Crockpot spaghetti squash shrimp scampi is a healthy one-pot recipe that’s easy to make. Lighten up your diet while the slow cooker does the work with this low-carb, paleo, and Whole30 compatible seafood recipe! Instructions to make this shrimp scampi alternative in the Instant Pot are also included.
I know when most people think of the slow cooker or Instant Pot, shrimp scampi isn’t may not be the first thing that comes to mind. This healthy alternative also adds spaghetti squash to make it a more complete meal.
Ingredients For Spaghetti Squash & Shrimp
Like a traditional shrimp scampi, the ingredients for this recipe are simple.
- Spaghetti Squash: Find a spaghetti squash that will fit a 6-quart slow cooker or Instant Pot when cut cross-wise. For me that means a spaghetti squash that is approximately 2 pounds.
- Shrimp: One pound of your preferred shrimp whether it’s peeled, shelled, tail-off, tail-on, etc. Just make sure they’re cleaned & deveined first.
- Onion: 1 small onion. Use more or less if you like.
- Lemon: 1 medium lemon, juiced.
- Ghee or Butter: If you want this shrimp scampi to be paleo or whole30 compliant, you will need to use ghee. If you’re not worried about that, feel free to use butter.
- Garlic: I love garlic so for me, 3 garlic cloves is playing it safe. Use it as a guide and use as little or as much garlic as you want to add.
- Broth: Only 1 cup of broth is used. Keep in mind that 2 additional cups of liquid will be added later.
- Coconut Milk/Whipping Cream: Whether you use coconut milk or whipping cream will depends on whether or not you want this recipe to be paleo/whole30 compliant.
- Seasonings: The seasonings for this scampi recipe are simple: parsley, salt, and pepper.
How To Make Spaghetti Squash Shrimp Scampi In The Slow Cooker
After you prepare the spaghetti squash by cutting it in half and scooping the seeds out, you add it to the slow cooker along with all the other ingredients EXCEPT the shrimp. Like a lot of slow cooker recipes, the shrimp is added later.
- Add broth, lemon juice, onion, garlic, parsley, salt, pepper, and melted ghee to the slow cooker. Stir to mix well. Add the prepared spaghetti squash the slow cooker, hole side down.
- Cook HIGH 2-3 hours or LOW 4-6, or until the spaghetti squash is soft.
- Carefully remove the spaghetti squash from the slow cooker, it will be hot.
- Stir in the coconut milk or whipping cream. Add shrimp and cook an additional 10-20 minutes or until pink.
FAQs & Tips
What Is Spaghetti Squash?
Spaghetti squash is a cucurbita pepo vegetable. In other words, it’s a squash. The seeds inside spaghetti squash are similar to pumpkin seeds. When cooked, the inside flesh is scraped into spaghetti-like strands. Hence why spaghetti squash exploded on the scene a few years ago as a popular, healthy, alternative to spaghetti. You can cook spaghetti squash several ways, including in the slow cooker; either by itself or as a part of a recipe like you see here.
What Is Shrimp Scampi?
Shrimp scampi is a popular Italian-American dish where you sauté shrimp in butter, garlic, onion, and other ingredients. I say other ingredients because shrimp scampi is another recipe where you have leeway to really make it your own. Obviously this isn’t a traditional shrimp scampi. For one, it’s made in the slow cooker or Instant Pot. This slow cooker shrimp scampi is also cooked along with spaghetti squash. Since shrimp scampi is commonly served over pasta, I’m using spaghetti squash as a low-carb, paleo, whole30 alternative.
Paleo/Whole30 vs Low-Carb/Keto
The real question here is are you going to add full-fat coconut milk or whipping cream and ghee or butter? For the recipe to be paleo and Whole30 compatible, you will need to use coconut milk & ghee. For low-carb/keto, you can use coconut milk & ghee as well but you also have the option to use whipping cream (or even heavy whipping cream) and butter. What you see in the pictures is coconut milk and melted ghee.
