This skillet delivers a restaurant-quality surf and turf experience while keeping carbs in check. I developed this method to prove keto meals can be indulgent and satisfying without compromising flavor.
The combination of chicken and shrimp cooks quickly in one pan, creating a protein-packed meal that’s ready in 20 minutes. A simple garlic butter sauce ties everything together with bold, complementary flavors.
You’ll enjoy tender chicken pieces and perfectly cooked shrimp, all bathed in a rich, savory sauce that’s completely low-carb. Every bite delivers the satisfaction of a classic surf and turf.
Serve this straight from the skillet for a meal that’s as impressive as it is delicious. Here’s how to make it.
Ingredients for Chicken Shrimp Keto
Pantry staples meet fresh seafood and poultry for a keto-friendly skillet masterpiece.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless Skinless Chicken Thighs 🍗 | 1 ½ lb | Cut into bite-sized pieces |
| Large Shrimp 🍤 | 1 lb | Peeled and deveined |
| Unsalted Butter 🧈 | ½ cup | Divided for cooking and sauce |
| Garlic Cloves 🧄 | 6 cloves | Minced finely |
| Heavy Cream 🥛 | ½ cup | Full-fat for richness |
| Chicken Broth 💧 | ½ cup | Low-sodium preferred |
| Dijon Mustard 🟡 | 1 tbsp | For depth of flavor |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
| Olive Oil 🫒 | 2 tbsp | For initial searing |
| Kosher Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Freshly Ground Black Pepper 🌶️ | 1 tsp | Coarse grind recommended |
| Crushed Red Pepper Flakes 🌶️ | ½ tsp | Adjust to spice preference |
| Grated Parmesan Cheese 🧀 | ¼ cup | Freshly grated for best texture |
The shrimp and chicken are the stars here. Fresh wild-caught shrimp (16-20 count) gives the best texture, but frozen works in a pinch—just thaw completely first. For the chicken, thighs stay juicier than breasts during the quick cooking. I grab mine from Whole Foods or the seafood counter at Kroger when I want to splurge on quality. Look for shrimp with a mild, sweet smell—anything fishy means it’s past its prime.
No heavy cream? Full-fat coconut milk works as a dairy-free swap (though it’ll add a hint of coconut flavor). Out of Dijon? Whole-grain mustard at equal amounts gets you close. The butter is non-negotiable for the sauce, but ghee works too if you’re avoiding lactose. Fresh parsley can be swapped for cilantro or chives—whatever green herb you’ve got. And if you’re short on chicken broth, water plus a bouillon cube does the trick.
This keeps beautifully. Store leftovers in an airtight container for up to 3 days in the fridge. Reheat gently on the stove with a splash of broth to keep it moist. The sauce will thicken as it cools, so thin it with a bit of water when reheating. Not freezer-friendly—the shrimp gets rubbery.
Why You’ll Love This Recipe
- One Pan Magic: I toss the chicken, shrimp, and garlic in butter—same pan, same time, zero fuss.
- Garlic Butter Heaven: The butter and garlic turn the heavy cream into this rich, velvety sauce that coats every bite.
- Keto Meal Prep Star: I make a big batch on Sunday and it reheats beautifully for lunches all week.
- Budget Stretcher: Chicken thighs and shrimp go further than steak, but still feel indulgent with that creamy finish.
Step-by-Step Instructions for Chicken Shrimp Skillet
This low-carb surf and turf dish comes together quickly with perfect timing for both proteins.
Step 1: Sear the Chicken to Golden Perfection
Heat the 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Pat the 1.5 lb boneless skinless chicken thighs dry and season with 1 teaspoon kosher salt and ½ teaspoon black pepper.
Add the chicken in a single layer and cook undisturbed for 4-5 minutes until deep golden brown and releases easily from the pan. Flip and cook another 4 minutes until just cooked through. Transfer to a plate.
Step 2: Cook the Shrimp with Garlic and Spice
In the same skillet, melt 2 tablespoons unsalted butter over medium heat. Add the 1 lb large shrimp, season with remaining ½ teaspoon kosher salt and ½ teaspoon black pepper, plus the ½ teaspoon crushed red pepper flakes.
