I have been killing it with home cooking my own meals and sticking to my diet plan. I am sharing with you guys today a very simple, light and delicious recipe for a healthy, keto friendly take on shrimp scampi. In order to do so I’ve had to get creative and swap some alternatives for those yummy carbs. One of my favorite’s to swap is zoodles in place of noodles. They are literally spiralized pieces of zucchini that look like green noodles and they’re super tasty when sauteed right!
1 lb of Shrimp peeled and deveined
2 tbsp of avocado oil
3 tbsp of butter
4 garlic cloves, minced
½ cup of heavy cream (feel free to swap for Greek yogurt for a healthier version!)
¼ tbsp of lemon juice
Pinch of salt
1 tbsp of Parmesan cheese
20 oz of zucchini spiralized noodles
Step One: First and most importantly, you want to drain your zoodles by placing them between two paper towels and let them sit like that until you are ready to cook them. This will get most of the excess water that zucchini produces out and will keep your zoodles from getting soggy.
Step Two: Next, in a medium size skillet, bring your heat to medium and add in 1 tbsp of butter and 1 tbsp of the avocado oil. Add in your shrimp until they are opaque. Remove shrimps and set aside for later.
Step Three: Add in 1 clove of minced garlic with the zucchini noodles and cook until noodles are soft, this should take about 3 minutes. Be sure to not overcook your zoodles or they will sog! Remove zoodles from the skillet and set aside, separate from your shrimps, and let sit.
Step Four: Next, add the remaining butter, oil and garlic to the skillet and cook for 1-2 minutes. Then, add in your heavy cream and stir continuously to avoid burning. Also add in your lemon juice, salt and parmesan cheese while continuously stirring the ingredients together.
Step Five: Lastly, put back in your cooked zoodles and toss with the sauce, top zoodles with shrimp and garnish with lemon, parmesan cheese and if you desire some parsley.
Serve and enjoy!