Spaghetti Squash Recipes
You will need a large 6-quart slow cooker or Instant Pot for this recipe.
Crockpot Spaghetti Squash Shrimp Scampi
Crockpot spaghetti squash shrimp scampi is a healthy one-pot recipe that’s easy to make. Lighten up your diet while the slow cooker does the work with this low-carb, paleo, and Whole30 compatible seafood recipe! Instructions to make this shrimp scampi alternative in the Instant Pot are also included.
- Total Time: 3 hours 10 minutes
- Yield: Serves 4
Ingredients
- 1 spaghetti squash, cut in half crosswise (approx. 2 pounds)
- 1 pound shrimp
- 1 cup vegetable or low-sodium chicken broth
- 15 ounces coconut milk or whipping cream
- Juice of 1 lemon
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 1/2 teaspoons dried parsley
- 1 teaspoon salt (or more)
- 1/4 tsp pepper
- 1/4 cup ghee, melted
Instructions
Prepare The Spaghetti Squash:
Cut spaghetti squash in half, crosswise. Scoop out the seeds.
Slow Cooker
- Add broth, lemon juice, onion, garlic, parsley, salt, pepper, and melted ghee to the slow cooker. Stir to mix well. Add the prepared spaghetti squash the slow cooker, hole side down.
- Cook HIGH 2-3 hours or LOW 4-6, or until the spaghetti squash is soft.
- Carefully remove the spaghetti squash from the slow cooker, it will be hot.
- Stir in the coconut milk or whipping cream. Add shrimp and cook an additional 10-20 minutes or until pink.
- Add ghee to the pressure cooker and select sauté. The ghee doesn’t have to be melted first, that’s only for the slow cooker. Once hot add the onion & 2-5 minutes or until the onions are soft. Add the garlic and cook an additional minute.
- Turn off the pressure cooker. Pour in the broth & deglaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon. Stir in the lemon juice, parsley, salt, and pepper. Add the prepared spaghetti squash, hole side down.
- Close lid and seal valve. Set high pressure and cook for 25-30 minutes* or until the squash is soft.
- When cooking time is complete, quick release the pressure. If the squash is tender to the touch, it’s done. If this is the case, cook an additional 2 minutes.
- Carefully remove the spaghetti squash (it will be hot) from the Instant Pot and set aside.
- Turn the pressure cooker to sauté. Stir in the coconut milk or whipping cream. Gently stir in the shrimp and cook an additional 5-10 minutes or until the shrimp are pink.
To Serve:
Using a fork, scrape the side of the spaghetti squash so you have long, spaghetti-like strands. Top with shrimp and sauce from the slow cooker or Instant Pot.
- Prep Time: 10 mins
- Cook Time: 3 hours
Nutrition
- Serving Size:
- Calories: 334
- Sugar: 8.3 g
- Fat: 18.3 g
- Saturated Fat: 11.5 g
- Carbohydrates: 20.7 g
- Fiber: 3.9 g
- Protein: 25.2 g
- Cholesterol: 213 mg
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Rochelle
Saturday 12th of August 2023
Hi Shannon, One tiny note: for IP preparation, you add the squash in step 2, yes? I love your recipes! :) Thanks for all you do!
Shannon Epstein
Thursday 17th of August 2023
Yikes. Thank you so much for catching that. The recipe has been updated accordingly!
I appreciate your support:-)
Lorenzo
Saturday 5th of February 2022
This looks absolutely scrumptious
Lindsay
Monday 8th of June 2020
Is this recipe for fresh or frozen shrimp? Thanks!
Fit SlowCooker Queen
Monday 8th of June 2020
You can use fresh or frozen!
Deborah
Sunday 10th of March 2019
Love your recipes.
Fit SlowCooker Queen
Monday 11th of March 2019
Thank you so much!
Roosterhead
Sunday 22nd of October 2017
Can onion powder be substituted for the onion?
Fit SlowCooker Queen
Monday 23rd of October 2017
Absolutely!