Cook for 2-3 minutes per side until pink and opaque. Add the minced 6 cloves garlic cloves during the last 30 seconds—just until fragrant but not browned. Transfer shrimp to the plate with chicken.
Step 3: Create the Creamy Keto Sauce
Reduce heat to medium-low and add the remaining ¼ cup unsalted butter to the skillet. Once melted, whisk in the 1 tablespoon Dijon mustard, then slowly pour in the ½ cup chicken broth and ½ cup heavy cream.
Simmer for 3-4 minutes until slightly thickened. Stir in the 2 tablespoons lemon juice and ¼ cup grated parmesan cheese until smooth and creamy. The sauce should coat the back of a spoon.
Step 4: Combine and Finish with Fresh Herbs
Return the chicken and shrimp to the skillet, spooning the sauce over everything. Cook for 1-2 minutes just to heat through and meld the flavors. Taste and adjust seasoning if needed.
Sprinkle with the ¼ cup fresh parsley and serve immediately. The parsley adds a bright, fresh contrast to the rich sauce and perfectly cooked proteins. This dish stays true to its keto promise with no added carbs.
Pro Tips For Making Chicken Shrimp Keto
- Dry the Protein: Pat the chicken thighs and shrimp completely dry with paper towels before cooking—this guarantees a proper sear instead of steaming them in their own juices.
- Butter First, Garlic Later: Melt the unsalted butter first and cook the chicken and shrimp in it, then add minced garlic in the last 30 seconds to prevent burning; I learned this the hard way after ruining two batches with bitter garlic.
- Don’t Crowd the Pan: Cook the chicken and shrimp in batches if needed—overcrowding drops the temperature and leaves you with soggy meat instead of that golden crust.
- Warm the Cream: Take the heavy cream out of the fridge 10 minutes before using, or warm it slightly in the microwave; cold cream can cause the butter to clump and break your sauce.
Creative Variations of This Recipe
Mediterranean Twist
Swap the Dijon mustard for 1 tablespoon sun-dried tomato paste and add ½ cup chopped kalamata olives with the shrimp. Stir in 1 teaspoon dried oregano to the sauce. The briny olives and tomatoes give this dish a Greek island vibe. 🌿
Cajun Spice Kick
Season both proteins with 2 tablespoons Cajun seasoning (I like Tony Chachere’s) instead of salt and pepper. Add ½ cup diced andouille sausage when cooking the shrimp. The bold, spicy flavors work perfectly with the creamy sauce.
Lemon Garlic Butter
Double the lemon by adding 1 tablespoon lemon zest to the sauce. Use 3 additional garlic cloves for extra punch. This variation is bright and zesty, cutting through the richness of the cream. I love this version for summer meals.
Cheesy Bacon Addition
Crisp 4 slices bacon first, then use the rendered fat instead of olive oil. Crumble the bacon and add it back with the sauce. Top with ½ cup shredded cheddar along with the parmesan. The smoky bacon elevates the dish to new heights.
Spicy Thai Fusion
Add 1 tablespoon red curry paste with the garlic and replace parsley with ¼ cup chopped cilantro. A squeeze of lime juice at the end brings Thai-inspired flavors. This version adds a little heat while keeping it keto-friendly. 🔥
Creamy Mushroom
Sauté 1 cup sliced mushrooms with the garlic before adding liquids. The earthy mushrooms soak up the creamy sauce beautifully. I recommend cremini or baby bella for the best texture and flavor.
Nutrition Facts
Frequently Asked Questions
Can I use chicken breast instead of thighs?
Yes, but thighs stay juicier. If using breasts, reduce cooking time to 3-4 minutes per side and brine them first for 30 minutes to prevent dryness. The leaner meat cooks faster and can overcook easily.
What if I don’t have heavy cream?
Full-fat coconut milk works as a dairy-free alternative. For a lighter option, use half-and-half but note the sauce may be slightly less rich. Avoid milk as it will curdle in the acidic sauce.
How do I prevent the shrimp from overcooking?
Cook shrimp just until pink and opaque, about 2-3 minutes per side. Remove them from the pan immediately after cooking and set aside. They’ll finish cooking when returned to the sauce.
Can this be made ahead of time?
Store cooked dish in an airtight container for up to 3 days. Reheat gently on the stove with a splash of broth. Note that shrimp may firm up slightly when reheated.
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