KETO Shrimp Scampi with Bacon and Zucchini Noodles
This deliciously satisfying shrimp scampi is on the table in under 30 minutes, and is totally KETO-friendly. Make with fresh zucchini noodles, and topped with bacon and Parmesan cheese, this will quickly become a weekly staple.
INGREDIENTS
- 1 lb raw, tail-on, deveined shrimp
- 12 oz zucchini noodles store-bought or homemade with spiralizer
- 1 stick butter
- 2/3 cup chicken stock
- 1 cup parmesan cheese grated
- 1 lemon
- 8 strips bacon
- salt and pepper to taste
- 1 tsp garlic minced
- 2 tsp frying oil canola, olive, avocado, etc.
- 1 tsp garlic powder
- 1 handful fresh parsley, roughly chopped or 1-2 tsp dried parsley
METHOD
- Cook the bacon. Prepare in medium-hot skillet, and flip once, until fully cooked. Set aside on paper towel to drain, and crumble when cooled.
- Prepare the zucchini noodles. Add half the frying oil to the pan, and quickly fry the zucchini noodes. DON'T SALT UNTIL AFTER REMOVED FROM PAN. The trick is to saute and brown quickly so they do not get mushy. 5 minutes. Season with salt and pepper.
- Prepare the sauce. Melt butter in small pat. Add garlic and cook until fragrant, 1-2 minutes. Add chicken stock, juice from lemon, a pinch of salt and black pepper, and bring to small boil. Reduce to simmer. Add half the Parmesan cheese and parsley, and stir until well combined. Turn off heat.
- Fry the shrimp. Pat shrimp dry and season well with garlic powder, salt, and pepper. Place in medium-high hot skillet, in one even layer, with enough room to breathe (or they will steam). Cook 2 minutes until you start to see white, then flip once. Cook another minute and remove. They should be fully cooked and easily release from pan.
- Plate your dish! Use tongs to twist zucchini noodles onto plate. Add shrimp, and generously pour sauce over the top. Finish with crumbled bacon, more Parmesan, and a sprinkle of parsley. Mangia!