I saw this incredibly simple paleo shrimp scampi recipe that I had to make to go along with my raw paleo creamy basil zucchini pasta dish–it just seemed like the right thing to do. This dish literally takes less than 10 minutes to throw together and is full of delicious lemony, herby white wine flavor. The best part is the obligatory glass of wine while you’re cooking. A little dash in the pan and a little dash in your glass!
Paleo Shrimp Scampi (Adapted from Naomi Siegel on Pinterest) (Difficulty-Easy; Serves 4)
- 1 lb. wild-caught shrimp, rinsed, peeled and deveined
- 2 cloves garlic
- 2 Tbsp. organic parsley, chopped
- 2 Tbsp. almond meal
- 1/8 tsp. crushed red pepper
- 1/2 tsp. oregano
- 2-3 Tbsp. extra virgin olive oil
- juice from 1/2 an organic lemon
- 1/4 c. dry white wine
Rinse the shrimp and pat dry. Place olive oil in a baking dish and set oven to broil. Place the shrimp in the baking dish, season with salt and cover with fresh squeezed lemon juice and white wine.
Place the remaining ingredients in a small food processor or chopper and pulse to combine. The resulting mixture will be a little more moist if you use fresh garlic and parsley, which I did, and think is well worth taking an extra minute to distribute the seasoning over the shrimp than if you had used dried herbs. Lastly, sprinkle the mixture evenly over the shrimp and place in the oven. Broil until pink, about 3-4 minutes. Flip with a spatula and return to the oven for an additional 2-3 minutes. Serve with creamy basil zucchini pasta and generously spoon the extra sauce from the pan over the shrimp.