This fresh and simple keto shrimp scampi with zucchini noodles is here to serve! With a decadent white wine, and butter garlic sauce, a burst of fresh lemon, and heaps of succulent shrimp, this is a rich and filling dish that’s low on carbs and high on flavor.
Looking for a low-carb dinner recipe that offers a classic Italian vibe?
Well, I’m here to put a keto twist on a seafood classic. My keto shrimp scampi involves classic sautéed shrimp paired with zucchini noodles and a devilishly tasty lemon, butter, white wine and garlic sauce.
And what a sauce! The butter makes it rich and creamy, the lemon and garlic add a splash of zest and tang, and the white wine brings it all together for a next level meal. It’s somehow refreshingly light and delightfully rich and creamy at the same time!
Shrimp scampi is traditionally served with linguini, but I swapped out the carb-heavy pasta for some fresh zucchini noodles. My dish takes just 20 minutes to prepare from start to finish, and it couldn’t be simpler!
This healthy meal is a great option for those following a keto diet, or for anyone who loves a quick low-carb meal.
Ingredients for Keto Shrimp Scampi
This is everything you need to whip up a delightful keto shrimp scampi. This dish is big on fresh, simple ingredients. There’s nothing here you can’t find at the local grocery store!
Avocado Oil: The perfect high temperature cooking oil for sautéing the shrimp and softening the noodles. Try a good-quality olive oil if you can’t find any!
Unsalted Butter: The hero of our sauce, responsible for the rich flavors. Butter and seafood are a time-honored combination, and for good reason! It adds a silky, creamy texture to our dish and provides a rich flavor that balances the sharpness of the lemon and the garlic.
Raw Shrimp: Fresh shrimp are mild, briny, slightly sweet, and delightfully firm when cooked. Tender shrimp is one of my favorite proteins, and it pairs fantastically well with our white wine, butter, garlic, and lemon sauce.
White Wine: Adds acidity and brightness to the sauce. White wine also plays a key role in the cooking process! It deglazes the pan, loosening flavorful bits that stick during cooking and enriching the overall taste.
Garlic: Minced garlic cooks down to release a nutty, mellow taste that’s the natural flavor partner for seafood. And it smells fantastic, too!
Lemon Zest: Provides a fresh hit of citrus that cuts through the creamy sauce and elevates the shrimp. Lemon zest is slightly subtler than juice, allowing the acidity to blend nicely into the background.
Onion Powder: It’s optional, but I find a dash of onion powder adds another layer of savory deliciousness to our keto shrimp recipe.
Sea Salt and Black Pepper: To taste.
Zucchini Squash: Spiralized zucchini squash provides a fabulous, low-carb alternative to pasta. The slightly sweet, tender flesh works well with the sauce, and it’s packed with vitamins and antioxidants.
Fresh Parsley: A sprinkling of fresh, chopped parsley balances the butter and garlic, and adds a clean, slightly peppery taste that cuts through the briny shrimp. It adds a lovely pop of color, too!
Recipe Customizations
- Try using ghee instead of butter! Ghee is clarified butter with the milk solids removed, and it adds a deeper, toastier flavor to our keto shrimp scampi.
- Replace the butter with a bit more avocado oil to make the recipe dairy-free, or use only butter if you prefer. Any combination of the two will work, so it’s purely down to personal taste.
- If you don’t cook with wine, just replace it with 1 cup of chicken broth mixed with one tablespoon of fresh lemon juice. This change also makes the dish paleo!
- Substitute the zucchini noodles with spaghetti squash noodles or pasta of your choice or rice if you prefer.
- When using frozen shrimp, be sure to thaw the shrimp completely.
How to Make Keto Shrimp Scampi
Start by heating the avocado oil and butter in a large skillet over medium-high heat, stirring together to combine.
Once the butter has melted, add the shrimp and cook for 2 minutes on one side.
Flip the shrimp and cook for another minute on the other side, then add the white wine, garlic, lemon zest, onion powder, sea salt, and black pepper, and stir.
Bring the mixture to a boil, then continue cooking for about 5 minutes until the sauce has thickened and reduced to around two-thirds of its original volume.
Add the zucchini noodles to the skillet, and stir to coat them in the sauce. Cover and cook for 2 to 3 minutes or until the noodles have softened slightly.
Remove the lid and continue cooking, stirring occasionally, until everything is well-coated in sauce and the noodles are tender.
