Keto Shrimp Scampi With Zucchini Noodles

5 from 1 vote

This garlic butter shrimp scampi recipe is served with springy and soft zucchini noodles for a quick low-carb dinner with plenty of taste and flavor.

Course dinner

Cuisine American

Diet Gluten Free

Prep Time 14

Cook Time 6

Total Time 20

Servings

Calories 289kcal

Author Mihaela

Start by making fresh zucchini noodles, with a spiralizer.
2-3 large zucchini
In a large bowl, add the raw shrimp together with garlic, lemon zest and oil. Season with salt and pepper and toss to combine.
1¾ lb (800g) large or extra-large shrimp, 4 garlic cloves, 2 tsp lemon zest, 2 tbsp (30ml) olive oil, sea salt and ground pepper
Melt the butter in a large skillet over medium heat.
2 tbsp (28g) butter
Add the shrimp in a single layer and cook until pink, for about 3-5 minutes per side.
1¾ lb (800g) large or extra-large shrimp
Stir in the stock, lemon juice, parsley and pepper flakes.
1/4 cup (60ml) fish stock, 1 lemon, 1/4 cup (6g) chopped parsley, 1/2 tsp pepper flakes
Toss the freshly made zucchini noodles to combine, and serve immediately.
2-3 large zucchini

Adding the zucchini noodles at the very end of the recipe will help keep them springy and fresh, rather than limp or watery.
Keep a close eye on your shrimp in the skillet. They cook quickly, so you want to be careful not to overcook. As soon as the shrimp look pink and curled into a C-shape, turn off the heat and add your zucchini noodles.
You can make this easy shrimp scampi recipe with white wine instead of the fish stock. It won't be keto-friendly, but it has an elevated flavor.
Serve the shrimp scampi with grated parmesan cheese on top for a richer flavor.
I don't recommend storing the zucchini noodles, as they can become soggy easily. Instead, store the cooked shrimp for 1 to 2 days and add fresh zucchini noodles just before serving.