Light and lemony, Keto Shrimp Scampi is a nice ketogenic lunch or dinner that can be made quickly in under 20 minutes. Easy keto recipes are essential to long-term adherence and overall satisfaction with a low-carb diet.
Zucchini noodles look just like noodles and satisfactorily fulfill the desire for a low-carb pasta-like ingredient. This recipe can easily be doubled or tripled and served for a crowd.
Scampi is a traditional European dish consisting of a certain type of crustacean sauteed in garlic and butter.
There are slight regional differences in Italy, Greece, the United Kingdom, Spain and Norway. Depending on local availability, various crustaceans can be used.
In American cuisine, shrimp and prawns are most common. This keto shrimp scampi uses shrimp.
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Get your Pasta Fix with Keto Shrimp Scampi
Converting grain-based pasta dishes to low-carb alternatives is super easy once you know about appropriate ketogenic pasta alternatives.
Zucchini noodles, or zoodles, are a frequent go-to of mine. I before I bought a spiralizer, I used a vegetable peeler that took a bit longer but worked just as well to make broad, thin pasta like noodles. You’ll see this example in “Summer Squash Linguini” from The Ketogenic Edge Cookbook.
My spiralizer was a $30 investment I made to give a little flair in presentation and inspire my children’s interest in food prep. By far, my favorite aspect of spiralized foods is hearing my 5 year old ask to help wind the crank and watch the veggies transform into oodles of noodles. She gets so excited and looks forward to spiralizing her food.
20 Minute Shrimp Scampi
- 2 tablespoons grass-fed butter <-- try this one
- 1 pound wild-caught shrimp <-- try this one, peeled and deveined
- 4 cloves garlic minced
- 1 teaspoon dried thyme
- 1/2 teaspoon red chili pepper flakes or more, to taste
- 1/4 cup chicken stock <-- try this one
- 1 lemon juiced
- 1⁄2 teaspoon salt <-- try this one, to taste
- 1/2 teaspoon ground black pepper
- 1 1/2 pounds zucchini spiralized, (4 medium-sized)
- 2 tablespoons Parmesan freshly grated
- 2 tablespoons fresh parsley leaves chopped
- Melt butter in a large skillet over medium-high heat. Add shrimp, garlic, thyme and red pepper flakes. Cook, stirring occasionally, until shrimp turns pink, about 2 to 3 minutes.
- Pour in chicken stock and lemon juice. Season with salt and pepper. Bring to a simmer. Stir in zucchini noodles and cook for 3 to 5 minutes, until soft.
- Serve immediately, warm. Garnish with Parmesan and parsley, if desired.