Sprinkle with fresh chopped parsley, and a sprinkle of fresh grated parmesan cheese and red pepper flakes, and enjoy! Serve with fresh lemon slices for an extra citrus punch.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Recipe Tips
- Opt for a dry white wine, such as a Sauvignon Blanc or Pinot Grigio, to add subtle notes of citrus. Avoid anything labeled ‘cooking wine’ at all costs! It’s basically acid.
- Don’t be afraid of heat when starting this recipe. You want to get a quick sear on the shrimps without overcooking them. If the heat is too low, the center will overcook as the outside slowly sears. Be brave!
This utterly delicious easy keto shrimp scampi recipe manages to be light and filling, ideal for a low-carb diet. Make it the next time you’re craving classic comfort food! The garlic butter sauce is everything here.
Fan of this keto shrimp scampi? Here are five more healthy shrimp recipes for you to try!
More Shrimp Recipes:
- Easy Lemon Garlic Shrimp Pasta
- Lemon Garlic Foil Packet Shrimp
- Chili Lime Grilled Shrimp Skewers
- Mediterranean Shrimp Skillet
- Stuffed Grilled Avocados with Shrimp and Mango Salsa
Enjoy this easy recipe!
Keto Shrimp Scampi Recipe
Ingredients
- 2 Tbsp avocado oil
- 4 Tbsp butter or ghee
- 1 lb raw shrimp peeled and deviened
- 1 cup white wine or chicken broth
- 4 cloves garlic peeled and minced
- 2 tsp lemon zest
- 1/2 tsp onion powder optional
- 1/2 tsp sea salt to taste
- 1/4 tsp black pepper
- 3 to 4 medium-sized zucchini squash spiralized
- 2 Tbsp fresh parsley chopped
Instructions
- Heat the avocado oil and butter in a large skillet over medium-high heat. Stir together the oil and butter. Once the butter has melted and the skillet is hot, add the shrimp. Cook 2 minutes, flip and cook for another 1 minute. Add the white wine, garlic, lemon zest, onion powder, sea salt and black pepper.
- Stir and allow mixture to come to a full boil. Continue cooking until sauce has thickened and reduced by a third of its original volume, about 5 minutes.
- Add the zucchini noodles to the skillet and stir them into the sauce. Cover and cook 2 to 3 minutes, until noodles have softened but are still al dente.
- Remove the lid and continue cooking, stirring occasionally, until noodles have reached desired done-ness and everything is well-coated in thick sauce.
Yay for options! I am trying to eat healthy, and Paleo is an ‘almost’ fit (but I refuse to give up my rice and beans and – gas – peanut butter! LOL). Keto often includes too much dairy for my cow milk allergy. So happy to see the adjustments for dairy free included – no guess work involved! Thank you!!!!
My pleasure, Sylvia! I agree – so many keto recipes contain way too much dairy. I love dairy but can only do it in small amounts. Hope you love this scampi! 😀 xoxox
Hi Julia,
You have a great blog of recipes. In replace of white wine, What do you think of using a seafood stock instead of chicken broth? Maybe it would add too much of a “fishy” flavor. Just interested in your thoughts
Hi Jack!
That’s a great question! I’ve actually never used seafood stock so I’m not sure how fishy it would taste. I love the idea of it, though! If you’ve used it in past recipes and enjoy it, I would think it would taste great, as the dish doesn’t have much of a fishy flavor as it stands. Hope this helps! xo
I’m nervous shrimp will overcook keeping on the skillet…. not too long?
Hi Hillary,
I didn’t think they became over-cooked, but if you’re worried about it, you can definitely cook the zucchini noodles separately. Hope you enjoy! xo
Hi Julia,
I have to let you know that I love your dishes!!Two years ago I was looking for a different kind of food and I came upon your blog. It was the start of me eating different and cooking so much more! I told everyone I knew about you and the great recipes. I follow now so many healthy bloggers but still come back to see what you’re cooking. Today I made the peach crisp and took to a family dinner.. Everyone loved it. I just wanted to say thank you and to let you know the difference in my life from your first recipes?
Renée
Hi Renee!
You’re so sweet! I’m so thrilled you’ve been enjoying my recipes and that your family enjoyed the peach crisp! Thank you so much for the kind note…your words are so appreciated! I hope you and your family are staying well during these crazy times!
xo