Don't skimp on the shrimp scampi! This recipe for Skinny Shrimp Scampi has all the big, garlic butter taste you love, but with fewer calories. Don't believe me? Give this a try!
*Disclaimer - This recipe was originally published in 2013. I'm working hard to update all my older recipes with recipe cards, new photos, and additional recipe information. But, getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I'm sure you'll be well pleased with when you make it at home.
Remember the version of Shrimp Scampi that's dripping in a butter wine sauce and loaded with the heady aroma and taste of tons of garlic?
Then it's heaped over a big plate of cooked linguine that is literally floating in that butter wine sauce?
Sounds good, right?
You know it does! 😉
What if I told you that you can have all those same big, bold flavors but without all those dripping-with-butter calories?
Well, you CAN and I'm here to share my recipe for this lightened-up version of Shrimp Scampi that doesn't skimp on any of the flavors you've come to expect!
SKINNY SHRIMP SCAMPI {PRINT THIS RECIPE}
2 medium shallots, minced
1 tablespoon canola oil
2-3 heaping tablespoons garlic, minced
2 tablespoons butter
salt and pepper to taste
½ teaspoon red pepper flakes (or to taste)
1 ¼ pounds raw shrimp, shelled and deveined
1 tablespoon lemon zest (1 lemon, before juicing)
3 tablespoons fresh lemon juice (1 lemon)
2 tablespoons fresh, chopped parsley
2 cups instant brown rice (cooked as package directs)
-In a large skillet over medium heat, sweat the shallots and garlic in the canola oil for approximately 3-4 minutes.
-Add the butter and the red pepper flakes to the pan and continue cooking for an additional minute, stirring occasionally.
-Add in the shrimp and season with salt and pepper. Continue to stir and coat the shrimp with the shallot and garlic oil. Cook the shrimp over medium heat until they have turned an opaque pink color and have just curled up in size (approximately 5-7 minutes). Be careful not to overcook the shrimp or they will be rubbery in texture.
-Turn down the heat to low and add the lemon zest and juice to the pan. Stir to combine.
-Serve shrimp and sauce over the brown rice and sprinkle with the fresh, chopped parsley.
And this is how the ugly duckling turned into a beautiful swan!
This recipe was so flavorful and delicious that my taste buds were doing a happy dance in my mouth!
Plus from stovetop to table, it took only about 15 minutes (not including the peeling and deveining of the shrimp), so it's perfect for an evening that you really want to impress (even if it is your own family! 🙂
Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you will come back and visit me often. Please know that there is always room for you around my kitchen table!
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Until we eat again, I hope you have a delicious day!
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Faye says
I love how rice is included with this scampi recipe.
Amanda says
I always get shrimp scampi when we go to Red Lobster but it's loaded in butter. This looks more delicious and way easier on the waistline!
seetfei says
I was looking for a simple shrimp recipe, this one looks delicious to me! Added in my trial list!
Nancy @ gottagetbaked says
Yum yum yum - I adore shrimp scampi! I love the lighter twist you gave this classic dish, Renee. I can't wait to make this!
german in pdx says
Delicious & quick meal. Fantastic!!! I very much like your lightened version ~ Bea @ galactosemia in pdx
Renee says
Adding this to my rotation of weeknight shrimp dishes. It sounds so good!
Foodie Stuntman says
I like the addition of shallots in your scampi. It must have tasted very good.
Paula says
Ron would love this!
Jennie @themessybakerblog says
This shrimp scampi looks wonderful. I love that you made it lighter.
Conni thefoodiearmywife Smith says
Shrimp Scampi! I remember my mom getting this when we went out to eat as a kid 🙂