This Keto Shrimp Scampi is as easy as tossing a few ingredients on a sheet pan and popping it in the oven. With a little lemon, garlic, and parmesan cheese you have a fabulous dinner in no time.
Keto, Low Carb, Gluten Free, THM S
Ever since my sister-in-law Julie baked shrimp for dinner one night that has been my favorite way to prepare it. You just dump it on a cookie sheet with some herbs, veggies, and spices and pop it in the oven. It comes out perfect every time.
A few weeks ago we had Julie and my brother-in-law Lee over for dinner. Since two of my kids were at grandma’s for the weekend we decided to splurge and have shrimp for dinner. Those two kids could each eat a pound of their own shrimp.
That is why we eat poultry and pork for dinner most nights. It is much more economical when feeding a big family.
How to Make Keto Shrimp Scampi
My low carb shrimp scampi is very easy to make.
- Bake the shrimp
- Saute zucchini noodles
- Toss the shrimp with the zucchini noodles
I really just lightly sauteed my zucchini noodles and then just dumped the shrimp scampi on top. I served right from the pan. My company did not complain. I also love serving this Baked Shrimp with Garlic for dinner company. Shrimp always has a wow factor.
Tips for Low Carb Shrimp Scampi
Want to add a little heat? Sprinkle on some crushed red pepper flakes.
Love lemon? Add a little extra lemon juice.
What type of shrimp should I use?
You can use any raw shrimp but you will need to adjust the cooking time accordingly. If you are using frozen shrimp it is best to thaw them first.
I prefer using the medium, peeled, tailless shrimp. I don’t like having to take the tails off while eating them.
What else should I serve with shrimp scampi?
How to make Zucchini Noodles
Zucchini noodles are SO easy to make. You need a spiralizer but other than washing the zucchini and cutting the stem off you don’t have to do anything else to it.
I love my spiralizer. I don’t use it as often as I like because with a small kitchen I have to put it away into the bottom of the closet but every time I pull it out I think how I need to use it more. Besides zucchini, I love using it for sweet potatoes. They are amazing spiralized and roasted. Cucumber noodles are fun too in the summer.
This is the one I have. I got it 3 or 4 years ago when there weren’t so many brands on the market. If you don’t have one yet I do recommend it. I like the option of being able to make fat noodles or thin noodles. Thin noodles are great for cold salads.
I really like to use my spiralizer to make summer squash noodles into a raw zucchini salad.
You can also serve this shrimp scampi recipe on spaghetti squash or cauliflower rice.
- 1 lb raw shrimp peeled and deveined
- 1 lemon cut into wedges
- 2 tbsp olive oil
- 12 cloves garlic peeled
- 2 tbsp melted butter
- 1/4 cup parmesan cheese
- Preheat oven to 400.
- Combine the first 4 ingredients on a rimmed baking sheet. Toss gently. Bake for 13 minutes or until the shrimp are pink and opaque.
- Remove from the oven. Drizzle with the melted butter and parmesan cheese. Serve over zucchini noodles, if desired.
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