Healthy shrimp scampi with zucchini noodles is a lighter spin on a traditional shrimp scampi recipe. This shrimp pasta dish is low-carb, gluten-free, paleo, and whole30 friendly. It is also packed with protein and loaded with flavor. You can make it in under 20 minutes for a quick and easy weeknight meal any day of the week!
This Shrimp Scampi recipe is a lighter version of the classic shrimp scampi we all know and love. It’s actually a dish that I really enjoy because it is so easy to make and the flavors are amazing. Lots of garlic and lemon with wonderful golden cooked shrimp, piled on top of tender zucchini noodles. It’s so good!
Any shrimp pasta dish can be delicious but this recipe is low-carb, gluten-free, dairy-free, paleo and whole30 and can be made in under 20 minutes! Plus it is a no-fuss, impressive recipe that looks fancy but it is so simple to make.
Another great, easy shrimp recipe is air fryer coconut shrimp which is so good and also gluten-free!
You could also swap the pasta and use some Butternut Squash Noodles that are also lower in carbs than traditional pasta but still so delicious!
Is Shrimp Scampi Healthy?
Traditional shrimp scampi is not typically very healthy since it includes lots of butter, white pasta, wine, and cheese. In this version, we replaced those ingredients with healthier swaps to make it lower in carbs and calories, gluten-free, and better for your overall health. Here are some of the swaps we made to keep this version a healthy shrimp scampi recipe we know you will love!
- We swapped the pasta with zucchini that was spiraled into noodles (aka. zoodles).
- We still used butter but much less and I replaced the wine with some hearty, low-sodium vegetable stock.
- Traditionally shrimp scampi is topped with parmesan cheese but we left it out in order to keep this recipe mostly dairy free.
- Less oil was used but we added more garlic and lemon to enhance the flavors of the shrimp and scampi sauce.
It comes together quickly and it is a complete, delicious, healthy meal all on its own!
Ingredients for healthy shrimp scampi
- Shrimp – I used large, peeled, and deveined with tails on but any shrimp will work.
- Butter + oil – unsalted butter is best so you can control the salt in this recipe and a little olive oil or avocado oil. You can use ghee in place of the butter to keep this recipe paleo and whole30 friendly.
- Garlic – shrimp scampi is all about the garlic, so make sure to use fresh and not granulated garlic.
- Lemon – to brighten this recipe and enhance the flavor of the shrimp.
- Vegetable stock – to deglaze the pan for the amazing shrimp scampi sauce.
- Salt and pepper – season the dish well.
- Parsley – a nice touch to garnish the dish and add some color.
How To Make Healthy Shrimp Scampi
Here is a summary for how to make this lightened up shrimp scampi recipe with step by step photos to guide you.
Be sure to check out the recipe card at the bottom of the post for the complete list of ingredients, recipe instructions, and nutrition.
Step 1: Prep shrimp: Rinse and pat dry. Toss with 1 tbsp olive oil, 1 tbsp minced garlic, salt, and pepper. Let sit 10 minutes.
Step 2: Cook shrimp: Sauté over medium heat until pink and lightly golden, 4–5 minutes. Remove and set aside.
Step 3: Make sauce: In the same pan, melt butter. Add remaining garlic; cook 1–2 minutes. Stir in vegetable stock, lemon juice, salt, and pepper; simmer 3–5 minutes. Return shrimp and toss to coat. Finish with parsley and extra lemon juice.
Step 4: Serve over zucchini noodles topped with grated parmesan cheese and chopped parsley.
Recipe Tips
- Thaw shrimp: If frozen, run under cold water a few minutes; pat dry.
- Don’t overcook: Cook 3–5 minutes until pink and opaque.
- Add volume: Mix in cooked spaghetti with the zoodles if desired.
- Prep first: Make zucchini noodles and have all ingredients ready before cooking.
- Use fresh: Opt for fresh lemon juice and minced garlic for best flavor.
How to make zucchini noodles
Zucchini noodles are simply the result of using a spiralizer or vegetable peeler to turn whole zucchini into long strands that resemble noodles. Simply slice the ends off of the zucchini and go to town.
They are great for replacing pasta in so many dishes and it only takes a few minutes to turn them into noodles or what most people like to call, “zoodles”, which is short for zucchini noodles.
