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Shrimp Scampi

I love shrimp. I love to to to Red Lobster and get 3 or 4 different varieties of shrimp. Shrimp scampi is one of my favorites. Shrimp cooks up so fast, so it’s perfect for a busy day. Usually I cut this recipe in half and serve it with tilapia. Where we live shrimp is pretty costly and to fill up my teenagers, they could eat all of this recipe by themselves. This allows us to eat shrimp when we are watching our budget.

If you are following the trim healthy mama way of eating, serve this on some spaghetti squash, zoodles, dreamfields pasta, or any other low carb option that you like. Make a low carb bread alternative to sop up the delicious broth that this makes.

I buy shrimp that is deveiend but the shells are still on. I take the shrimp out of the freezer a little before dinner. I put the shrimp in a bowl of cold water until they are thawed. Then I take of the shells but leave the tails on. You can take the tails off if you want.

Low Carb Shrimp Scampi


  • 24 oz Shrimp, Medium to Large I buy deveiened shrimp with the shells on and remove them when they are thawed
  • 6 Tbl Unsalted Butter
  • 1/2 C Chicken Broth
  • 1 Tbl Lemon Juice
  • 1 tsp Lemon Zest
  • To Taste Salt and Pepper
  • 1 tsp Dried Parsley
  • 1 Tbl Minced Garlic


  • Melt butter in a medium to large skillet over medium heat.
  • Add garlic and cook for about 30 seconds. Add chicken broth and simmer.
  • Allow mixture simmer until reduced.
  • Add lemon zest and lemon juice to skillet.
  • Stir and add shrimp to skillet. Cook for a minute or two.
  • Flip the shrimp and cook for another minute or two.
  • Your shrimp are cooked when they are pink. Don't overcook or they will be tough. Serve with the sauce.

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