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Low Carb Shrimp with Tomato Cream Sauce

This low carb shrimp dish features a delicious tomato cream sauce that has hints of garlic and paprika.Low Carb Shrimp with Tomato Cream Sauce - a fragrant and delicious recipe

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The flavors in this dish remind me of Spanish tapas, and I hope you will love this recipe as much as I do! It can be served in so many ways – keep reading to find out how you can enjoy this tasty shrimp meal! 

Check out all my low carb shrimp recipes!

How to Make Low Carb Shrimp with Tomato Cream Sauce

Melt some butter in a saucepan and add some minced garlic. I use the ready prepared kind as I know I'd never get the pieces that small if I were chopping it myself! Add a chopped tomato, tomato paste, chicken stock, heavy cream and paprika. Bring to the boil and let simmer for 10 minutes until the sauce has thickened.

Then add some raw shrimp (I remove the shells but keep the tails – but of course it is up to you whether you do the same!).Low Carb Shrimp with Tomato Cream Sauce - a fragrant and delicious recipe

Bring the mixture to a boil again, and cook until the shrimp are done. Check for seasoning then serve, sprinkled with a little extra paprika and some fresh parsley.

 

Amazing #lowcarb shrimp with tomato cream and garlic sauce! Click To Tweet

There are so many ways to serve this! Try these:

Low Carb Shrimp with Tomato Cream Sauce - a fragrant and delicious recipe

Shrimp with Tomato Cream Sauce

Shrimp with Tomato Cream Sauce

Yield: 2 Servings
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

This low carb shrimp dish features a delicious tomato cream sauce that has hints of garlic and paprika.

Ingredients

  • 1 tbs unsalted butter
  • 1 tsp minced garlic
  • 1 medium tomato, finely chopped
  • 1 tbs tomato paste
  • ½ cup chicken broth
  • ¼ cup heavy cream
  • ½ tsp paprika
  • 8 oz raw shrimp, deveined and shell removed
  • salt and black pepper
  • fresh parsley, chopped

Instructions

  1. Melt the butter in a large skillet and cook the garlic for a few minutes.
  2. Add the tomato, tomato paste, chicken broth, heavy cream and paprika. Bring to a boil then simmer for 10 minutes.
  3. Add the shrimp and cook until the shrimp are done. Check for seasoning and add salt and pepper to taste.
  4. Serve, sprinkled with a little paprika and garnished with parsley.

Notes

4g net carbs per serving

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Nutrition Information
Yield 2 Serving Size Half the recipe
Amount Per Serving Calories 284Total Fat 18gSaturated Fat 10gCholesterol 341mgSodium 1173mgCarbohydrates 4gNet Carbohydrates 4gFiber 0gSugar 1gProtein 24g
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Karen Dawson

Thursday 14th of July 2016

Do the tomatoes break down into the sauce or do they stay chunky?

Georgina

Thursday 14th of July 2016

Yes the tomato breaks down in the sauce. You could remove the skin to help that happen?

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