Healthy & Special Diets > Gluten-Free Recipes > Gluten-Free Dinners > Gluten-Free Seafood Recipes

Gluten-Free Shrimp Scampi with Zucchini Noodles

A light and flavorful gluten-free dinner featuring succulent shrimp in a garlic-butter sauce served over healthy zucchini noodles. This recipe is quick, easy, and packed with nutrients.

Prep Time
15 minutes
Cook Time
15 minutes
Servings
4
Ingredients
  • 1 lb Large Shrimp, peeled and deveined
  • 4 medium Zucchini
  • 4 cloves Garlic, minced
  • 3 tablespoons Olive Oil
  • 1/4 cup Dry White Wine (optional, can substitute with chicken broth)
  • 2 tablespoons Lemon Juice
  • 2 tablespoons Butter (or dairy-free butter substitute)
  • 1/4 teaspoon Red Pepper Flakes
  • 2 tablespoons Fresh Parsley, chopped
  • to taste Salt
  • to taste Black Pepper

Preparing the Zucchini Noodles

Using a spiralizer or vegetable peeler, create zucchini noodles. If using a vegetable peeler, slice the zucchini into thin, flat strips resembling fettuccine. Place the zucchini noodles in a colander and sprinkle with salt. This will help draw out excess moisture. Let them sit for about 10 minutes, then gently pat them dry with paper towels.

Cooking the Shrimp

Heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes and cook for about 30 seconds, until fragrant. Be careful not to burn the garlic. Add the shrimp to the skillet and cook for 2-3 minutes per side, or until pink and opaque.

Making the Scampi Sauce

If using, pour in the white wine (or chicken broth) and let it simmer for a minute to reduce slightly. Add lemon juice and butter (or dairy-free butter substitute) to the skillet. Stir until the butter is melted and the sauce is emulsified.

Combining the Noodles and Sauce

Add the zucchini noodles to the skillet and toss to coat them in the scampi sauce. Cook for just a minute or two, until the noodles are slightly softened but still have a bit of bite. Be careful not to overcook them, or they will become mushy.

Serving

Serve immediately, garnished with fresh parsley. Season with additional salt and pepper to taste.

Nutrition Facts Estimated per 100g of product

Calories: 90-120, Protein: 12-15g, Fat: 4-6g, Carbohydrates: 3-5g (depending on the amount of sauce absorbed). Please note that these are estimates and can vary based on specific ingredients and portion sizes.

Other Important Considerations for Nutrition

This recipe is naturally low in carbohydrates and high in protein. It's a good source of vitamins and minerals, particularly vitamin C and potassium from the zucchini. To reduce the sodium content, use low-sodium chicken broth if substituting for white wine and be mindful of the amount of salt added. To make this recipe suitable for a dairy-free diet, ensure the butter substitute is dairy-free.

← Gluten-Free Roasted Vegetable and Chickpea Bowls with Lemon-Herb Dressing Gluten-Free Spaghetti Squash with Spinach and Walnut Pesto →

FAQ

  • Can I use pre-made zucchini noodles?

    Yes, you can use pre-made zucchini noodles to save time. Just be sure to pat them dry before adding them to the skillet to prevent the sauce from becoming watery.
  • Can I add other vegetables?

    Absolutely! Feel free to add other vegetables like cherry tomatoes, spinach, or bell peppers to the dish.
  • What if I don't have white wine?

    You can substitute chicken broth for white wine. It will still add flavor to the sauce.