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Garlic Lemon Shrimp Recipe | Easy Keto Dinner
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⏲ ~47 min total · prep 12 · cook 35 · 4 servings
Published Sep 15, 2026 · Updated Sep 15, 2026
Mash 2 oz of the cheese into the sour cream until it forms a lumpy paste. That paste flavors the whole batch, and a whisk would leave slabs floating instead.
Blue cheese and Worcestershire both carry salt. Taste, add the pepper, and reach for salt only if it still tastes flat.
Stir the remaining 2 oz of cheese and the chives in with a few strokes so pea-size chunks survive. Vigorous stirring smears them into the base.
The dressing tightens in the fridge. Stir in cream 1 tbsp at a time until it pours like buttermilk again.
Fold them in last so they stay green and distinct rather than dissolving into the white base. Save a few for the top of the jar.
Serve it cold from the jar with raw vegetables or a plate of buffalo wings, where it belongs. Drizzled a little thinner, it turns into a wedge salad dressing, and the chunks settle into the lettuce layers. A batch runs 1.8 net carbs a serving, so it fits a week of lunches without much math. Let it sit out for 10 minutes before a party and give it a stir, since the cream base stiffens when chilled hard. Set out a small spoon so guests can fish out the cheese chunks.
Refrigerate the dressing in a sealed jar for up to 5 days, as the recipe allows. It thickens as it chills, so expect to stir in a tablespoon of cream before each use until it pours again. The chives and cheese chunks settle toward the bottom, so shake or stir the jar firmly. Freezing is not worth it; dairy dressings split when thawed and turn grainy, and no amount of whisking brings the texture back. Make a fresh half batch instead.
You can, but the texture suffers. The fat in the full-fat versions carries the flavor and keeps the dressing from turning watery after a day in the fridge.
Not as written. The 1/4 tsp of black pepper adds warmth and the Worcestershire adds savoriness. A pinch of cayenne is there if your table wants heat.
You can, but you lose the chunky pieces that make it worth eating. Pulse only the mashed portion, then fold in the reserved 2 oz of cheese and the chives by hand.
Cream, mayonnaise, and cheese all firm up when cold. Stir in heavy cream 1 tbsp at a time until it reaches a pourable buttermilk consistency, as the recipe suggests.
Up to 5 days in a sealed jar in the fridge. If it develops an off smell or separates and stays curdled after stirring, discard it.
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