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Zucchini Shrimp Scampi
Zucchini Shrimp Scampi is made with zucchini noodles and garlic-lemon shrimp for a delicious Keto, gluten-free twist on an Italian favorite!
Prep Time
10
minutes
mins
Cook Time
10
minutes
mins
Total Time
20
minutes
mins
Course:
Main Course
Cuisine:
American
Keyword:
zucchini, shrimp, recipe, scampi, healthy, gluten-free, keto, low, carb
Servings:
2
Servings
Calories:
422
kcal
Author:
Lisa Johnson
Ingredients
4
Tablespoons
unsalted butter
substitute ghee or olive oil if needed
4
cloves
garlic
minced
.25
teaspoon
cayenne pepper
or pinch of crushed red pepper flakes
8
ounces
large shrimp
peeled, deveined, defrosted
2
Tablespoons
lemon juice
1
pound
zucchini noodles
3 medium zucchini, approximately
.25
cup
grated Parmesan cheese
omit for Whole30/Paleo
.25
cup
chopped Italian parsley
ground black pepper
to taste
Instructions
Melt ghee/butter/oil in a large skillet over medium heat. Add the minced garlic and saute until soft and aromatic.
Stir in the cayenne pepper or pepper flakes. Add the shrimp and toss to coat with the garlic butter.
Cook until the shrimp start to turn pink in color. Add the lemon juice and stir together.
Add the zucchini noodles and toss to combine. Saute for 2 to 3 minutes to desired texture.
Add the Parmesan cheese and chopped parsley, toss together to combine.
Serve immediately.
Notes
Omit Parmesan for Whole30 and Paleo!!
Add salt if not using Parmesan cheese.
I kept the shrimp on top of the noodles so they would not over cook.
Nutrition
Calories:
422
kcal
|
Carbohydrates:
11
g
|
Protein:
31
g
|
Fat:
28
g
|
Saturated Fat:
16
g
|
Cholesterol:
356
mg
|
Sodium:
1098
mg
|
Potassium:
748
mg
|
Fiber:
2
g
|
Sugar:
6
g
|
Vitamin A:
1995
IU
|
Vitamin C:
62.9
mg
|
Calcium:
367
mg
|
Iron:
3.9
mg