Keto Shrimp Scampi and Zoodles

A low-carb twist on a traditional Shrimp Scampi recipe! By replacing the linguine pasta with zucchini noodles, this reduces the carbohydrate content of the meal significantly, in addition to boosting the meal with an extra serve of vegetables and essential vitamins and minerals. This recipe is perfect for a healthy, quick lunch or dinner, requiring minimal ingredients. It’s so quick and easy! Perfect as a lazy keto meal on a Sunday afternoon

keto shrimp scampi about to be eaten

How to make the zoodles correctly?

Ideally, you would use a spiralizer tool to make the zucchini noodles. You can purchase these from most kitchen/homeware stores, or get one off Amazon. If you don’t have a spiralizer on hand, you can use a vegetable peeler to create long ribbons of zucchini, followed by thinly slicing them with a knife. It is worth noting however, that this will generally result in thinner noodles that require less cooking time.

Some grocery stores may also have pre-spiralized zucchini noodles available for purchase.

How many carbs are in the zucchini noodles?

Suggested Substitutions for this keto shrimp scampi and zoodles?

You can easily swap the zucchini noodles out for summer squash, depending on where you live and what is accessible to you, as these are very similar vegetables. You can also swap the lemon juice out for lime juice for a similar citrus hit.

Storage suggestions:

This recipe is best served and consumed immediately to prevent the zucchini noodles from getting too soggy. However, this recipe will last in the fridge for up to 3 days if needed. Do not freeze this recipe.

keto shrimp scampi with zoodles on a white plate with a half lemon in the background

keto shrimp scampi on a plate

Keto Shrimp Scampi with Zoodles

This is a quick and easy keto dish that requires very minimal ingredients. If you get the zoodles right, the rest of the flavors blend together perfectly! With only 8g of net carbs and 322 calories, this makes for a great light lunch or dinner.
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Main Course
Cuisine Mediterranean
Servings 2 servings
Calories 349 kcal


  • 1 Spiralizer (or vegetable peeler)
  • 1 Cutting board
  • 1 Large frying pan


  • 2 large zucchinis (or summer squashes)
  • 2 tbsp unsalted butter
  • 1/4 cup chicken broth
  • 2 tbsp lemon juice (or lime juice)
  • 1/4 tsp chilli flakes
  • 450 grams shrimp / prawns (deveined)
  • 2 tbsp parsley (fresh, chopped)
  • 1 clove garlic (minced)
  • salt and pepper to taste


  • Cut zucchini into noodle shapes using a spiralizer tool. Spread the noodles out on paper towels and sprinkle with salt. Set aside for 15-30 minutes. Blot the excess moisture away or lightly wring out with dry paper towels.
  • In a frying pan, melt butter over medium heat and sauté garlic. Add chicken broth, lemon juice and red chili flakes. Bring to alight simmer before adding the prawns. Cook until the prawns begin to turn pink and reduce heat to low. 
  • Taste the sauce, then add salt and pepper to your liking. Add the zucchini noodles and parsley to the pan and toss to combine well. Remove from heat and serve.


nutrition label for keto shrimp scampi and zoodles
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