We’ve been going through a seafood kick recently, which has given me a chance to do some experimentation and develop some easy, healthy recipes using fresh and sustainable seafood.
One of our favourites is this easy, healthy shrimp scampi recipe which takes less than 15-minutes from start to finish.
Fresh shrimp can be hard to come by, but if you can get it, it is worth the cost! You can buy in-shell or shelled shrimp, and while there is a bit of enhanced flavour when you cook shrimp in it’s shell, it’s debatable for me if it’s worth it when cooking for a family. (If just eating it myself, I just eat everything – shell and all.)
If you are using frozen, you want it to be completely thawed before you start the recipe.
Add the oil to a frying pan and once heated, add the shrimp, cooking until translucent, about 5-7 minutes.
While shrimp is cooking, start preparing pasta if you are serving that alongside your shrimp scampi. (We used linguine.)
Remove shrimp to a paper towel-lined plate. Add the garlic to the oil, cook for 2 minutes.
If using wine, add it now along with the lemon juice, and cook until reduced by half, then add shrimp, veggies, and spices. Reduce heat and cook for two minutes before adding optional butter.
If not using wine, reduce heat, add the shrimp, lemon juice, veggies, and spices, along with optional butter.
Once the pasta is done cooking, drain it and add to the shrimp pan, tossing to coat completely with the oil-butter mixture and spices.
- 1 lb shrimp (approximately 20 large shrimp)
- 1 Tablespoon coconut oil (or olive oil)
- 2 Tablespoons butter
- 2 cloves garlic, minced
- 1 cup white wine
- Oregano, to taste (approx. 2 sprigs fresh, 1 teaspoon dried)
- Parsley, to taste (small handful fresh, 1 teaspoon dried)
- 1 tomato, diced
- 1 red pepper, diced
- 2 teaspoons lemon juice
What’s your favourite go-to easy, healthy recipe for a quick supper?
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