Our Paleo Family

Shrimp Scampi (Primal and Paleo Options)

I’ve had so much fun with shrimp recipes since we came home with about 10 pounds of them from our late summer beach trip.

Pesto Shrimp and Zoodles

Jambalaya

The Pesto Shrimp with Zoodles and Jambalaya have been our favorites so far. I’ve tried and failed so many times to recreate the Shrimp Burger from our favorite beach restaurant – but I will keep trying! I decided with the last few pounds of oceany goodness, I would go for something simpler and this Shrimp Scampi was born.

This is the perfect weeknight meal because it is super fast to put together. Even if you wait until the last minute to clean your shrimp, this meal comes together in under 30 minutes. If you want to plan ahead and make dinner prep even easier, clean the shrimp ahead of time and just keep in a bowl in the fridge with a few ice cubes. You can also spiralize your zucchini and keep those in the fridge as well.

I served mine over zoodles here, but I’ve used spaghetti squash in the past and even made spaghetti squash cakes one time and that was particularly good.

I love this for a weeknight because it’s so fast, but it would also be great for a dinner party because it’s pretty impressive. Just be sure to pass out some mints. 🙂

Shrimp Scampi (Primal and Paleo Options)
Print Recipe
Servings Prep Time
4 servings 15 minutes
Cook Time
15 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
15 minutes
Shrimp Scampi (Primal and Paleo Options)
Print Recipe
Servings Prep Time
4 servings 15 minutes
Cook Time
15 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
15 minutes
Ingredients
Servings: servings
Instructions
  1. Heat a large non-stick skillet over medium heat. Add butter and oil.
  2. Chop onions and add to the butter. Add salt and pepper and stir. Allow to cook over medium to medium low until onions are slightly caramelized. This should take 10-12 minutes. If your onions begin to brown, turn the heat down.
  3. While onions cook, slice zucchini or turn into "zoodles." Add zoodles to a second large, non-stick skillet set over high heat right before you add your shrimp to the onion/butter skillet. Cook, tossing occasionally, until shrimp are done.
  4. Mince garlic and add to the pan with the onions. Stir, continuing to cook over medium-low until garlic is fragrant, 2-3 minutes.
  5. Increase heat to medium high. Add cleaned shrimp and stir regularly until shrimp are no longer translucent. In this picture, you can see how the shrimp are beginning to cook. Some are totally translucent (sort of gray) and others are partially pink. The pink part is the cooked part. Turn off the heat just as soon as the shrimp are all pink.
  6. Before serving, taste shrimp mixture for seasoning and add more salt and/or pepper if desired. This is also good with a sprinkling of cajun seasoning. (see note)
  7. Serve over zucchini noodles, spaghetti squash, cauliflower rice, mashed cauliflower or spaghetti squash cakes.
Recipe Notes

For my cajun seasoning recipe, see the notes section of my Pecan Encrusted Red Snapper Recipe. 

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