Skinny Baked Shrimp Scampi with Spaghetti Squash

Time for a switch from all the sweets I have made this month to one of my favorite easy and healthy recipes, Shrimp Scampi, made “skinnier” and with spaghetti squash instead of pasta. I would like to thank the AMAZING people over at my favorite butter and cheese company, Kerrygold USA, for sending me some butter and cheese to try out that I used in this recipe.
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I love shrimp. Its so quick to prepare and so versatile in many recipes, and my kids are FINALLY liking it!!  Yay!  What is it with kids and seafood??  I swear my 5 year old who has never really been a picky eater all of a sudden doesn’t want to eat it, even if she has never tried it. She has been good with fish, salmon especially,  but shrimp has been SO GROSS to her, until now. We have a rule you have to take at least one bite before judgement is passed upon a food to determine if its gross or not. Then we discuss how we don’t eat yucky food because if it was really that gross? Why would we eat it. I will have my 5 year old saying ” Its gross, I don’t want to eat it” while my 3 year old, being her sassy self, will say ” I am eating it. I like it. Its not gross”. She just HAS to rub it in her sisters face that she is the self-proclaimed good kid… She just likes to antagonize. The little shit.

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I know over time we become less picky eaters, but there are still some foods I just don’t like (brussel sprouts I am talking about you) that no matter how I prepare them ( bacon doesn’t help me eat brussel sprouts) that I just won’t eat. I don’t force my kids to eat things they just don’t like, but I do like them to try at least one bite of something new. And because of that, they have found out they really do like green eggs and ham..


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I think with the wide variety of foods that we eat, and the fact that we have our kids help pick out fruits and veggies at the store and farmers markets, have helped them to have a ton of  atypical kids foods they like to eat. I have never been one to give them “kid” food. They eat what we eat and because of that it makes meal times so easy. No making 4 different meals for each person in the house. My kids are pretty adventurous eaters like I am too. My kids love to eat clams and mussels, fish with pesto, artichokes, roasted green beans and carrots. They love miso soup and sashimi, steak and potatoes, roasted veggie soups, shrimp scampi and homemade mac anc cheese with kalua pork,  and they always ask for fresh fruit for dessert. I know I am doing a good job when they ask for apples for dessert.

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I love my version of baked shrimp scampi because it has SO much flavor with the marinade and it uses way less butter. I believe that butter is absolutely healthy for us, cheese too. But the quality is what makes it healthy, and our bodies NEED fat, healthy fats, and I believe that some high quality butter and dairy are healthy and they are staples in my family’s diet. I go for grassfed, non-gmo, organic butter and cheese, always. Kerrygold butter and cheeses are my family’s absolute favorites. My 5 year old would eat 2 lbs of Dubliner a day if I let her. She sees it and says ” THAT is my most favorite cheese EVER” and I can’t blame her, its really good. I also love the Skellig, or sweet cheddar, because it was love at first bite. Its got a sweet and savory flavor to it and I love using it in a variety of recipes like my shrimp scampi here and for mac and cheese.

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Traditional shrimp scampi has a LOT of butter in it, which tastes amazing, but to lighten this up a but I decided to go with a marinade which really gives this dish a lot of flavor and just a couple tablespoons of butter. Spaghetti squash is my go-to for noodle replacement. In fact, we eat veggie noodles so often that I honestly can’t tell you the last time I ate actual pasta. Its just not really a food I go for, never really been a huge pasta fan but I am all for the extra veggies, and making veggie noodles is kinda fun.

