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Keto Shrimp Scampi Recipe

 

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.

Prep: 10 mins
Cook: 25 mins
Total: 35 mins
Servings: 3
Yield: 3 servings

INGREDIENTS

 

DIRECTIONS

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

  • 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.

  • 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.

  • 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.

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

     

Nutrition Facts

224 calories; 19 g protein; 6.8 g carbohydrates; 190.7 mg cholesterol; 461.4 mg sodium.
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