This low carb shrimp scampi recipe by Patty Garcia of Keto Mexican Recipes provides tons of protein and is ideal for high satiety fat loss while keeping carbs low by using zoodles rather than linguine noodles.
The shrimp provides heaps of bioavailable protein, choline, copper and selenium while the zucchini fills in the vitamin C, vitamin A, potassium and folate.
One serve provides 545 calories, 60 g protein, 28 g fat, 9 g of net carbs and P:E = 1.8.
The Cronometer screengrab below shows the nutrients provided by 2000 calories of this recipe relative to the Optimal Nutrient Intakes.
- 250 g (8.8 oz) shrimp
- 250 g (8.8 oz) zucchini, spiralised
- 2 tbsp butter
- 1 clove garlic, crushed
- Salt, black pepper, chilli flakes (optional)
- Heat a large non-stick frying pan to medium heat.
- Add the shrimp and fry until the colour starts to change pink, use tongs to turn each one.
- Add the butter, crushed garlic and other spices if using. Stir shrimp so coated in the garlic butter.
- Add the zucchini and toss for a few minutes till soft but still has a bit of crunch.
This recipe is featured in the following recipe books optimised for nutrient density. Follow the links below to find more nutrient-dense recipes optimised for YOUR goal.
- fat loss
- maximum nutrient density
- low carb & blood sugar
- blood sugar & fat loss
- high protein:energy ratio
- egg & dairy-free
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