If you’re a shrimp lover, you’ll be making this keto shrimp scampi again and again.
Keto Shrimp Scampi with Pork Panko Breadcrumbs with lemony butter sauce is no compromise.
I avoided shrimp scampi for years because I thought you could only enjoy it with a lot of crusty bread. While that’s one wonderful way to sop up the lemony butter sauce, eating scampi blanketed with crispy pork panko (a no-carb breadcrumb) is a culinary pleasure.
I’m Italian, but oddly enough never ate shrimp scampi. We were much more likely to see shrimp in a tomato sauce. Seafood was a big thing in the town I grew up in and there wasn’t a week that went by that we weren’t eating blue crab, shrimp or Dover sole.
My mom, Retro Rose, does not like garlic, which is funny because she is a full fledged Italian, and half Sicilian, but the smell of garlic drives her far away.
Marcella Hazan talks a lot about the over-use of garlic in Italian food. She goes so far as to say if you walk into a restaurant and smell garlic, you should leave. Garlic is meant to be subtle for most Italian dishes and it should always be freshly peeled.
This Keto shrimp scampi might be the one dish where garlic is a very important component. Still there a few things you should know if you want this dish to have the right balance.
How do you peel garlic?
You want to use fresh garlic you peel yourself. I know that you can buy peeled garlic in jars, but that poses a risk of rancid or bitter garlic. Pre-peeled garlic has a very short shelf life. My very first video on youtube was showing people how to peel garlic, easily. You have to watch it. It’s hilarious, but it will change your garlic life.
You simply take two stainless bowls, one on top of the other with garlic inside and shake for about twenty seconds. The friction causes the peels to fall off. It’s like magic.
How to Use Pork Panko
I’ve been talking about pork panko for several months now, because it’s the perfect keto friendly panko. I’m not sure how they do it, but it tastes exactly like panko breadcrumbs. I like to toast the pork panko in a little butter when I’m topping a dish like Keto Shrimp Scampi.
Shrimp Scampi with Pork Panko Toasted in Garlic Butter
My favorite way to use them is to toast them in garlic butter and that works smashingly in this recipe. Add in lemon zest and parsley and toss over shrimp. Amazing.
Unless you live in shrimp territory, use flash frozen shrimp for absolute freshness. Peel, and devein.
What do you serve with shrimp scampi?
Well if you’re eating a low carb diet, you could serve this over spaghetti squash, or you can serve it over zoodles
Find over 75 recipes at my post featuring 30 low carb vegetables here.
- 1 cup pork panko ORDER HERE
- ¼ cup sliced almonds (optional)
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 4 cloves garlic, grated or minced
- 4 tablespoons freshly chopped parsley, divided
- ¼ cup white wine (optional).
- 1 raw pound shrimp, peeled deveined
- juice of ½ lemon
- zest of lemon
- ½ teaspoon crushed red pepper flakes
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- Put 1 tablespoon olive oil and 1 tablespoon butter in frying pan. Add 1 clove garlic minced for a minute.
- Add pork panko and toast until crunchy. Add zest of lemon.
- Add 2 tablespoons parsley to pork panko. Set aside.
- In a clean pan, add 1 tablespoon olive oil and 2 tablespoons butter.
- Add remaining minced garlic. Sautè for one minute or until golden.
- Add lemon juice, optional white wine, black pepper, crushed red pepper.
- Cook wine down for two minutes.
- Add shrimp. Do not overcook.
- Cook for two minutes. Turn over and turn off heat leaving shrimp in pan, remaining to be cooked.
- Remove shrimp to a dish.
- Top with pork panko, enough to cover all the shrimp.
- Sprinkle with another dash crushed red pepper.
- Serve immediately.