September 22, 2023

Chef Robert’s Shrimp Scampi

Chef Robert (The Happy Diabetic) shares with us his recipe for easy, delicious, and diabetes-friendly Shrimp Scampi.

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Shrimp Scampi

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DifficultyBeginner

Chef Robert (The Happy Diabetic) shares with us his recipe for easy, delicious, and diabetes-friendly Shrimp Scampi.

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Shrimp Scampi
Yields4 Servings
Prep Time20 minsCook Time10 minsTotal Time30 mins
 1 lb fresh tomatoes (2-3 tomatoes)
 3 tbsp virgin olive oil
 1 clove garlic, minced
 1 lb large fresh shrimp, raw and deveined. (You can also use fully cooked shrimp for this recipe)
 2 oz Feta cheese
 45 sprigs of fresh basil, cut into thin strips
 ¼ tsp freshly ground black pepper
 1 fresh lime, cut in wedges
1

Wash and slice tomatoes crosswise into ¼ inch-thick slices. Arrange the tomato slices on four individual salad plates. If you’d like, you can choose to plate this dish on a serving platter, rather than on individual plates. Set the plate(s) aside and prepare the shrimp.

2

In a large skillet, heat the olive oil on medium heat until the oil shimmers. Add garlic and sauté until fragrant and golden, about 1 minute. Be careful not to burn the garlic.

3

Add the shrimp and sauté until they turn pink, 2 minutes on each size or until they reach *165. For fully cooked shrimp, you will just bring it to temperature.

4

Divide and layer the warm shrimp on top of the tomatoes. Drizzle the remaining oil from the pan onto the plate(s). Sprinkle the Feta cheese and basil leaves. Squeeze lime juice over the tops and add a dash of cracked pepper. Serve and enjoy!

Nutrition Facts

Servings 4


Amount Per Serving
Calories 240
% Daily Value *
Total Fat 13.75g22%
Sodium 536mg23%
Total Carbohydrate 7.81g3%
Dietary Fiber 1.28g6%
Sugars 5.16g
Protein 22.1g45%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 1 lb fresh tomatoes (2-3 tomatoes)
 3 tbsp virgin olive oil
 1 clove garlic, minced
 1 lb large fresh shrimp, raw and deveined. (You can also use fully cooked shrimp for this recipe)
 2 oz Feta cheese
 45 sprigs of fresh basil, cut into thin strips
 ¼ tsp freshly ground black pepper
 1 fresh lime, cut in wedges

Directions

1

Wash and slice tomatoes crosswise into ¼ inch-thick slices. Arrange the tomato slices on four individual salad plates. If you’d like, you can choose to plate this dish on a serving platter, rather than on individual plates. Set the plate(s) aside and prepare the shrimp.

2

In a large skillet, heat the olive oil on medium heat until the oil shimmers. Add garlic and sauté until fragrant and golden, about 1 minute. Be careful not to burn the garlic.

3

Add the shrimp and sauté until they turn pink, 2 minutes on each size or until they reach *165. For fully cooked shrimp, you will just bring it to temperature.

4

Divide and layer the warm shrimp on top of the tomatoes. Drizzle the remaining oil from the pan onto the plate(s). Sprinkle the Feta cheese and basil leaves. Squeeze lime juice over the tops and add a dash of cracked pepper. Serve and enjoy!

Chef Robert’s Shrimp Scampi
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