Easy Keto, Paleo Zoodle Shrimp Scampi Recipe
The weather is getting warmer (supposedly elsewhere in the country – not in San Francisco) and that means picnics and outdoor parties and bright veggie and seafood dishes that make you want to smile.
That’s why I am coming in hot with this delicious (and super easy) zoodle shrimp scampi recipe that is keto and paleo friendly! It’s also IBS and SIBO-friendly because it doesn’t have any onion or garlic and is 100 percent nightshade free.
This goes really well with some white wine, cava or sparkling rose (if you are so inclined to imbibe) and it takes only 30 minutes or less to make once the shrimp has been marinated.
INGREDIENTS
- 3-4 organic zucchinis (depending on size)
- 1 lb of wild caught shrimp
- 1 organic lemon (will need for juice and zest)
- 1/2 cup white wine (dry)
- Avocado oil (to coat the pan with)
- 1/4-1/2 cup high quality ghee (Fourth and Heart is my favorite)
- Fresh chopped cilantro (for cooking and sprinkling on top)
- Spices: Sumac berry, sea salt and black pepper
- 1/2-1 TBS capers (can omit if they aren’t your thing)
- Option to add 1/2-1 cup sliced organic mushrooms for more flavor and variety
- Spiralizer (hand held or table-top one) to create zoodles
DIRECTIONS
- Marinate shrimp in avocado oil, lemon zest, salt, pepper, sumac berries and parsley for at least an hour to let flavors infuse.
- Once shrimp are done marinading, heat skillet to medium heat
- Add some avocado oil to the pan and add shrimp. Leave on one side (don’t flip) until cooked all the way through or you see a nice caramelization on underside.
- Then add zoodles to pan once shrimp are almost done, juice from one lemon
- Add white wine, salt/pepper to taste and capers and let cook for 5 minutes
- Add desired amount of ghee and let everything simmer/cook for an additional 5-10 minutes (reduce heat if necessary so as to not dry up the sauce or burn the shrimp).
And just like that, you have a delicious, light and refreshing meal for 2 in under 30 minutes (excludes the marinade time of course).
If you liked this recipe, try out my one for gut-friendly Thai coconut shrimp soup. It has all the feels and noms! 🙂
