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This low-carb shrimp scampi is ready in a matter of minutes and pairs nicely with zucchini noodles. Enjoy this lower calorie version for an appetizer or dinner.
This low-carb shrimp scampi is one of my favorite shrimp dishes and making it at home is really easy. The base is made from olive oil and butter which gives this dish so much flavor.
I highly recommend buying fresh, raw shrimp for this dish. However, you could also use frozen uncooked shrimp, if that’s what you have on hand.
Shrimp scampi makes a great low-carb seafood dish. I serve mine with zucchini noodles that I make using my spiralizer. Then I sauté the zucchini noodles until they are tender.
The zucchini noodles make a great base if you plan to use the shrimp scampi as a meal rather than just an appetizer.
What vegetables go with shrimp scampi?
Cooked or sautéed carrots, summer squash, broccoli, green beans, bell peppers and cauliflower all go well with shrimp scampi.
Why you’ll love this recipe
- Delicious buttery flavor
- Great way to use fresh shrimp
- Great as an appetizer or main meal
What you’ll need to make this recipe.
- Olive oil
- Minced Garlic
- Vegetable Broth
- Raw shrimp
- Fresh lemon juice
- Ground pepper
How to make this recipe
1 – Start by heating a skillet over medium-high heat. Add the butter and olive oil to the pan.
2 – Once the butter melts into the olive oil, add the garlic and sauté for a couple minutes.
3 – Add the vegetable broth and fresh, or defrosted, shrimp. Stir the shrimp around to coat in the sauce then arrange the shrimp so they lay in an even layer.
4 – Cook the shrimp for about 2 minutes, then flip all the shrimp over and cook for another minute.
5 – Remove shrimp from the pan to a bowl or a plate, and pour the sauce from the pan over the shrimp.
6 – Squeeze the lemon juice over the shrimp, and sprinkle with parsley, and salt and pepper.
You can also substitute a dry white wine in place of the vegetable broth for more flavor.
From start to finish this dish comes together in under 10 minutes making this a great weekday dinner.
How do I store cooked shrimp?
Properly stored in an airtight container, cooked shrimp will last for 3 to 4 days in the refrigerator.
Calories per serving (6-7 shrimp): 206
- 2 tablespoons olive oil, extra virgin
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1/2 cup vegetable broth
- 1 pound raw, uncooked shrimp, shelled and deveined
- 1 tablespoon lemon juice, fresh squeezed
- 2 tablespoons parsely, minced
- 1 teaspoon salt and pepper, to taste
- Heat skillet over medium high heat. Add butter and olive oil to the pan.
- Once butter melts into the olive oil, add garlic. Sauté for 1-2 minutes.
- Add the vegetable broth and shrimp. Stir shrimp around to coat in sauce.
- Arrange shrimp so they lay in an even layer in the pan. Cook shrimp for 2 minutes. Flip and cook for another minute.
- Remove shrimp from pan. Pour sauce over shrimp if desired. Sprinkle the shrimp with lemon juice, parsley, and salt and pepper.
- Serve immediately. Enjoy!
To keep this recipe low-carb, serve with zucchini noodles that have been sautéed.
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Amount Per Serving: Calories: 206Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 178mgSodium: 427mgCarbohydrates: 3gFiber: 0gSugar: 0gProtein: 23g
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Other seafood recipes you’ll love
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