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Keto Poached Butter Shrimp

Start to Finish: 25 minutes


  • 1 pound large wild-caught raw shrimp, peeled and deveined (about 32 shrimp)
  • 1 cup Grass-Fed Ghee, or butter cut into cubes
  • 3 tablespoons water
  • 1 bay leaf
  • 6 sprigs fresh oregano, or 1/2 teaspoon dried oregano
  • Zest of 1 lemon
  • Fresh basil to garnish
  • Salt to taste


  1. In a pan, bring water to a boil over high heat. Reduce heat to medium and whisk in butter or ghee. Continue constantly whisking until the sauce becomes smooth, evenly textured, and emulsified.
  2. Add bay leaf, oregano, lemon zest, and shrimp to the pan. Season generously with salt. Stir to coat the shrimp in the butter mixture, and spread them so that they lay evenly across the pan.
  3. Bring liquid up to a light simmer over medium low heat and cook shrimp until pink and cooked through, about 5 minutes.
  4. Serve butter shrimp with a thin pool of sauce and fresh torn basil to garnish.

Serves: 4

Nutritional Information (Per Serving):

  • Calories: 304
  • Fat: 27g
  • Saturated Fat: 16g
  • Cholesterol: 156mg
  • Salt: 288mg
  • Potassium: 80mg
  • Carbs: .5g
  • Fiber: 0g
  • Sugar: 0g
  • Net Carbs: .5g
  • Protein: 13g
  • Iron: 8%