Red Meat Allergy Friendly Whole30 Shrimp Scampi over Zoodles
Total time30 min
Prep time15 min
Cook time15 min
5.0(28)
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Learn more →Ingredients
4 servings
For the zoodles
- 4 medium zucchini (about 2 lb total)
- 1 tsp kosher salt
For the shrimp
- 1½ lb large shrimp (21–25 count), peeled and deveined, tails on or off
- ½ tsp kosher salt
- ¼ tsp black pepper
- ¼ tsp red pepper flakes
For the sauce
- 3 tbsp ghee, divided
- 4 cloves garlic, minced
- ½ cup chicken broth
- 3 tbsp fresh lemon juice (from about 1½ lemons)
- 1 tsp lemon zest
For serving
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 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 stand for 10 minutes, then squeeze firmly in a clean kitchen towel to remove as much moisture as possible — the noodles should feel noticeably drier and slightly limp.
- 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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