Shrimp Scampi gets a healthy makeover in this easy to make low carb weeknight meal. This dish is full of healthy ingredients and packed full of the flavors of the traditional dish, but lighter in calories and fat.
There are so many new trends in recipes and dining all the time, and I love trying out new flavors, new techniques and new ingredients. The zucchini spiralized to look like pasta was all the food trend craze 3 years ago. It’s calmed down a bit since then, but I still love this recipe and make it quite often when I want the taste of healthy shrimp scampi paired with a low carb “noodle” option.
What is Healthy Shrimp Scampi?
The traditional shrimp scampi is all about the simple combination of garlic, butter and white wine paired with pasta. To make my healthy shrimp scampi version, I still use garlic but I cook it with olive oil and red wine vinegar, which results in less saturated fat and less calories. It still has a essence of the original dish with a lighter, fresher flair. It’s super easy to throw together, has a bright taste for spring and actually figure-friendly if you’re trying to shape up for the summer.
The dish comes together beautifully with some pan-roasted cherry tomatoes, Parmesan cheese and freshly squeezed lemon. It’s low in carbs, high in protein and so simple to make anytime you’re looking for a quick healthy meal!
How to Make the Zoodles
For the zoodles, you can use a spiralizer which is a super fun gadget to have the in your kitchen. Or you can just use a normal peeler, like I did here which gives the zucchini the shape of fettuccine.
How to Cook the Shrimp
There’s an art to cooking shrimp scampi to get the best taste and texture for the shrimp. What I like to do is heat the pan with olive oil, add the garlic and cook that for a minute, and then add the shrimp to it and only cook it long enough for the shrimp to turn pink and opaque. You want to avoid the body of shrimp curling up too much which usually signals that the shrimp is drying.
Finishing the Healthy Shrimp Scampi
Add the red wine vinegar and lemon juice to the sauce leftover in the pan, scraping the sides, and cook until sauce thickens slightly. Add the zucchini and cherry tomatoes to the pan, and stir fry for a couple minutes until the tomatoes soften. Toss the cooked shrimp with the zucchini and serve with Parmesan cheese, fresh basil and lemon, if desired.
Top tips to make Healthy Shrimp Scampi with Zucchini Noodles
- If using frozen shrimp, ensure that they are fully defrosted before cooking.
- I chose to make this a low carb dish, but you can serve with fresh pasta if you so wish.
- Do not over cook the shrimp, they only need to be cooked for about 2-4 minutes. If you overcook them, they become, tough and chewy.
- Shrimp must be shelled and de-veined.
Frequently Asked Questions
Are shrimp good for you?
Shrimp is a great healthy protein that’s great to include in a well balanced diet. They are low in calories, protein rich and include key nutrients like B12, phosphorus and anti oxidants. Choose shrimp that are from a sustainable resource and it’s always best to buy as local as you can.
What can you serve with shrimp scampi?
Because my shrimp scampi is served with zoodles, it is a really well balanced meal. For a bigger meal, you can serve it with a tossed salad or a side of sauteed greens. Crusty bread is always a good option too!
How many calories are in shrimp scampi?
My healthy shrimp scampi dish cuts down on a lot of fat and calories that are in the traditional version. This recipe makes enough for three healthy servings, and each serving is under 300 calories.
For more healthy pasta dishes:
This is such a great dish for an easy and quick weeknight meal. Full of veggies and delicious fresh and summery flavors, this is a hit with he whole family!
If you’ve tried this healthy-ish feel good Healthy Shrimp Scampi recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!
- 2 Tbsp extra virgin olive oil
- 2 garlic cloves minced
- 1/4 tsp crushed red pepper flakes
- 1 lb shrimp no shell & deveined
- Salt and pepper to taste
- 1/4 tsp paprika
- 1/4 cup red wine vinegar
- Juice of half a lemon
- 3 zucchinis spiralized
- 1/2 cup cherry tomatoes
- Shaved Parmesan cheese for serving
- Fresh basil for serving
- In a large skillet, heat the olive oil, then add the garlic and crushed red pepper and cook until fragrant, about 1 minute.
- Add shrimp to the pan and season with salt and pepper and paprika; cook until shrimp turns pink, 2-4 minutes, depending on their size, and remove with a slotted spoon.
- Add the red wine vinegar and lemon juice to the sauce leftover in the pan, scraping the sides, and cook until sauce thickens slightly.
- Add the zucchini and cherry tomatoes to the pan, and stir fry for a couple minutes until the tomatoes soften.
- Toss the cooked shrimp with the zucchini and serve with Parmesan cheese, fresh basil and lemon, if desired.