PALEO SHRIMP SCAMPI
This recipe is dedicated to my new paleo pal Pia - who saw this picture on my Instagram page and demanded I post the recipe ASAP. Here you go Pia - I hope you enjoy it!
Are you looking for a quick, easy, delicious meal that you can throw together in just a few minutes? Well look no further my friends! Shrimp scampi is easy to make and you can serve it with a variety of things. I recommend zucchini noodles, some spaghetti squash or some lightly cooked spinach. I like mine extra lemony so I serve lemon wedges on the side.
Coating the shrimp in a little arrowroot powder allows the seasonings to stick to the shrimp, and helps thicken the sauce slightly. If you like your scampi to have a little kick then keep the cayenne pepper in the recipe. If you don't want any heat you can easily remove it and it will still taste great.
Are you looking for a quick, easy, delicious meal that you can throw together in just a few minutes? Well look no further my friends! Shrimp scampi is easy to make and you can serve it with a variety of things. I recommend zucchini noodles, some spaghetti squash or some lightly cooked spinach. I like mine extra lemony so I serve lemon wedges on the side.
Coating the shrimp in a little arrowroot powder allows the seasonings to stick to the shrimp, and helps thicken the sauce slightly. If you like your scampi to have a little kick then keep the cayenne pepper in the recipe. If you don't want any heat you can easily remove it and it will still taste great.
Please note that all recipes and images are the intellectual property of Paleo Cupboard and they may not be copied or distributed without consent.
Paleo Shrimp ScampiPrep time: 10 mins Cook time: 10 mins Servings: 4-6
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Ingredients:
- 1/4 cup arrowroot powder
- 1/2 tsp. sea salt
- 1/2 tsp. ground black pepper
- 1/4 tsp. paprika
- 1/4 tsp. cayenne pepper (or remove if you do not like heat)
- 1/2 cup lard/bacon fat or tallow
- 2 pounds fresh shrimp, shelled and deveined with tails removed
- 5 cloves of garlic, minced
- 1 shallot, finely chopped
- 1/2 cup fresh chopped parsley (plus more for optional topping)
- 1/2 tsp. dried oregano
- 1/3 cup chicken broth
- 1/3 cup fresh lemon juice
- 1/2 tsp. lemon zest
- Sea salt and ground black pepper (to taste)
- Lemon wedges (optional - for serving)
Equipment:
- Cutting board
- Kitchen knife
- Paper towels
- Large mixing bowl
- Fork
- Large skillet
- Tongs or slotted spoon
- Wooden stirring spoon
Directions:
1. Rinse the shrimp and pat dry with paper towels (make sure they are very dry!). Set aside.
2. Add the arrowroot powder, sea salt, ground black pepper, paprika and cayenne pepper (optional) in a large mixing bowl and stir with a fork to combine and break apart any clumps. Dip each shrimp in the mixture to lightly coat (do not coat too much or your sauce will not turn out right). Discard any excess mixture and set shrimp aside.
3. Place a large skillet over medium-high heat and add allow the lard/bacon fat or tallow to get hot. Add the shrimp and saute for about 4-5 minutes, turning often. Transfer the shrimp to a serving plate with tongs or a slotted spoon, leaving the oil in the pan. Add the garlic, shallots, oregano and parsley to the pan and stir constantly for about 2 minutes.
4. Add the chicken broth and lemon juice and boil for about 1 minute, scraping the bottom of the pan to remove any browned bits. Add the lemon zest and stir to combine. Season the sauce with sea salt and ground black pepper.
5. Remove the pan from the heat and add the shrimp to the pan, tossing to combine with the sauce. Return the shrimp to the plate and top with some additional chopped parsley (optional) and some lemon wedges.
- 1/4 cup arrowroot powder
- 1/2 tsp. sea salt
- 1/2 tsp. ground black pepper
- 1/4 tsp. paprika
- 1/4 tsp. cayenne pepper (or remove if you do not like heat)
- 1/2 cup lard/bacon fat or tallow
- 2 pounds fresh shrimp, shelled and deveined with tails removed
- 5 cloves of garlic, minced
- 1 shallot, finely chopped
- 1/2 cup fresh chopped parsley (plus more for optional topping)
- 1/2 tsp. dried oregano
- 1/3 cup chicken broth
- 1/3 cup fresh lemon juice
- 1/2 tsp. lemon zest
- Sea salt and ground black pepper (to taste)
- Lemon wedges (optional - for serving)
Equipment:
- Cutting board
- Kitchen knife
- Paper towels
- Large mixing bowl
- Fork
- Large skillet
- Tongs or slotted spoon
- Wooden stirring spoon
Directions:
1. Rinse the shrimp and pat dry with paper towels (make sure they are very dry!). Set aside.
2. Add the arrowroot powder, sea salt, ground black pepper, paprika and cayenne pepper (optional) in a large mixing bowl and stir with a fork to combine and break apart any clumps. Dip each shrimp in the mixture to lightly coat (do not coat too much or your sauce will not turn out right). Discard any excess mixture and set shrimp aside.
3. Place a large skillet over medium-high heat and add allow the lard/bacon fat or tallow to get hot. Add the shrimp and saute for about 4-5 minutes, turning often. Transfer the shrimp to a serving plate with tongs or a slotted spoon, leaving the oil in the pan. Add the garlic, shallots, oregano and parsley to the pan and stir constantly for about 2 minutes.
4. Add the chicken broth and lemon juice and boil for about 1 minute, scraping the bottom of the pan to remove any browned bits. Add the lemon zest and stir to combine. Season the sauce with sea salt and ground black pepper.
5. Remove the pan from the heat and add the shrimp to the pan, tossing to combine with the sauce. Return the shrimp to the plate and top with some additional chopped parsley (optional) and some lemon wedges.
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