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.
This post contains affiliate links. See our Disclosure Statement for more information.
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
Prep!
Peel and devein your shrimp. Mince the garlic and roughly 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.
Tip: Fresh zucchini zoodles are highly recommended over frozen for the best texture.
Create!
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.
Present!
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.
FAQ’s
- 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
Love this Keto Shrimp Scampi recipe? Follow me on Pinterest, Instagram, and Facebook for more!
For more Keto and Low Carb recipes, you can click here to visit the Low Carb section of my Recipe Index or sign up for my Keto and Low Carb Newsletter to get new keto and low carb recipes sent right to your inbox!
- 1 pound raw shrimp (medium size) * peeled and deveined
- 2 tablespoons unsalted butter
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic * minced
- 1/2 cup white cooking wine
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon red pepper flakes
- 1 lemon * juiced
- 1/2 cup fresh parsley * roughly chopped
- 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 cooking 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 3-4 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 4-5 minutes.
-
To serve, divide the zoodles among 4 plates and top with even amounts of the shrimp scampi.
-
Garnish with extra fresh parsley, if desired.
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.
Dawn - Girl Heart Food says
Doesn’t this look delicious?! Love how you’ve made in low carb, too, with those zucchini noodles! This would be yummy for both a busy weekday dinner or a special Friday night meal with some vino 😉 Pinned!