Every Christmas Eve, my family makes the most amazing seafood feast (a common tradition in Italian families). One of my favorite courses is my cousin Tina’s delicious shrimp scampi, and this recipe for Paleo shrimp scampi is inspired by hers.
While traditional scampi is often made with white wine, butter and sometimes wheat flour or bread crumbs, this Paleo version delivers the same punch of flavor and texture but with Paleo-approved ingredients. It’s also Whole30 friendly!
This Paleo shrimp scampi is the perfect dish to serve at one of your holiday celebrations…or any time of the year!
- 1 pound shrimp, peeled and deveined
- 3-4 small lemons, juiced
- 2 cloves garlic, finely chopped
- 2-3 Tbsp fresh parsley, chopped
- 2 tsp unrefined/virgin organic coconut oil
- 2 tsp organic chili powder
- ½ tsp organic garlic powder
- ¼ tsp organic ground turmeric
- ¼ tsp organic ground black pepper
- ¼ tsp unrefined mineral sea salt
In a small or medium bowl, mix all dry seasonings: chili powder, garlic powder, turmeric, black pepper and sea salt. Stir together evenly. Add freshly squeezed lemon juice into same bowl and stir evenly with seasonings to create a marinade mix.
Add shrimp to marinade mix and toss until covered evenly. Let shrimp marinate for approximately 10 minutes.
In a sauté pan, heat coconut oil and garlic on medium heat.
Add about 2 tsp of your chopped parsley to the pan (save the remainder for later).
Add shrimp, spreading out evenly in the pan, and cook on medium-high heat for about 2-3 minutes on each side, until shrimp are cooked through (but remember not to overcook).
Remove from heat. Sprinkle remainder of fresh (uncooked) parsley to top of shrimp as a garnish before serving. Enjoy!