Baked Shrimp Scampi
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.
Servings 4 servings
Calories 347kcal
Ingredients
- 1 medium summer squash
- 1 medium zucchini
- 2 tablespoons avocado oil
- 1/2 teaspoon salt divided
- 1/2 teaspoon black pepper divided
- 1 1/2 pounds medium 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 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 half of the 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, and remaining 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.
Notes
Feel free to use all zucchini or summer squash - they're pretty interchangeable in my opinion.
Nutrition
Serving: 1/4 | Calories: 347kcal | Carbohydrates: 5g | Protein: 38g | Fat: 19g | Sodium: 355mg | Fiber: 2g | Net Carbs: 3g