If you love classic shrimp scampi but want to keep things light, this version brings all the flavor without the carb-heavy pasta. It’s buttery, lemony, and loaded with garlic, just like you expect. The shrimp cook fast, the sauce comes together in minutes, and the whole dish feels restaurant-level with almost no fuss.
Serve it over zucchini noodles, spaghetti squash, or a bed of sautéed greens, and you’ve got a satisfying meal that won’t weigh you down.
Low Carb Shrimp Scampi - Bright, Garlicky, and Weeknight Easy
Ingredients
- Shrimp: 1 to 1.25 pounds large shrimp, peeled and deveined (tails on or off)
- Olive oil: 2 tablespoons, for sautéing
- Butter: 3 tablespoons (use grass-fed if you prefer)
- Garlic: 4–5 cloves, finely minced
- Lemon: Zest of 1 lemon and 2–3 tablespoons fresh juice
- Red pepper flakes: 1/4 to 1/2 teaspoon, to taste
- Dry white wine or chicken broth: 1/3 cup (pinot grigio, sauvignon blanc, or low-sodium broth)
- Parsley: 2–3 tablespoons, chopped
- Salt and black pepper: To taste
- Optional finishers: 1–2 tablespoons grated Parmesan, extra butter, or a drizzle of olive oil
- Low-carb base: 3–4 medium zucchini (spiralized), cooked spaghetti squash, or cauliflower rice
Instructions
- Prep your base: If using zucchini noodles, lightly salt them and set aside for 10 minutes, then pat dry. For spaghetti squash or cauliflower rice, have it pre-cooked and warmed.
- Pat shrimp dry: Blot with paper towels so they sear, not steam. Season both sides with salt and pepper.
- Sear the shrimp: Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high. Add half the shrimp in a single layer and cook 1–2 minutes per side until just pink and opaque. Transfer to a plate and repeat with remaining shrimp, adding a bit more oil if needed.
- Sauté the garlic: Lower heat to medium. Add remaining butter and olive oil. Stir in garlic and red pepper flakes. Cook 30–45 seconds until fragrant, not browned.
- Deglaze: Pour in wine or broth. Scrape up browned bits and simmer 1–2 minutes to reduce slightly. Stir in lemon zest and juice.
- Finish the sauce: Taste and adjust salt, pepper, and lemon. If you want a silkier finish, swirl in another 1/2 to 1 tablespoon butter off the heat.
- Return the shrimp: Add shrimp and any juices back to the pan. Toss 30–60 seconds to warm through. Sprinkle with parsley.
- Assemble: Plate over zucchini noodles, spaghetti squash, or cauliflower rice. Spoon extra sauce on top. Finish with a pinch of Parmesan if you like.
What Makes This Recipe So Good
- Fast and fuss-free: From start to finish, you’re looking at about 20 minutes. Perfect for busy weeknights.
- Big flavor, light impact: Garlic, lemon, butter, and a splash of broth or wine build a bright, savory sauce without heavy carbs.
- Flexible bases: Zucchini noodles, spaghetti squash, or even cauliflower rice work beautifully with the scampi sauce.
- High-protein, low-carb: Shrimp is lean and cooks quickly, making it a great staple for low-carb eating.
- Restaurant vibes at home: A little butter, fresh parsley, and good olive oil go a long way.
What You’ll Need
- Shrimp: 1 to 1.25 pounds large shrimp, peeled and deveined (tails on or off)
- Olive oil: 2 tablespoons, for sautéing
- Butter: 3 tablespoons (use grass-fed if you prefer)
- Garlic: 4–5 cloves, finely minced
- Lemon: Zest of 1 lemon and 2–3 tablespoons fresh juice
- Red pepper flakes: 1/4 to 1/2 teaspoon, to taste
- Dry white wine or chicken broth: 1/3 cup (pinot grigio, sauvignon blanc, or low-sodium broth)
- Parsley: 2–3 tablespoons, chopped
- Salt and black pepper: To taste
- Optional finishers: 1–2 tablespoons grated Parmesan, extra butter, or a drizzle of olive oil
- Low-carb base: 3–4 medium zucchini (spiralized), cooked spaghetti squash, or cauliflower rice
How to Make It
- Prep your base: If using zucchini noodles, lightly salt them and set aside for 10 minutes, then pat dry. For spaghetti squash or cauliflower rice, have it pre-cooked and warmed.
- Pat shrimp dry: Blot with paper towels so they sear, not steam.
Season both sides with salt and pepper.
- Sear the shrimp: Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high. Add half the shrimp in a single layer and cook 1–2 minutes per side until just pink and opaque. Transfer to a plate and repeat with remaining shrimp, adding a bit more oil if needed.
