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    You are here: Home » Meal Type » Main Dishes » Keto Shrimp Scampi with Zoodles

    Keto Shrimp Scampi with Zoodles

    December 23, 2020 (updated June 18, 2021) by Danielle Esposti

    May contain affiliate links. See our Privacy Policy and disclosure.

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    Pinterest image for quick shrimp scampi served over zucchini noodles.
    Pinterest collage for quick shrimp scampi served over zucchini noodles.
    Pinterest image for a keto shrimp scampi recipe with zucchini noodles.
    Pinterest collage for a keto shrimp scampi recipe with zucchini noodles.

    Take this cafe favorite from classic to keto with one simple swap! Keto Shrimp Scampi pairs zucchini noodles with sautéed shrimp in a decadent – but delicate – sauce featuring butter, garlic, white wine, and fresh parsley. A quick and healthy weeknight dinner save after a busy day!

    A plate of keto shrimp scampi tossed with zoodles on a white plate with a vintage fork, a wine glass to the side, and a cream colored linen napkin.
    Jump to:
    • What Makes This Shrimp Scampi Keto?
    • Tips for Making Perfect Keto Shrimp Scampi
    • What’s Scampi, Anyway?
    • Doesn’t Scampi Usually Have Tomatoes? Breadcrumbs? Cream Sauce?
    • Do I Have To Leave The Tails On My Shrimp?
    • Make It Your Way
    • More Shrimp and Seafood Recipes to Make ASAP
    • Recipe


    Not too long ago, a friend and I were reminiscing over the universal absurdity of first dates. Like, this boy’s mom driving them to the ice capades in middle school; or my high school boyfriend treating me to dinner at a legacy chain, instead of the food court, at the mall; or the first time we ever cooked a real meal for someone at home, using hand-me-down kitchen tools, that finnicky stove we all had in our first grown-up rental, and recipes cobbled together from, I dunno… clippings from Parade magazine.

    She cooked shrimp scampi for this guy and laughed it off saying “That’s what I thought passed for fancy.” While my response was something like “Ha… scampi… fancy… right…”, all I could think was: “I’d sell one of my husband’s kidneys on the black market for some shrimp scampi right now.”

    Scampi is considered a “classic” dish, and yet it feels unsung and undervalued. Even by me. But just the thought of all that sizzling butter and garlic made me hang up the phone and head right to the store for some shrimp.

    I can’t tell you what a delight it was to take a break from my usual, heavier winter fare and bite into this light, bright dish. This is not typical grease-laden, carb-fest scampi. Flavor is king here, and I found an absolutely perfect balance of fat and acid to make the shrimp sing. Toss it with some zoodles and you’ve got yourself a gluten-free, grain-free, keto-friendly, midweek-miracle dinner right here.

    What Makes This Shrimp Scampi Keto?

    Already very low in carbs, shrimp scampi is a classic recipe that translates seamlessly to the keto diet with just one simple modification – toss it with zucchini noodles instead of pasta. Good quality butter, olive oil, and wild caught shrimp are staples of the keto diet. Keep it even lower carb by skipping the (minimal) white wine and replacing it with additional chicken broth (bone broth if you have it!).

    Tips for Making Perfect Keto Shrimp Scampi

    Use high quality butter – we like Kerrygold for its intense flavor. It really makes all the difference in the finished sauce.

    Choose the right shrimp – shell on, wild caught shrimp have great flavor (and they’re cheaper too!). Go for extra large (26/30) or jumbo (21/25) for meaty bites.

    Use frozen shrimp. I can buy wild caught, deveined frozen shrimp at my grocery store and it makes all the difference in prep time. Simply defrost in the fridge overnight, or place the frozen shrimp in a colander and run under cool water until defrosted.

    Never marinate seafood in acids like lemon juice – it will essentially “cook” the shrimp (like with ceviche). Reserve the lemon juice for the pan sauce.

    Pay attention to the heat – when making the sauce, be sure to reduce the flame to medium low and add cold butter cubes. Whisk until they’re just barely emulsified for a rich and creamy pan sauce.

    For a condensed post, click to view the web story for this keto shrimp scampi recipe!

    Left - a forkful of shrimp scampi hovering over a plate; right - keto shrimp scampi with zoodles in a skillet.

    What’s Scampi, Anyway?

    Hold onto your hats… scampi is a type of lobster (a langoustine, actually). This recipe was traditionally prepared using scampi, which is plentiful in the waters around Europe. Not so much in the U.S., where “shrimp scampi” was coined by using the scampi’s more abundant crustacean counterpart as the base for the dish.

    Doesn’t Scampi Usually Have Tomatoes? Breadcrumbs? Cream Sauce?

    Maybe at Olive Garden, but technically, all you need is butter and garlic for it to be shrimp scampi. You don’t even really need the pasta. (Plenty of people eat scampi solo as an appetizer.) Parsley, lemon, and white wine are the most common add-ins to just enhance the existing flavors. Anything more is a whole new dish.

    Do I Have To Leave The Tails On My Shrimp?

    Not necessary. In my opinion, it just makes for better presentation, but you do you.

    Shrimp scampi in a white serving bowl with a wood serving spoon.

    Make It Your Way

    You can skip the white wine. If you’re extra careful with carbs, replace the white wine with chicken stock. White wine adds just the right extra hit of acidity, however the majority of the flavor in shrimp scampi comes from the garlic and butter.

    Add heat with red pepper flakes. Add ½ – 1 tsp in the marinade.

