Go Back
+ servings
Close up of keto shrimp scampi and zucchini noodles being lifted up with a wood spoon
Print Recipe
5 from 6 votes

Keto Shrimp Scampi

Keto Shrimp Scampi is a classic shrimp scampi recipe loaded with shrimp and zoodles in a rich, garlic butter sauce. It's a quick and easy recipe suitable for those on keto, low carb and gluten free diets.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Dish
Cuisine: American, Gluten Free, Low Carb, Seafood
Diet: Diabetic, Gluten Free
Servings: 4 servings
Calories: 312kcal


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


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.



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.
** Nutritional information is an estimate and may vary.


Serving: 1serving | Calories: 312kcal | Carbohydrates: 7g | Protein: 25g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 300mg | Sodium: 1478mg | Potassium: 455mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1020IU | Vitamin C: 47.2mg | Calcium: 204mg | Iron: 3.5mg