- Sauté the garlic: Lower heat to medium.
Add remaining butter and olive oil. Stir in garlic and red pepper flakes. Cook 30–45 seconds until fragrant, not browned.
- Deglaze: Pour in wine or broth.
Scrape up browned bits and simmer 1–2 minutes to reduce slightly. Stir in lemon zest and juice.
- Finish the sauce: Taste and adjust salt, pepper, and lemon. If you want a silkier finish, swirl in another 1/2 to 1 tablespoon butter off the heat.
- Return the shrimp: Add shrimp and any juices back to the pan.
Toss 30–60 seconds to warm through. Sprinkle with parsley.
- Assemble: Plate over zucchini noodles, spaghetti squash, or cauliflower rice. Spoon extra sauce on top.
Finish with a pinch of Parmesan if you like.
How to Store
- Refrigerator: Store shrimp and sauce in an airtight container for up to 2 days.
- Reheating: Warm gently in a skillet over low heat until just heated through. Avoid overcooking the shrimp.
- Freezing: Not ideal. Shrimp can turn rubbery and the sauce can separate.
If needed, freeze only the cooked shrimp for up to 1 month and make fresh sauce later.
- Leftover bases: Zucchini noodles are best fresh. Spaghetti squash holds up better for reheating.
Benefits of This Recipe
- Low in carbs, high in protein: A smart choice for keto, low-carb, or balanced eating plans.
- Quick cook time: Minimal prep and fast cooking mean dinner is ready in about 20 minutes.
- Clean, bold flavors: Lemon and garlic bring brightness without heavy sauces or thickeners.
- Customizable: Adjust heat, citrus, or richness to suit your taste and dietary goals.
- Nutrient boost: Pairing with zucchini or spaghetti squash adds fiber and vitamins.
Pitfalls to Watch Out For
- Overcooking shrimp: They cook fast. Once they curl and turn pink with opaque centers, pull them off the heat.
- Watery sauce: If zucchini noodles release water, your sauce can thin out.
Salt and blot zoodles first, or sauté them separately and drain before serving.
- Bitter garlic: Don’t brown the garlic. Keep heat moderate and stir constantly for a few seconds until fragrant.
- Too acidic: Lemons vary. Start with less juice, taste, and add more as needed.
Balance with a pat of butter if it’s too sharp.
- Salty reduction: If using broth, choose low-sodium and season at the end to avoid oversalting.
Alternatives
- Swap the base: Try sautéed spinach, shredded cabbage, or shirataki noodles for different textures.
- No wine option: Use chicken broth plus a teaspoon of white wine vinegar or extra lemon juice for brightness.
- Dairy-free: Replace butter with ghee (if tolerated) or a dairy-free butter. Olive oil alone works too, but you’ll lose some richness.
- Add veggies: Cherry tomatoes, asparagus tips, or sliced mushrooms cook quickly and soak up the sauce.
- Protein twist: Use scallops or a mix of shrimp and scallops. Adjust cook time to keep them tender.
- Herb swap: Basil or chives can stand in for parsley.
Add right before serving.
FAQ
Can I make this ahead?
Yes, you can prep the sauce and spiralize zucchini in advance, but cook the shrimp just before serving. Reheating cooked shrimp can make it rubbery, so it’s best made fresh.
Is this keto-friendly?
It can be. Use zucchini noodles or spaghetti squash, skip the wine or use a small amount, and avoid added starches.
The macros will be low in carbs and high in protein and fat.
What size shrimp should I use?
Large shrimp (21/25 or 26/30 count per pound) work best. They stay juicy and are easy to sear without overcooking.
Do I need to use wine?
No. Low-sodium chicken broth works well.
For a wine-like brightness, add a splash of white wine vinegar or a bit more lemon juice.
How do I keep zucchini noodles from getting soggy?
Lightly salt them, let them sit 10 minutes, then pat dry. Sauté briefly in a hot pan to drive off moisture, or simply warm them through with the hot sauce right before serving.
Can I add cheese?
A little grated Parmesan or Pecorino adds depth. Keep it light so it doesn’t overwhelm the lemon and garlic.
What pan works best?
A large stainless steel or cast-iron skillet gives the best sear.
Nonstick works too, but you’ll get less browning.
Wrapping Up
Low Carb Shrimp Scampi delivers everything you want from the classic—garlic, lemon, butter, and tender shrimp—without the pasta. It’s quick, flexible, and easy to tailor to your taste. Keep a bag of shrimp in the freezer and a couple of lemons on hand, and you’re never far from a bright, satisfying dinner.
Adjust the heat, finish with parsley, and enjoy a flavorful meal that feels special any night of the week.