Low Carb Keto Shrimp Scampi With Zucchini Noodles

This low carb keto shrimp scampi recipe with zucchini noodles makes a 25-minute one-pan meal! Zucchini shrimp scampi is an easy, delicious way to make shrimp scampi keto and healthier, too.
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Ingredients
Shrimp:
Sauce:
Assembly:

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Get It NowInstructions
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Place the zucchini noodles in a colander over the sink and toss with salt. Let them sit for 20 minutes. The salt will bring out the water.
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Heat 2 tablespoons (29 ml) of oil in a large saute pan over medium-high heat.
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Add the shrimp. Season with salt and pepper. Arrange in a single layer. Saute for 2-3 minutes without moving, until the edges start to turn opaque and the bottom starts to brown. Flip and saute for 1-3 more minutes, until cooked through. Remove shrimp from the pan, cover to keep warm, and set aside.
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Add another tablespoon (14 ml) of oil to the pan. Add the minced garlic and shallots to the pan. Saute for about 2-3 minutes, until browned.
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Add broth and scrape the bottom to deglaze. Simmer for 2-3 minutes, until the liquid volume reduces by half.
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Stir in butter and lemon juice. After butter melts, bring to a simmer and simmer for 3-4 more minutes, stirring occasionally and scraping the bottom of the pan, until volume is reduced. Season with salt and pepper to taste. Stir in fresh parsley.
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Once the zucchini seems watery and softened, squeeze the zoodles gently to release some additional water - don’t try to squeeze hard every last drop, or they can get mushy. Add the zucchini noodles to the pan. Cook for 2-3 minutes, just until hot.
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Stir the shrimp back into the pan.
Recipe Notes
Serving size: 1 cup
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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