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Paleo Shrimp Scampi (Whole30 shrimp recipe)

Jul 15, 2023 · Leave a Comment

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Paleo Shrimp Scampi with spaghetti squash and cherry tomatoes in a white bowl, with a fork twirling some squash and shrimp.
Paleo Shrimp Scampi with spaghetti squash and cherry tomatoes in a white bowl, with a fork twirling some squash and shrimp.

This Paleo Shrimp Scampi, is a light, easy dinner and it’s ready in less than 30 minutes!

Juicy shrimp are coated in a buttery (with no butter!) lemony, garlicky sauce, then tossed with cherry tomatoes over spaghetti squash.

And it’s dairy-free, gluten-free, low carb and Whole30 friendly!

Whole30 Shrimp Scampi with spaghetti squash and cherry tomatoes in a white bowl next to a blue and white patterned napkin with a fork on it.

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Why this recipe works

Shrimp scampi is a classic Italian-American dish, usually consisting of shrimp cooked with olive oil or butter (or both), garlic and white wine, and often served over long, thin noodles.

“Scampi” in fact refers to a crustacean much like a mini-lobster. They’re not readily available in the U.S. so when Italians immigrated here, they used shrimp instead but kept the “scampi” in the title of the dish.

Variations ensued, including adding tomatoes, herbs and breadcrumbs.

But I like what I think of as the “classic” version and wanted to come up with a Paleo and Whole30 version.

So out goes the butter and instead we’re using ghee, which is clarified butter (or butter with the dairy solids removed; however, if you need this to be strictly dairy-free, see the notes after the recipe).

And we won’t use white wine, but we still need some acidity to cut through the richness so we’ll use lemon juice instead.

And instead of pasta, we’ll use spaghetti squash.

To make it more like a full meal, I like to add some quickly sautéed cherry tomatoes as well.

And that is how you make shrimp scampi Paleo, Whole30 and low carb.

Because this is a fast and light dish, it’s one of those easy Paleo summer recipes you can whip up on a weeknight.

 

What you need

Ingredients:

  • 1 medium to large spaghetti squash, about 2-3 pounds)
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons ghee
  • 1 pound large shrimp, peeled, deveined, preferably tail-off (thawed if frozen)
  • 3/4 teaspoon fine sea salt, divided
  • 1/4 teaspoon ground black pepper
  • 1 large garlic clove, peeled and minced
  • 1/4 teaspoon red pepper flakes
  • 1 cup halved cherry tomatoes
  • juice of 1 lemon, about 3-4 tablespoons
  • 2 tablespoons chopped fresh parsley or basil, for garnish

Equipment:

  • a large skillet or 3-quart sauté pan
  • a cutting board
  • a paring knife
  • a chef’s knife
  • measuring spoons
  • measuring cups
  • cooking tongs or a spatula (the kind for flipping, not stirring)
  • a microwave-safe plate
  • a large spoon

Low carb shrimp scampi with spaghetti squash and cherry tomatoes in a white bowl with a fork twirling squash and shrimp above it.

How to make Paleo Shrimp Scampi (with step-by-step photos)

Get the spaghetti squash started: stab it with a knife every 1-2 inches, making sure the knife pierces all the way to the center.

Stabbing a spaghetti squash with a paring knife.

Place on a microwave-safe plate and cook for 16-20 minutes, depending on its size, rotating the squash 180° halfway through the cooking time. The squash is done when a fork can easily pierce the skin.

Carefully remove the squash from the microwave and place on a cutting board. Use a large knife to cut the squash in half crosswise (you might need to hold the squash with a towel if it’s very hot). Let the steam escape from the cut sides so the squash can cool somewhat.
While the squash is cooking, heat the oil and ghee in a large skillet or sauté pan over medium heat.
Add the shrimp in a single layer and sprinkle with 1/2 teaspoon salt and the black pepper.
Raw shrimp in a large stainless steel pan with ghee and olive oil.
Let cook until just starting to turn pink, about 2-3 minutes, then flip and sprinkle with another 1/4 teaspoon of salt.
Shrimp cooking in a large stainless steel pan with ghee and olive oil.
Just as the shrimp are becoming totally pink and opaque (another 2-3 minutes), make a little space in the middle of the pan. Add the minced garlic and red pepper flakes. Cook, stirring constantly, for about 30 seconds.
Stirring garlic and red pepper flakes into shrimp in a large stainless steel pan.
Add the halved cherry tomatoes and lemon juice and toss everything together for 1-2 minutes, or until the cherry tomatoes are warm. Remove from the heat.
Stirring cherry tomatoes and shrimp in ghee and olive oil in a large stainless steel pan.
Taste and add more salt, lemon juice, red pepper flakes, or whatever else you think it needs.
Finish the squash: Use a large spoon to scoop out and discard the seeds of the squash halves. Then use a fork to scrap out the “noodles,” dragging the tines in a circle around the inside of the squash to create long strands.
Scooping seeds out of a spaghetti squash cut in half.
Scooping noodles out of a spaghetti squash with a fork.
Add the squash to a platter or pasta bowls, top with the shrimp mixture and then sprinkle the chopped parsley or basil on top. Mangia!
A Whole30 shrimp recipe with spaghetti squash and cherry tomatoes in a white bowl next to a blue and white patterned napkin with a fork on it.

FAQ

Can I make substitutions?

  • Even though ghee is butter with the dairy solids removed, it’s not considered completely dairy-free. If you need this dish to be completely dairy-free, omit the ghee and replace it with your favorite dairy-free butter substitute or use 4 tablespoons extra virgin olive oil.
  • You can use shrimp that are not peeled – it will just be a little bit messier to eat as you’ll have to pull the peels off with your hands while you eat.
  • Add more red pepper flakes to make it spicier or omit them entirely.
  • Instead of lemon juice, you can use 2 tablespoons white wine vinegar.

