Keto Shrimp Scampi is a classic shrimp scampi recipe loaded with shrimp and zoodles in a rich, garlic butter sauce. With only 6 grams of net carbs per serving, it’s a quick and easy recipe suitable for those on keto, low carb, and gluten free diets.
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A few minor changes to classic shrimp scampi is all it takes to make this Keto Shrimp Scampi dish perfect for those on a low carb or gluten free diet.
Using zoodles, rather than pasta, this rich and delicious dish can be made in around 30 minutes. It’s a great family friendly dinner for busy weeknights, but decadent enough to stand in as a “fancy” meal as well!
I can actually still remember the first time I ever made shrimp scampi. It was a baked shrimp scampi recipe that I had found online. After just one bite, I was hooked. Buttery, garlicky shrimp is definitely my thing. Thankfully, now that I am following a keto diet, it’s an easy dish to modify.
Just like with my Keto Greek Salad recipe, I’m not trying to reinvent the wheel. I don’t use questionable or hard-to-find ingredients. I like to keep things as simple as possible. A few small changes and strong flavors is all it takes to make this easy recipe for Keto Shrimp Scampi!
Why This Recipe Works
- The combination of high protein shrimp and high fat ingredients like butter and olive oil make this a perfect keto-friendly recipe.
- Zucchini is an anti-inflammatory vegetable that provides nutrients like vitamin A, vitamin C, vitamin B-, and magnesium.
- Because this dish can be made in about 30 minutes, it’s a great, family-friendly dinner for busy weeknights.
How to Make Keto Shrimp Scampi
Peel and devein your shrimp. Mince the garlic and roughly chop the parsley.
Tip: Fresh zucchini zoodles are highly recommended over frozen for the best texture.
Heat the butter and olive oil to a large skillet over medium heat. Once the butter is melted and the pan is hot, add the garlic and cook for 30 seconds to 1 minute, stirring frequently.
Add the white cooking wine, salt, pepper, and red pepper flakes and increase the heat to simmer until the liquid is reduced by half. This takes about 2-3 minutes.
Next, place the shrimp in the pan, trying not to overlap them. Cook for 3-4 minutes, turning occasionally, until pink and opaque.
To serve, divide the Keto Shrimp Scampi with Zoodles among 4 plates. Garnish with extra fresh parsley, if desired. I also like to add a little Parmesan cheese!
Tips and Techniques for the Best Keto Shrimp Scampi
- Use fresh, spiralized zucchini. Frozen zoodles will likely give you a mushier, less desirable texture.
- Store any leftover Keto Shrimp Scampi in an air-tight container in the refrigerator. Use within 3-4 days.
- Is shrimp okay to eat while following a keto diet? Yes! Shrimp are primarily protein with very little fat or carbohydrates.
- How many carbohydrates are in Shrimp Scampi? In this particular recipe for Keto Shrimp Scampi, the estimated net carbs is 6 grams per serving including the zucchini.
- What is the best white wine for Shrimp Scampi? While I usually use a cooking wine, you could also use a crisp white wine such as Pinot Grigio or Sauvignon Blanc.
- What can you substitute for the wine in Shrimp Scampi? You can simply omit the white wine, or use chicken stock instead.
Other Shrimp Dishes to Try
- Garlic Parmesan Shrimp Pasta
- Lemon Garlic Shrimp Cakes
- Shrimp and Corn Quinoa Salad
- Gluten Free Coconut Shrimp
- Sweet Chili Lime Grilled Shrimp
Keto Shrimp Scampi
- 2 medium zucchini * spiralized
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Heat the butter and olive oil to a large skillet over medium heat.
- Once the butter is melted, add the garlic and cook for 30 seconds to 1 minute, stirring frequently.
- Add the white wine, salt, pepper and red pepper flakes and increase the heat to simmer until the liquid is reduced by half, about 2-3 minutes.
- Place the shrimp in the pan, trying not to overlap them. Cook for 2-3 minutes, turning occasionally, until pink and opaque.
- Stir in half of the lemon juice and parsley. Taste and add more lemon juice, if desired. Keep the scampi on warm while you prepare the zucchini noodles.
- To cook the zucchini noodles, season the zoodles with salt and pepper.
- Heat the olive oil in a large skillet over medium heat and add the seasoned zoodles. Cook, stirring often, until fork-tender, about 2 minutes.
- Add the shrimp and sauce to the pan with the zucchini and toss to combine.
- Garnish with extra fresh parsley, if desired.
Tips and Techniques
- Use fresh, spiralized zucchini for the best taste and texture. Frozen zoodles will likely give you a mushier, less desirable texture.
- Store any leftovers in an air-tight container in the refrigerator. Use within 3-4 days.