Keto Shrimp Scampi: How Many Shrimp Per Serving?

Shrimp scampi is a classic Italian-American dish that is a favourite for many. The keto version of this dish is a quick, flavour-packed meal that is perfect for those busy weeknights. The juicy shrimp in a lemony, garlicky white wine sauce is a combination that is hard to resist. The keto shrimp scampi is usually served with zucchini noodles or cauliflower rice. The recipe typically yields 2-3 servings.

Keto shrimp scampi with shirataki noodles

Ingredients for 3 servings:

• 2 (8-ounce) packages shirataki noodles
• 1 tablespoon olive oil
• 1 tablespoon minced shallot
• 2 cloves garlic, minced
• 1/4 teaspoon red pepper flakes
• 12 ounces raw shrimp, peeled and deveined
• 1/8 teaspoon ground black pepper
• 3 tablespoons fresh lemon juice
• 3 tablespoons dry white wine
• 2 tablespoons butter
• 1 tablespoon chopped fresh parsley
• Salt to taste
• Grated Parmesan cheese, to serve (optional)

Method:

First, prepare the shirataki noodles by covering them with water and bringing them to a boil. Boil for 5 minutes, then drain and set aside.

Return the noodles to the saucepan and cook over medium heat for 5 to 6 minutes to remove any excess moisture. Remove from the heat and set aside.

Now, heat a large skillet over medium heat and drizzle in the olive oil. Add the shallot and stir until translucent, being careful not to burn. Then, add the garlic and red pepper flakes, stirring for another minute.

Next, add the shrimp to the skillet and cook for 2 to 3 minutes on each side, taking care not to overcook. Season the shrimp with salt and pepper, then transfer to a bowl, reserving the pan drippings.

Into the skillet, whisk in the lemon juice and white wine. Add the butter and cook until fully incorporated and the sauce begins to thicken, about 3 to 4 minutes.

Return the shrimp to the skillet, along with the cooked noodles. Sprinkle with parsley and toss everything together.

Serve your keto shrimp scampi with a sprinkle of grated Parmesan cheese on top, if desired.

Tips and Variations:

• For an extra kick, you can double the amount of red pepper flakes or add some crushed red chillies.
• If you're not on a keto diet, feel free to adjust the amounts of butter, wine, and lemon juice to your taste.
• To make this dish even faster, use precooked shrimp. Add it to the pan after the wine and lemon juice, heating until warmed through before continuing with the recipe.
• If you're looking for a paleo or Whole30-compliant version, simply forego the Parmesan cheese and replace the white wine with chicken or vegetable broth.
• For a different take on this dish, try serving it with spaghetti squash, zucchini noodles, or even halved cherry tomatoes.

Keto shrimp scampi with spaghetti squash

Ingredients:

• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 tablespoon garlic, minced
• 1/2 cup dry white wine (or chicken/veggie broth)
• 1/2 teaspoon kosher salt (or to taste)
• 1/8 teaspoon ground black pepper
• 1/4 teaspoon red pepper flakes (optional)
• 2 pounds extra large shrimp, peeled and deveined
• 1/3 cup fresh parsley, chopped
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest
• 1 small spaghetti squash, halved and seeded
• 4 cloves garlic, minced
• 1 pinch red pepper flakes, or to taste
• 2 tablespoons chopped fresh parsley

Method:

• Heat the butter and oil in a large saute pan.
• Add the garlic and cook for 2–3 minutes until fragrant.
• Add the wine, salt, black pepper, and red pepper and cook for 2 minutes.
• Add the shrimp and cook for 2–3 minutes or until opaque.
• Remove from the heat and stir in the parsley, lemon juice, and lemon zest.
• Preheat the oven to 350°F (175°C). Grease a baking sheet with 2 tablespoons of olive oil. Season the spaghetti squash with salt and pepper and place cut-side down on the baking sheet.
• Bake in the preheated oven until easily pierced with a fork, about 40 minutes. Remove from the oven and let cool until easily handled.
• Scrape the insides of the squash with a fork to create spaghetti strands.
• Serve the shrimp scampi over the spaghetti squash.
• Garnish with parmesan cheese if desired.

Tips:

• If you forego the parmesan cheese and replace the white wine with chicken or veggie broth, this recipe is also Paleo and Whole 30 compliant.
• You can also serve this dish with zucchini noodles or shirataki noodles for a more traditional shrimp scampi.

Keto shrimp scampi with zucchini noodles

Ingredients for 3-6 servings:

• 2-3 tablespoons of unsalted butter
• 1-2 tablespoons of olive oil
• 1-2 tablespoons of minced garlic
• 1/4-1/2 cup of dry white wine (optional)
• 1/4-1/3 cup of freshly squeezed lemon juice
• 1/4-1/2 teaspoon of red pepper flakes
• 1/2-1 teaspoon of kosher salt
• 1/8-1/4 teaspoon of ground black pepper
• 12-2 pounds of shrimp, peeled and deveined
• 1-2 tablespoons of lemon zest (optional)
• 1-1 1/2 pounds of zucchini noodles (from about 4 medium zucchini)
• 2-4 tablespoons of freshly grated Parmesan cheese (optional)
• 2-4 tablespoons of chopped fresh parsley
• 1 shallot, finely chopped (optional)

Method:

• Heat the butter and olive oil in a large skillet over medium to medium-high heat.
• Add the shallot and cook for 3-5 minutes until translucent and tender.
• Add the garlic and cook for 30 seconds to 1 minute until fragrant.
• Add the shrimp, salt, red pepper flakes, and black pepper. Sauté for 2-3 minutes, stirring occasionally, until the shrimp are pink and almost cooked through.
• Stir in the chicken broth, lemon zest, and lemon juice. Bring to a boil and cook for 1-2 minutes until the shrimp are completely opaque and cooked through.
• Add the zucchini noodles and parsley. Toss to combine and heat until the noodles are just warmed through. Be careful not to overcook the zucchini noodles, or they will become mushy.
• Sprinkle with parsley and Parmesan cheese, if desired, and serve immediately.

