Red Meat Allergy Friendly Paleo Shrimp Scampi over Zoodles
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Learn more →Ingredients
4 servings
For the shrimp
- 1 ½ lb large shrimp (21–25 count), peeled and deveined, tails on or off
- ½ tsp kosher salt
- 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
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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