Best Low-Carb Shrimp Scampi
A fast, 25-minute restaurant-quality low-carb shrimp scampi made with a rich, garlic butter sauce. Perfectly paired with cauliflower rice or zucchini noodles for a quick, satisfying weeknight dinner.
Ingredients
Shrimp & Marinade
- 1 lb shrimp peeled and deveined, large or jumbo
- 1 1/2 tsp salt kosher preferred
- 1 tbsp olive oil extra virgin (for marinating)
- 2 cloves garlic minced fresh (for marinating)
Scampi Sauce
- 2 tbsp olive oil extra virgin (for searing)
- 3 cloves garlic minced fresh (for the sauce)
- 1/4 tsp red pepper flakes adjust to your spice preference
- 1/2 cup chicken broth low-sodium preferred
- 3 tbsp lemon juice freshly squeezed
- 1/2 cup butter cut into small cubes and kept chilled
- 1/4 cup parsley finely chopped flat-leaf Italian
Instructions
- In a medium mixing bowl, toss the peeled shrimp with 1 tablespoon of olive oil, 2 cloves of minced garlic, and the salt. Ensure every shrimp is coated. Let it rest on the counter for 10 minutes.
- Place a large skillet over medium heat and warm for 1 minute. Pour in the remaining 2 tablespoons of olive oil. Once simmering, sear the shrimp in a single layer for 1 to 2 minutes per side until pink. Remove the shrimp with a slotted spoon and set aside.
- Lower the heat slightly to prevent burning. Add the remaining 3 cloves of minced garlic and the red pepper flakes to the pan juices. Stir constantly for 30 seconds until fragrant.
- Pour the chicken broth and fresh lemon juice into the skillet. Use a wooden spoon to scrape up any delicious browned bits from the bottom. Let the liquid simmer and reduce by half, which will take about 5 minutes.
- Turn the heat down to low. Drop the chilled butter cubes into the skillet, stirring continuously. The melting butter will mix with the broth to create a thick, glossy sauce.
- Slide the cooked shrimp and any resting juices back into the pan. Sprinkle the chopped parsley on top. Toss everything together for 1 minute to warm the shrimp, then turn off the heat immediately. Serve and enjoy!
Notes
Pro tip: Do not let the shrimp marinate for longer than 20 minutes, as the salt will pull out too much moisture. Additionally, always use cold butter for the sauce. Warm butter will melt too fast and cause your garlic butter sauce to separate and look greasy.