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?
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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
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! 🙂
Should you have any questions or comments regarding anything you've seen on my site, please don't hesitate to reach out to contact me. It is always my distinct pleasure to get back with you just as soon as I possibly can!
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!
Until we eat again, I hope you have a delicious day!
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Haytem says
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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!
Renee says
Adding this to my rotation of weeknight shrimp dishes. It sounds so good!
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
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 🙂
Erin @ Dinners, Dishes, and Desserts says
Shrimp scampi is a favorite in our house, love this lightened up version!
Dawn Goerger says
Can' t wait to try it!
Renee Goerger says
Hey Dawn! Thanks so much for visiting my blog and for also leaving a comment, It means a lot to me. I think you'll like this recipe. It's really fast and tasty!!!
Paula @ Vintage Kitchen says
This is a perfect twist on the buttery shrimp! The flavors are wonderful. And brown rice is a favorite of mine.
Katie says
My husband would definitely want to get in on the action with this scampi - he loves anything with shrimp! Looks fantastic.
Jen @JuanitasCocina says
YUM! And did you say I can be skinny? 😉
Heather Lynne says
Can you believe I've never had shrimp scampi? This looks wonderful!
Wendy Wofford-Garcia says
Gorgeous! Love that it's not swimming in butter but still gets the essential flavors in!
Tara says
Love your skinny scampi!!
Sarah Reid says
Finally a scampi not swimming in butter! Delish
Lane says
I love that you made shrimp scampi healthier. I do love it and served over brown rice is a great idea.
Heather Schmitt-Gonzalez says
I absolutely adore shrimp scampi, it's one of my favorites. This version sounds wonderful!
BusyWorkingMama says
I bet the fresh herbs are a huge plus!
Nicole @ Daily Dish Recipes says
OMG. This looks/sounds amazing! I love shrimp scampi... in fact, I love shrimp anything and I'm excited to try this.
Flour On My Face says
I love shrimp scampi but I have never had it over rice. I am going to have to try that the next time I make it!
Jennifer@ Peanut Butter and Peppers says
Love Shrimp Scampi! This looks wonderful!! Yummy!
Family Foodie says
Renee.... I love Shrimp Scampi and can't wait to try this skinny version....it looks fabulous.
I also want that gorgeous platter!