Keto Shrimp Scampi with Zoodles
A satisfying and flavorful dish that pairs tender shrimp with zucchini noodles, delivering a lighter, keto-friendly version of traditional shrimp scampi.
Ingredients
For the Shrimp Scampi
- 1 lb shrimp, peeled and deveined Fresh or properly thawed frozen shrimp
- 4 cloves garlic, minced Adjust according to taste
- 1/2 cup chicken broth or white wine Choose low-sodium if required
- 2 tbsp olive oil For sautéing
- 1 medium lemon, juice and zest For a fresh flavor
- 1/4 cup fresh parsley, chopped For garnish and flavor
For the Zoodles
- 4 medium zucchini, spiralized Ensure zoodles are firm to retain texture
Instructions
Preparation
- Spiralize the zucchini and set aside.
- If using frozen shrimp, thaw them according to package instructions.
Cooking
- In a large skillet, heat olive oil over medium heat.
- Add minced garlic and sauté until fragrant, about 1 minute.
- Add the shrimp and cook until pink and opaque, about 2-3 minutes per side.
- Pour in chicken broth or white wine, lemon juice, and zest.
- Let the sauce simmer for 3-4 minutes to reduce slightly.
- Add the spiralized zucchini to the skillet and toss until heated through, about 2 minutes.
- Remove from heat and stir in chopped parsley, adjusting seasoning as needed.
Serving
- Serve immediately, garnished with additional parsley and lemon slices if desired.
Notes
To prevent zoodles from becoming watery, pat them dry and avoid overcooking. Pair with a simple green salad or low-carb vegetables for a complete meal. Store leftovers in the fridge, but expect zoodles to release moisture.