Amy Myers, M.D. is a functional medicine physician, trained and certified by The Institute of Functional Medicine. Dr. Myers earned her Doctor of Medicine (M.D.) at the LSU Health Science Center, and completed her Emergency Medicine residency at the University of Maryland Medical Center.
Dr. Myers retired from her functional medicine clinic, Austin UltraHealth, where she served thousands of patients, to empower those who were failed by conventional medicine. She’s a 2x New York Times bestselling author, and the founder and CEO of the health & lifestyle e-commerce brand, Amy Myers MD®.
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
Recipe version:
Ingredients
Ingredients
- 1 spaghetti squash cut in half lengthwise, seeds removed
- 2 29.574 tbsp ml extra virgin olive oil
- 4 59.148 tbsp ml coconut oil
- 1 454 lb g jumbo shrimp peeled and deveined
- 3/4 340.5 lbs g jumbo shrimp peeled and deveined
- 6 6 cloves garlic minced
- 1 chili pepper sliced (optional)
- 1/4 60 cups ml parsley chopped
- 1 14.787 tbsp ml lemon juice
- sea salt to taste
Instructions
Instructions
- 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.
