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This healthy take on shrimp scampi is light, fresh, and loaded with flavor. In just 15 minutes, you’ll have a delicious Whole30-friendly dinner on the table. By swapping out pasta for zucchini noodles, you get a cozy comfort dish that still feels vibrant and energizing.
As a nutritionist, I’m always looking for ways to build meals around quality protein, healthy fats, and a generous dose of vegetables. This one checks all the boxes plus it’s just plain good. Garlic, lemon, juicy shrimp, and herbs come together in a silky, lemony sauce that pairs beautifully with zucchini noodles.
Why You’ll Love This Shrimp Scampi
- Quick and easy: One pan and just a few steps. Perfect for weeknights.
- Comforting but light: The flavor of traditional scampi without feeling heavy.
- Protein-packed: Shrimp cooks quickly and delivers lean protein.
- Versatile: You can customize it with broth or wine and even swap the noodles if needed.
If you’re into light and flavorful shrimp dishes like this one, you might enjoy browsing more easy and healthy shrimp recipes.
Tips for Success
- Zucchini noodles: I prefer them raw for a crisp-tender texture, but you can sauté them briefly if you like them softer. Either way, press out excess moisture before tossing them in.
- Wine or broth: Both work! Wine gives it a touch of elegance while broth keeps it simple.
- Butter or ghee: For Whole30, go with ghee. Otherwise, butter gives it a classic finish.
How to Make Shrimp Scampi with Zucchini Noodles
Here’s how to pull it together:
- Marinate the shrimp in olive oil and garlic for just a few minutes while you prepare the zucchini.
- Spiralize the zucchini, pat dry, and set aside.
- Sear the shrimp quickly in a hot skillet. Just 1 to 2 minutes per side. Remove from the pan.
- Add garlic, lemon juice, zest, and wine or broth to the pan and let it simmer until slightly reduced. Stir in ghee or butter.
- Return the shrimp to the pan and cook through while spooning the sauce over top.
- Toss in the zucchini noodles, finish with fresh parsley, and serve hot!
Make It Your Own
- For the family: You can mix half zucchini noodles and half cooked pasta like rice or lentil pasta for a balanced option kids will enjoy.
- Add a little heat: A pinch of red pepper flakes adds a nice kick.
Whole30 Shrimp Scampi with Zucchini Noodles
Ingredients
- 3 cloves garlic, crushed
- 3 tbsp olive oil or avocado oil, divided
- 1.5 lb raw shrimp, peeled deveined
- Juice of 1 lemon
- 1 tsp lemon zest
- 1/4 cup chicken broth or white wine*
- 3 tbsp ghee or butter
- 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 to medium high heat. 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 (or butter) 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Great! We made it tonight. It’s light and refreshing yet still filling 🙂
Yay!! So glad you loved it, Tara!
I agree with the reviewer above that recipes tend to be hit or miss on the internet but every one of yours (5 so far) have been 5 stars. You are very talented!! Do you have a cookbook?
Thank you so much, Janet! And yes, I do have a cookbook! It is available for pre-sale now and delivered next week! Here is the link: https://www.amazon.com/gp/aw/d/1624146643/ref=tmm_pap_title_0?ie=UTF8&qid=1544293945&sr=8-1
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.
Thanks for your feedback, Yvonne!
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.
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!
Can i use frozen zuchini noodles
Sure!
Boy, you hit the nail on the head with this week’s recipes! I can’t wait to make them all. Thank you!!
Great taste!
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 ????
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 🙂