    More Shrimp and Seafood Recipes to Make ASAP

    • Oven Baked Halibut
    • Seared Salmon with Cucumber Mango Salsa
    • Spicy Shrimp with Avocado Aioli
    • Maryland Hot Crab Dip
    • Lemon Butter Shrimp over Polenta with Wilted Greens
    Side view, keto shrimp scampi tossed with zucchini noodles on a white plate.

    Did you make this Keto Shrimp Scampi with Zoodles? I’d love to know how it turned out! Leave a comment and a rating below.

    While you’re at it, let’s be friends – follow me on Pinterest and Instagram for the latest and greatest.

    Recipe

    A plate of keto shrimp scampi tossed with zoodles on a white plate with a vintage fork, a wine glass to the side, and a cream colored linen napkin.

    Keto Shrimp Scampi with Zoodles

    Author: Danielle Esposti
    Print Recipe Rate this Recipe Pin Recipe
    Garlicky, buttery, and bright, Keto Shrimp Scampi with Zoodles keeps all the flavor but cuts out the carbs. Saute garlic-marinated shrimp in butter and build a simple pan sauce by whisking in white wine, broth, and lemon juice. Garnish with parsley and serve over sauteed zucchini noodles.
    Prep Time: 15 mins
    Cook Time: 20 mins
    Marinating Time: 20 mins
    Servings : 4
    Calories: 256

    Recommended Equipment

    • 12″ Skillet
    • Spiralizer
    • Baking Sheet

    Ingredients

    • 1 lb extra large or jumbo shrimp
    • 2 large zucchini
    • 2 tbsp olive oil
    • 4 cloves garlic, grated or minced
    • 2 tsp kosher salt, divided
    • 4 tbsp butter divided
    • ¼ c white wine
    • ¼ c chicken broth
    • 1 tbsp lemon juice

    Instructions

    • Prep the shrimp. Remove shells (leave on tails for looks) then devine.
    • Marinate. Combine shrimp, half the garlic, 1 tbsp olive oil, and salt. Toss to combine and marinate at least 20 minutes at room temperature (up to 1 hour) or up to 8 hours in the fridge.
      Peeled and deveined shrimp marinating with garlic, olive oil, and salt in a large mixing bowl.
    • While the shrimp marinate, prep the zucchini noodles. Trim ends, then fit into a spiralizer and cut into a spaghetti noodle shape. Arrange the zoodles over a paper towel lined baking sheet (to wick up some of the moisture) then sprinkle with the remaining teaspoon salt. Let the zucchini sit and “sweat” while you make the shrimp scampi.
      Zucchini noodles sweating on a paper towel lined baking sheet.
    • Heat a skillet over medium high heat. Add 1 tbsp oil and 2 tbsp butter and heat until the butter melts then foams. Add the shrimp in a single layer, in batches, and cook 1 minute per side or until just barely pink. Remove using a slotted spoon and set aside.
      Shrimp sauteed in a butter in a single layer in a skillet.
    • Add the remaining garlic and saute, stirring frequently, until very fragrant, about 1 minute. Pour in the white wine and scrape up any browned bits; add the broth and lemon juice and bring the sauce to a simmer. Cook 5 minutes, or until slightly reduced.
      Garlic sautéing in a skillet.
    • Reduce the heat to low. Cut the remaining 2 tbsp butter into small pieces, then add to the sauce, whisking constantly until the sauce melts and emulsifies. Return the shrimp to the pan, toss with the sauce, and heat 1-2 minutes more until warmed through.
      Two images showing how to emulsify butter into scampi sauce.
    • Season with pepper to taste and add fresh parsley. Turn off the heat and cover while you prepare the zucchini noodles.
      Cooked shrimp scampi in a skillet.
    • Heat a 12” skillet over medium high heat. Add ½ tsp olive oil and heat until shimmers. Transfer the zucchini to the pan – pick up a handful of noodles, gently squeeze any water out over the sink, and add to the pan. Working quickly but carefully. Saute the zucchini noodles 2-3 minutes, tossing frequently.
      Sauteed zucchini noodles in a skillet.
    • Transfer the shrimp scampi to the zoodles and toss until well combined. Serve immediately.
      Keto shrimp scampi tossed with zucchini noodles in a 12" skillet.

    Notes

    For quicker prep, look for frozen, deveined wild shrimp at your grocery store. Defrost overnight in the fridge or under cool running water in a colander. 

    Nutrition Information

    Calories: 256kcal (13%), Carbohydrates: 9g (3%), Protein: 12g (24%), Fat: 20g (31%), Saturated Fat: 8g (40%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Trans Fat: 0g, Cholesterol: 47mg (16%), Sodium: 618mg (26%), Potassium: 437mg (12%), Fiber: 2g (8%), Sugar: 4g (4%), Vitamin A: 114% (114%), Vitamin C: 32% (32%), Calcium: 36% (36%), Iron: 4% (4%)
    Did you make this recipe?Mention @oursaltykitchen or tag #oursaltykitchen!
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    Disclaimer: This post and the recipe card may contain affiliate links, which means we receive a small commission (at no cost to you!) if you make a purchase using these links. Rest assured, we only endorse products we own and truly love!

    2 Comments
    Filed Under: 45 Minutes or Less, Gluten Free, Grain Free, Keto, Main Dishes

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    1. How to Cook Zucchini (4 Ways!) | Our Salty Kitchen says:
      July 16, 2021 at 1:39 pm

      […] you’re thinking zoodles, the granddaddy of veggie “noodles,” you’re on the right track. But don’t […]

      Reply
    2. Garlic Butter Shrimp (15 Minute Meal!) - Our Salty Kitchen says:
      July 9, 2022 at 12:28 pm

      […] to be confused with Shrimp Scampi (which goes heavier on garlic and really relies on nailing the sauce), lemony garlic butter shrimp […]

      Reply

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