Skinny Baked Shrimp Scampi — Easy Weeknight Meal

Looking for a quick, light dinner that still feels special? This Skinny Baked Shrimp Scampi is a simple, flavorful option that’s perfect for weeknights or entertaining. Keep a bag of frozen peeled and deveined shrimp on hand for a fast, healthy meal: if you defrost the shrimp in a bowl of cold water, they’ll be ready to cook in about 15–20 minutes. Serve the finished scampi over zucchini noodles (zoodles) for a low-carb take, or use whole wheat or brown rice pasta if you want a heartier plate. The shrimp also works beautifully as an appetizer when you have guests.

Skinny Baked Shrimp Scampi Ingredients (serves 3):

1.5 lbs peeled and deveined shrimp (tails left on for presentation, or removed if you prefer)
1 shallot, loosely chopped
3 tbsp garlic, thinly sliced
1 tbsp lemon zest
juice of 1 lemon
1/4 cup dry white wine
2 tbsp olive oil
2 tbsp ghee (or butter)
1/4 tsp crushed red pepper
1 tsp Italian seasoning
1/2 tsp salt
1/4 tsp black pepper
Fresh chopped parsley, for garnish
3 large zucchini, spiralized (for zoodles)

Method:

1. Preheat your oven to 425°F (220°C).

2. In a small bowl, whisk together the ghee (or butter), sliced garlic, olive oil, crushed red pepper, lemon zest, lemon juice, Italian seasoning, salt, and pepper until well combined. This fragrant sauce is the base of the scampi and infuses the shrimp as it bakes.

3. Place the shrimp and the chopped shallot in an oven-safe dish or cast-iron skillet in a single layer if possible. Pour the white wine evenly over the shrimp, then drizzle the garlic-ghee mixture on top so each shrimp gets a bit of the sauce.

4. Bake uncovered on the middle rack at 425°F for 12 minutes. While the shrimp cooks, prepare your zoodles. If you prefer a slightly more caramelized top, move the oven rack to the highest position after baking and broil on high for 2 minutes—but watch closely to avoid burning.

5. Prepare the zucchini noodles just before cooking. Zoodles tend to release water the longer they sit, so spiralize immediately and cook right away. Heat a skillet over medium-high, add a light drizzle of olive oil, then sauté the zoodles for 2–4 minutes until they are just tender but still have a bit of bite. Season with salt and pepper (or use garlic salt if you like).

6. To serve, divide the cooked zoodles among plates or a large serving bowl and top with the baked shrimp scampi and any pan juices. Sprinkle with fresh chopped parsley and, if desired, an extra squeeze of lemon. Serve immediately so the zoodles stay firm and the shrimp remains tender.

Tips and Variations:

For a gluten-free, low-carb meal, stick with zoodles. If you prefer more substance, swap in whole wheat or brown rice pasta and toss with the scampi sauce.
If you don’t use wine, a light chicken or vegetable broth works as a substitute to add moisture and depth to the sauce.
To avoid watery zoodles, spiralize right before cooking and cook briefly over higher heat. Patting the zoodles dry with paper towels before sautéing can also help.
Leftover shrimp and zoodles store well in the refrigerator for a day or two; reheat gently so the shrimp doesn’t overcook.

Recipe adapted from My Kitchen Escapades.