Keto Shrimp Scampi with Spring Squash
This simple skillet is about as keto as it gets: lean protein, low carb vegetables, and a buttery sauce to fatten things up. Shrimp Scampi is made with flavors of onion and peppers. At your discretion, you can add in a splash of white wine or the more keto-friendly white wine vinegar. Jessica L.
How to Make It
Step 1
Thin-slice the yellow squash and toss in a small mixing bowl with the second amount of salt and pepper. Set this aside.
Step 2
Peel and devein your shrimp and toss them in a mixing bowl with the salt, pepper, onion powder, red pepper, and olive oil.
Step 3
Toss the shrimp in a pan over medium heat and cook for just about 3 minutes – until the shrimp are pink on both sides.
Step 4
Reduce the heat to low and melt the butter in the pan. Toss the sliced squash into the pan and cook until the squash is tender – about 4 minutes. Squeeze in the lemon juice at the very end of cooking to toss the ingredients together.
Step 5
Serve right away. At your discretion you may garnish with red pepper flakes, fresh parsley, or parmesan cheese.
Ingredients
- Shrimp Raw – 10 large
- Salt – ⅛ teaspoon
- Black Pepper, Ground – ⅛ teaspoon
- Onion Powder – ⅛ teaspoon
- Crushed Red Pepper by Simply Organic – ⅛ tsp
- Olive Oil – 2 teaspoon
- Yellow Squash by Essential Everyday – 5-undefined ounce
- Salt – ⅛ teaspoon
- Black Pepper, Ground – ⅛ teaspoon
- Butter, Salted – 2 tablespoon
- Lemon Juice, Fresh – ½ teaspoon