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⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
Ingredients:
▢2-3 large zucchini – spiralized (or about 4 cups zoodles)
▢1¾ lb (800g) large or extra-large shrimp – peeled and deveined
▢4 garlic cloves – minced
▢2 tsp lemon zest
▢2 tbsp (30ml) olive oil – extra-virgin
▢sea salt and ground pepper – to taste
▢2 tbsp (28g) butter
▢1/4 cup (60ml) fish stock
▢1 lemon – freshly squeezed
▢1/4 cup (6g) chopped parsley
▢1/2 tsp pepper flakes – crushed
Instructions:
1. Start by making fresh zucchini noodles, with a spiralizer.
2. In a large bowl, add the raw shrimp together with garlic, lemon zest and oil. Season with salt and pepper and toss to combine.
3. Melt the butter in a large skillet over medium heat.
4. Add the shrimp in a single layer and cook until pink, for about 3-5 minutes per side.
5. Stir in the stock, lemon juice, parsley and pepper flakes.
6. Toss the freshly made zucchini noodles to combine, and serve immediately.
? PRINT RECIPE HERE: https://www.blondelish.com/recipes/keto-shrimp-scampi-with-zucchini-noodles/
Ingredient Swaps
If you don’t have every ingredient in this recipe, no worries. Here are a few simple ingredient swaps that work like a charm:
– First, you can swap regular butter for clarified butter or ghee. It’s a healthier option with the same addictive buttery taste. For a dairy-free version, you can use vegan butter or olive oil.
– Instead of parsley, use any herb you like, such as cilantro, basil, sage, or oregano.
– If you don’t have lemon juice, orange or lime juice would work great.
– Swap fish stock for dry white wine or low-sodium chicken or vegetable broth.
Expert Tips
– This recipe calls for fish stock, but you could use white wine instead to bring this dish to a whole new level. Note that it won’t be keto friendly, though. Simply replace the stock with wine and allow it to bubble for 1-2 minutes before adding in the rest of the ingredients.
– If you’re using wine, choose one you love, as the sauce will take on its flavor.
– I like to serve the zoodles raw because they have more texture! If you prefer them cooked, then you can toss them with the sauce and cook over medium heat for 1-2 minutes. I don’t recommend cooking them any longer because they’ll become soggy and lose all their crunch.
– To avoid overcooking the shrimp, turn off the heat as soon as the shrimp are pink and curled tightly.
– Smaller shrimp will cook faster, so keep an eye on things to prevent overcooking.
– Using tail- or shell-on shrimp can add extra seafood flavor to the dish, but you’ll have to do a little extra work when eating the scampi. In addittion, shell-on shrimp also cook more slowly, so you’re less likely to overcook or have them dry out.
– If you’d like to make keto shrimp scampi with zucchini noodles ahead of time, I recommend cooking just the shrimp. Then store it in an airtight container in the fridge for 1-2 days. Finally, add the freshly cut zoodles just before serving to avoid sogginess.
FAQs
How to make the best shrimp scampi sauce?
To make creamy and rich garlic butter shrimp scampi without wine, start by sauteing minced garlic in oil for 30 seconds. Then stir in the fish stock, lemon juice, parsley and pepper flakes.
Bring the sauce to a simmer on the stove, then add the butter and stir continuously for 1 minute. The butter will start to emulsify to make a creamy, thick sauce.
If you want this sauce creamier, you can stir in 2 more tablespoons of butter after adding all other ingredients. Stir for 1 minute, or until the butter melts and the sauce becomes creamier. Or, for a more herb-flavored scampi sauce, try replacing the butter with 2 tablespoons of pesto.
How To Make Garlic Butter Shrimp Scampi With Frozen Shrimp?
If you’d like to use frozen shrimp for your garlic butter shrimp scampi, simply thaw the shrimp in the fridge overnight.
Or, if you forget to put the shrimp in the fridge, the quickest method is to place the frozen shrimp in a large bowl and cover with cold water. Let it sit for 30 minutes to defrost. Then drain the shrimp very well and pat them dry with a paper towel. Finally, cook the shrimp as directed in the recipe.
How To Make This Recipe With Precooked Shrimp?
If you have precooked or leftover shrimp, you can make this easy shrimp scampi recipe even faster. First, make the garlic butter sauce, then add the precooked shrimp. Then toss to combine and reheat for no more than 1 minute on the stove, or just until hot.
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