Low Sodium Paleo Garlic Butter Shrimp Scampi with Zucchini Noodles

Total time30 min

Prep time15 min

Cook time15 min

Low Sodium Paleo Garlic Butter Shrimp Scampi with Zucchini Noodles

This bright, garlicky scampi swaps traditional pasta for tender spiralized zucchini noodles, soaking up a rich sauce built from ghee, olive oil, and thin slices of garlic that turn golden and fragrant in the pan. Plump shrimp get a quick sear until just pink and opaque, then simmer back into a pan sauce brightened with white wine vinegar, chicken broth, fresh lemon juice, and lemon zest. A scatter of chopped parsley finishes everything with a fresh, herby lift right before serving. The zoodles are pressed dry first so they stay tender-crisp instead of watery, letting them soak up every bit of that garlicky, citrusy sauce. It comes together fast in one skillet, making it an easy weeknight dinner that fits neatly into a low-sodium way of cooking. Serve it straight from the pan with lemon wedges for an extra squeeze of brightness.

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Ingredients

4 servings

For the zoodles

4 medium zucchini (about 2 lb total)
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1 tsp kosher salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the shrimp

1½ lb large shrimp (21–25 count), peeled and deveined, tails on or off
½ tsp kosher salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
¼ tsp red pepper flakes

For the sauce

4 tbsp ghee
2 tbsp olive oil
6 cloves garlic, thinly sliced
⅓ cup dry white wine vinegar diluted with chicken broth (2 tbsp white wine vinegar + enough chicken broth to reach ⅓ cup)
2 tbsp white wine vinegar
3 tbsp fresh lemon juice (from about 1½ lemons)
1 tsp lemon zest
¼ cup fresh flat-leaf parsley, roughly chopped

For serving

lemon wedges, for serving (optional)

Instructions

1
Toss the spiralized zucchini noodles with 1 tsp kosher salt in a colander set over the sink. Let them sit for 10 minutes, then squeeze firmly with your hands or press with a clean kitchen towel to remove as much liquid as possible. Set aside.
2
Pat the shrimp dry with paper towels and season with ½ tsp kosher salt, black pepper, and red pepper flakes.

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