Keto Shrimp Scampi with Zoodles

Keto Shrimp Scampi with Zoodles is a light yet indulgent dish that delivers all the buttery, garlicky, lemony satisfaction of classic scampi without the carb-heavy pasta. Juicy shrimp are quickly sautéed in a rich sauce of butter, olive oil, garlic, lemon, and fresh parsley, then tossed with crisp-tender zucchini noodles for a refreshing, low-carb twist. This keto-friendly meal feels restaurant-worthy while staying simple enough for busy weeknights, making it perfect for dinners that impress, upgraded lunches, or any time you crave comforting scampi flavor and pasta-like satisfaction without leaving ketosis.

Course Dinner, Lunch, Main Course

Cuisine American, Italian, Keto

Keyword gluten free, keto dinner, keto shrimp recipe, keto shrimp scampi, low carb shrimp, shrimp scampi with zoodles, Zucchini Noodles

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 320kcal

Equipment

large skillet
Mixing bowl
Tongs
Spiralizer
Cutting board
Chef's knife
microplane or grater

Ingredients

For the shrimp

1 1/2 pounds large shrimp, peeled and deveined, tails on if desired
1 teaspoon fine sea salt divided, plus more to taste
1/2 teaspoon freshly ground black pepper plus more to taste
1/4 teaspoon crushed red pepper flakes optional, for heat

For the scampi sauce

1/4 cup unsalted butter divided
3 tablespoons extra-virgin olive oil
4 cloves garlic, minced
1/4 cup dry white wine or chicken broth for alcohol-free
1 tablespoon fresh lemon juice plus more to taste
1 teaspoon lemon zest finely grated
1/4 cup fresh flat-leaf parsley, finely chopped plus extra for garnish

For the zoodles

4 medium zucchini spiralized into noodles, about 6 cups loosely packed
1 tablespoon extra-virgin olive oil
1/4 teaspoon fine sea salt for seasoning zoodles

Optional garnish

1/4 cup freshly grated Parmesan cheese optional, for serving
2 tablespoons lemon wedges for serving

Instructions

Pat the spiralized zucchini dry with paper towels to remove excess moisture and set aside in a colander to drain while you prepare the shrimp.
Place the shrimp in a mixing bowl, sprinkle with about one half of the salt, the black pepper, and red pepper flakes if using, and toss to coat evenly.
Heat a large skillet over medium heat, add the olive oil for the zoodles, then add the zucchini noodles and a pinch of the zoodle salt, and sauté just until crisp tender, about 2 to 3 minutes.
Transfer the cooked zoodles to a large serving platter or bowl, leaving any excess liquid behind in the skillet, and tent loosely with foil to keep warm.
Return the same skillet to medium high heat, add the olive oil for the scampi sauce and half of the butter, and swirl until the butter is melted and foamy.
Add the seasoned shrimp to the hot skillet in a single layer and cook until just opaque and pink, about 1 to 2 minutes per side, then transfer the shrimp to a plate, leaving the fat in the pan.
Reduce the heat to medium, add the minced garlic to the skillet, and sauté in the remaining fat until fragrant and just beginning to turn golden at the edges, about 30 seconds.
Pour in the dry white wine or chicken broth and the remaining salt, scrape up any browned bits from the bottom of the pan, and simmer until the liquid is reduced by about one half, about 2 to 3 minutes.
Stir in the lemon juice and lemon zest, then add the remaining butter and swirl or stir until the butter is fully melted and the sauce looks glossy and slightly thickened.
Return the cooked shrimp and any accumulated juices to the skillet, add the chopped parsley, and toss gently in the sauce just until the shrimp are heated through and well coated, then taste and adjust salt, pepper, or lemon juice as desired.
Arrange the warm zoodles on plates or a serving platter, spoon the shrimp and scampi sauce over the top, and sprinkle with additional parsley and grated Parmesan if using before serving with lemon wedges on the side.

Notes

For the best texture, choose firm, medium zucchini and cook the zoodles only until just tender so they stay slightly crisp and do not release too much water into the sauce. If you prefer even drier zoodles, salt them lightly after spiralizing, let them sit in a colander for about 10 minutes, then pat dry thoroughly before cooking. To meal prep, spiralize the zucchini and store it uncooked in an airtight container lined with a paper towel for up to 1 day, and cook the shrimp and sauce fresh for the best flavor and texture. Leftovers can be stored with the shrimp and zoodles in separate containers in the refrigerator for up to 2 days and reheated gently in a skillet with a splash of olive oil or butter to avoid overcooking the shrimp. Keep an eye on net carbs if you add extra lemon juice or serve with larger portions of zucchini, and adjust Parmesan or butter amounts to fit your macros while keeping the dish strictly keto.

Nutrition