This Paleo Shrimp Scampi is an easy way to enjoy a classic seafood dish without all the gluten or carbohydrates from pasta. This recipe is a great meal option for those who prefer meals that are low in carbohydrates.
Course-Main Dish
Protocol-Elimination Diet, Paleo, Standard
Servings 2
Protocol-Elimination Diet, Paleo, Standard
Servings 2
Ingredients
- 1 spaghetti squash cut in half lengthwise, seeds removed
- 2 Tbsp extra virgin olive oil
- 4 Tbsp coconut oil
- 1 lb large shrimp peeled and deveined
- 6 cloves garlic minced
- 1 chili pepper sliced (optional)
- 1/4 cup fresh parsley chopped
- 1 Tbsp lemon juice
- sea salt to taste
Instructions
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If using an oven, preheat to 375 degrees F. Drizzle the inside of the squash with olive oil and place face-down on a baking sheet. Bake for 40-45 minutes, or until squash is soft enough to pierce with a fork. Let cool for 15 minutes while you prepare the shrimp.
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If using a microwave, place the spaghetti squash halves face-down in a large microwave safe container, and add about 1 inch of water to the pan. Cook in microwave for about 12 minutes, or until squash is soft enough to pierce with a fork. Let cool for 15 minutes while you prepare the shrimp.
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In a large skillet, melt coconut oil over medium heat. Add the shrimp and garlic and sauté over medium heat, stirring and turning shrimp frequently. Cook for about 5 minutes until the shrimp turn pink.
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Add chili peppers, parsley, lemon juice, and salt, and stir well. Remove pan from heat.
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Scrape “spaghetti” strands out of the squash, once it is cool enough to handle and top with sautéed shrimp.