14 January, 2019
Keto Shrimp Scampi
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Our first keto dinner: Shrimp Scampi. I finally did it. I finally broke down and started the keto diet last week. Why? I don’t know, man, a couple of reasons. Mike has been obsessed with the idea of it for over a year now and teamwork makes the dream work so we are now in this together. I also love the challenges that come with “restrictive diets”. I was a vegetarian for a couple years and loved the fact that I had to get creative and clever in the kitchen. I’m sure obsessively watching chaotic competitive cooking shows like Guy’s Grocery Games, Chopped, and Cutthroat Kitchen doesn’t hurt either. So here we are.
This doesn’t taste like “weight loss diet food” and I think that’s why so many people are in love with the keto diet. Well, aside from the fact that it actually works and reverses all sorts of physical ailments and illnesses. Most of the things you can eat on this diet are delicious. Honestly, y’all, I was in full ketosis by the next day and I was shocked. 24 hours was all it took.
I know everyone is different, but I’m going to make a seperate post on how I did it and the strict regimen I have stuck to that has already lost me a good few pounds in under a week. It might also be good to note that there were things I experienced my first couple days that I had not read or seen posted anywhere when I was learning about the diet. I feel like those experiences might be worth sharing for anyone wanting to give it a go.
However, at this point the diet has been so sensationalized that I’m sure you already know what it is so I won’t bore you with details here. Instead, let’s jump right into this yummy dish!
Not gonna lie, the first day was a little rough emotionally (I couldn’t partake in my daily routine of drinking box wine at noon, yikes) but this shrimp scampi made up for it…and it’s possible the two La Croix-vodka drinks I had didn’t hurt.
I went to Whole Foods the day before to do all of our shopping for our new “lifestyle” and saw U.S. domestic jumbo shrimp. I had to get it. It was a dollar more than imported shrimp, super fresh, and I’m all about supporting local fisherman. Definitely a win/win/win. I already had zucchini in the shopping cart and having just purchased this mandoline/spiralizer combo from Amazon that I was itching to use, I knew exactly what I was going to make.
The first thing I did was make my zucchini noodles. My spiralizer is not the fanciest but it definitely gets the job done. Quick, easy, brilliant texture, and way healthier than pasta. I set them aside and deveined my shrimp.
If you’ve never deveined shrimp before, it’s pretty easy: cut your shrimp all the way down the back and pull that little dark string-looking thing out, then rinse.
Next, I start melting my butter in a pan with chopped garlic and baby bella mushrooms. I used that fancy Kerrygold butter but any kind of real butter will work. While that’s melting down and getting all happy together, I start grilling my shrimp on the griddle and boiling my water for the zucchini noodles. I grill my shrimp 3 minutes per side so they don’t overcook when I add them to the butter pan later.
Boil your zucchini for one minute then transfer immediately to cold water (blanch them). When all of that is done, add the zucchini and shrimp to the pan with the butter, garlic, and mushrooms and turn to medium/high for 5 minutes (stirring the mixture occasionally). Serve immediately.
It’s really an easy, quick, minimal ingredient, keto friendly dinner that tastes like it took way more effort to make than it actually does. We will be making this again and again…and again!
Keto Shrimp Scampi
2 zucchini, spiralized
1 lb jumbo shrimp
8 tbsp butter
1 tbsp minced garlic
1 cup baby bella mushrooms
salt and pepper to taste
- Preheat oven to 350°. Use a paper towel and gently press water from zucchini noodles.
- Melt butter on low heat in large pan with garlic and mushrooms.
- In a separate pan/griddle, cook shrimp 2-3 mins per side. Remove from heat and set aside.
- Bake zucchini in oven for 15 minutes on a lightly greased sheet pan.
- Add zucchini and shrimp to the butter, garlic, and mushrooms. Heat pan to med/high and cook for 5 minutes. Serve immediately.