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Baked Shrimp Scampi

shrimp and lemons topped with parsley

Keto shrimp scampi made on one sheet pan! This simple dinner recipe is ready in less than 30 minutes and it's bursting with flavor.

Keto shrimp scampi made on one sheet pan! This simple dinner recipe is ready in less than 30 minutes and it's bursting with flavor.

Yield 4 servings
Prep Time 5 minutes
Cook Time 22 minutes
Total Time 27 minutes

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 peeled and deveined shrimp, 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

  1. Preheat oven to 450 degrees.
  2. Slice squash into 1/4 inch thick half circles and place on a sheet pan.
  3. Drizzle zucchini with oil and sprinkle with salt and pepper. Spread over pan in a single layer.
  4. Roast for 10 minutes.
  5. 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.
  6. 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.
  7. Return to the oven for 10-15 minutes or until shrimp is cooked through.
  8. Remove from the oven and sprinkle with Parmesan and parsley. Squeeze fresh lemon juice over the pan before serving.

Notes

Feel free to use all zucchini or summer squash - they're pretty interchangeable in my opinion.

Nutrition Information:

Yield: 4 Serving Size: 1/4
Amount Per Serving: Calories: 347Total Fat: 19gSodium: 355mgCarbohydrates: 5gNet Carbohydrates: 3gFiber: 2gProtein: 38g

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