Keto shrimp scampi at home taste just as good as Red Lobsters when prepared right. A garlic butter white wine sauce flowing with fresh parsley in every bite of shrimp. A great way to have a healthy low carb dinner for family and friends restaurant style.
I remember the first time I had shrimp at Red Lobster. My birthday is the month they have all you can eat shrimp all year and prior to keto I’d go and pig out. Shrimp scampi has a tangy, garlic butter flavor thanks to the wine being used. Wine can be had on keto and the white wines used in cooking are keto friendly. In this recipe I used Pinot Grigio and it’s on my list of approved wine in this post explaining how you can navigate alcohol on keto.
Is Red Lobster Shrimp Scampi Keto Friendly
Unlike most restaurants that add shrimp scampi into noodles Red Lobster doesn’t. It is one recipe you can continue to eat there. But, it’s very easy to make at home and you can have far more for your money. Not to mention avoid those additive cheddar bay biscuits they stick in our faces.
What Can I Use As A Substitute For White Wine In Shrimp Scampi
If you don’t want to use white wine you can sub for chicken or vegetable broth. Granted, it will not taste the same because the wine brings a very unique flavor. But, for any personal reasons for not wanting wine in the house you can still have this recipe.
What Is Shrimp Scampi
Served typically over a bed of noodles shrimp scampi is a dish where shrimp are sautéed and added into a white wine garlic butter sauce with hints of lemon. To replace the noodles, such for any keto friendly noodle from zoodles to miracle noodles.
How To Make Keto Shrimp Scampi
You’ll need raw shrimp. Size doesn’t matter here but I’d say use larger shrimp simply for better searing which I will include help in the notes below.
Next, thaw shrimp in water. Drain then the next step is super crucial. Pat the shrimp with paper towel giving light pressure to get excess water out of shrimp. But, without crushing the shrimp that is.
Season shrimp with salt and pepper to taste. Next, add a little oil then add shrimp to pan. Don’t overcrowd shrimp to avoid boiling the shrimp instead of searing them.
Then, zest lemon over shrimp while cooking. Once shrimp have turned pink on edges, flip. When other side is done remove shrimp from pan.
Now, pour white wine into pan. Lower heat and grate garlic cloves over wine. Allow wine to reduce then add in cold butter. I repeat cold butter not room temp.
Allow sauce to cook and reduce to be thicker. Notice, the sauce won’t be super thick but it shouldn’t be watery either. Think the thickness of melted butter.
Replace shrimp to cover in sauce make sure the stove is off before doing this. That will avoid water going into the sauce you just worked hard to thicken.
What To Serve With Shrimp Scampi
- Eat alone
- Cauliflower Rice
- Cauliflower Mash
- Zoodles (or squash noodles)
- Keto Noodles
Dinner Recipes You’ll Love
Keto Shrimp Scampi
- 1 pound shrimp
- 1/2 cup Pinot Grigio (any white wine will work)
- 3 cloves garlic (sub for minced 2 TB)
- 1/2 zested lemon
- 2 tablespoon unsalted butter
- 1 tablespoon fresh parsly chopped
- salt and pepper to taste
- Thaw frozen uncooked shrimp and pat them dry on a paper towel. Add pressure to get excess water out but not so much you crush the shrimp
- Heat stove top and pan as hot as it'll go and add a little oil. Drop shrimp in and season with salt and pepper. Also zest the lemon right over the shrimp.
- Flip shrimp when you notice they're pink. When the other side is pink lower heat and remove shrimp from pan. Add white wine, bring to a boil then lower heat to a simmer
- While wine is simmering using the same grater you used to zest the lemon grate the garlic cloves over the wine.
- When wine has reduced by half add in cold butter. Butter must be cold. I don't know why but when it's not the sauce stays very watery
- When sauce has thickened to the consistency of melted butter turn off heat and add shrimp back in to toss in sauce.
- Remove from pan and serve.
Helpful Recipe Tips
- Sauce didn't thicken, the sauce isn't going to be thick. It'll be the consistency of melted butter not a cream sauce. But, of course you can see the difference between melted butter and water. Make sure the heat is moderate when reducing the wine and don't wait too long to add butter. Make sure it's cold because I added warm once and it didn't work the same.
- Shrimp not searing, this is something I struggle with. Shrimp are loaded with water so squeezing as much out as you can will help big time. Also I mention using larger shrimp and to not crowd the pan. What is happening is the water is causing the shrimp to boil instead of sear. High heat as well, as hot as you can go until they are done.
- Sub white wine, you can sub white wine for chicken or veggie broth but not the sauce won't thicken the same.