Baked shrimp scampi is an easy sheet pan meal that we all devour! It’s bursting with the flavors of butter, lemon, and garlic with a bit of a kick from red pepper. This sheet pan meal is ready in less than 30 minutes.
I’m back with another sheet pan meal for you guys and I’m excited about it.
My chicken and green beans were a total sheet pan success, so I knew I had to bring you more of those types of meals. Who doesn’t love simple, flavorful dinners with minimal dishes?
This easy shrimp scampi recipe is a total hit and I love that it works for low carbers but you can also serve over buttery pasta if that’s what the rest of your family is going for.
You could even serve this garlic shrimp scampi over zucchini noodles if you wanted to bulk it up even more, but we think it’s pretty perfect as is!
How to make keto shrimp scampi:
To start, you’ll want to slice a summer squash and zucchini into half circles and give them a good drizzle of olive or avocado oil and a sprinkle of salt and pepper.
Pop these on a sheet pan and into a hot oven for about 10 minutes.
While your veggies are roasting, prepare your shrimp.
I’m using medium tail on shrimp here, but you can definitely do tail-off. I just think they photograph prettier with the ta.il on. 😉
Add your shrimp to a mixing bowl and dump on some melted butter, red pepper flakes, lemon zest, minced garlic, and salt and pepper. Toss it all together to mix.
This shrimp scampi without wine is totally packing some flavor and I think you’re going to love it, even if it’s a bit different than a traditional version!
Remove the squash from the oven and scoot them off to one side of the pan.
Dump on the shrimp and then spread everything out into a single layer and pop it back in the oven for about 10 minutes.
The shrimp should turn pink and be a bit opaque when they’re finished cooking.
Your baked shrimp scampi is almost complete!
Sprinkle some grated Parmesan and chopped parsley over the top and squeeze on some fresh lemon juice.
That’s it, you guys! Keto shrimp scampi in about 25 minutes!
More easy low carb dinner recipes you’ll love:
Garlic Butter Shrimp: This recipe has been getting rave reviews since the day I posted it!
Baked Cod Recipe: Another sheet pan recipe, this time using cod filets!
Lemon Chicken: Chicken cutlets cooked in a creamy lemon sauce.
Pork Tenderloin: People are saying this tastes like it came from a fancy restaurant!
Baked Shrimp Scampi
Ingredients
- 1 medium summer squash
- 1 medium zucchini
- 2 tablespoons avocado oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 pounds shrimp peeled and deveined, tails removed
- 3 tablespoons melted butter
- 1/8 teaspoon crushed red pepper flakes
- 2 cloves minced garlic
- Zest of 1 lemon plus lemon wedges, for serving
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup shredded Parmesan
- 2 tablespoons chopped parsley
Instructions
- Preheat oven to 450 degrees.
- Slice squash into 1/4 inch thick half circles and place on a sheet pan.
- Drizzle zucchini with oil and sprinkle with salt and pepper. Spread over pan in a single layer.
- Roast for 10 minutes.
- While the squash is roasting, add the shrimp to a large mixing bowl with the melted butter, red pepper flakes, minced garlic, lemon zest, salt, and pepper. Toss to coat.
- Remove squash from the oven and use a spatula to push the squash to one side of the pan. Dump the shrimp onto the other side of the pan and spread out into a single layer.
- Return to the oven for 10-15 minutes or until shrimp is cooked through.
- Remove from the oven and sprinkle with Parmesan and parsley. Squeeze fresh lemon juice over the pan before serving.
Shirley Blanchette says
Made this dish for my supper this evening, so flavorful and easy. Thank you for your recipes!!
Karly Campbell says
Thanks, Shirley!