Keto Shrimp Scampi
Garlicky butter-and-white-wine shrimp tossed with tender zucchini noodles and fresh parsley. This restaurant-style scampi lands at just 5.5g net carbs per serving and comes together in only 25 minutes, making it the perfect weeknight low-carb dinner.
Head of Nutrition · June 17, 2026
Nutrition per serving
Per serving · makes 4. Values are estimates; brands vary.
Classic shrimp scampi gets a keto makeover by trading carb-heavy pasta for tender spiralized zucchini, while keeping every bit of the garlicky butter-and-wine sauce. It's bright, rich, and on the table in under half an hour.
Ingredients
- 1.5 lbs large shrimp, peeled and deveined
- 4 medium zucchini (about 2 lbs), spiralized
- 4 tbsp unsalted butter
- 3 tbsp extra-virgin olive oil
- 6 cloves garlic, minced
- 1/2 tsp red pepper flakes
- 1/3 cup dry white wine (such as Sauvignon Blanc)
- 2 tbsp fresh lemon juice
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped
- 3/4 tsp salt
- 1/2 tsp black pepper
Instructions
- 1
Pat the shrimp dry and season with 1/4 tsp salt and the black pepper. Spiralize the zucchini and set the noodles on paper towels to drain.
- 2
Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat. Add the shrimp in a single layer and cook 1-2 minutes per side until pink and opaque, then transfer to a plate.
- 3
Lower heat to medium. Add the remaining 2 tbsp olive oil, then the garlic and red pepper flakes; sauté 30-60 seconds until fragrant but not browned.
- 4
Pour in the white wine and lemon juice, scraping up any browned bits, and simmer 2-3 minutes to reduce slightly. Whisk in the remaining 3 tbsp butter until the sauce is glossy.
- 5
Add the zucchini noodles and toss for 2 minutes, just until barely tender (do not overcook or they'll go watery). Return the shrimp and any juices to the pan.
- 6
Remove from heat, stir in the Parmesan, parsley, and remaining 1/2 tsp salt. Taste, adjust seasoning, and serve immediately.
Tips & notes
- Zucchini releases water fast — salt the noodles lightly and let them drain on paper towels for 10 minutes before cooking, then keep the toss brief to avoid a watery sauce.
- No wine? Substitute an equal amount of chicken broth plus an extra teaspoon of lemon juice; the dish stays under 6g net carbs.
- Best eaten fresh. Leftovers keep 2 days refrigerated, but reheat gently in a skillet over low heat to avoid rubbery shrimp.
Log this recipe in one tap
Save keto shrimp scampi to CarbMeNot and track its 5.5g net carbs against your daily budget automatically.
Frequently asked questions
- How many carbs are in keto shrimp scampi?
- Each of the 4 servings has 5.5g net carbs (7.5g total carbs minus 2g fiber), 342 calories, 27g protein, and 22g fat — comfortably keto-friendly for a satisfying dinner portion.
- Can I use a different low-carb noodle instead of zucchini?
- Yes. Shirataki noodles work well and are nearly carb-free — rinse and dry-pan them first to remove moisture. Spiralized yellow squash or thinly julienned cabbage are also good swaps.
- Is the white wine keto-friendly?
- A dry white like Sauvignon Blanc adds minimal carbs once reduced, and it's split across 4 servings. If you'd rather skip alcohol, use chicken broth with a squeeze of extra lemon for similar brightness.