Can I make Paleo Shrimp Scampi ahead of time?

I do not recommend making the shrimp ahead of time. Reheating the shrimp could overcook them and make them tough and rubbery.

However, you could make the spaghetti squash ahead of time. Store the cooked “noodles” in the fridge for up to 3 days – just know that they might get a little soft as they sit.

Can I freeze Paleo Shrimp Scampi?

I do not recommend freezing this dish. The spaghetti “noodles” would likely lose all their texture and become mushy. And reheating the shrimp could overcook them and make them tough and rubbery.

 

Other recipes you might like:

  1. Whole30 Shrimp Fried Rice
  2. Tequila Pineapple Shrimp Skewers (Paleo)
  3. Gluten-Free Salmon Cakes (Paleo, Whole30)
  4. Spaghetti Squash with Meat Sauce (Paleo, Whole30)
Whole30 Shrimp Scampi with spaghetti squash and cherry tomatoes in a white bowl next to a blue and white patterned napkin with a fork on it.

Paleo Shrimp Scampi (Whole30)

Don Baiocchi
This Paleo Shrimp Scampi recipe is a fast and easy weeknight dinner! Juicy shrimp is coated in a garlicky, lemony, buttery (but no butter!) sauce and served with spaghetti squash noodles, plus cherry tomatoes for a burst of bright freshness. Plus it's gluten-free, dairy-free, low carb and Whole30 friendly.
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Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Main Course
Cuisine American, Italian
Servings 4 servings
Calories 221 kcal

Ingredients
  

  • 1 2-3 pounds spaghetti squash
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons ghee
  • 1 pound large shrimp peeled, deveined, preferably tail-off (thawed and patted dry if frozen)
  • ¾ teaspoon fine sea salt divided
  • ½ teaspoon ground black pepper divided
  • 1 large garlic clove peeled and minced
  • ¼ teaspoon red pepper flakes
  • 1 cup halved cherry tomatoes
  • 4 tablespoons lemon juice (from about 1 lemon)
  • 2 tablespoons chopped fresh parsley or basil

Instructions
 

  • Get the spaghetti squash started: stab it with a knife every 1-2 inches, making sure the knife pierces all the way to the center.
  • Place on a microwave-safe plate and cook for 16-20 minutes, depending on its size, rotating the squash 180° halfway through the cooking time. The squash is done when a fork can easily pierce the skin.
  • Carefully remove the squash from the microwave and place on a cutting board. Use a large knife to cut the squash in half crosswise (you might need to hold the squash with a towel if it's very hot). Let the steam escape from the cut sides so the squash can cool somewhat.
  • While the squash is cooking, heat the oil and ghee in a large skillet or sauté pan over medium heat.
  • Add the shrimp in a single layer and sprinkle with half of the salt and black pepper. Let cook until just starting to turn pink, about 2-3 minutes, then flip and sprinkle with the rest of the salt and pepper.
  • Just as the shrimp are becoming totally pink and opaque (another 2-3 minutes), make a little space in the middle of the pan. Add the minced garlic and red pepper flakes. Cook, stirring constantly, for about 30 seconds.
  • Add the halved cherry tomatoes and lemon juice and toss everything together for 1-2 minutes, or until the cherry tomatoes are warm. Remove from the heat. Taste and add more salt, lemon juice, red pepper flakes, or whatever else you think it needs.
  • Finish the squash: Use a large spoon to scoop out and discard the seeds of the squash halves. Then use a fork to scrap out the "noodles," dragging the tines in a circle around the inside of the squash to create long strands.
  • Add the squash to a platter or pasta bowls, top with the shrimp mixture and then sprinkle the chopped parsley or basil on top. Mangia!

Notes

Substitutions
Even though ghee is butter with the dairy solids removed, it's not considered completely dairy-free. If you need this dish to be completely dairy-free, omit the ghee and replace it with your favorite dairy-free butter substitute or use 4 tablespoons extra virgin olive oil.
You can use shrimp that are not peeled - it will just be a little bit messier to eat as you'll have to pull the peels off with your hands while you eat.
Add more red pepper flakes to make it spicier or omit them entirely.
Instead of lemon juice, you can use 2 tablespoons white wine vinegar.
Make ahead
I do not recommend making the shrimp ahead of time. Reheating the shrimp could overcook them and make them tough and rubbery.
However, you could make the spaghetti squash ahead of time. Store the cooked "noodles" in the fridge for up to 3 days - just know that they might get a little soft as they sit.
Freezing information
I do not recommend freezing this dish. The spaghetti "noodles" would likely lose all their texture and become mushy. And reheating the shrimp could overcook them and make them tough and rubbery.

Nutrition

Calories: 221kcalCarbohydrates: 4gProtein: 16gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 162mgSodium: 1086mgPotassium: 245mgFiber: 0.5gSugar: 1gVitamin A: 594IUVitamin C: 17mgCalcium: 72mgIron: 1mg
Keyword healthy, low carb, paleo, shrimp scampi, whole30
Tried this recipe?Mention @paleoglutenfreeguy or tag #paleoglutenfreeguy!

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Well hello there! I’m Don, the creator behind Paleo Gluten Free Guy. I share fun, vibrant recipes for good health and pure enjoyment. All of my recipes are gluten-free and the majority of them are also Paleo, meaning they’re free of grains, dairy, refined sugar and legumes.

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