About
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.
Ingredients
- 10 large shrimp raw
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper, ground
- ⅛ teaspoon onion powder
- ⅛ teaspoon crushed red pepper by simply organic
- 2 teaspoon olive oil
- 5 ⅔ ounce yellow squash by essential everyday
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper, ground
- 2 tablespoon butter, salted
- ½ teaspoon lemon juice, fresh
Instructions
- Thin-slice the yellow squash and toss in a small mixing bowl with the second amount of salt and pepper. Set this aside.
- Peel and devein your shrimp and toss them in a mixing bowl with the salt, pepper, onion powder, red pepper, and olive oil.
- Toss the shrimp in a pan over medium heat and cook for just about 3 minutes – until the shrimp are pink on both sides.
- 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.
- Serve right away. At your discretion you may garnish with red pepper flakes, fresh parsley, or parmesan cheese.
Nutrition Facts
- Servings: 2
- Calories: 182.4kcal/763.0kJ (per serving)
- Fat: 16.4g (per serving)
- Carbs: 3.6g (per serving)
- Protein: 5.9g (per serving)
