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 rich flavors is all it takes to make this easy recipe for Keto Shrimp Scampi.
Why This Recipe Works
Because this dish uses only a handful of ingredients and can be made in about 30 minutes, it’s a great, family-friendly dinner for busy weeknights.
The combination of high protein shrimp and high fat ingredients like butter and olive oil make this a perfect keto-friendly recipe.
Zucchini is a healthy, anti-inflammatory vegetable that provides nutrients like vitamin A, vitamin C, vitamin B-, and magnesium.
How to Make Keto Shrimp Scampi
Ingredients
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
Peel and devein your shrimp. Mince the garlic, juice the lemon and chop the parsley.
You can spiralize the zucchini using a manual spiralizer, or if you want to get fancy, there are also electric spiralizers. The one that I use is an attachment for my Ninja Kitchen System.
Chef’s Tip: fresh zucchini zoodles are highly recommended over frozen for the best texture.
Create!
Heat the butter and olive oil in 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 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 2-3 minutes, turning once, until pink and opaque.
Stir in half of the lemon juice and parsley. Taste and add more lemon juice, if desired. Keep the shrimp scampi on warm while you prepare the zucchini noodles.
Present!
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 leftovers in an air-tight container in the refrigerator. Use within 3-4 days.
FAQ’s
Are 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 the actually shrimp and sauce that makes up Shrimp Scampi, there are very few carbohydrates. However, shrimp scampi is typically served over pasta which has a very high carbohydrate count.
In this particular recipe for Keto Shrimp Scampi, the shrimp is served over zucchini noodles and the estimated net carbs is only 6 grams per serving including the zucchini.
What is the Best White Wine for Shrimp Scampi?
A crisp, white wine such as Pinot Grigio or Sauvignon Blanc works great in this recipe. You can also use cooking wine, if needed.
For an alcohol free recipe, use chicken stock in place of the wine or simply omit the wine.
More Shrimp Recipes
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Keto Shrimp Scampi
Ingredients
Shrimp Scampi
- 1 pound raw shrimp (peeled and deveined)
- 2 tablespoons unsalted butter
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic (minced)
- 1/2 cup white wine
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon red pepper flakes
- 1 lemon (juiced)
- 1/4 cup fresh parsley (chopped)
Zucchini Noodles
- 2 medium zucchini * spiralized
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
Shrimp Scampi
- 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.
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.
Notes
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.
Nutrition
This recipe was originally published on January 14, 2019. It was updated with step-by-step instructions, new images and video in August 2021.
