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.
1spaghetti squashcut in half lengthwise, seeds removed
2Tbspextra virgin olive oil
1lblarge shrimppeeled and deveined
1chili peppersliced (optional)
sea saltto taste
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.
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.
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.
Add chili peppers, parsley, lemon juice, and salt, and stir well. Remove pan from heat.
Scrape spaghetti strands out of the squash, once it is cool enough to handle and top with sautéed shrimp.
Amy Myers, MD is a two-time New York Times bestselling author and an internationally acclaimed functional medicine physician. Dr. Myers specializes in empowering those with autoimmune, thyroid, and digestive issues to reverse their conditions and take back their health. In addition, she is a wife, mother, and the successful founder and CEO of Amy Myers MD®.
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