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Skinny Shrimp Scampi

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!



2 medium shallots, minced
1 tablespoon canola oil
2-3 heaping tablespoons garlic, minced
2 tablespoons butter
salt and pepper to taste
1/2 teaspoon red pepper flakes (or to taste)
1 1/4 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 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 the 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! 🙂

Skinny Shrimp Scampi on a colorful plate with parsley and brown rice.

Thank you so much for visiting me here today in my Kudos Kitchen!

Should you have any questions or comments regarding this recipe or anything else you’ve seen on my site, please don’t hesitate to reach out to me. It is always my distinct pleasure to get back with a reply just as soon as I possibly can!

For more Kudos Kitchen recipe information, please follow me on my social medial channels (listed below), and don’t forget to TAG me @kudoskitchen with photos so I can view all your delicious recipe creations! It’s exciting for me when you share them, so don’t be shy!

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Until we eat again, I hope you have a delicious day!

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