I LOVE shrimp scampi- but I am trying to completely cut out gluten and grains to see if it helps my Rheumatoid Arthritis. But the downside is, I have to give up a lot of my favorite foods. Which I am NOT good at doing! I do LOVE vegetables, and love fish and meat, so I’m hopeful I can stick to a low carb/paleo diet this time and see if it helps at all.
This Low Carb Paleo Shrimp Scampi is a delicious, healthy filling grain free version. And really, it tastes so good- I dont miss the pasta at all.
I’ve made a few different “pastas” from zucchini noodles with my Paderno Veggie Slicer (not an affiliate link- I don’t get any $ from recommending this, its just awesome!!!)
If you aren’t all too concerned with carbs, but you just want to up your veggies, this is an amazingly delicious recipe. And the recipe itself makes a sort of broth- perfect for dipping bread in. (oh, sweet bread, how i will miss you so….)
One note- don’t skimp on the butter. If you are worried about the calories, shrimp and zucchini are very low-cal. If you want to make this with some kind of butter alternative, or olive oil, it will probably taste good still, but nothing beats good old butter in a scampi. If you do try a different fat, let me know how it works out and I will add it to the recipe’s notes!
And yes, this recipe calls for a lot of butter. But a good portion of this will go with the “broth”. I found it necessary to keep the noodles from sticking, as well as to give this dish a sauce. You won’t end up consuming it all, and this dish makes two very large servings, or 3 actual servings. Adding some more fat to this dish will fill you up longer, allowing you to skip snacking. Low-fat doesn’t equate healthy, eating in moderation- and eating fresh, natural foods does.
Low Carb Paleo Shrimp Scampi
- 4 zucchini tops and bottoms cut off
- 1 lb RAW shrimp- peeled and deveined
- 3 tbsp to 1/2 cup butter or ghee preferably grass-fed; coconut oil can be substituted
- 1 medium head of garlic- about 10-15 cloves diced
- pepper to taste
In a large pan, melt butter and add garlic on medium heat.
When butter is melted, add zucchini and shrimp and turn heat to high.
Toss zucchini and shrimp often, until shrimp has turned pink.
Top with parmesan cheese to taste, serve hot!
Please note butter is a subjective- If you'd like more of a sauce, add a little more butter. Sometimes you'll have a zucchini that doesnt release as much liquid and you'll need more butter. Add it slowly as you cook so you can gauge how the recipe is coming together to get a texture you like.