A Low-Carb, Gluten-Free Alternative to Shrimp Scampi

In case you're careful about cooking with shellfish, at that point this dish is an ideal place to begin. High in protein yet low in calories, shrimp is an invigorating alternative for a fish cherishing group. This play on the ameliorating kinds of customary scampi removes the gluten and pasta from the condition and offers a delicious Fall vegetable in its place: the spaghetti squash. I cherished the crunchy surface of the bed of squash against the non-abrasiveness of the straightforward cooked shrimp. Cooking the squash requires 60 minutes, however everything else meets up in a glimmer. 

Roasted Shrimp Over Spaghetti Squash
From Martha Stewart


  • 1 large spaghetti squash, halved lengthwise
  • Kosher salt and freshly ground pepper
  • 1 pound large shrimp, peeled and deveined
  • 1 tablespoon plus 1 teaspoon extra-virgin olive oil
  • 1 tablespoon lemon juice, plus lemon wedges for serving
  • 2 tablespoons fresh parsley, roughly chopped


1-Preheat the broiler to 375ºF. Season the squash with salt and pepper. Place chop side down in a 9-by-13-inch heating dish. Include 3/4 glass water, and meal until the point that delicate when penetrated with a blade, around 45 minutes. Let cool. 

2-At the point when around 25 minutes have gone, on a rimmed preparing sheet, hurl the shrimp with 1 teaspoon oil and season with salt and pepper. Broil until cooked through, 8 to 10 minutes. 

3-Scoop out the seeds from the squash and dispose of. With a fork, rub the substance into an expansive bowl. Include the shrimp and any cooking juices, lemon juice, and 1 tablespoon oil; hurl to join. Season with salt and pepper, top with parsley, and present with lemon wedges. 

Nutrition Source: Calorie Count


Category: Main Dishes

Yield: 2 servings


Calories per serving: 312

source:popsugar.com                            by:LIZZIE FUHR

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