Shrimp Scampi Skillet


A delectable dish in less than 15 minutes! Ever wonder what to do with your shrimp? Well this is the perfect healthy skillet to jazz up that protein and get in some healthy fats at the same time!









Serving Size: 4 oz. shrimp
  • Protein - 25 g
  • Carbs - 7 g
  • Fat - 12 g


  • 1 lb wild-caught shrimp (cooked, peeled and de-veined)
  • 2 tbsp coconut oil
  • 4 tbsp minced garlic
  • 1 cup green onion, chopped
  • juice of 1 lemon
  • 1/2 cup sun-dried tomatoes (oil free), diced
  • 2 tbsp extra virgin olive oil
  • 2 tbsp fresh parsley, chopped
  • himalayan or sea salt and pepper to taste

Cooking Utensils

  • large non-stick skillet or cast iron
  • colander


  1. Rinse shrimp and remove tails if still on, set aside.
  2. Heat coconut oil in large skillet over medium heat. Cook garlic 1 or 2 minutes or until softened but not browned.
  3. Add the shrimp, green onions and lemon juice; cook until shrimp are pink and firm, about 1 to 2 minutes on each side. Careful not to overcook.
  4. Add chopped parsley and salt and pepper before serving. Garnish with lemon slices and parsley sprigs if desired.

Rest Day: eat the shrimp scampi solo OR on a bed of spinach, arugula or roasted vegetables
Training Day: serve over spaghetti squash or cauliflower rice

Additional Information

Approximately 235 calories

(~1 palm protein & 2 thumbs fat)

Calories may vary depending on brands of ingredients or any substitutions.

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