Healthy Shrimp Scampi


Yield: 4 servings

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  • 1½ pounds large (16-20 count) shrimp, shelled and de-veined
  • 1 teaspoon cornstarch (optional, for a thicker sauce; use organic to avoid GMOs)
  • ½ teaspoon red pepper flakes
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons finely chopped parsley
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons olive oil
  • ¼ cup dry white wine
  • 1 tablespoon minced garlic
  • 1 teaspoon kosher salt



  1. Heat the olive oil in a large skillet over medium-high heat. Add the garlic and red pepper flakes. Cook, stirring, one minute.
  2. Add the shrimp, the wine (if using the cornstarch, whisk it into the wine before adding to the skillet) and the salt. Cook, stirring, over medium-high heat, until shrimp are pink and opaque, about 5 minutes.
  3. Remove from heat. Stir in the lemon juice, parsley and black pepper. Toss to combine.
  4. To serve, spoon the shrimp and the sauce over a bed of fresh spinach (the warm sauce will render it perfectly wilted), over cauliflower rice or over cooked rice.


Nutrition Per Serving

Calories: 258
Fat: 10g
Carbohydrates: 3g
Sugar: 0g
Sodium: 534mg
Fiber: 0g
Protein: 35g


Note ; Prep and Cool time : 10 mins | Cook time : 10 mins | Total time : 20 mins