Looking for a way to use up all of your summer zucchini? This one pot Creamy Keto Shrimp Scampi can be on the table ready to eat in just 30 minutes. It’s only 5 net carbs per serving and kid friendly too!
Maybe it’s just me, but I LOVE daylight savings time! The longer days and extra sunshine more than make-up for the one hour of missed sleep.
It’s not warm here in Kentucky yet but Spring is imminent and I just love that. Warm(er) weather always beckons me to make bright food.
I also like seafood more in the warmer seasons. It’s just so light, refreshing, and delicious!
Why You Will Love This Shrimp Scampi?
As much as I love recipes that you labor in love, sometimes I need meals that don’t force me to wash a bunch of dishes afterwards, especially during busy week nights.
I love this creamy keto shrimp scampi recipe because it can be made in only one pot!
Plus, it only take about half an hour to whip up! Sometimes the most delicious meals are the simplest to make.
What is Shrimp Scampi?
Shrimp scampi is an Italian dish made with lobster-like crustaceans called scampi or also known as
Norway lobsters or Dublin Bay prawns. In modern days it is commonly made with shrimp. It is often
served with sauce made with butter, garlic, and white wine and can be served with bread or pasta.
Ingredients for Creamy Keto Shrimp Scampi
- 1 lb shrimp, peeled and deveined
- 2 tbsp avocado oil
- 3 tbsp butter
- 4 garlic cloves, minced
- 1/2 cup heavy cream
- 1/4 tsp lemon juice
- pinch of salt
- 1 tbsp parmesan cheese
- 20 oz zucchini noodles
- 3 tbsp chicken stock (or water, if needed)
Instructions
- Step 1: In a skillet over medium heat, add 1 tbsp butter and 1 tbsp oil. Cook shrimp until they are no longer pink, about 3 to 4 minutes. Remove to plate and set aside.
- Step 2: Add 1/4 of the minced garlic and zucchini noodles to the skillet. Cook until the noodles are tender crips, about 3 to 4 minutes. Remove to plate and set aside.
- Step 3: Add the remaining butter and oil to the skillet.
- Step 4: Add the rest of garlic and sautè until fragrant, about 1 to 2 minutes.
- Step 5: Add the heavy cream and stir continuously to prevent burning.
- Step 6: Add the lemon juice , salt, and parmesan cheese, stirring to combine. If needed, use chicken stock (or water) to thin out the sauce.
- Step 7: Toss the noodles in sauce. Top with shrimp.
- Step 8: Garnish with fresh parsley, parmesan cheese, and lemon wedge.
A Few Tips for Your Keto Shrimp Scampi
- Before you start cooking your creamy keto shrimp scampi, place your noodles between 2 paper towels and pat them to absorb the water. Squeeze out any excess water.
- This keto shrimp scampi recipe cooks in 3 parts: shrimp first, noodles second, sauce last.
- Everything cooks really quickly (hallelujah) so make sure you have everything prepped before you start cooking. There’s a technical culinary term for this…mis en place.
- If your sauce is too thick after cooking, thin it out with 1 tbsp (up to 3) of chicken stock or water.
- Make sure you thaw and clean your shrimp before cooking. Even bags labeled “peeled & deveined” usually still have some veins (i.e. shrimp poo) in them.
- To thaw your shrimp, run them under cold water in a colander. And if at all possible, do not use farm raised shrimp!
- Pay a little extra for wild caught! It’ll taste a million times better and it’s a trillion times better for your health and the environment.
Is Shrimp Okay on a Keto Diet?
Shrimp is a popular and great source of protein. It’s a versatile ingredient that tastes delicious and can
easily be found in markets and groceries. It also contains low carbs and is keto friendly. You can pair it
with keto pasta like zucchini noodles to make a complete meal.
Can You Make Shrimp Scampi with Zucchini Noodles ahead of Time?
Yes, you can. You can prepare the noodles and keep them in a container with a lid. Store them in the
fridge to make them last longer. Shrimp scampi can also be stored in the fridge and will a few days before
it loses nutrition and taste quality. To reheat just add the scampi into a hot skillet over medium-low heat.
Add your noodles and mix them together until the shrimp is heated through.
How to Store Shrimp Scampi?
Store your shrimp scampi in an airtight container separate from your zucchini noodles. Place the shrimp
in the fridge and they will keep for 3 to 4 days. Transfer your zucchini noodles to a covered container linedwith kitchen towels. Store the noodles in the fridge; they will stay fresh for 2 to 3 days.
Creamy Shrimp Scampi
Ingredients
- 1 lb shrimp peeled and deveined
- 2 tbsp avocado oil
- 3 tbsp butter
- 4 garlic cloves minced
- 1/2 cup heavy cream
- 1/4 tsp lemon juice
- pinch of salt
- 1 tbsp parmesan cheese
- 20 oz zucchini noodles
- 3 tbsp chicken stock or water, if needed
Instructions
- In a skillet over medium heat, add 1 tbsp butter and 1 tbsp oil. Cook shrimp until they are no longer pink, about 3 to 4 minutes. Remove to plate and set aside.
- Add 1/4 of the minced garlic and zucchini noodles to the skillet. Cook until the noodles are tender crips, about 3 to 4 minutes. Remove to plate and set aside.
- Add the remaining butter and oil to the skillet.
- Add the rest of garlic and sautè until fragrant, about 1 to 2 minutes.
- Add the heavy cream and stir continuously to prevent burning.
- Add the lemon juice , salt, and parmesan cheese, stirring to combine. If needed, use chicken stock (or water) to thin out the sauce.
- Toss the noodles in sauce. Top with shrimp.
- Garnish with fresh parsley, parmesan cheese, and lemon wedge.
Nutrition
Cat Garcia
Saturday 30th of May 2020
Made this for dinner tonight and my family loved it! Even my picky 6 year old gobbled it up. I didn't have any zucchini so I used Konjac noodles and followed the directions and it turned out so good!!!!!!! Served it with corn on the cob because summer.