Best 3 Healthy Shrimp Scampi With Zoodles Recipes

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**Healthy Shrimp Scampi with Zoodles: A Delightful and Wholesome Dish**

Indulge in the flavors of the sea with a healthier twist on the classic shrimp scampi. This recipe combines succulent shrimp, tender zucchini noodles, and a flavorful scampi sauce, all coming together to create a satisfying and nutritious meal. Get ready to tantalize your taste buds with this delectable dish that's not only delicious but also packed with essential nutrients.

In addition to the main shrimp scampi recipe, this article offers a variety of other tempting recipes that cater to diverse dietary preferences and cooking styles. From a vegan version made with tofu to a gluten-free option using almond flour, there's something for everyone to enjoy. Whether you're a seafood lover, a vegetarian seeking plant-based alternatives, or someone with dietary restrictions, this article has got you covered. Explore the culinary wonders of shrimp scampi and discover new ways to savor this timeless dish.

Check out the recipes below so you can choose the best recipe for yourself!

SHRIMP SCAMPI ZOODLES



Shrimp Scampi Zoodles image

Zucchini noodles stand in for pasta in this low-carb shrimp scampi makeover. And you may not even need a spiralizer (the special gadget that makes veggies into curlicues). Check your supermarket produce section: some stores sell spiral-cut zucchini.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

6 tablespoons unsalted butter, cut into cubes
4 tablespoons extra-virgin olive oil
4 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes
1 cup dry white wine
Finely grated zest of 1 lemon
1 1/2 pounds medium peeled and deveined shrimp, tails removed
Kosher salt and freshly ground pepper
6 cups zucchini noodles, from 2 medium zucchinis (about 1 pound)
1/4 cup roughly chopped fresh flat-leaf parsley

Steps:

  • Heat the butter and 2 tablespoons oil in a large skillet over medium-high heat. Once the butter melts, add the garlic and red pepper flakes, and cook, stirring, until fragrant and the garlic is just golden, about 2 minutes. Add the wine and lemon zest and cook, reducing the sauce until the alcohol smell is gone and the sauce is a nice golden color, 4 to 5 minutes. Add the shrimp, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring frequently, until the shrimp start to turn pink on the outside but are still translucent inside, about 3 minutes.
  • Add the zucchini noodles and toss with tongs until they are well coated with the sauce and have wilted slightly, about 3 minutes. Season to taste with salt and pepper.
  • Transfer to a serving bowl, drizzle with the remaining 2 tablespoons olive oil, sprinkle with parsley.

SHRIMP SCAMPI ZOODLES



Shrimp Scampi Zoodles image

Provided by Valerie Bertinelli

Categories     main-dish

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 13

6 cloves garlic
1 1/2 pounds peeled and deveined large shrimp
4 tablespoons extra-virgin olive oil
2 tablespoons lemon zest (from 1 lemon)
Kosher salt
1 teaspoon crushed red pepper flakes
5 tablespoons unsalted butter
1 large shallot, cut into rings
1/2 cup white wine, such as Pinot Grigio
1/4 cup lemon juice (from 2 to 3 lemons)
6 large zucchini, spiralized into noodles
2 tablespoons chopped fresh chives
2 tablespoons chopped perhaps parsley

Steps:

  • Grate 3 of the garlic cloves and add to a large mixing bowl. Add the shrimp, 2 tablespoons of olive oil, lemon zest, 1 teaspoon kosher salt and 1/2 teaspoon red pepper flakes. Whisk to combine. Slice the remaining 3 cloves of garlic and set aside.
  • Thinly slice the remaining garlic cloves.
  • Heat a large high-sided skillet over medium-high heat. Add 3 tablespoons of unsalted butter. Once the butter melts add the shrimp and cook, stirring occasionally, until the shrimp is pink and cooked through, about 4 minutes. Remove the shrimp to a plate.
  • Turn the heat down to medium-low and add the remaining 2 tablespoons of butter and 2 tablespoons of olive oil. Once the butter melts, add the shallot and sliced garlic. Cook, stirring, until the shallots are slightly soft and the garlic is fragrant, about 2 minutes.
  • Add the white wine, lemon juice, and 1/2 teaspoon chili flakes. Deglaze the pan, scraping up any brown bits that have formed on the bottom of the pan. Cook until the harsh alcohol smell burns off and the liquid is slightly reduced, about 2 minutes.
  • Next, add the zoodles and 1/2 teaspoon salt. Cook, stirring occasionally, until the zoodles are slightly softened but still have some bite, 5 to 7 minutes.
  • Add the shrimp back into the pan and toss to combine. Turn off the heat and add the chopped chives and parsley. Serve immediately.

SHRIMP FLORENTINE WITH ZOODLES



Shrimp Florentine with Zoodles image

Quick, easy and healthy shrimp dinner made with zoodles instead of pasta.

Provided by bgardiner2

Categories     World Cuisine Recipes     European     Italian

Time 25m

Yield 4

Number Of Ingredients 14

1 tablespoon butter
1 tablespoon extra-virgin olive oil
2 zucchini, cut into noodle-shape strands
½ large yellow onion, minced
1 tablespoon chopped garlic
½ teaspoon kosher salt
2 tablespoons butter
1 pound large shrimp, peeled and deveined
1 teaspoon minced garlic
1 (6 ounce) bag baby spinach
1 tablespoon fresh lemon juice
1 teaspoon red pepper flakes
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper

Steps:

  • Heat 1 tablespoon butter and olive oil together in a large skillet over medium heat; cook and stir zucchini noodles (zoodles), onion, chopped garlic, and 1/2 teaspoon salt until zoodles are tender and onion is translucent, about 5 minutes. Transfer zoodle mixture to a bowl.
  • Heat 2 tablespoons butter in the same skillet; cook and stir shrimp and minced garlic until shrimp are just pink, 3 to 4 minutes. Add spinach, lemon juice, red pepper flakes, 1/2 teaspoon salt, and pepper; cook and stir until spinach begins to wilt, 3 to 4 minutes. Add zoodle mixture; cook and stir until heated through, 2 to 3 minutes.

Nutrition Facts : Calories 229.2 calories, Carbohydrate 7.1 g, Cholesterol 195.5 mg, Fat 13.4 g, Fiber 2.3 g, Protein 21 g, SaturatedFat 6.3 g, Sodium 780.7 mg, Sugar 2.2 g

Tips:

  • Use fresh, succulent shrimp for the best flavor.
  • Cook the shrimp until they are just opaque, to prevent them from becoming tough and rubbery.
  • Use a large skillet or sauté pan to ensure that the shrimp and vegetables have enough room to cook evenly.
  • Add the zucchini noodles (zoodles) towards the end of the cooking process, so that they remain crisp-tender.
  • Season the scampi with salt and pepper to taste, and add a squeeze of lemon juice for extra flavor.
  • Serve the scampi immediately, garnished with fresh parsley or basil.

Conclusion:

This healthy shrimp scampi with zoodles is a delicious and nutritious meal that is perfect for a quick and easy weeknight dinner. The shrimp are cooked to perfection, the vegetables are crisp-tender, and the sauce is flavorful and light. This dish is also low in calories and carbohydrates, making it a great choice for those who are watching their weight. So next time you are looking for a healthy and satisfying meal, give this shrimp scampi with zoodles a try. You won't be disappointed!

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