This easy, flavorful, and healthy Shrimp Scampi recipe comes together in just 15 minutes! Plus how to make and store spiralized zucchini noodles.
Dustin, however, isn’t usually a big fan of lemon (despite what he’d probably tell you). He likes lemon to play a minor role in a dish, as opposed to having a dish bursting with tart lemony goodness. Therefore, I usually wind up not making many dishes that involve lemon at our house. However, the urge has just been too strong lately. The flood gates have opened.
Fortunately, I have a got-to 15-minute healthy shrimp scampi recipe that never disappoints. Each time I make it, I’m shocked at how quickly it actually comes together. This dish can be a great weeknight dinner–or even lunch.
Is Shrimp Scampi Healthy?
The majority of shrimp scampi out there is, unfortunately not a very healthy meal. The shrimp is sauteed in quite a lot of butter and then it’s accompanied by a pasta. But that doesn’t mean we cant enjoy a healthy, lightened-up version of shrimp scampi. There are two major ways we transform your typical shrimp scampi into this healthy shrimp scampi recipe. Here’s how to make shrimp scampi healthy:
- Replace the high amounts of butter with olive oil and use less of it
- Replace the high carb, low fiber pasta with high fiber, low carb zucchini noodles
How To Make Zucchini Noodles (With or Without a Spiralizer)
For the longest time, I didn’t own a spiralizer. After deciding to buy one, I must say they are pretty awesome and definitely make the best, most consistent, and uniform zucchini noodles out of all the options. I own this one and use it often. There are several ways to make zucchini noodles. Plus it was less than $30 which was awesome.
That being said, there are other ways to make zucchini noodles without a spiralizer.
- use a vegetable peeler and create long fettuccine-like noodles
- use a paring knife to cut the noodles into more rustic, thicker noodles
- use a kitchen grater to create short, rice-like zucchini noodles by shredding the zucchini lengthwise
What to Serve Shrimp Scampi With
If you’re wondering what sides to serve shrimp scampi with, I have some tasty ideas for you. In restaurants, shrimp scampi often comes alongside a bunch of pasta. Pasta, sadly, isn’t the best option if you’re looking to eat healthier, since it often contains high amounts of empty carbs and not a lot of protein, fiber, or nutrients. Fortunately, there are many options that are super tasty that we can still enjoy as a side to shrimp scampi.
What Sides For Shrimp Scampi
- zucchini noodles (included in this recipe)
- brown rice pilaf
- mixed greens
- roasted asparagus
- parmesan green beans
- roasted broccoli
- quinoa and lentil salad
Can You Make Shrimp Scampi Ahead of Time?
While this meal only takes 15 minutes from start to finish, it can also be made ahead of time, which is awesome. We have had it as part of our meal prep during the week by storing them in these meal prep containers. If you know you’re going to be reheating this shrimp scampi recipe later, try to not cook the zucchini noodles that much because they’ll for sure cook and get tender when reheated.
If you’re going to freeze this shrimp scampi, I recommend freezing just the shrimp and prepping the zucchini noodles separately when it’s time to make your meal. Unfortunately, zucchini noodles become very mushy when thawed after freezing, but shrimp freeze great. To make meal prep easier, I spiralize the zucchini ahead of time when I know I have a moment and then store it in an air-tight container for up to 5 days in the fridge.
How to Reheat Shrimp Scampi
One easy way to reheat shrimp scampi is to pop the entire meal right into the microwave and reheat shrimp scampi for a couple minutes until heated through. You can also toss together in a hot skillet until heated through. The idea is to heat everything through as quickly as possible without overcooking the shrimp and making the zucchini noodles too mushy.
This easy, flavorful, and healthy Shrimp Scampi recipe comes together in just 15 minutes! Plus how to make zucchini noodles.
- 1 tbsp. olive oil
- 1 lb. large shrimp, peeled and deveined
- 1 tsp. sea salt
- 1/2 tsp. black pepper
- 1/4 tsp. crushed red pepper flakes
- 4 cloves garlic, minced
- 1/4 cup low-sodium chicken broth
- 1/2 lemon, zested
- 1/4 cup freshly squeezed lemon juice
- 1 lb. zucchini noodles,* spiralized (approx. 2 large zucchinis)
- 1/4 cup Italian parsley, chopped
- 2 tbsp. freshly grated parmesan
Heat olive oil in a large skillet over medium-low heat.
Add the shrimp, sea salt, pepper, and crushed red pepper flakes, and sauté for 4-6 minutes, until the shrimp begin to brown and are no longer translucent.
Add the garlic to the pan and cook for one minute, stirring frequently.
Add the chicken broth, lemon zest, lemon juice, and zucchini noodles.
Bring to a boil and cook for 1 minute, just until the shrimp are completely opaque and cooked through and the noodles are softened, coated with the garlic-lemon sauce, and warmed through.
Sprinkle with parmesan and parsley and serve.
* I use a spiralizer to make my zucchini noodles but there are other ways to make zucchini noodles without a spiralizer, including the following:
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