Whole30 Shrimp Scampi (Edit recipe)

This is one of our FAVORITE Whole30 approved meals to make. It's quick, easy, and so flavorful. The best thing about this dish, it only takes about 15 minutes to make!

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	167
Fat:	8 g
Carbohydrates:	5 g
Protein:	17 g
Cholesterol:	174 g
Sodium:	667 mg
Fiber:	1 g
Sugars:	2 g
Calculated per serving.

by Bonafide Provisions

View original recipe

Serves: 4

Ingredients

1 lb Raw Shrimp, peeled and deveined w/tail on
1 Tbsp Ghee
1 Tbsp Avocado Oil
1 Shallot, minced
3 cloves Garlic, minced
Salt and Pepper, (Celtic Sea Salt) to taste
.5 tsp Red Pepper Flakes, OR cayenne
.25 cup Chicken Bone Broth, (Bonafide Provisions Chicken Bone Broth)
.25 cup Lemon Juice, fresh
.5 Lemon, Zest of
3-4 Zucchini, made into zoodles
Parsley, fresh, chopped for garnish

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Prepare shrimp by washing, peeling and deveining. Set aside onto paper towels and pat dry. Season shrimp with sea salt, pepper, and red pepper flakes, make sure to get both sides of the shrimp.
Heat ghee and avocado oil in stainless steel pan over medium heat. Add shallots and cook for 2-3 min, then add garlic and cook for 1 minute. Add in seasoned shrimp and sauté until shrimp start to get pink, about 2-3 minutes.
Add in the chicken bone broth, lemon juice and lemon zest and simmer for 1 min or until the shrimp are completely cooked.
Stir in the zucchini noodles and toss to combine the sauces with the noodles. Don't let the noodles cook for too long, as they easily become mushy. We want to quickly heat them and make sure they are coated in the sauce.
Plate shrimp and zoodles and top with fresh chopped parsley.