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Keto Shrimp Scampi with Zucchini Noodles

This mouth watering recipe will leave you wondering why you haven't ALWAYS been following Keto.

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  • ▢2-3 large zucchini - spiralized (or about 4 cups zoodles)

  • ▢1¾ lb (800g) large or extra-large shrimp - peeled and deveined

  • ▢4 garlic cloves - minced

  • ▢2 tsp lemon zest

  • ▢2 tbsp (30ml) olive oil - extra-virgin

  • ▢sea salt and ground pepper - to taste

  • ▢2 tbsp (28g) butter

  • ▢1/4 cup (60ml) fish stock

  • ▢1 lemon - freshly squeezed

  • ▢1/4 cup (6g) chopped parsley

  • ▢1/2 tsp pepper flakes - crushed


  • Start by making fresh zucchini noodles, with a spiralizer. 2-3 large zucchini

  • In a large bowl, add the raw shrimp together with garlic, lemon zest and oil. Season with salt and pepper and toss to combine. 1¾ lb (800g) large or extra-large shrimp,4 garlic cloves,2 tsp lemon zest,2 tbsp (30ml) olive oil,sea salt and ground pepper

  • Melt the butter in a large skillet over medium heat. 2 tbsp (28g) butter

  • Add the shrimp in a single layer and cook until pink, for about 3-5 minutes per side. 1¾ lb (800g) large or extra-large shrimp

  • Stir in the stock, lemon juice, parsley and pepper flakes. 1/4 cup (60ml) fish stock,1 lemon,1/4 cup (6g) chopped parsley,1/2 tsp pepper flakes

  • Toss the freshly made zucchini noodles to combine, and serve immediately. 2-3 large zucchini

Recipe Notes

  • Adding the zucchini noodles at the very end of the recipe will help keep them springy and fresh, rather than limp or watery.

  • Keep a close eye on your shrimp in the skillet. They cook quickly, so you want to be careful not to overcook. As soon as the shrimp look pink and curled into a C-shape, turn off the heat and add your zucchini noodles.

  • You can make this easy shrimp scampi recipe with white wine instead of the fish stock. It won’t be keto-friendly, but it has an elevated flavor.

  • Serve the shrimp scampi with grated parmesan cheese on top for a richer flavor.

  • I don’t recommend storing the zucchini noodles, as they can become soggy easily. Instead, store the cooked shrimp for 1 to 2 days and add fresh zucchini noodles just before serving.


Calories: 289kcal | Carbohydrates: 9g | Protein: 29g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 267mg | Sodium: 1254mg | Potassium: 573mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1131IU | Vitamin C: 39mg | Calcium: 150mg | Iron: 1mg

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