Lemon, garlic, shallots, olive oil… these flavors play so nicely together. Throw some plump, succulent shrimp in there, and voilà! Dinner that is bright, flavorful and good for you. Scampi does not need butter and wine to taste good. (I know. It would be great to have those things, but we’re trying to heal, yeah?) You can have an AIP version that is just as tasty.
I like to serve this atop a pile of spiralized zucchini. (I use this fun little gadget to spiralize my zuke: Veggetti Ontel Spiral Vegetable Slicer. It’s perfect for zucchini.) You could also serve this on cauliflower rice, or maybe on pasta for the non-AIPers in your life. If you do zoodles (zucchini noodles), I recommend microwaving them for only thirty seconds. Boiling or sautéing the zoodles can make them mushy and watery. Microwaving, besides being faster, leaves them al dente.
Shrimp Scampi By http://www.wendisaipkitchen.com
- 1/3 cup extra virgin olive oil
- 2 tablespoons chopped shallots
- 3 tablespoons chopped garlic
- 1 pound large, raw shrimp, peeled
- 3/4 teaspoon sea salt
- 1 teaspoon lemon zest
- 1/3 cup freshly squeezed lemon juice
- 1 tablespoon chopped parsley
- 1/3 cup full fat coconut milk
- 1/2 tablespoon arrowroot starch
- Heat oil in a large skillet or chef’s pan over medium heat. Add shallots and garlic. Sauté for one minute.
- Add shrimp and salt. Sauté until shrimp are pink and cooked through, about two minutes.
- Add lemon zest, lemon juice and parsley. Sauté for about thirty seconds.
- Add coconut milk and arrowroot starch. Stir until combined and thickened.
- Serve over zoodles (recommended), or cauliflower rice. 😋😋😋
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