Paleo Shrimp Scampi Sauce
Indulge in the bright and zesty flavors of a healthier, paleo-friendly twist on a classic favorite with this Paleo Shrimp Scampi Sauce recipe. Featuring succulent, pan-seared shrimp bathed in a rich and vibrant garlic-lemon sauce, this dish is elevated with the subtle heat of red pepper flakes and a garnish of fresh parsley and lemon zest. Made with wholesome ingredients like olive oil, chicken broth, and fresh citrus, this gluten-free and dairy-free recipe is perfect for anyone following a Paleo lifestyle. Serve it over spiralized zucchini noodles for a light and low-carb meal that's ready in just 25 minutes. Whether you're preparing a quick weeknight dinner or entertaining guests, this flavorful and nourishing recipe delivers restaurant-worthy results with ease.
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Recipe Information
Ingredients
- 1 lb large shrimp, peeled and deveined
- 3 tbsp olive oil
- 4 garlic cloves, minced
- 0.5 cup chicken broth
- 0.25 cup fresh lemon juice
- 0.5 tsp crushed red pepper flakes
- 0.5 tsp sea salt
- 0.25 tsp black pepper
- 4 cups zucchini noodles (optional for serving)
- 2 tbsp fresh parsley, chopped
- 1 tsp lemon zest
Instructions
Heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add the minced garlic and sauté until fragrant, about 1-2 minutes, ensuring it does not burn.
Increase the heat to medium-high and add the shrimp to the skillet. Cook for about 2-3 minutes on each side, until they are pink and opaque.
Remove the shrimp from the skillet and set aside.
Add the remaining 1 tablespoon of olive oil to the skillet. Pour in the chicken broth, lemon juice, crushed red pepper flakes, sea salt, and black pepper. Stir well to combine.
Allow the sauce to simmer for 3-5 minutes, reducing slightly while stirring occasionally.
Return the shrimp to the skillet, tossing them in the sauce until they are well coated. Heat through for another 1-2 minutes.
If desired, serve the shrimp scampi over zucchini noodles for a complete Paleo meal.
Garnish with fresh parsley and lemon zest before serving.
Nutrition Facts
Calories |
1035 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.5 g | 60% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 857 mg | 286% | |
| Sodium | 2027 mg | 88% | |
| Total Carbohydrate | 40.5 g | 15% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 21.8 g | ||
| Protein | 123.2 g | 246% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 528 mg | 41% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 3963 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
