This Paleo Shrimp Scampi is made with just five ingredient (plus herbs) and is ready in 15 minutes. Light and refreshing, it’s the perfect summer dinner!
Hi Friends!
Whelp, the zoodles kick continues! In case you missed my last recipe, check out my Zoodles with Chicken and Spicy Almond Butter Sauce. This recipe is actually a spin off one of my all-time favorite family recipes – Clam Spaghetti. It has a very similar flavor but it comes together much quicker! Plus it’s paleo-friendly for those of you that matters to.
The ingredients are super basic. It’s just butter, onions, garlic, shrimp and zoodles. All the flavor comes from the herbs! Lots of basil and oregano, some cayenne to spice it up a little and topped off with some fresh parsley.
Here’s how you make it:
PrintPaleo Shrimp Scampi
This Paleo Shrimp Scampi is made with just five ingredient (plus herbs) and is ready in 15 minutes. Light and refreshing, it’s the perfect summer dinner!
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4
Ingredients
- 2 Tbsp butter
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1 tsp oregano
- 1 tsp basil
- 1/2 -1 tsp cayenne pepper
- 1 pound raw shrimp (peeled & deveined)
- 2 medium zucchini (about 1 pound)
- 2-3 tbsp fresh parsley (optional)
Instructions
- Spiralize zucchini and place zoodles in a colander. Sprinkle with salt and set aside.
- Heat butter in a large skillet over medium heat.
- Add garlic, onion and spices and saute for 5-7 minutes.
- Add shrimp and cook 3-4 minutes.
- Put zoodles in a paper towel and gently squeeze some of the excess water from them.
- Add to pan, stir to combine and cook 2-3 minutes to heat through.
- Stir in fresh parsley if using.
- Serve warm.
Notes
Optional- for more flavor you could add a little bit of white wine to the pan while cooking the onion mixture and top with grated parmesan cheese.
That’s it! Pretty simple, right?!
Like I mentioned in the recipe notes – white wine and parmesan cheese will add a little more flavor if you choose to add them!
Enjoy!
–Lindsay–
I just saw a similar recipe on another web site – clearly this is a sign that I NEED to make this tomorrow! 🙂
★★★★★
Now this is just perfect!
A perfect summer meal!
Yum!! I love zoodles 🙂 Looks like a fantastic dinner…now I just need a spiralizer!! 🙂
Love zoodles and love this version of shrimp scampi!
oooooh fancy! but definitely doable to make 🙂 🙂
Great recipe. I am loving the spiralized veggie craze!
My husband loves shrimp so, maybe, if I make this, he won’t even notice that the noodles are zucchini!
I love shrimp scampi and those shrimp look DELISH…So easy and quick to prepare on these hot summer nights. Thanks for sharing!
Oh wow! This looks great! My boyfriend lives for anything that has shrimp in it.. I will have to try making this for him!
Shrimp Scampi is one of my fav seafood dishes! Great idea pairing it with zoodles! Pinning 🙂
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YUM!! Looks fantastic! Great for summer. Pinning!
Yum! Every post I’m reading today has spiralized veggies! Why don’t I have a spiralizer? Love the simplicity of this recipe, Lindsay.
Love that you paired the shrimp with zoodles! Sounds like a refreshing summer meal 🙂
I’m not Paleo, but I love all these ingredients. This sounds delish, Lindsay. 🙂 Thanks for sharing!
I’m overwhelmed with zucchini and I love an excuse to use my spiralizer! What a perfect, light summer meal. I think it will even be a hit with the little one!
Perfect! I recently got a spiralizer and I love shrimp! Can’t wait to try this, so perfect and light for summer.
So simple, yet it sounds so delicious!! With it being summer and BBQ season is there anyway of cooking the shrimp/scampi on the BBQ then maybe mixing them up in the garlic, onion and spices? Great to see that you said in the instructions about placing the zoodles in a colander and sprinkle with salt and set aside. I like to do this as the salt helps to bring out more water. But I see on recipes that include zoodles or zucchini that they don’t do this
★★★★
Excellent recipe. Cooked as instructed, but added lemon juice to the shrimp prior to cooking with some salt, and added some sliced baby Portobello mushrooms. Very feeling and turned out great. Highly recommend to anyone who loves shrimp and vegetables.