15 minutes is all you need for this super easy and flavorful Shrimp Scampi! You’ll love this low-carb variation that is lightened up, but still delicious! Paleo and Whole30.
Confession time: I actually cooked shrimp…… for the first time in my life. And here’s the thing, it was a smashing success!! If you are a regular reader, you may have heard me say I don’t eat seafood. At all. EVER. I wish I could give you a great reason why, but the truth lies purely in texture for me.
So when a friend of mine was discussing how much she misses one of her favorite dishes while doing Whole30, shrimp scampi, I knew I had to make it.
And guess what? It tastes amazing. I know because I tried the sauce while cooking until it was just right. I also allowed my shrimp loving girlfriend come over for lunch to be my official taste tester. She gave it 2 big thumbs up. And finally, I let my little guy eat some with his dinner, and he also gave me the “mom can you make this all the time for me?”
Probably not all the time, but I’ll work with him on this one.
Typically, shrimp scampi contains white wine. I omitted it and used extra lemon juice, lemon zest, and chicken stock to make it Whole30 approved. You can use white wine if not on Whole30, it will still be Paleo compliant. I also sautéed the zucchini noodles for a few minutes before serving, but also love them raw!
- 3 cloves garlic, crushed
- 3 tbsp olive oil or avocado oil (divided)
- 1 lb raw shrimp, peeled deveined
- Juice of 1 lemon
- 1 tsp lemon zest
- ¼ cup chicken broth*
- 3 tbsp ghee**
- 3 tbsp fresh chopped parsley
- Salt + pepper to taste
- 2 large zucchini
- Begin by mixing together 1 tbsp oil, 1 clove garlic. Brush over the shrimp and let marinate for 30 minutes. (optional, but gives the shrimp more flavor)
- Heat remaining 2 tbsp oil in a large sauce pan. Add shrimp and cook for 1-2 minutes per side (the shrimp won't be cooked through). Set aside, keeping oil on the pan. Keep pan hot.
- Now add remaining garlic and saute for 1 minute, until fragrant. Toss in lemon juice, chicken broth, and zest. Cook for another 3 minutes until sauce is reduced.
- Add ghee to the pan. Continue to cook for another 3 minutes until sauce begins to thicken.
- Add shrimp back to the pan and cook for another 2 minutes per side, coating with the sauce along the way.
- To make the zucchini noodles, spiralize your zucchini. Add about 1 tbsp oil, and either bake at 375 for 10 minutes, or saute with oil for 5 minutes. You can also serve raw.
- Toss shrimp and sauce with zucchini. Top with fresh parsley to serve.
**You can use butter in place of ghee if not following a strict Paleo or Whole30 diet.
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