Shrimp cooks in minutes. Sauce? Even faster if you use a good jarred salsa verde.
– Flexible: Serve it with cauliflower rice, zucchini ribbons, or spoon it into lettuce cups. You do you.

The Game Plan: Ingredients That Work Hard

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Here’s what you’ll need for 4 servings:

• 1.5 pounds raw shrimp, peeled and deveined (medium or large)
• 1 tablespoon avocado oil or olive oil
• 2 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1 cup salsa verde (jarred or homemade; look for no added sugar)
• 1/2 cup sour cream (or Mexican crema)
• 1/4 cup chopped fresh cilantro, plus extra for garnish
• 1/2 teaspoon ground cumin
• 1/2 teaspoon kosher salt (plus more to taste)
• 1/4 teaspoon black pepper
• 1 lime, zested and juiced
• Optional heat: 1/2 jalapeño, minced, or a pinch of red pepper flakes

About the Salsa Verde

If you go jarred, pick one with tomatillos, peppers, onion, cilantro, and minimal additives. FYI, some brands sneak in sugar. Read the label like your macros depend on it—because they kind of do.

Step-by-Step: Creamy Salsa Verde Shrimp

You’ll use one skillet and less than 25 minutes. Dinner hero status unlocked.

1. Pat the shrimp dry. Season with salt and pepper. Dry shrimp sear better—water is the enemy of caramelization.
2. Heat oil in a large skillet over medium-high. Add shrimp in a single layer. Cook 1–2 minutes per side until they’re just pink and curled. Transfer to a plate. Don’t overcook—rubbery shrimp are a crime.
3. Add butter and garlic to the skillet. Sauté 30 seconds until fragrant. Add jalapeño if using and cook another 30 seconds.
4. Stir in salsa verde and cumin. Bring to a gentle simmer for 2–3 minutes to thicken slightly.
5. Reduce heat to low. Whisk in sour cream until smooth and creamy. Do not boil after adding—dairy can split and ruin your day.
6. Return shrimp to the pan. Toss to coat. Warm through for 1 minute. Add lime zest and juice, and half the cilantro. Taste and adjust salt.
7. Garnish with extra cilantro. Serve hot over cauliflower rice, sautéed zucchini, or a bed of shredded cabbage for crunch.

Pro Tips for Creamy Success

– Pull the pan off heat for 15 seconds before adding sour cream if your stove runs hot.
– Want extra richness? Add 2 tablespoons cream cheese before the sour cream and whisk until melty.
– Sauce too thick? Splash in a tablespoon of chicken broth.

Homemade Salsa Verde (If You’re Feeling Fancy)

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Jarred is cool. Homemade is cooler. IMO, roasting makes a difference.

• 1 pound tomatillos, husked
• 1–2 jalapeños or serranos
• 1/2 small white onion
• 1 large garlic clove
• 1/3 cup fresh cilantro
• 1 tablespoon lime juice
• Salt to taste

Quick Roast Method

– Broil tomatillos, peppers, onion, and garlic on a sheet pan until charred (6–8 minutes), flipping once.
– Blend with cilantro, lime, and salt. Thin with a splash of water if needed.
– Chill or use immediately. Warning: you may eat it with a spoon.

How to Serve It (Beyond the Bowl)

– Cauliflower rice: Sauté with a pinch of cumin and lime.
– Zucchini ribbons: Flash-sauté in butter, 2 minutes max.
– Avocado boats: Scoop shrimp and sauce right into halved avocados. Extra? Yes. Worth it? Also yes.
– Cheesy “keto nachos”: Bake shredded cheese piles into crisps, top with shrimp and sauce. Unapologetically awesome.

Toppings That Love This Dish

– Diced avocado
– Pickled red onions
– Crumbled cotija
– Extra jalapeño slices
– A final lime squeeze (never optional)

Shrimp Buying and Cooking Notes

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– Size matters: Medium (41–50/lb) cook evenly and soak up sauce like champs.
– Frozen vs fresh: Most “fresh” shrimp were frozen anyway. Buy frozen, thaw gently in the fridge.
– Don’t overcook: Pull them at “C” shape, not “O”. O = overdone.
– Devein? Yes if the line is dark and gritty. Your taste buds will thank you.

Estimated Nutrition Facts

Serving size used for calculations: 1/4 of the recipe (about 6–7 ounces cooked shrimp with sauce).
Assumptions: 1.5 lb raw shrimp (24 oz), 1 cup salsa verde (jarred, no added sugar), 1/2 cup full-fat sour cream, 2 tbsp butter, 1 tbsp avocado oil, garlic, lime, spices, cilantro.
Per serving (approximate):
– Calories: 365
– Total Fat: 24 g
– Total Carbohydrates: 6 g
– Dietary Fiber: 1 g
– Net Carbs: 5 g
– Protein: 31 g
Breakdown FYI:
– Shrimp (6 oz cooked): ~180 kcal, 36g protein, 2g fat, 1g carbs
– Sour cream (2 tbsp): ~60 kcal, 6g fat, 1g carbs
– Butter (1/2 tbsp): ~50 kcal, 6g fat
– Avocado oil (3/4 tsp): ~30 kcal, 3.5g fat
– Salsa verde (1/4 cup): ~15–20 kcal, ~3g carbs, ~1g fiber
– Aromatics and lime: minimal macros
Disclaimer: Nutrition values are estimates based on standard USDA data and common brand averages. Actual values vary by brand, salsa ingredients, and shrimp size. Adjust for your specific products.

FAQs

Can I swap sour cream with Greek yogurt?

Yes, but keep it full-fat for keto and add it off heat to avoid curdling. Greek yogurt tastes tangier and can thin the sauce a bit. If you do this, whisk in 1–2 ounces of cream cheese to keep that luscious body.

What if my sauce looks grainy?

You probably boiled the dairy (it happens). Kill the heat, whisk in a splash of cream or more sour cream and a knob of butter. It won’t be perfect, but it’ll smooth out and still taste great.

How spicy is this?

Mild to medium, depending on your salsa and jalapeño. For gentle vibes, deseed the pepper or skip it. For fire, use a serrano and keep the seeds. You’re the boss.

Can I use chicken instead of shrimp?

Totally. Thinly slice boneless, skinless thighs or breasts. Sear until cooked through, then follow the same sauce steps. You’ll need a few extra minutes to cook the chicken before saucing.

How do I store and reheat leftovers?

Store in an airtight container up to 3 days. Reheat gently over low heat, adding a tablespoon of water or broth to loosen the sauce. Microwaves work too—short bursts, stir often, don’t overcook the shrimp.

Is this freezer-friendly?

The sauce contains dairy, which can split after freezing. You can freeze the cooked shrimp separately, then make the sauce fresh in 5 minutes. Future you will be thrilled, promise.

Conclusion

You just learned a fast, flavorful way to turn shrimp into a creamy, tangy, keto dream. The salsa verde keeps it bright, the sour cream keeps it silky, and the skillet does all the heavy lifting. Make it once and it’ll join your weeknight rotation—IMO, it’s the kind of recipe that makes “eating low-carb” feel like a flex, not a compromise.