Discover the magic of this Easy Keto Shrimp Scampi recipe, a delightful low-carb dish that’s both quick and bursting with flavor. This recipe stands out for its simplicity and rich taste, making it a must-try for seafood lovers and keto enthusiasts alike.
In our home, dinner time often turns into a family celebration, and this Keto Shrimp Scampi has quickly become one of our most cherished dishes. My husband raves about the succulent shrimp infused with garlic and lemon, and our little ones can’t get enough of the flavorful sauce. This recipe has transformed ordinary evenings into special occasions, bringing joy and deliciousness to our table. It’s now a staple in our household, and I’m thrilled to share it with you!
Why This Keto Shrimp Scampi Recipe
- Keto-Friendly: This recipe is perfect for those following a ketogenic diet, with low-carb ingredients that don’t compromise on taste.
- Quick and Easy: Ready in just 15 minutes, it’s perfect for busy weeknights.
- Bursting with Flavor: The combination of garlic, lemon, and white wine (or chicken broth) creates a rich and savory sauce that pairs beautifully with the shrimp.
- Healthy Ingredients: Uses fresh, wholesome ingredients like olive oil, butter, shallots, and fresh parsley.
- Versatile: Enjoy it as is, or pair it with zoodles or cauliflower rice for a more filling meal.
Ingredients:
- 45g (3 tbsp) Olive Oil
- 56g (4 tbsp) Butter or unsalted butter
- 1 large Shallot, thinly sliced
- 5 cloves Garlic, minced
- 120ml (1/2 cup) Pinot Grigio or no-sugar-added chicken broth
- 15ml (1 tbsp) Lemon Juice
- 3g (1/2 tsp) Natural Ancient Sea Salt
- 1g (1/4 tsp) Black Pepper
- 1g (1/4 tsp) Red Pepper Flakes, or more to taste
- 454g (1 lb) Shrimp (I used 16/20)
- 15g (1/4 cup) Fresh Parsley, chopped
Directions:
- Heat a skillet over medium heat.
- Add olive oil, butter, shallots, and garlic to the pan. Cook until the shallots are translucent, about 3 minutes.
- Pour in the Pinot Grigio (or chicken broth) and lemon juice. Add the sea salt, black pepper, and red pepper flakes. Stir the mixture and let it reduce by about half, approximately 5 minutes.
- Add the shrimp and parsley to the skillet. Cook until the shrimp turn pink, around 3 minutes. Remove the pan from the heat.
Notes:
- Substitutions: If you prefer, you can substitute the Pinot Grigio with a dry white wine of your choice or a no-sugar-added vegetable broth for a non-alcoholic option.
- Cooking Tips: Be sure not to overcook the shrimp; they should be pink and opaque but still juicy.
- Serving Suggestions: This dish pairs wonderfully with zoodles, cauliflower rice, or a simple green salad to keep it low-carb.
- Nutritional Information: This recipe is rich in protein and healthy fats while keeping the carbs low, making it an excellent choice for keto diets.
