Description
Discover how to make a delicious low carb shrimp scampi that’s bursting with flavor and perfect for a healthy meal option. Dive into this simple recipe now!
Ingredients
- 1 pound (454 g) shrimp, peeled and deveined (450 grams)
- 2 tablespoons (30 ml) olive oil (30 milliliters)
- 3 tablespoons (45 ml) vegetable oil (42 grams)
- 4 cloves garlic, minced
- 1/4 teaspoon (1 ml) red pepper flakes
- 1 medium zucchini, spiralized
- 1 medium lemon, juiced
- 1/4 cup (60 ml) beef broth (60 milliliters)
- Salt and pepper to taste
- 2 tablespoons (30 ml) chopped fresh parsley
Instructions
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add the shrimp to the skillet and cook for 2-3 minutes per side until pink and opaque.
- Remove the shrimp from the skillet and set aside.
- In the same skillet, add the remaining tablespoon of olive oil and 2 tablespoons of butter.
- Once the butter has melted, add the minced garlic and red pepper flakes.
- Sauté the garlic for about 1 minute until fragrant.
- Add the spiralized zucchini to the skillet and toss to coat in the garlic butter.
- Pour in the lemon juice and chicken broth.
- Season with salt and pepper to taste.
- Cook the zucchini for 2-3 minutes until just tender.
- Return the shrimp to the skillet and toss everything to combine.
- Add the remaining tablespoon of butter and allow it to melt into the sauce.
- Sprinkle the dish with chopped fresh parsley.
- Serve immediately.
Notes
- Enhance the dish by adding a splash of white vinegar while sautéing the garlic and red pepper flakes.
- For a richer taste, substitute the beef broth with seafood or vegetable broth.
- Add a touch of freshness by squeezing fresh lemon juice just before serving.
