Diabetic Shrimp Scampi Recipes

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DIABETIC SHRIMP SCAMPI



Diabetic Shrimp Scampi image

This is a wonderful Shrimp Scampi that I learnt from an Italian cook who introduced me in making Diabetic foods. My father is very ill with Diabetis and loves his foods (of course) This recipe as a "hit" with Dad. A tasty blend of Shrimp and Garlic.

Provided by CuppieCake71

Categories     One Dish Meal

Time 14m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon butter
2 tablespoons olive oil
4 garlic cloves, finely chopped
11 -15 medium shrimp, peeled and deveined
1/4 cup dry white wine
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1/8 teaspoon black pepper
1 tablespoon seasoned dry bread crumb
2 tablespoons fresh parsley, chopped

Steps:

  • Directions.
  • Heat butter and oil in large non-stick skillet over high heat. When butter starts to brown, add garlic. Lower heat; cook 1 minute, stirring to prevent garlic from overbrowning.
  • Add shrimp; cook 2 minutes, stirring occasionally. Add wine, lemon juice, salt and pepper; cook 2 minutes or until shrimp are cooked through. Stir in bread crumbs and parsley. Serve immediately.

Nutrition Facts : Calories 110.5, Fat 9.8, SaturatedFat 2.8, Cholesterol 7.7, Sodium 351.5, Carbohydrate 3.1, Fiber 0.2, Sugar 0.4, Protein 0.6

KETO SHRIMP SCAMPI



Keto Shrimp Scampi image

This shrimp scampi is transformed into a keto meal by using shirataki noodles. I like to double the amount of crushed red chiles for an extra kick! This will make 3 lunch-sized portions or 2 dinner-sized portions. Grate some Parmesan cheese on top before serving, if desired.

Provided by France C

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Shrimp     100+ Shrimp Scampi Recipes

Time 35m

Yield 3

Number Of Ingredients 12

2 (8 ounce) packages shirataki noodles, drained and rinsed
1 tablespoon olive oil
1 tablespoon minced shallot
2 cloves garlic, minced
¼ teaspoon red pepper flakes
12 ounces raw shrimp, peeled and deveined
¼ teaspoon salt
⅛ teaspoon ground black pepper
3 tablespoons fresh lemon juice
3 tablespoons dry white wine
2 tablespoons butter
1 tablespoon chopped fresh parsley

Steps:

  • Cover shirataki noodles with water and bring to a boil. Boil for 5 minutes. Drain.
  • Return drained noodles to the saucepan and cook over medium heat to remove any excess moisture, 5 to 6 minutes. Remove from heat and set aside.
  • Drizzle olive oil into a large skillet over medium heat. Add shallot and stir until translucent, 2 to 3 minutes. Take care not to burn. Add garlic and red pepper flakes; stir for 1 minute. Add shrimp and cook for 2 to 3 minutes per side, taking care not to overcook. Season with salt and pepper.
  • Transfer shrimp to a bowl, reserving pan drippings in the skillet. Whisk lemon juice and white wine into the skillet. Add butter and cook until fully incorporated and sauce begins to thicken slightly, 3 to 4 minutes.
  • Return shrimp to the skillet. Add noodles. Sprinkle with parsley and toss to combine.

Nutrition Facts : Calories 224 calories, Carbohydrate 6.8 g, Cholesterol 190.7 mg, Fat 13.2 g, Fiber 4.7 g, Protein 19 g, SaturatedFat 5.7 g, Sodium 461.4 mg, Sugar 0.4 g

CHICKEN SCAMPI (DIABETIC)



Chicken Scampi (Diabetic) image

ALWAYS inspired by what I find on the Internet, TRUE! LOVE the EASE and simplicity too! HEALTHY, nutritious, simple as can be! This "inspired" (and slighly changed) DIABETIC FOR DUMMIES COOKBOOK RECIPE by ALAN RUBIN is a DEFINATE keeper for ME!!! NOTE: To make the strips easier to do, I cut the chicken breast square to start too! One inch strips, than between baking paper, lightly pounded away, HOPING this recipe WILL make your day! Used FRESH herbs as does make a difference too! :) Original recipe says to place under broiler for 8 minutes; when pounded thin, can fry in heated pan (no oil) for 30 seconds each side until light brown, saving HEAPS of time too! PREP time does NOT include marinading overnight :) NOTE: I used chicken breasts cut into 1 inch strips about 4 ounces each NOTE: I added some spinach at the end until it wilted for extra colour and serve of veggie too :) WHOO HOO!!

Provided by mickeydownunder

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 14

1/4 teaspoon pepper
2 minced garlic cloves
1/4 teaspoon salt
2 tablespoons oregano
1/4 cup parsley
3 tablespoons lemon juice
1/4 cup white wine, divided
5 skinless chicken breast halves
1 tablespoon olive oil
1/4 cup chicken stock
1 tablespoon butter
1/2 cup roma tomato, diced
salt and pepper
3 tablespoons fresh parmesan cheese

Steps:

  • Combine the pepper, half the garlic, the salt, oregano, parsley, lemon juice, and half of the wine in a resealable plastic bag.
  • Add the chicken. Mix gently to coat the chicken with the marinade. Marinate in the refrigerator for several hours (overnight is best).
  • HEAT frypan, cook chicken until lightly golden brown and cooked.
  • HINT: Cook in small batches and keep warm until sauce is made.
  • After chicken is cooked heat the olive oil in a saute pan. Saute the remaining garlic, until fragrant, but not browned.
  • Add the remaining white wine to the saute pan and scrape to remove any bits on the pan. Add the remaining marinade and chicken stock. Bring to a boil.
  • Reduce the sauce by half. Stir in the butter and tomatoes. Season with salt and pepper, as needed. Pour the sauce over the chicken. Top with the Parmesan cheese.
  • ENJOY!

Nutrition Facts : Calories 272.5, Fat 11.7, SaturatedFat 4, Cholesterol 106.5, Sodium 438.1, Carbohydrate 3.9, Fiber 0.7, Sugar 1.4, Protein 34

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