American · dinner, lunch
Shrimp Scampi with Zucchini Noodles
Video by Honeysuckle on YouTube · Open on YouTube
- Low carb (9.5 g net carbs) but not keto: 51% of the energy is from fat, and keto meals get about 60% or more
- Pescatarian
- Gluten-free ingredients
- Nut-free
Contains: Crustacea, Milk. Check labels on stock, sauces and spice mixes.
Shrimp give about 27 g lean protein per serve, and zucchini noodles stand in for pasta, so a generous bowl stays under 10 g net carbs, with vitamin C from the zucchini and tomato.
The printable card is ink-friendly, fits on one page and has a QR code back to this recipe.
Ingredients 14
Method
Tap a time to watch that step in the video.
- Toss the shrimp with 2 cloves of garlic, 1 tbsp parsley, the salt, pepper and olive oil and leave to marinate for 10 minutes. 0:51
- Spiralise the zucchini and cut very long strands shorter. They can be served raw, or warmed briefly in the pan for softer noodles. 2:12
- Melt the butter in a large skillet and cook the shrimp about 1 minute per side, just until pink and opaque. Lift them into a clean bowl. 4:14
- Add the remaining garlic, the lemon juice and the wine to the pan and simmer for 2–3 minutes to reduce slightly. 5:08
- Stir in the tomato and parsley, return the shrimp and cook for 1 minute more. 5:30
- Spoon the shrimp and sauce over the zucchini noodles and finish with grated parmesan and extra parsley. 5:46
Tip. Serves 2 at one zucchini each (our estimate; the cook allows 1 zucchini per person). Use chicken broth instead of wine if you prefer. Dress the zoodles just before eating; they turn watery if they sit.
The method is a summary in our words — the video shows every step.
One serve gives you 1 of 2
Where the energy comes from one serve
- Net carbs 11%
- Protein 32%
- Fat 57%
Low carb: under 26% of the energy is from carbs.
Vitamins & minerals % of a day, one serve · tap for more
Selenium High86%
47 µg a serve, mostly from shrimp (94%). Part of the body's antioxidant enzymes and needed for thyroid hormones. Seafood, eggs, meat and Brazil nuts are rich sources.
Vitamin K High76%
91 µg a serve, mostly from parsley (45%). Needed for blood clotting and bones. Leafy greens and herbs are very rich in it. If you take warfarin, keep your intake steady and talk to your doctor.
Vitamin B12 High68%
1.6 µg a serve, mostly from shrimp (94%). Keeps nerves and blood cells healthy. Found almost only in animal foods and fortified foods (some plant milks, nutritional yeast), so vegans need a reliable source.
Vitamin C High59%
53 mg a serve, mostly from zucchini (67%). An antioxidant needed for collagen, immunity and iron absorption. Long cooking destroys some, so raw herbs, citrus and capsicum help.
Vitamin B6 High36%
0.6 mg a serve, mostly from zucchini (53%). Helps turn food into energy and make brain messengers. Chickpeas, fish, poultry, potatoes and bananas are good sources.
Omega-3 High29%
0.5 g a serve, mostly from shrimp (57%). Omega-3 fats support the heart and brain. Oily fish give EPA and DHA; walnuts, flax, chia and canola give ALA, which the body converts only a little.
Zinc High23%
2.5 mg a serve, mostly from shrimp (58%). Needed for immunity, wound healing, taste and growth. Meat, seafood, legumes, seeds and whole grains supply it.
Vitamin A High23%
210 µg a serve, mostly from unsalted butter (45%). Keeps eyes, skin and the immune system healthy. Orange vegetables and dark greens give beta-carotene, which the body turns into vitamin A.
Potassium High21%
970 mg a serve, mostly from zucchini (54%). Balances sodium to help control blood pressure and keeps muscles and nerves working. Beans, potatoes, leafy greens and fruit are rich sources.
Magnesium High21%
88 mg a serve, mostly from zucchini (41%). Takes part in hundreds of reactions — energy, muscles, nerves, blood sugar and bones. Nuts, seeds, legumes and whole grains are good sources.
Vitamin E High20%
3 mg a serve, mostly from shrimp (39%). An antioxidant that protects cell membranes. Nuts, seeds and plant oils such as olive oil are the main sources.
Folate High20%
82 µg a serve, mostly from zucchini (59%). Needed to make DNA and new cells — especially important before and in early pregnancy. Legumes and leafy greens are rich sources.
Calcium Source14%
180 mg a serve, mostly from shrimp (35%). Builds bones and teeth and helps muscles and nerves work. Dairy, calcium-set tofu, sardines with their bones and some greens supply it.
Iron Source11%
2.1 mg a serve, mostly from zucchini (39%). Carries oxygen in your blood. Iron from plants absorbs better with vitamin C in the same meal — lemon, tomato or capsicum.
Show the other 1
Vitamin D2%
0.3 µg a serve, mostly from unsalted butter (65%). Helps you absorb calcium for bones and supports muscles. Few foods have much — oily fish, eggs, UV-exposed mushrooms, fortified milks. Sunlight is the main source.
Estimated from the ingredient list with USDA FoodData Central values; % of a day uses the food-label daily values. How this works
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Recipe and video by Honeysuckle; the method summary, nutrition estimate and diet notes are Notbroken’s. General information about food, not dietary advice.