Baked Shrimp Scampi
This baked shrimp scampi is made in the oven with butter, herbs and spice, and baked under a layer of low carb bread crumbs.
Servings: 4
Ingredients
- 1 ½ pounds jumbo shrimp peeled with tails, butterflied
- 1 slice low carb bread or keto bread
- 1 stick salted butter softened
- 1 tablespoon fresh parsley
- 3 cloves minced garlic
- ¼ teaspoon red pepper flakes
- ¼ teaspoon smoked paprika
- 1 teaspoon lemon pepper
- ½ teaspoon onion powder
- ¼ cup white wine
Instructions
- Preheat the oven to 450°F. Place a 2 ½ quart baking dish in the oven as it preheats.
- Place the bread in a food processor or blender and blend just until small crumbs form.*
- In a small bowl, stir together butter, parsley, garlic, red pepper flakes, and smoked paprika.
- Use a small knife to cut half way through the back of the shrimp to butterfly it open slightly.
- Place the shrimp in a bowl and toss with lemon pepper and onion powder. Set aside.
- Remove the hot baking dish from the oven and immediately add the wine to the pan. (Careful, it may splatter)
- Add the shrimp to the baking dish in a single layer. Working quickly, drop pats of the butter mixture over the shrimp. Sprinkle with breadcrumbs.
- Bake for 9 to 11 minute or until the shrimp is cooked through. Broil 1 minute if desired.
- Serve with lemon.
Notes
*To make breadcrumbs without a food processor, toast the bread until very crisp. Place in a zippered bag and roll with a rolling pin.
Nutrition
Calories: 357kcal | Carbohydrates: 5g | Protein: 25g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 278mg | Sodium: 1186mg | Potassium: 239mg | Fiber: 1g | Sugar: 0.5g | Vitamin A: 1198IU | Vitamin C: 2mg | Calcium: 109mg | Iron: 1mg