Recipes

Dairy Free & Gluten Free Shrimp Scampi

🍤 Shrimp Scampi is a childhood favorite of mine, but dairy and gluten no longer “fit” into my healthy lifestyle. So a fresh n’ clean remake was absolutely necessary👌🏼!

 

🍋 Aside from its’ zesty and delicious flavor, this recipe is also quick to throw together, especially if you are using pre-cooked shrimp.

Yield/Serving

4

Macros

Serving Size: 1/4 entire serving
  • Protein - 17.5 g
  • Carbs - 22.5 g
  • Fat - 13 g

Ingredients

  • 4 ounces gluten free pasta, brown rice pasta or lentil pasta
  • 2 tablespoons Earth Balance vegan butter (sub for ghee)
  • 2 tablespoons olive oil
  • 2 tablespoons minced garlic
  • 2 lemons freshly squeezed + zest of 1/2 lemon
  • 1 pound wild caught large shrimp, peeled and deveined (use pre-cooked to save time)
  • 2 tablespoons capers
  • salt to taste
  • 1/2 teaspoon red chili flakes
  • 1/2 cup fresh basil, chopped

Cooking Utensils

  • large boiling pot
  • large sauté pan or non-stick skillet

Directions

  1. In a large pot, bring water to a boil for your pasta. I added in 1 teaspoon olive oil to the water so the pasta doesn’t stick. Add pasta and cook according to package directions.
  2. Place cooked shrimp into a strainer to rinse thoroughly. (Remove tails if necessary) and place into a bowl until ready to use.
  3. Sauce: In a large sauté pan, melt butter and olive oil over medium-low heat. Add in garlic and sauté for about 1 minute, careful not to burn the garlic.
  4. Add in lemon juice and simmer on low for about 5 minutes.
  5. Add cooked shrimp, capers, a little salt, red chili flakes and your freshly chopped basil into the sauce. Stir to combine.
  6. When the pasta is done, drain cooked pasta then place it back into the pot. Immediately add the shrimp and sauce, tossing well to thoroughly combine.
  7. Garnish with more fresh basil and lemon zest.

 

Recommendations:

Butter: Earth Balance butter can be swapped for grass fed ghee.

Rest Day: Sub the gluten free pasta with zucchini noodles or spaghetti squash

Pasta: I’ve tried several gluten free pastas as well as lentil pastas. By far, the best-tasting and texture has to be brown rice Tinkyada or Trader Joes brown rice and quinoa spaghetti. But if you’re looking for a more protein-packed meal, then try a lentil pasta.

Additional Information

Approximately 280 calories per serving

~1 palm protein, 1 fist carbs, 2 thumbs fat

Calories may vary depending on brand of ingredients, substitutions and serving size.

Dairy Free, Gluten Free, Grain Free

 

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