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Paleo Shrimp Scampi

Paleo Shrimp Scampi

Paleo Shrimp Scampi

This Paleo Shrimp Scampi is an easy way to enjoy a classic seafood dish without all the gluten or carbohydrates from pasta. This recipe is a great meal option for those who prefer meals that are low in carbohydrates.

 

Paleo Shrimp Scampi

Paleo Shrimp Scampi

Servings

2

Servings:

Units:

Ingredients

  • 1 spaghetti squash cut in half lengthwise, seeds removed
  • 2 Tbsp extra virgin olive oil
  • 4 Tbsp coconut oil
  • 1 lb large shrimp peeled and deveined
  • 6 cloves garlic minced
  • 1 chili pepper sliced (optional)
  • 1/4 cup fresh parsley chopped
  • 1 Tbsp lemon juice
  • sea salt to taste

Instructions

  1. If using an oven, preheat to 375 degrees F. Drizzle the inside of the squash with olive oil and place face-down on a baking sheet. Bake for 40-45 minutes, or until squash is soft enough to pierce with a fork. Let cool for 15 minutes while you prepare the shrimp.
  2. If using a microwave, place the spaghetti squash halves face-down in a large microwave safe container, and add about 1 inch of water to the pan. Cook in microwave for about 12 minutes, or until squash is soft enough to pierce with a fork. Let cool for 15 minutes while you prepare the shrimp.
  3. In a large skillet, melt coconut oil over medium heat. Add the shrimp and garlic and sauté over medium heat, stirring and turning shrimp frequently. Cook for about 5 minutes until the shrimp turn pink.
  4. Add chili peppers, parsley, lemon juice, and salt, and stir well. Remove pan from heat.
  5. Scrape spaghetti strands out of the squash, once it is cool enough to handle and top with sautéed shrimp.

 

 

Updated on:

Published on:

Paleo Shrimp Scampi

 

 

 

Paleo Shrimp Scampi

Paleo Shrimp Scampi

Servings

2

Servings:

Units:

Ingredients

  • 1 spaghetti squash cut in half lengthwise, seeds removed
  • 2 Tbsp extra virgin olive oil
  • 4 Tbsp coconut oil
  • 1 lb large shrimp peeled and deveined
  • 6 cloves garlic minced
  • 1 chili pepper sliced (optional)
  • 1/4 cup fresh parsley chopped
  • 1 Tbsp lemon juice
  • sea salt to taste

Instructions

  1. If using an oven, preheat to 375 degrees F. Drizzle the inside of the squash with olive oil and place face-down on a baking sheet. Bake for 40-45 minutes, or until squash is soft enough to pierce with a fork. Let cool for 15 minutes while you prepare the shrimp.
  2. If using a microwave, place the spaghetti squash halves face-down in a large microwave safe container, and add about 1 inch of water to the pan. Cook in microwave for about 12 minutes, or until squash is soft enough to pierce with a fork. Let cool for 15 minutes while you prepare the shrimp.
  3. In a large skillet, melt coconut oil over medium heat. Add the shrimp and garlic and sauté over medium heat, stirring and turning shrimp frequently. Cook for about 5 minutes until the shrimp turn pink.
  4. Add chili peppers, parsley, lemon juice, and salt, and stir well. Remove pan from heat.
  5. Scrape spaghetti strands out of the squash, once it is cool enough to handle and top with sautéed shrimp.

Updated on:

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