This low-carb, paleo and whole-30 compliant recipe is not just ‘skinny’ but healthy without compromising the traditional flavors of a shrimp scampi.
I love coming home to packages. Especially packages of food. Imagine my excitement when my new box of Sizzlefish arrived! Wild-caught salmon, shrimp, scallops, cod, haddock…it seriously doesn’t get any better. This is not a new recipe for me; I’ve made this before. I think it might have even been posted to my Instagram page at one point. If you just went and looked for it, it’s not there any longer fyi. Consider this my 1st official posting of it.
I had a spaghetti squash in my pantry just itching to get used. As soon as I glanced at it, I knew a scampi was coming. Outside of the shrimp, the key ingredient that makes this recipe in my opinion is the ghee. I hate butter but I love ghee. I find that you don’t need to use nearly as much ghee as you would butter when replacing it in a recipe. For example a traditional scampi recipe usually uses a combo of butter and oil. Too much butter in my opinion. This version only uses 2-3 tablespoons of ghee. I use 2 tbsp but if you like your scampi more buttery then use 3 tablespoons. If you have a different opinion after making this, I would love to hear your thoughts below in the comments.
If you’re not into spaghetti squash another low-carb alternative would be to serve this over mashed or riced cauliflower, over some greens for a nice salad. This also goes well with bread. If you’re going to use bread don’t forget to use the ghee/garlic/onion sauce for dipping.
- ¾ lb shrimp
- 2 lb spaghetti squash, cooked
- 2-3 tbsp ghee
- 4 garlic cloves, minced
- 1 small onion, diced
- ½ cup fresh parsley
- ½ tsp Himalayan salt
- ¼ tsp pepper
- Cook spaghetti squash using your preferred method. Once done cooking, let cool then rake a fork back and forth across the squash to remove its flesh into spaghetti-like strands.
- Melt ghee in a large skillet over medium heat. Add garlic and cook 3-5 minutes, stirring frequently.
- Add shrimp, salt and pepper. Cook a few minutes or until all the shrimp are no longer pink.
- Add spaghetti squash strands to a plate, top with shrimp/ghee sauce.
- Toss parsley on top before serving.