Shrimp scampi
Shrimp in a garlic, butter and lemon sauce, tossed with spiralized zucchini.
- Hands-on
- 20 min
- Total time
27 min, show breakdown
- Prep 12 min
- Cook 10 min
- Clean up 5 min
- Pans
- 1
- Ingredients
- 9
- Cost/serving
- $5.79
Per serving
- Calories
- 328
- Protein
- 41 g
- Fiber
- 2.9 g
- Net carbs
- 8.6 g
- Fat
- 14 g
High in (% Daily Value per serving): Selenium 126%, Vitamin B12 86%, Vitamin C 64%, Vitamin K 63%, Vitamin B6 46%, Niacin (B3) 37%, Zinc 31%, Folate 26%, Riboflavin (B2) 23%, Magnesium 22%, Potassium 20%, Vitamin E 20%
Whole recipe (): . Full nutrition facts, vitamins and minerals. All nutrition is estimated; check your own labels.
Everything else is scaled from this.
Nutrition per serving is the whole batch divided by this.
Already egg-free, gluten-free, nut-free, soy-free.
Ingredients for 2
Tap an ingredient for other units and forms.
You changed this recipe. Nutrition and cost include your changes. This combination hasn't been tested.
350 g raw shrimp, peeled and deveined
Same amount as: 12¼ oz.
- 2½ medium zucchini (500 g)
2 tbsp butter (28 g)
Same amount as: 30 mL, about ¼ stick.
4 cloves garlic, smashed (12 g)
Same amount as: 4 tsp fresh minced garlic, 2 tsp jarred minced garlic, ½ tsp garlic powder.
- 1 pinch crushed red pepper flakes (0.3 g)
¼ cup low-sodium chicken broth (60 g)
Same amount as: 60 mL.
2 tbsp lemon juice (30 g)
Same amount as: 30 mL, ¾ lemon squeezed from fresh lemons.
2 tbsp fresh parsley (7.6 g)
Same amount as: 30 mL.
2 tbsp parmesan, grated (10 g)
Same amount as: 30 mL.
- salt, to taste
- black pepper, to taste
Use the menu next to each ingredient to skip it, halve it or add more. Nutrition updates as you go. The main ingredient changes with servings instead.
Amount for everything you're cooking. Missing an ingredient? Ask for it.
Healthier swaps
Optional. Nutrition and cost update as you choose; the recipe was written with the original.
- butter
- olive oil: Much less saturated fat. Uses a little less, since oil is all fat. Best for cooking, not baking.
Optional
Adds about 0 kcal per serving.
Quantities are for 2 servings.
Nutrition Facts
2 servings per recipe
Serving size 1 plate (500 g raw)
| Nutrient | Per serving | % DV* | Whole recipe |
|---|---|---|---|
| Calories | 328 | ||
| Total fat | 14 g | 19% | |
| Saturated fat | 8.4 g | 42% | |
| Cholesterol | 316 mg | 105% | |
| Sodium | 574 mg | 25% | |
| Total carbohydrate | 12 g | 4% | |
| Dietary fiber | 2.9 g | 10% | |
| Total sugars | 6.9 g | ||
| Net carbs† | 8.6 g | ||
| Protein | 41 g | 82% | |
| Vitamin D | 0.23 mcg | 1% | |
| Calcium | 234 mg | 18% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 948 mg | 20% | |
| Vitamin A | 150 mcg | 17% | |
| Vitamin C | 58 mg | 64% | |
| Vitamin E | 3 mg | 20% | |
| Vitamin K | 75 mcg | 63% | |
| Thiamin (B1) | 0.17 mg | 14% | |
| Riboflavin (B2) | 0.3 mg | 23% | |
| Niacin (B3) | 6 mg | 37% | |
| Vitamin B6 | 0.78 mg | 46% | |
| Folate | 104 mcg | 26% | |
| Vitamin B12 | 2.1 mcg | 86% | |
| Magnesium | 91 mg | 22% | |
| Zinc | 3.4 mg | 31% | |
| Selenium | 69 mcg | 126% |
Estimated, not verified. These numbers are calculated from typical ingredient data and haven't been checked against a lab or your brands. Check the labels of what you buy and confirm anything that matters to you, especially sodium, sugar and allergens.
* % Daily Value shows how much one serving adds to a 2,000-calorie day. † Net carbs is not on US labels; it is total carbs minus fiber, allulose, erythritol and half of other sugar alcohols. "To taste" amounts are counted as written. Counted items (eggs, cloves, spoons) use the rounded amount shown in the ingredient list. Vitamins and minerals are from raw ingredients; cooking lowers some, especially vitamin C and folate. How this is calculated.
Steps
Thaw the shrimp if frozen and pat them dry. Salt and pepper them.
Trim the zucchini and spiralize into noodles. Pat them dry with paper towel. Mince the garlic. Chop the parsley.
Melt 1 tbsp butter in the pan on medium-high. Cook the shrimp in one layer 1–2 minutes per side. Move them to a plate.
Done looks like: Pink and opaque, curled into a loose C, 63 °C / 145 °F. Turn the heat to medium. Add the rest of the butter, the garlic and the pepper flakes. Stir 30 seconds.
Add the broth and lemon juice. Simmer 2 minutes.
Done looks like: Reduced by about half. Add the zucchini noodles. Toss 1–2 minutes, only until warm.
Done looks like: Bright green and still firm. Return the shrimp and toss. Top with the parsley and parmesan.
Equipment
Spiralizer or julienne peeler $8–30
What to look for
- A handheld julienne peeler is enough for one or two zucchini
- Countertop spiralizers with suction feet are faster for big batches
Skip: Electric spiralizers.
Large frying pan or skillet, 30 cm (12 in) $25–60
What to look for
- Wide flat base so food cooks in one layer
- Stainless steel or cast iron for high heat
Skip: Woks on flat electric stoves; they do not heat evenly there.
Silicone spatula $5–12
What to look for
- One-piece (no seam where the head meets the handle)
- Stiff enough to scrape, safe on non-stick
Skip: Wooden spatulas for non-stick pans; they work but do not scrape as cleanly.
Chef's knife, 20 cm (8 in) $15–50
What to look for
- Comfortable handle that does not slip when wet
- Blade you can sharpen, or a cheap one you replace every few years
Skip: Knife blocks with 12 knives. A chef's knife and a small paring knife cover almost everything.
Cutting board $10–30
What to look for
- At least 30 × 40 cm (12 × 16 in), so food stays on it
- Wood or plastic; plastic goes in the dishwasher
Skip: Glass or stone boards. They dull knives fast.
What goes wrong
| What | Cause | Fix |
|---|---|---|
| Watery sauce pooling in the bowl | Zucchini cooked too long and released its water. | Toss it only until warm. Pat the noodles dry before cooking. |
| Rubbery shrimp | Left in the pan while the sauce simmered. | Take them out as soon as they are pink and add them back at the end. |
Versions
| Version | Changes | Per serving |
|---|---|---|
| Original | As written. Hands-on 20 min, total 27 min. | 328 kcal 41 g protein 2.9 g fiber 8.6 g net carbs 14 g fat |
| Dairy-free | Olive oil instead of butter, no parmesan. Hands-on 20 min, total 27 min. | 327 kcal 39 g protein 2.9 g fiber 8.5 g net carbs 15 g fat |
Notes
Allergies: removing an allergen from the recipe does not remove it from your kitchen or from other products. Check labels for "may contain" warnings.
Pregnancy: Cook shrimp to 63 °C / 145 °F, until pink and opaque all through.