Red Lobster Copycat Shrimp Scampi [Low-carb, Keto, Gluten-Free]
Red Lobster Copycat Shrimp Scampi
Keto | Sugar-free | Gluten-Free | Nut-free | Grain-free
I had a craving, so I figured out how to do it at home! So easy, so insanely delicious, and uses one unexpected secret ingredient.
Servings: Makes 2 to 3 servings
INGREDIENTS:
16 oz - Jumbo Shrimp, peeled/devained (thawed)
1 oz packet, divided - Ranch Seasoning
8 tbsp, divided - Unsalted Butter (I recommend grass-fed)
5 cloves - Garlic, chopped
1/2 - Lemon
2 Tbsp - Dry White Wine (Optional)
Garnish: Lemon slices and/or grated parmesan
NOTES:
Ranch Seasoning does contain maltodextrin, so if you avoid this sweetener, use salted butter instead along with 1 Tbsp of onion power, 1 tsp of Italian Herbs, and 1 tsp of sweetener.
Look for the Ranch Seasoning in the salad dressing aisle. Just don’t get the ranch dip packets, that is something different.
If your shrimp is a smaller size, just cook it for less time to avoid overcooking it.
If your shrimp is frozen, simply thaw in room temperature water for 10 minutes prior to cooking.
DIRECTIONS:
Make sure your shrimp is thawed, peeled. Then dry the shrimp well with paper towels. Then stir them in half of the ranch seasoning. Set aside.
Melt half of the butter of high heat in a pan. Once melted, add the shrimp, and let them cook for 30 to 60 seconds on one side, just until they get a slight brown color. Flip the shrimp over and cook for another 30 seconds.
Add the chopped garlic and toss to coat the shrimp in the garlic and butter. Cook for 30 seconds.
Squeeze one half of the lemon into the pan and add the white wine and remaining half of the ranch packet. Toss again and let simmer for 30 seconds to cook off the alcohol.
Serve in individual ramekins if you want to mimic the restaurant, and top with some fresh parmesan. Serve with a lemon wedge on the side. Enjoy!