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.
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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!
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Shrimp Scampi with Zucchini Noodles (Paleo, Whole30)
Ingredients
- 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
- 1/4 cup chicken broth*
- 3 tbsp ghee**
- 3 tbsp fresh chopped parsley
- Salt + pepper to taste
- 2 large zucchini
Instructions
- 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.
Recipe Notes
*You can use white wine in place of chicken broth if not following a strict Whole30 diet.
**You can use butter in place of ghee if not following a strict Paleo or Whole30 diet.
I want to try this, but curious how the flavor is since there are no herbs in the recipe?
There is parsley! But feel free to add in some thyme, or other another herb you love. Plenty of good flavor 🙂
Hi Amy,
I just tried this recipe, and it was fantastic! I’ve been loving all of your paleo recipes recently. Usually I find that recipe blogs are hit and miss, but every single one of your recipes that I’ve tried has been five stars (I’ve tried at least 10 at this point!) Just wanted to drop a quick note to say that I think you are a very talented cook! 🙂
Thank you so much, Camille! That is so sweet, you just made my day 😃
Great taste!
Boy, you hit the nail on the head with this week’s recipes! I can’t wait to make them all. Thank you!!
Can i use frozen zuchini noodles
Sure!
Congratulations! DH said that THIS was the shrimp scampi recipe to keep, and told me to quit experimenting with the others..I’d have to agree.
Love to hear that, glad you enjoyed it Mike!
Hey Amy! It is Kris from Cinque Terre! Is there anything I can substitute for coconut milk or cream? My crazy family just does not like the taste. I can’t wait for your cookbook!!!
Hi Kris! No coconut milk or cream in this one! But in any other recipe, you can use half and half or cream instead.
This dish was delicious, thank you for the great recipe! My only variation is I tossed in some chopped fresh tomato at the end. This recipe was a VERY light meal for 3 people. My husband and teenage son were both still looking for more when it was all gone, I would at least double this for a family of 4.