Tips and Variations:

• You can use chicken broth or vegetable broth instead of white wine to make the dish more budget-friendly or alcohol-free.
• If you are short on time, you can use pre-cooked shrimp and add it to the pan after the wine and lemon juice.
• For an extra kick of spice, increase the amount of red pepper flakes to taste.
• If you don't have a spiralizer to make zucchini noodles, you can use a julienne peeler or a mandolin slicer, or simply cut the zucchini into thin strips or ribbons.
• To prevent the zucchini noodles from becoming watery, you can salt them and let them sit for a few minutes to release some of their moisture before adding them to the pan.
• For a more well-rounded meal, serve the shrimp scampi with zucchini noodles alongside a side salad or halved cherry tomatoes.
• If you are not on a keto diet, you can serve this dish with spaghetti squash or regular pasta.
• For a Paleo or Whole30-compliant version, omit the Parmesan cheese and use chicken or vegetable broth instead of white wine.

Enjoy your delicious and healthy Keto Shrimp Scampi with Zucchini Noodles!

Keto shrimp scampi with cauliflower rice

Ingredients:

• 1 pound raw jumbo shrimp, peeled, deveined, and tails off
• 12 ounces frozen cauliflower rice, thawed
• 1/2 cup white wine (Pinot Grigio is recommended)
• 1/3 cup unsalted butter
• 1/3 cup fresh lemon juice
• 3 cloves garlic, minced
• Zest of 2 lemons
• 2 tablespoons fresh parsley
• 1 tablespoon olive oil
• 1 teaspoon salt, divided
• 1/2 teaspoon ground black pepper, divided

Method:

First, heat a large skillet to medium and add in the olive oil. Add in the shrimp, half the salt, and pepper. Sauté for 2 minutes on each side, then remove and set aside. They should be just about cooked through, but not fully.

Next, add in the garlic and sauté for about 15 seconds, then add in the white wine to deglaze the pan, scraping up any brown bits.

Add in the butter, and once melted, add the lemon juice and zest. Stir to combine, then remove about 3 tablespoons of the sauce and set it aside.

Pour the cauliflower rice into the skillet and toss in the sauce. Add in the remaining salt and pepper, then allow to cook for 2 minutes.

Then, add the shrimp back in, along with the reserved sauce and continue cooking until they are cooked through.

Garnish with the fresh chopped parsley and some lemon slices, then serve.

Tips:

• This recipe serves 4.
• Store leftover shrimp scampi in an airtight container in the fridge for up to 2 days or freeze.
• Look for fresh, domestic, wild-caught shrimp when available. If you have to buy frozen, check the ingredients – they should just say "shrimp and water."
• For this recipe, jumbo shrimp are recommended. But you can use large shrimp – just make sure you use at least a 16-20 count shrimp (meaning there are 16-20 shrimp per pound).
• Make sure to buy shrimp with the tails on and select shrimp that have shells that are already split, as this makes peeling much easier.
• Don't be afraid to ask to touch and smell the shrimp at your grocery store or fish market. Avoid shrimp with a strong "shrimpy" or ammonia-like smell or those with a slimy or soft texture.
• You can serve this shrimp scampi with easy sautéed mushrooms.
• The white wine gives this dish great depth of flavor, but if you prefer not to use it, you can substitute it with chicken broth.
• For added flavor, you can add in some minced shallots – about 2-3 tablespoons should be plenty.
• If you're not a fan of cauliflower rice, you can add in your favorite low-carb pasta, zucchini noodles, palmini, or spaghetti squash instead.
• For a slight kick of heat, add in a pinch of red pepper flakes.
• You can also make this dish with chicken or fish, like red snapper, cod, or even salmon. Just be sure to extend the cooking time depending on the thickness of your fish.

Keto shrimp scampi with cherry tomatoes

Ingredients:

• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 tablespoon garlic, minced
• 1/2 cup dry white wine (or chicken/veggie broth)
• 1/2 teaspoon kosher salt (or to taste)
• 1/8 teaspoon ground black pepper
• 1/4 teaspoon red pepper flakes (optional)
• 2 pounds extra large shrimp, peeled and deveined
• 1/3 cup fresh parsley, chopped
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest
• 10 ounces cherry tomatoes halved
• Parmesan cheese, grated (optional)

Steps:

• Heat the butter and oil in a large saute pan.
• Add the garlic and cook for 2-3 minutes until fragrant.
• Add the wine, salt, black pepper, and red pepper flakes (if using). Cook for 2 minutes.
• Add the shrimp and cook for 2-3 minutes or until opaque.
• Remove from the heat and stir in the parsley, lemon juice, and lemon zest.
• Serve over a bed of halved cherry tomatoes.
• Garnish with grated Parmesan cheese if desired.

Tips:

• For a Paleo/Whole30 version, omit the Parmesan cheese and replace the white wine with chicken or vegetable broth.
• For a spicier dish, feel free to increase the amount of red pepper flakes or add extra crushed red chillies.
• If desired, serve over spaghetti squash or zucchini noodles for a more filling meal.

Frequently asked questions