They are packed with much more nutrition and fiber than white pasta and zucchini is much lower in carbs. Two cups of zucchini noodles have about 66 calories and only 12 grams of carbs, plus it is much healthier for you. Compare that to 2 cups of pasta which has around 400 calories and 90 grams of carbs and it is kind of a no-brainer to make this healthy swap at least once in a while.
What to serve with healthy shrimp scampi
This healthy shrimp scampi is actually a healthy, complete meal as is, which is so great since it is high in protein, fiber, and healthy fats and loaded with nutrition. You can serve it with a quick and easy salad or even some Gluten Free Biscuits if you do need some carbs.
You can also mix in some cooked pasta (I prefer whole grain or chickpea pasta) to give it a little bit more volume if needed. Here are some other dishes that would go great with this recipe.
Storing and reheating
This shrimp scampi recipe is best if eaten right away. You can store any leftovers in the refrigerator and reheat them but it is much better once you first make it. If you do plan to store this shrimp scampi then I suggest you store it in an airtight container in the refrigerator for up to one day after you make it.
You can reheat it in the microwave or over low heat in a pan on the stovetop.
More Healthy Low-Carb Recipes to try!
- Low Carb Air Fryer Zucchini Fries
- Easy Air Fryer Salmon Patties
- Veggie Chicken Pizza Bake
- Air Fryer Chicken Tenders – Low Carb/Gluten Free
- Easy Air Fryer Turkey Meatballs
- Amazing Healthy Turkey Burger
- Parmesan Zucchini Noodle Pasta – Inspired Taste
Did you try this healthy shrimp scampi recipe? If you did, then please leave a rating and comment below. I would love to hear from you.
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Healthy Shrimp Scampi – With Zucchini Noodles
- Total Time: 15 minutes
- Yield: 4-6 1x
- Diet: Gluten Free
Description
Healthy shrimp scampi with zucchini noodles is a lighter spin on a traditional recipe. This easy shrimp pasta dish is low-carb, gluten-free, paleo, and whole30-friendly. It is packed with protein and flavor and can be made in under 20 minutes!
Ingredients
- 1 pound large raw shrimp – peeled and deveined with the tails on
- 3 tablespoons extra virgin olive oil
- 3–4 cloves of garlic – peeled and minced
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 tablespoons butter
- ¼ cup low sodium vegetable stock
- 2 tablespoons lemon juice – about the juice of 1 lemon
- 2 tablespoons fresh chopped parsley
- Lemon wedges
Instructions
- Prepare the shrimp – rinse the shrimp then add it to a bowl and drizzle it with olive oil. Add one tablespoon of the chopped garlic and some salt and pepper. Lightly toss and then set it aside to allow all of the shrimp to soak up all of that great flavor.
- Cook the shrimp – heat up a large pan to medium heat and add the remaining olive oil the pan. Once the oil is hot, add in the shrimp in an even layer and toss and cook it until tender and pink. About 4-5 minutes. Then remove the cooked shrimp from the pan and place it into a bowl or on a clean plate.
- Make the shrimp scampi sauce – place the same pan you cooked the shrimp in over medium-low heat on the stovetop. Add the butter to the pan and allow it to melt. Then add in the garlic and toss it in the butter and cook it for one minute. Then add in the vegetable stock and lemon juice and season the sauce with some salt and pepper to taste. Toss and cook the sauce for 2-3 minutes.
- Finish and serve – Add the cooked shrimp back to the pan with the sauce and toss it in the sauce. Season with lemon juice and chopped parsley and serve hot over zucchini noodles.
Notes
- Make sure to defrost the shrimp before marinating and cooking it.
- Use fresh ingredients like fresh raw shrimp, real squeezed lemon juice and minced garlic.
- You can store this cooked shrimp scampi after you have cooked it, in an airtight container in the refrigerator for up to 2 days. Reheat it in the microwave or right in a pan on the stovetop over medium-low heat for a few minutes.
- Prep Time: 5
- Cook Time: 10
- Category: Healthy Dinner Ideas
- Method: Sautéed
- Cuisine: Mediterranean
My mouth is watering just looking at the pictues.
I love Zucchini and Shrimp together and this recipe is very easy to follow. Thank you for sharing.