If you’re anything like Matt than you love a good endless seafood option like the one offered at Red Lobster! Matt always got a creamy shrimp scampi and till this day raves about it. You’re not always going to know what goes into your meals when eating out so we’ve made an at home version that you can whip up in no time to relive you endless seafood eating days!
Looking For An Easy Recipe For Shrimp?
One thing we always have in our freezer is uncooked, peeled and de-veined shrimp. It thaws pretty quickly, and cooks up even quicker for a weeknight meal.
Lately, I have been overdosing on shrimp and seasoning it up with curry powder and lime juice, getting wild with Asian flavors, like coconut aminos, rice wine vinegar, and sesame oil or going the classic blackened route!
If you’re looking for something a little extra this creamy shrimp scampi is perfect for you! It’s full of fat, protein and flavor!
So, What Goes Good With Shrimp?
If you look up shrimp scampi recipes on the internet, you’ll get a bunch of different variations, and while you may have been told seafood and cheese don’t go well together this time they are wrong! Grated parmesan on top of the creamy, buttery shrimp is the perfect topping and it will pair perfectly with our red lobster cheddar biscuit remake! You can also make our coconut flour bread to help soak up some of the creamy sauce.
Low Carb Creamy Shrimp Scampi!
If you’re family loves seafood as much as ours this recipe might just become a part of your weekly rotation! If you aren’t a huge seafood lover, you can still make the creamy, buttery sauce to top your steak or chicken with. Either way you make it, this low carb creamy shrimp scampi will satisfy your taste buds!
Recipe can be quickly added to MyFitnessPal – Search “KetoConnect – Creamy Shrimp Scampi”
Creamy Shrimp Scampi
Ingredients:
- 1/2 cup unsalted butter
- 1 tbsp minced garlic
- 1 cup white wine (or chicken broth)
- 1 lb raw shrimp, peeled and de-veined
- 1/4 cup grated parmesan
- fresh parsley garnish
Instructions:
- Pre-heat oven to 350F.
- In a saucepan add the butter and the minced garlic and saute until the garlic becomes fragrant.
- Add the wine or broth to the saucepan and combine using a spoon.
- Add the shrimp to a baking dish. Pour butter mixture over shrimp and top with parmesan cheese.
- Bake at 350F for 10 to 12 minutes. Remove from oven, when the shrimp has turned pink.
- Garnish with fresh parsley and serve immediately. Enjoy!
Notes
Serving size: 1/4th recipe
Written by
Megha Barot
Megha has always been a passionate cook, but she took this to a new level after starting her keo journey in 2015. She loves creating new recipes and producing educational content for KetoConnect, which she co-founded in 2016 with Matt. Her passion for healthy eating and personal development continues to thrive. She's the proud mom of two awesome kids.
You said to cook 10-12 minutes but don’t say what size shrimp.
I served it over zucchini noodles with fresh squeezes of lemon.
To die for!
Did you cook your zoodles or served raw with the shrimp?
I loved this recipe ! Turned out perfect. I served it over spaghetti squash.
I loved this recipe ! Turned out perfect.
I’m gonna make this and serve it over pasta zero noodles love those
Don’t put the skillet in the oven!! This is an insult to fresh shrimp.* They only need to be cooked on top of the stove for a few minutes until they are pink. They will taste rich and buttery and garlicky and FRESH. Freshly grated parm will melt on top of the stove, so no need to bake. Don’t need to be messin’ with that grated parm stuff, either.
*I know this because I am a 5th generation Floridian who has eaten fresh seafood all my life. Mama would roll in her grave if I overcooked the shrimp…. Also, Matt, I know that you’re somewhere in the south and have access to Publix (a MAJOR staple in FL.) Their frozen shrimp is pretty amazing. Thaw it in the fridge or under cold running water, and cook ’em up. The texture is very close to being right-off-the-boat.
I have tried this twice and the shrimp get so chewy like it’s overcooked. Eww gross. I am going to try it again but not put the shrimp in the oven and just sauté it until the shrimp is pink
I made this yesterday and it’s just like eating it at Red Lobster!! Even hubby gobbled it up and he’s not a big seafood lover. This is also super easy and super low carb! I love recipes like these. Thanks guys! <3
I’ve made scampi for years, and it’s very similar to Matt’s. Two things I add, though, are some Italian Seasoning (the dried herb mix) and Sesame Seeds. Yep, sesame seeds – sounds weird, but it really adds a nice texture and flavor to the scampi. I add both the seeds and the seasoning to the butter at the same time as the garlic. Michael MacLeod, you can serve the scampi over cauliflower rice or mashed cauliflower, but I usually simply serve it straight up. Just eat more shrimp, and you won’t miss the pasta “filler” at all. 🙂
D – How much Italian seasoning do you put in??
What brand of wine do you recommend using?
Dry wines would be lower in carbs. A dry white wine would work.
I can’t wait to try this. I loved eating at Red Lobster before keto. Plus, I’m always looking for more seafood recipes and I hope you guys do more of ’em. I love your Red Lobster biscuit recipe!! Tastes just like theirs!
🙂
Matt: Are you the photographer? Your food photos make me want to jump right through my screen into your delicious looking recipes. We love scrimp and will definitely be making this. Don’t usually finish in the oven but if you say so….
Matt & Megha both take the photos.
Did you have any suggestions on what to serve this over? Usually it is served over pasta – what have you tried that worked?
You could try any type of low carb veggie or maybe some cauliflower rice. Zucchini noodles would be great.
Spaghetti squash!!!