So light and refreshing, this easy shrimp scampi recipe is not only healthy and low-carb but loaded with flavor!
This is a classic and popular seafood dish that is so easy! To make it, simply cook shrimp in garlic butter and white wine until juicy and tender!
A Favorite Seafood Dish!
- Easy and always elegant, shrimp scampi is a keto-friendly dish that’s super quick to prepare and so versatile! That little kick of red pepper flakes takes it to next-level flavor!
- Double up the recipe and use it all week long for salads, wraps, and stir-fries with low-carb veggies like broccoli, spinach, mushrooms, and tomatoes.
- Cook and serve over steaks or on a bed of keto noodles, cauliflower rice, or even in a fancy omelet!
Ingredients And Variations
Shrimp – Choose fresh or frozen shrimp that are bite-sized, so medium (41-50 pieces per pound), or large (31-40 pieces per pound) are good starting points. They should be clean, intact, and smell fresh. Scallops are another excellent switch in this recipe as well!
Sauce – Low-carb lovers love butter! Garlic, chili flakes, and a dash of salt and pepper are perfect complements to the delicate flavor of shrimp. A squirt of lemon juice balances the butter and that splash of white wine works as a deglazing agent and offers a little sweetness. Go without the wine and use low-sodium vegetable or chicken broth, if desired.
Extras – So many possibilities! Spinach, mushrooms, sun-dried tomatoes, green onions, chopped broccoli, and asparagus…this recipe is ripe for additions, especially if served cold on a bed of greens!
How To Make Shrimp Scampi
- Cook garlic and red pepper flakes in butter and oil until fragrant (as per the recipe below).
- Add shrimp and cook until pink. Remove the shrimp and deglaze the pan with wine.
- Remove the pan from the heat and add the shrimp. Add parsley and toss.
- Season and serve with lemon wedges.
Serving And Storing Scampi
Make shrimp scampi as a hot or cold appetizer or serve them on top of your fave zucchini noodles, or mixed into cauliflower rice. Add them to an Italian zucchini salad as a main dish, or toss them in a skillet with vegetables. Keep leftover shrimp scampi in a covered container in the refrigerator for up to 4 days. For best results, reheat in a skillet with a little extra butter or in the oven on the broil setting. Freeze portions in zippered bags for up to 3 months.
More Low Carb Shrimp Recipes
Easy Shrimp Scampi Recipe
- ¼ cup salted butter
- 1 tablespoon olive oil
- 4 cloves garlic minced
- ½ teaspoon crushed red pepper flakes or to taste
- 1 pound shrimp peeled and deveined
- ½ cup dry white wine
- ½ cup fresh parsley chopped
- ½ teaspoon kosher salt or to taste
- ½ teaspoon pepper or to taste
- 1 lemon optional, for garnish
- Heat butter and olive oil over medium heat in a large skillet.
- Add garlic and red pepper flakes to pan and cook until fragrant, about 30 seconds.
- Stir in shrimp and cook until pink and no longer translucent, about 2-3 minutes. Transfer shrimp to plate and keep warm.
- Pour wine into pan and cook 2-3 minutes or until reduced.
- Remove the pan from the heat and add the shrimp. Sprinkle with parsley and toss well to combine. Season with salt and pepper to taste.
- Serve with lemon wedges.
- Keep leftover shrimp scampi refrigerated in an airtight container and use it within 4 days.
- Freeze in airtight freezer bags and use within 3 months.
- Use up leftovers cold on a salad, or reheat them in a skillet.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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