Make your next dinner great with our mouthwatering low-carb shrimp scampi recipe, a dish that proves you don’t have to compromise on flavor to enjoy a healthy meal. Bursting with the vibrant flavors of tender shrimp, garlic-infused butter, and tangy lemon juice, this dish is a celebration of simplicity and sophistication. Tossed with zucchini noodles, each forkful offers a satisfyingly savory experience that’s as nourishing as it is delicious.
Succulent shrimp take center stage, perfectly complemented by the aromatic essence of garlic and the rich smoothness of the sauce. A splash of zesty lemon juice adds a refreshing citrusy note, while tender zoodles provide the perfect base for soaking up all the savory goodness. Parsley sprinkled over the top adds the perfect pop of color and freshness! Whether you’re following a keto lifestyle or simply seeking a lighter alternative to traditional pasta dishes, our shrimp scampi is sure to become a beloved favorite in your kitchen.
Yields 3 servings of Keto Shrimp Scampi & Zoodles
The Preparation
Shrimp:
- 2 tablespoon olive oil
- 16 ounce shrimp, peeled and deveined
- salt and pepper, to taste
Sauce:
- 1 tablespoon olive oil
- 4 teaspoon garlic, minced
- 1/4 cup chicken broth
- 1/4 cup butter
- 2 tablespoon lemon juice
- salt and pepper, to taste
Zoodles:
- 16 ounce zucchini, spiralized or sliced into noodles
- 1 tablespoon olive oil
- 1/4 cup parsley, chopped to garnish
The Execution
1. Gather and prep all ingredients. Place the zucchini noodles in a colander over the sink and toss with salt. Let the noodles sit for 15-20 minutes, allowing them to drain excess water.
2. Add the olive oil to a pan over medium-high heat. Once hot, add in the shrimp and season with salt and pepper. Saute for 2-3 minutes without flipping, then flip and saute for an additional 1-2 minutes on the other side. Remove shrimp, leaving as much remaining oil in the pan as you can, and set aside.
3. In the same pan, add the olive oil for the sauce, add in the minced garlic, then sautee for 1-2 minutes until browned.
4. Once fragrant, add in the chicken broth and deglaze the pan. Simmer for 2-3 minutes or until the broth has reduced by half. Once reduced, add in the butter and lemon juice for the sauce. Simmer for a few more minutes until the sauce comes together, then taste and season with salt and pepper if required.
5. Give the zucchini noodles a light squeeze to drain any remaining liquid from them. Add into the pan and cook for 2-3 minutes or until hot.
6. Lastly, add the shrimp back into the pan to warm up. Add in chopped parsley if desired.
7. Serve immediately. Drizzle a small amount of olive oil over the dish. Enjoy!
This makes a total of 3 servings of Keto Shrimp Scampi & Zoodles. Each serving comes out to be 456 calories, 34.8g fats, 4.5g net carbs, and 32.8g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 2.00 tablespoon olive oil | 239 | 27 | 0 | 0 | 0 | 0 |
| 16.00 ounce shrimp | 386 | 2.31 | 0 | 0 | 0 | 91.17 |
| 0.00 none salt and pepper | 0 | 0 | 0 | 0 | 0 | 0 |
| 1.00 tablespoon olive oil | 119 | 13.5 | 0 | 0 | 0 | 0 |
| 4.00 teaspoon fresh garlic | 17 | 0.06 | 3.75 | 0.24 | 3.51 | 0.72 |
| 0.25 cup chicken broth | 4 | 0.13 | 0.27 | 0 | 0.27 | 0.4 |
| 0.25 cup butter | 407 | 46.03 | 0.03 | 0 | 0.03 | 0.48 |
| 2.00 tablespoon lemon juice | 5 | 0.03 | 1.71 | 0.21 | 1.49 | 0.15 |
| 0.00 none salt and pepper | 0 | 0 | 0 | 0 | 0 | 0 |
| 16.00 ounce zucchini | 68 | 1.63 | 12.2 | 4.54 | 7.67 | 5.17 |
| 1.00 tablespoon olive oil | 119 | 13.5 | 0 | 0 | 0 | 0 |
| 0.25 cup fresh parsley | 5 | 0.12 | 0.95 | 0.5 | 0.45 | 0.45 |
| Totals | 1369 | 104.3 | 18.9 | 5.5 | 13.4 | 98.5 |
| Per Serving (/3) | 456 | 34.8 | 6.3 | 1.8 | 4.5 | 32.8 |
This makes a total of 3 servings of Keto Shrimp Scampi & Zoodles. Each serving comes out to be 456 calories, 34.8g fats, 4.5g net carbs, and 32.8g protein.
The Preparation
- Shrimp:
- 2 tablespoon olive oil
- 16 ounce shrimp, peeled and deveined
- salt and pepper, to taste
- Sauce:
- 1 tablespoon olive oil
- 4 teaspoon garlic, minced
- 1/4 cup chicken broth
- 1/4 cup butter
- 2 tablespoon lemon juice
- salt and pepper, to taste
- Zoodles:
- 16 ounce zucchini, spiralized or sliced into noodles
- 1 tablespoon olive oil
- 1/4 cup parsley, chopped to garnish
The Execution
- Gather and prep all ingredients. Place the zucchini noodles in a colander over the sink and toss with salt. Let the noodles sit for 15-20 minutes, allowing them to drain excess water.
- Add the olive oil to a pan over medium-high heat. Once hot, add in the shrimp and season with salt and pepper. Saute for 2-3 minutes without flipping, then flip and saute for an additional 1-2 minutes on the other side. Remove shrimp, leaving as much remaining oil in the pan as you can, and set aside.
- In the same pan, add the olive oil for the sauce, add in the minced garlic, then saute for 1-2 minutes until browned.
- Once fragrant, add in the chicken broth and deglaze the pan. Simmer for 2-3 minutes or until the broth has reduced by half. Once reduced, add in the butter and lemon juice for the sauce. Simmer for a few more minutes until the sauce comes together, then taste and season with salt and pepper if required.
- Give the zucchini noodles a light squeeze to drain any remaining liquid from them. Add into the pan and cook for 2-3 minutes or until hot.
- Lastly, add the shrimp back into the pan to warm up. Add in chopped parsley if desired.
- Serve immediately. Drizzle a small amount of olive oil over the dish. Enjoy!
