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.

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 1x

Scale 1x2x3x

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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