Here and now, is a wildly delicious dish – shrimp scampi. It is naturally Paleo, gluten-free, boasting a zest of lemon and ghee. It looks and smells stunning, but occasionally we must stop and ask: what’s in a name? Scampi is the Italian plural of scampo. While not technically a shrimp, scampi are also known as Norwegian lobsters, or Dublin Bay prawns. Still following the shrimp scampi story?
Let’s continue then. Prawns describe several varieties of shellfish with exoskeletons and ten legs. That you will find out when you learn to peel and devein them. What we are trying to say here, is that shrimp and scampi are two different crustaceans, though they are both incredibly tasty! Whichever one you choose, know that wild-caught is always the best. Add some ghee, white wine and finely chopped parsley, and they will never know the difference.
It is never too late to think about surprising a loved one with this amazing dinner for the upcoming weekend! Shrimp scampi is perfect for date nights at home, appetizers for a crowd and we’ve even heard that certain kids love it. We’ll take the latter as a fact, you’ll have to offer it to find out. Even though it takes less than 30 minutes from start to finish, a well-plated shrimp scampi appears ravishingly posh and is definitely restaurant-worthy. If you are out to impress, this is the dish for you and your esteemed guests.
Paleo Shrimp Scampi Recipe
Values are per portion. These are for information only & are not meant to be exact calculations.
- 1 lb. wild-caught shrimp, peeled and deveined
- 1/4 cup ghee
- 1/4 cup avocado oil
- 4 garlic cloves, minced
- Lemon zest, about 2-inch strip
- 1 tbsp. lemon juice
- 1/4 tsp. red pepper flakes (optional)
- 1/4 cup white wine (optional)
- 2 tbsp. fresh parsley, finely chopped
- Sea salt and freshly ground black pepper
- Season shrimp to taste with salt and pepper.
- In a large skillet, heat 2 tablespoons ghee and 2 tablespoons avocado oil over medium heat.
- Add garlic, lemon zest and red pepper flakes (if using); cook until fragrant, stirring occasionally for about 2 minutes.
- Add shrimp, cook until pink, about 1-2 minutes per side.
- Remove shrimp from pan and set aside.
- Pour in wine and lemon juice. Bring to a boil, then add in remaining ghee and oil.
- Once the ghee has melted, bring shrimp back to the pan and sprinkle in chopped parsley.
- Remove lemon peel and serve shrimp alone, or over paleo noodles.