Keto Shrimp Scampi recipe

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Ingredients

2 (8 ounce) packages shirataki noodles, drained and rinsed
1 tablespoon olive oil
1 tablespoon minced shallot
2 cloves garlic, minced
¼ teaspoon red pepper flakes
12 ounces raw shrimp, peeled and deveined
¼ teaspoon salt
⅛ teaspoon ground black pepper
3 tablespoons fresh lemon juice
3 tablespoons dry white wine
2 tablespoons butter
1 tablespoon chopped fresh parsley

Nutrition Info

224 calories
carbohydrate: 6.8 g
cholesterol: 190.7 mg
fat: 13.2 g
fiber: 4.7 g
protein: 19 g
saturatedFat: 5.7 g
servingSize: -
sodium: 461.4 mg
sugar: 0.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Cover shirataki noodles with water and bring to a boil. Boil for 5 minutes. Drain.

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

  3. Drizzle olive oil into a large skillet over medium heat. Add shallot and stir until translucent, 2 to 3 minutes. Take care not to burn. Add garlic and red pepper flakes, stir for 1 minute. Add shrimp and cook for 2 to 3 minutes per side, taking care not to overcook. Season with salt and pepper.

  4. Transfer shrimp to a bowl, reserving pan drippings in the skillet. Whisk lemon juice and white wine into the skillet. Add butter and cook until fully incorporated and sauce begins to thicken slightly, 3 to 4 minutes.

  5. Return shrimp to the skillet. Add noodles. Sprinkle with parsley and toss to combine.

Recipe Yield

3 servings

Recipe Note

This shrimp scampi is transformed into a keto meal by using shirataki noodles. I like to double the amount of crushed red chiles for an extra kick! This will make 3 lunch-sized portions or 2 dinner-sized portions. Grate some Parmesan cheese on top before serving, if desired.

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