August 26, 2016

Low Carb, Super Easy Shrimp Scampi

Well, I’m pretty obsessed with this recipe. So far, I’ve made it three times in the last week (also due to the fact that shrimp was on sale at WholeFoods). I have had this spiralizer thingy in my drawer for a few years and had convinced myself it was a piece of crap and that I needed a “cooler” one, until I was desperate to make this recipe and just gave in and used it. It worked pretty well to my surprise.

Here is the one I have:                                          And here is the one I wanted:




I have never made “zoodles” (zucchini noodles) because honestly, I’m a lazy cook. Even though it’s all the craze, I just didn’t think it would be worth the extra 5 minutes it would take me. I’m also not crazy about pasta, so I wasn’t really looking for an alternative. I was wrong. It’s totally worth the 5 minutes and it’s now my favorite way to eat zucchini. I really do like the change in texture (as opposed to stir frying it in slices, which is what I always do).

2016-08-20 14.25.17

Here is the super easy recipe for LOW CARB SHRIMP SCAMPI 


  • 1 lemon
  • 1 zucchinibest-aquaculture-practices
  • 1/2 pound of shrimp (wondering how to purchase good quality and sustainably caught shrimp? Look out for my next article! or read THIS)
  • 1 large piece of elephant garlic (easier to peel) or 2 cloves regular garlic, minced (cut small with a knife or put through a press)
  • 1-2 Tbs salted butter (I like Kerry Gold brand)
  • Parmesan cheese (optional)
  • 1 tsp chilli flakes (optional)
  • Salt and pepper to taste
  • Parsley for garnish (optional)


  1. First make your zoodles by following the instructions that come with your gadget. If you don’t have a gadget, you can just slice very thin with a knife.
  2. Heat the butter in a large pan over medium heat.
  3. Add your shrimp, juice from 1 lemon, chili flakes, salt and pepper, and stir for 3 minutes. They should be almost cooked through.
  4. Turn the heat up to medium high and add the garlic and zoodles. Cook for another 3-4 minutes, tossing with some tongs.
  5. The first time I made these with one zucchini, there was very little water in the pan. When I did it again with two zucchini I got alot of water. I just poured off the excess and continued to cook.
  6. Garnish with parmesan cheese and parsley (optional)
  7. Enjoy!





Leave A Comment