This easy to make paleo shrimp scampi can be customized to fit any taste, and features a rich assortment of flavors. Feel free to serve with your favorite veggie noodles!
I am a huge fan of meals that require minimal effort. I’m also a major lover of meals that are paleo-friendly and taste delicious. This paleo shrimp scampi is seriously everything I love about a meal and then some. Oh, and it’s Whole 30 too. Bonus.
How did the Caveman do Pasta Night?
One of the toughest parts of switching over to the paleo diet can be giving up pasta. Let’s be honest, pasta is amazing. A huge thank you is in order to the person who came up with the idea to spiralize vegetables.
For the paleo shrimp scampi, I typically use spaghetti squash for the noodles. Spaghetti squash has a good amount of fiber at more than two grams per cup, and also contains a number of vitamins including A, B, C, E and K. Spaghetti squash is also low on the glycemic index, meaning it won’t send your blood sugar into the atmosphere like traditional pasta. I’ll be real though, it’s a pain to cut.
There’s a number of ways that you can prepare a spaghetti squash, the traditional way being to cut the squash length-wise and roast in the oven. You can also place the spaghetti squash in the oven whole, but it won’t get the same roasted taste as it does cut. You can also cook spaghetti squash in the Instant Pot. I’ve tried that method and it works, but its a little difficult to work with after it’s cooked.
Paleo Shrimp Scampi
What I love about this paleo shrimp scampi is that you can completely customize it to fit your current dietary needs. I’m currently on the low FODMAP diet, so I omit adding in the garlic. It’s still just a flavorful without it.
Feel free to also omit the ghee if you have trouble with it as well. Ghee is one of those borderline sort of deals when it comes to food sensitivities. Cooking the shrimp is avocado oil is fine as well. Do what works best for you and your tastes.
- 1 pound Shrimp
- 1 tbsp. olive oil
- 1 tsp favorite Italian Seasoning
- 1 whole spaghetti squash
- 1 handful spinach
- Start by preheating the oven to 450. If you can, cut the spaghetti squash in half and remove the seeds. Spray with oilive oil spray and season with salt and pepper. Place each half cut side up on a cooking sheet in the oven for 45 to 50 minutes or until tender (you don't have to cut them in half, you just won't get the same roasted flavor as if you did)
- While the spaghetti squash is cooking, place a medium saucepan on the stovetop on medium heat and place the oilive oil, shrimp and seasoning. Let simmer, flipping the shrimp every few minutes to get them evenly cooked. You'll only need a few minutes on each side.
- Once the shrimp is fully cooked, remove, and place a handful of spinach in the saucepan for a few seconds to get a slight roast.
- Once the spaghetti squash is fully cooked, remove from the oven and using a fork, remove the spaghetti strands from the squash. Mix in the roasted spinach.
- Place the cooked shrimp on top and enjoy.