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Keto Shrimp Scampi

Start to Finish: 20 minutes


  • 2 tablespoons Grass-Fed Ghee
  • 6 jumbo wild-caught shrimp, deveined and butterflied
  • 2 medium zucchini, spiralized and blotted to remove excess moisture
  • 2 garlic cloves, finely sliced (optional)
  • 2 tablespoons extra virgin olive oil
  • 1 lemon or lime, zested then sliced into wedges
  • Flat leaf parsley and sliced green onion to garnish
  • Salt to taste


  1. In a wide saucepan on medium heat, add ghee.
  2. Once the pan has heated, add shrimp. Ensure enough space between each shrimp, and cook in two batches if needed. Cook shrimp on one side until they begin changing color (about 2 minutes), then turn and continue cooking on the other side. Remove shrimp and repeat cooking as needed until all are finished.
  3. Add garlic, if using, and cook for 2 minutes until softened.
  4. Add zoodles and cook for 2 minutes, or until softened.
  5. Place shrimp back in the pan and remove from heat. Add extra virgin olive oil and citrus zest and stir.
  6. Divide keto shrimp scampi between two plates. Garnish with fresh parsley and green onion slices, plus lemon wedges for squeezing juice over the top. Season to taste with salt.

Serves: 2

Nutritional Information (per serving):

  • Calories: 335
  • Protein: 19g
  • Carbs: 6.1g
  • Fiber: 2.5g
  • Sugar: 4.9g
  • Net Carbs: 3.6g
  • Fat: 26.1g
  • Saturated Fat: 9.2g
  • Polyunsaturated Fat: 2g
  • Monounsaturated Fat: 13.2g
  • Trans Fat: 0g
  • Cholesterol: 103mg
  • Salt: 132.5mg
  • Potassium: 515mg
  • Vitamin A: 746.5mg
  • Vitamin C: 35.1mg
  • Calcium: 44.9mg
  • Iron: 2.2mg
  • Zinc: 0.6mg