Low-Carb Shrimp Scampi (Paleo,Whole30)

This low-carb shrimp scampi recipe is not just healthy being both paleo and whole30 too, it’s also done in less than 30 minutes.

I first posted this recipe almost 2 years ago! I can’t believe it’s been 2 years…and I’m still making this recipe because it’s GOOD. And it’s also easy to make and done quickly.

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Outside of the shrimp, the key ingredient that makes this recipe in my opinion is the ghee. I hate butter but I love ghee. A traditional scampi recipe usually uses a large amount of both butter and oil. Too much in my opinion. I find that you don’t need to use nearly as much ghee as you would butter when replacing it in a recipe. This scampi only uses 2-3 tablespoons of ghee. I use 2 tbsp but if you like your scampi more buttery then by all means use 3 tablespoons…or more!

I served this over spaghetti squash. 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. You can toss the squash directly with the shrimp scampi in the skillet or just serve the scampi on top.

Low-Carb Shrimp Scampi (Paleo,Whole30)

• Author: Fit SlowCooker Queen
• Prep Time: 10 mins
• Cook Time: 15 mins
• Total Time: 25 mins
• Yield: 4 servings

Ingredients

• 3/4 lb shrimp
• 2-3 tbsp ghee
• 4 garlic cloves, minced
• 1/4 cup onion, diced
• 1/2 tsp salt
• 1/4 tsp pepper
• Parsley for garnish

Instructions

1. Melt ghee in a large skillet over medium heat. Add garlic and onion and cook 3-5 minutes, stirring frequently.
2. Add shrimp, salt and pepper. Cook a few minutes or until all the shrimp are no longer pink.
3. Add spaghetti squash strands to a plate. Top with shrimp scampi.
4. Garnish with parsley before serving.

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.

If your diet allows, 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.

I cooked my 2 lb spaghetti squash in the microwave. It’s the fastest way: pierce the squash all over with a knife and place it on a microwaveable plate. Heat 5 minutes, flip the squash (use oven mitts as the squash will be hot) and cook an additional 4 minutes. Again, use oven mitts when handling the squash.

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