Zucchini Shrimp Scampi
Traditional shrimp scampi made into a low-carb dish with zucchini noodles. It’s unbelievably easy, quick & healthy! 214.3 calories.
I know I’m late to the party but I finally invested in a spiralizer. And I have to say – it’s really the best $15 I’ve ever spent.
Now if you don’t know what a spiralizer is, it’s basically a vegetable slicer, cutting super-thin strips resembling spaghetti strands, creating a healthier, grain-free alternative to standard pasta.
The texture is amazingly tender with a little bit of bite, and I just love how you can twirl it up like pasta. And it goes beautifully in this buttery, garlicky shrimp scampi with all that vibrant lemon goodness.
Best of all, I don’t have to feel guilty about eating this at all!
Zucchini Shrimp Scampi
Ingredients
- 2 tablespoons unsalted butter
- 1 pound medium shrimp, peeled and deveined
- 3 cloves garlic, minced
- ½ teaspoon red pepper flakes, or more, to taste
- ¼ cup chicken stock
- Juice of 1 lemon
- Kosher salt and freshly ground black pepper, to taste
- 1 ½ pounds 4 medium-sized zucchini, spiralized
- 2 tablespoons freshly grated Parmesan
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Melt butter in a large skillet over medium high heat. Add shrimp, garlic and red pepper flakes. Cook, stirring occasionally, until pink, about 2-3 minutes.
- Stir in chicken stock and lemon juice; season with salt and pepper, to taste. Bring to a simmer; stir in zucchini noodles until well combined, about 1-2 minutes.
- Serve immediately, garnished with Parmesan and parsley, if desired.
Did you make this recipe?
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Does this meal re-heat well and how long to safely keep shrimp refrigerated (for meal prepping)?
As I am not an expert on food safety, I cannot really say with certainty – sorry, Jess! Methods for optimal food storage and shelf life should be based on good judgment and what you are personally comfortable with.
I personally have not been a fan of reheated Shrimp. Over cooks them and makes them rubbery. I did re-heat zoodles once, I will never do that again. It made them mushy. The sauce however can be stored. I made this the other night and had some sauce left over. I had left over chicken the fridge that I cut up and sauteed to heat up, added garlic and some onion, threw in zoodles. Then poured the sauce on to reheat. It was delish.
No, but I served the leftover shrimp cold on a salad the next day and it was delicious!
Made this for dinner tonight and it was AMAZING!!! Thank you for all your great recipes! We enjoyed this almost as much as your Chicken Lettuce Wraps!
I made this recipe with a couple of changes:
Added cherry tomatoes
Made the shrimp from your “Spicy Roasted Shrimp Sandwich with Chipotle Avocado Mayonnaise” recipe just because I love it so much and it was beyond yummy!
I earned brownie points with the husband on this one and after prepping , it only took 15mins. I love your recipes and I am loving your new cookbook. In fact I just made the Greek meatballs and you have converted me to a meatball baked in the oven gal. No more stove top for me. Thanks again!
Love, love, love this recipe! Just started a keto-diet and this has really made the transition easier. Thank you!!
This is absolutely delicious!!!!! I can’t say enough about it! I’ve just recently tried zucchini noodles and love them! This recipe is soooo simple to make and the outcome is fantastic! Great recipe!
Does anyone know if this will keep and reheat okay? I prepare my meals before work to eat later …. just curious, no one here speaks of leftovers… lol
I made this today using spaghetti squash. I had zucchini but no way to spiralized it,so I opted to use spaghetti squash. I put garlic powder,parsley,pepper,and oregano on the squash and baked it at 350 for 45-60 minutes. I used bottled lemon and cooking sherry along with the chicken broth. I had no fresh parsley so I used fresh basil. I think the dish came out pretty good. I would definitely use more fresh garlic…. maybe five cloves.
Awesome…delicious, easy, colorful, quick….A must!!
I have made this twice in 3 days… It’s incredibly tasty and simple to make. My FIRST time spiralizing anything and I’m amazed at how I did not miss the pasta at all!! The hardest part of this recipe for me is finding a zucchini from my garden that fits in my spiralizer! Otherwise an amazing, yummy recipe!! As a preference I use wine instead of broth and a bit more red chili flakes- so good. I’m addicted!!!
This recipe was amazing, but all of your recipes are…I will surely be buying
your cookbook. thank you.
I peeled and deveined the shrimp. Then I Handcut the zuccini. Now I’m ready to buy one of those gadgets. This was absolutely delicious. Thank you! Will this work on Chinese eggplant?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment.
This is MORE than a winner. This cured my keto diet cravings, made me feel like I was spoiling myself, and left me with left overs for tomorrow, if I can keep my non-dieting family out of it! The second best part? Already logged into my fitness pro. LOVE LOVE LOVE.
I assume you do not cook/boil the zoodles first?
Scrolled through and found the answer… Can’t wait to try!
can this be stored in a mason jar? if so, how many days would you say it would stay fresh?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment.
just made this dish. although i think in theory it is great – the shrimp need to be cooked separately first, then put aside and add it to the pot/pan AFTER the zucchini has cooked sufficiently. if i would have followed this recipe the way it was written, the shrimp would have been rubbery. i recommend doing this, as the zucchini gives off sooooo much water *as zucchini does obviously*. i added one whole lemon’s zest to it also. thank you for the inspiration! 😀
I thought it was way too lemony so I put in more red pepper flakes to cancel it. That doesn’t work, it just makes the lemon flavor stronger and gives you a confusing burning on your lips (I put way too much in but it still wasn’t spicy, just hot on the lips).
I think next time I’ll try adding some cream or Parmesan with the chx broth and lemon to soften the flavor and make it richer.
Also, my fiancé accidentally got cucumber instead of zucchini (he swears they were mislabeled). It made … Interesting “coodles”. It was a cool dish that way I guess. Don’t worry, he now knows how to tell them apart.
Also, we didn’t think to cut the noodles every once in a while so they were super long! But that’s what you get when you use your new toy right away.
In all, he decided this dish didn’t need to be added to the rotation. I think I might try again after correcting my mistakes
Question for the zoodle pros: can you sauté your zoodles so they have more flavor before adding to your dish? My go to veggie side is always zucchini and mushrooms sauted in evoo and I’d like to keep that flavor.
“Coodles” – I’ll definitely have to try that! And yes, you can definitely give it a quick sauté and adjust the amount of lemon as needed to suit your preferences a little bit better.
I love your easy recipe. But also try Shrimp Scampi Zucchini Noodles So delicious! Need to try this recipe
I got a spiralizer just so we could try this recipe, and WOW! It was worth it! Delicious!
We make this a lot, among other dishes with zoodles. One thing that we do differently in all of our zoodle dishes is leave the zoodles raw. I make sure to get them room temperature before spiralizing, then whatever sauce you’re topping them with will warm them nicely. This prevents mushy, soggy zoodles!
I made this tonight and it was amazing!! I cut the recipe in half, added cherry tomatoes (because I needed to get rid of them) and I cooked a little longer so it was soft enough for my 10 month old to eat. She loved them too! 5☆