This low-carb shrimp scampi features garlicky sautéed shrimp in a buttery white wine and lemon sauce, finished with parsley and Parmesan. A flavorful low-carb Italian-American dish that cooks in under 15 minutes.
June is a busy month: kids are home, graduations and weddings fill the calendar, and summer plans begin. Many of us will be preparing dishes for potlucks, picnics, barbecues, and family gatherings. What makes those events memorable is the food, so choosing high-quality ingredients matters. For me, that often means opting for organic produce, non-GMO items, or grass-fed meats. Because I bake frequently, a good butter is especially important—great butter makes everything better.
To celebrate National Dairy Month I received a “Dairy Delight” package featuring imported Finlandia butter and Swiss cheese. Their products arrived right before my son’s eighth birthday. In our house we bake a scratch cake for birthdays and the birthday child chooses dinner. This year he wanted shrimp, so shrimp it was!
Since embracing a low-carb lifestyle while raising kids, a few priorities stand out for me:
- I choose wholesome, quality ingredients whenever possible
- I’m more mindful of where our food comes from and how animals are raised
- I read labels to avoid unnecessary additives
As a parent, my priority is to provide healthy, nutritious meals for my children. I’m not perfect—convenience foods do make an appearance—but I try to keep our staples wholesome. Dairy is a daily staple in our home, and I’m willing to spend a bit more for better quality.
Finlandia has been producing cheese and butter for over a century. Their dairy comes from family-owned farms in Finland, resulting in rich, creamy butter and a mellow, nutty Swiss cheese that I’ve grown to love. Their products are free from artificial ingredients and added hormones.
(This is not a sponsored post. I received product to review and all opinions are my own.)
RECIPE: Shrimp scampi is one of those dishes that never fails to impress. As a teen I ordered it at Italian restaurants on special occasions, remembering the rich aroma of butter and garlic as the dish arrived. Shrimp remains a favorite in our family, so when my son requested shrimp for his birthday, shrimp scampi was my choice.
Traditional shrimp scampi is often served over pasta, which isn’t low-carb. I prefer serving this garlicky shrimp over a crisp salad, sautéed spiralized zucchini, or with halved cherry tomatoes. Each option is light, fresh, and low in carbs.
This low-carb shrimp scampi begins with high-quality butter and chopped garlic. Shrimp is sautéed with red pepper flakes, then finished with white wine and lemon juice. Fresh parsley and scallions brighten the dish, and a sprinkle of Parmesan adds savory richness. For an even faster version, use precooked shrimp—add it after the wine and lemon and heat through before finishing with herbs and cheese.
Serve the scampi with halved cherry tomatoes, stuffed into avocado halves, or tossed with shirataki (miracle) noodles for a perfect ketogenic meal.
Each serving of this low-carb Shrimp Scampi is approximately 4 net carbs.
Low Carb Shrimp Scampi (Keto)
Ingredients
- 1 ¼ pound shrimp peeled and deveined, 20 oz / 567 g
- 4 tablespoons Finlandia butter 2 oz / 57 g
- 3 cloves garlic roughly chopped
- ¼ cup chardonnay 2 oz / 60 ml
- ¼ cup lemon juice 60 ml (use half if you prefer less lemon)
- ¼ teaspoon red pepper flakes
- ¼ cup chopped parsley about 1 small handful
- 2 scallions sliced, white and light green parts
- ½ cup shredded Parmesan cheese about 1 handful
- salt and black pepper to taste
Optional
- 10 ounces cherry tomatoes halved, 283 g
Instructions
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Prep: Peel and devein the shrimp. This can be done the day before, but because shrimp is highly perishable, cook it by the next day. Juice the lemon, chop the garlic and parsley, and slice the scallions.
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Cook: Heat a large sauté pan over medium. Add the butter and swirl to coat the pan. Add the garlic and sauté until fragrant. Add the shrimp and cook until the bottom half turns pink, then turn each shrimp and sprinkle in the red pepper flakes.
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When the shrimp is nearly cooked, add the lemon juice and then the wine. Cook for about a minute to reduce the sauce. Remove from heat and stir in the parsley and scallions. Season with salt and pepper to taste.
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Serve immediately and top with Parmesan if desired.
Notes
Calories from Fat 153