• Debbie

Garlic Scape Shrimp Scampi | Low Carb | Keto

Updated: Mar 22, 2019

This is an easy version of classic shrimp scampi with the wonderful 'zip' of garlic scapes. The garlic scapes add another level of flavor and texture to this classic dish. Garlic scapes have a milder flavor than garlic cloves. They are more like a cross between garlic and scallions.

This simple Garlic Scape Shrimp Scampi makes a wonderful weeknight meal, it's a perfect meatless main dish, and makes for great dinner to serve to family and guests. I serve along with Kale & Cauliflower Rice sauteed in olive oil and butter, making it a keto/low carb friendly meal. The kale & cauliflower rice is the perfect side dish for drizzling on the extra butter sauce from the scampi. This dish won't disappoint. Garlic scapes are the flower bud of the garlic plant. The bud is removed in late June to encourage the bulbs to thicken up. Scapes are delicious to eat as they taste just like garlic (with a little extra bit to them). They can be used in exactly the same way as garlic in any recipe.

Garlic Scape Shrimp Scampi | Low Carb | Keto

Garlic Scape Shrimp Scampi with Kale & Cauliflower Rice | Low Carb | Keto

Fresh Garlic Scapes

Garlic Scape Shrimp Scampi | Low Carb | Keto

Garlic Scape Shrimp Scampi Ingredients:

1 pound shrimp (shelled and deveined)

2 garlic scapes ( chopped)

1/4 cup butter

1/4 cup avocado oil (or olive oil)

1/2 lemon, juiced

1 tsp garlic powder (I really like Trader Joe's)

red chili pepper flakes (optional)

Note: You can substitute 4 cloves minced garlic for the garlic scapes.


1. Preheat oven to 350 degrees F

2. In a small saucepan over medium heat, melt the butter and avocado oil, mix well. Remove from the heat, add lemon juice and garlic powder, stir and mix well. Set aside.

3. Arrange shrimp in a shallow baking dish. Top with chopped garlic scapes. Pour the butter mixture over the shrimp. Sprinkle with red chili pepper flakes.

4. Bake in preheated oven for 20 minutes or until the shrimp are pink and opaque.

Serve with cauliflower rice, or a combination of cauliflower rice and sauted greens, such as fresh kale or spinach. See recipe for Kale & Cauliflower Rice.

Kale & Cauliflower Rice Ingredients:

2 cups riced cauliflower

1/2 cup kale, finely chopped (about the same size as the riced cauliflower)

1 small onion, minced

1 teaspoon avocado oil (olive oil or coconut oil can be used as well)

1 to 2 tablespoons butter

salt and pepper


1. Heat butter and avocado oil in a medium-sized sauté pan. Add onion and sauté for about 3-5 minutes over a medium heat. Add kale and sauté for 5 more minutes, stirring frequently.

2. Next, add cauliflower. Season with salt and pepper. Stir to combine, sauté for 5 more minutes or until cauliflower rice is cooked to your liking (I prefer it be al dente)


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