Whole30 Shrimp Scampi with Zucchini Noodles
15 minutes is all you need to make this healthy Whole30 shrimp scampi recipe. It's a delicious Whole30 shrimp dinner of sauteed shrimp lightened up with homemade spiralized zucchini noodles in place of pasta. This zucchini noodles with shrimp recipe is Whole30, Paleo and Keto compliant.
Servings: 4
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
*You can use white wine in place of chicken broth if not following a strict Whole30 diet. Use a dry wine like a sauvignon blanc.
Nutrition
Calories: 435kcal | Carbohydrates: 5g | Protein: 32g | Fat: 31g | Saturated Fat: 11g | Cholesterol: 419mg | Sodium: 1259mg | Potassium: 510mg | Fiber: 1g | Sugar: 3g | Vitamin A: 580IU | Vitamin C: 37.8mg | Calcium: 251mg | Iron: 3.9mg