Low Sodium Paleo Shrimp Scampi over Zoodles

Total time30 min

Prep time15 min

Cook time15 min

Low Sodium Paleo Shrimp Scampi over Zoodles

Garlicky shrimp get a quick sear until just opaque, then bathe in a bright pan sauce built from dry white wine, fresh lemon juice, and melted ghee that turns glossy as it comes together. A pinch of red pepper flakes and a handful of chopped parsley keep the whole thing lively without leaning on any heavy sauces or bottled condiments. The zucchini noodles cook fast in a hot skillet with olive oil, staying tender-crisp so they hold up under the sauce instead of turning watery. Fresh lemon zest and juice do a lot of the flavor work here, giving the dish that classic scampi brightness in a lighter, low-carb format. It's an easy weeknight dinner that comes together in under 30 minutes, and it's a solid pick if you're watching sodium and want full control over every ingredient in the pan.

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Ingredients

4 servings

For the shrimp

1 ½ lb large shrimp (21–25 count), peeled and deveined, tails on or off
Simple Truth Extra Large Shrimp Cooked Peeled & Deveined Tail On Simple Truth Jumbo Raw Shrimp Peeled & Deveined Tail Off Extra Large EZ Peel Shrimp 21/25 Shrimp Cooked 51-60 Count Medium Previously Frozen Service Case - 1 Lb Shrimp Cooked Tail On 26-30 Count Per Pound Extra Large Previously Frozen - 1 Lb
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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

For the sauce

3 tbsp extra-virgin olive oil, divided
5 cloves garlic, thinly sliced
½ tsp red pepper flakes
½ cup dry white wine broth or chicken broth
3 tbsp fresh lemon juice (from about 1 ½ lemons)
1 tsp lemon zest
2 tbsp ghee
¼ cup fresh flat-leaf parsley, roughly chopped

For the zoodles

4 medium zucchini (about 2 lb total), spiralized into noodles
1 tbsp extra-virgin olive oil
¼ tsp kosher salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

lemon wedges, for serving (optional)

Instructions

1
Pat the shrimp dry with paper towels and season with 1/2 tsp kosher salt and 1/4 tsp black pepper.
2
Heat 2 tbsp olive oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the shrimp in a single layer and cook undisturbed for 1 to 1 1/2 minutes, until the undersides are pink and opaque. Flip and cook 30 to 60 seconds more, until opaque throughout and the internal temperature reaches 145°F (63°C). Transfer the shrimp to a plate and set aside.

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