Shrimp Scampi ZOODLES
Shrimp Scampi Zoodles
Protein
Shrimp : 3-5 shrimp per person
Carbs
4 small Zucchinis : spiralized — we use this electric spiralizer
2 Shallots : chopped
1 tbsp Bob’s Red Mill Gluten Free Baking Flour
Fats
1 tbsp Extra Virgin Olive Oil (EVOO)
½ c. Cream
2 Tbsp Butter
Spice
8 cloves of Garlic : chopped
½ c. Parsley : chopped
1 tbsp Garlic Pepper
Salt + Pepper to taste
Directions
You’ll first want to prep your zucchini into spirals before beginning so that you’re ready to put them into the airfryer/pan when necessary.
Start by heating EVOO in a pan on the stove over medium heat, add your butter and start browning your chopped shallots and garlic cloves // I’m going to be honest I am a garlic fiend and usually put like 12+ cloves in mine, but I know not everyone likes it that much so I said 8 cloves to be safe – add more or less depending on how much garlic *you* like!
While your butter+shallots+garlic mixture is browning, place your zoodles in the AirFryer and drizzle with olive oil or place them in a lightly oiled pan. Both methods below.
Once browned, add in your white wine and stir. Then add in the cream and lemon juice; mix together. Slowly add in the GF baking flour to help thicken the sauce. Bring this mixture to a light boil and then add the shrimp. Once the shrimp is in, you’ll want to use a wooden spoon and constantly stir to avoid the sauce from burning. You will do this for about 8-10 minutes, or until the shrimp turn pink. Lastly, stir in about 1/4 cup of the parsley.
Once your zoodles are cooked and your sauce is done, transfer each to your plate and sprinkle with parsley! Enjoy!
AirFryer Method
If you’re using an air fryer, you’ll add in your zoodles, then sprinkle them with EVOO and garlic pepper. Set your air fryer to 380° and cook for 7-9 minutes, tossing halfway through.
Pan Fry Method
Using medium heat, lightly drizzle the pan with EVOO, and place in zoodles. Keep stirring the zoodles to prevent sticking and burning to the pan. Cook for 6-8 minutes or until golden brown.
*Dairy-free option coming soon!
Shrimp Scampi Zoodles
Ingredients
- Protein
- Shrimp : 3-5 shrimp per person
- Carbs
- 4 small Zucchinis : spiralized — we use this electric spiralizer or this handheld one
- 2 Shallots : chopped
- 1 tbsp Bob’s Red Mill Gluten Free Baking Flour
- Fats
- 1 tbsp Extra Virgin Olive Oil (EVOO)
- ½ c. Cream
- 2 Tbsp Butter
- Spice
- 8 cloves of Garlic : chopped
- ½ c. Parsley : chopped
- 1 tbsp Garlic Pepper
- Salt + Pepper to taste
Instructions
- You’ll first want to prep your zucchini into spirals before beginning so that you’re ready to put them into the airfryer/pan when necessary.
- Start by heating EVOO in a pan on the stove over medium heat, add your butter and start browning your chopped shallots and garlic cloves // I’m going to be honest I am a garlic fiend and usually put like 12+ cloves in mine, but I know not everyone likes it that much so I said 8 cloves to be safe – add more or less depending on how much garlic *you* like!
- While your butter+shallots+garlic mixture is browning, place your zoodles in the AirFryer and drizzle with olive oil or place them in a lightly oiled pan. Both methods below.
- Once browned, add in your white wine and stir. Then add in the cream and lemon juice; mix together. Slowly add in the GF baking flour to help thicken the sauce. Bring this mixture to a light boil and then add the shrimp. Once the shrimp is in, you’ll want to use a wooden spoon and constantly stir to avoid the sauce from burning. You will do this for about 8-10 minutes, or until the shrimp turn pink. Lastly, stir in about 1/4 cup of the parsley.
- Once your zoodles are cooked and your sauce is done, transfer each to your plate and sprinkle with parsley! Enjoy!
- AirFryer Method — If you’re using an air fryer, you’ll add in your zoodles, then sprinkle them with EVOO and garlic pepper. Set your air fryer to 380° and cook for 7-9 minutes, tossing halfway through.
- Pan Fry Method — Using medium heat, lightly drizzle the pan with EVOO, and place in zoodles. Keep stirring the zoodles to prevent sticking and burning to the pan. Cook for 6-8 minutes or until golden brown.