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Shrimp Scampi Zoodles

Shrimp Scampi Zoodles

Shrimp Scampi Zoodles


This recipe is great for when you are in the mood for something a bit fancy for dinner. This version of Shrimp Scampi doesn’t use regular pasta as its noodles, it uses zucchini, which makes it lighter and healthier. You skip the tremendous amount of carbs and gain the nutrients zucchini has to offer. Shrimp is also a great source for protein and there is much you can do with it. Shrimp can make tasty tacos, killer kabobs, or you can add it to a green salad to transform a side dish into a dinner.

Shrimp Scampi is a big hit at restaurants, but now you can make a healthier version in the comfort of your own home. When this traditional Shrimp Scampi is made with pasta, it becomes a very heavy meal, but using the zoodles in place of pasta transforms it into a refreshing meal, which is perfect for dinner in South Florida. Chances are you will have most of the ingredients on hand, or maybe you’ll need just quick trip to the grocery store to pick up the few ingredients you need. The only small appliance you’ll need is a spiralizer to make the zucchini into zoodles. The spiralizer is a great investment because you can make almost any vegetable into noodles. For more ideas on spiralized vegetables, check out Dr. Shillingford’s blog here

Yields: 2 servings
Adapted from
Servings: 2 • Size: 6 shrimp, 1 zucchini • Points+: 4 pt • Smart Points: 4
Calories: 161 • Fat: 8 g • Carb: 13 g • Fiber: 4 g • Protein: 11 g • Sugar: 4 g
Sodium: 76 mg • Cholest: 72 mg


  • 2 medium zucchini, about 8 oz each
  • 1/2 tbsp unsalted butter
  • 2 tsp extra virgin olive oil, divided
  • 4 garlic cloves, minced
  • 12 large peeled and deveined shrimp (about 6.5 oz)
  • kosher salt, to taste
  • freshly ground black pepper, to taste
  • 1 tbsp fresh parsley leaves, chopped
  • 1/2 tsp fresh grated lemon zest
  • 3 tbsp freshly squeezed lemon juice (from 1 lemon)
  • 1/8 tsp hot red pepper flakes


  • Use a mandolin slicer fitted with a julienne blade or use a spiralizer to cut the zucchini into noodles. Cut the strips into 6 to 8-inch strips.
  • In a large nonstick pan, melt the butter and 1 teaspoon olive oil over medium heat. Add half the garlic and saute for 1 minute. Add the shrimp, and kosher salt and black pepper to taste and saute until the shrimp turn pink, about 5 minutes, stirring often. Remove from the pan and set aside.
  • Add the remaining oil and garlic to the pan, cook 30 seconds. Add add the zucchini noodles and sprinkle with kosher salt and pepper to taste. Cook 2 minutes, stirring.
  • Remove from the heat. Return the shrimp to the pan. Add parsley, lemon zest, lemon juice, and red pepper flakes. Toss or stir well to combine and serve immediately.

This recipe suggestion is offered by Dr. Shillingford, M.D., P.A., a board certified surgeon specializing in advanced laparoscopic and obesity surgery. Dr. Shillingford’s bariatric patients come from all over South Florida, including Boca Raton, Delray Beach, Wellington, Miami, Fort Lauderdale, and Coral Springs for his expertise in gastric sleeve, gastric bypass, and adjustable lap band surgery. Dr. Shillingford’s bariatric patients are often seeking interesting recipes that are lower calories and carbohydrates but are still high in protein. This Shrimp Scampi with zoodles is lower in calories and carbohydrates than traditional scampi but is still packed with protein.

American Society for Metabolic and Bariatric Surgery Realize Obesity Help American Medical Association Obesity Medicine UNIVERSITY of MICHIGAN Society of Laparoendoscopic Surgeons American Association of Physicians of Indian Origin