Keto Shrimp Scampi
Low-carb keto shrimp scampi recipe made in just 20 minutes!
Servings: 4 Servings
Calories: 321kcal
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.
Notes
If you use white wine, there will be 20 grams of carbohydrate per serving. If you use chicken broth, there will be 8 grams of carbohydrate per serving.
Nutrition
Serving: 1of 4 | Calories: 321kcal | Carbohydrates: 8g | Protein: 17g | Fat: 23g | Fiber: 2g | Sugar: 4g