Skinny Baked Shrimp Scampi with Spaghetti Squash
Author: 
Recipe type: Dinner, Seafood, Gluten Free
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Skinny Baked Shrimp Scampi with Spaghetti Squash
Ingredients
  • 1 Medium spaghetti squash
  • 1½ lbs shrimp, peeled, deveined and tails still on
For the Marinade:
  • 2 Tbsp Kerrygold unsalted butter, melted
  • Zest of one large lemon
  • 2 Tsbp fresh lemon juice
  • 4 cloves garlic, minced
  • ¼ C shallot, diced
  • ½ c fresh Italian parsley, diced, divided
  • 1 tsp sea salt
  • ½ tsp fresh ground black pepper
  • ¾ cup organic chicken broth
  • 1 Tbsp white wine vinegar
  • 1 cup Kerrygold cheese, divided ( ½ cup Skellig, ½ cup reduced fat Dubliner)
Instructions
Make the Squash
  1. Preheat oven to 400 Deg F.
  2. Cut the squash in half lengthwise, scoop out seeds, place cut side down in a baking dish and fill halfway up the sides of the squash with water. Bake 30-40 min or until the tops of the squash indent when you press on them. Remove from the oven, immediately remove the squash from the pan and separate out the squash with a fork and place in a bowl. Mix in ¾ cup of the cheese. Spread the squash mixture in an even layer in a 9x13 baking pan and set aside.
Make the marinade:
  1. Place the shrimp in a large bowl.
  2. In a medium bowl whisk together the melted butter, lemon zest and juice, garlic, shallots, all but 2 Tbsp of the parsley, salt, pepper, chicken broth and vinegar. Pour the marinade over the shrimp and let sit for 20 min.
Assemble
  1. Spread the shrimp mixture over the top of the squash, and pour any remaining marinade over the pan. Bake at 400 deg. for 20 min or until the shrimp start to turn pink. Sprinkle the remaining cheese over the top and bake for another 5-10 min. Checking after 5 min to make sure all the shrimp is baked. Remove from the oven and sprinkle the remaining parsley over the top. Serve immediately.

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Now you have a recipe for a  healthier “lightened up” baked shrimp scampi that is super quick to make and with veggie “noodles” AND its kid friendly – win win win win in my book.

 

Kerrygold USA sent me some butter and cheeses to make a recipe with them. I received no other compensation. I only work with brands I believe in and use and I am a huge fan of Kerrygold and that their products come from grassfed cows.

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Comments

  1. Oh yum!! this looks so good. I have very little confidence cooking shrimp, but with this recipe, I think I should try it. I also JUST cooked a spaghetti squash yesterday and was thinking there must be a creative way to use this. haha, now i know! :)
    Lovely photos, as always. You’re a rock star.
    Aloha
    PS Brussel sprouts are yummy, sorry.

  2. Holy crap! Shrimp scampi is one of my favorite seafood dishes and yours looks perfect (just like everything else you make). I love this. Great dish!
    Connie | URBAN BAKES recently posted…Vegan Chocolate Cake for My 1st Blogiversary + GiveawayMy Profile

  3. I love the idea of shrimp scampi over spaghetti squash. Kerrygold is the best. There is no arguing with you there. Even my husband goes and buys it on his own now. That’s the sign of brand loyalty (and he’s not one to think about those things)!
    Susan recently posted…Blood Orange, Quinoa and Arugula SaladMy Profile

  4. This looks delicious and I just stumbled it. Not that that’s likely to help you much (SU hates me!). But I figured it was worth a try! :)
    Carolyn recently posted…31 Healthy Coconut Oil Recipes You Need To TryMy Profile

  5. This is beautiful, Shanna!!
    Cassie recently posted…Lemon-Dill Roasted Vegetable PastaMy Profile

  6. Christine says:

    We made this on Sunday and I’m having the leftovers for lunch. I cannot even begin to tell you how easy and delicious this was! Everyone was oohing and ahhing after the first bite. After that it was extremely quiet at we all shoveled it in as fast as we could chew. So light, so flavorful, the textures are all spot on. YUMMMMM!!! Thanks for this! Follow you on FB and saw it there. So glad I did!!

  7. You had me at shrimp. I’m going to have to try this sometime soon, working on cleaning up my diet at the moment and this recipe looks like a good place to start. I agree with you about the butter and cheese, also. Butter and cheese, made right, can be perfectly good for you, and so long as you don’t eat it in excess. Thanks for the recipe!

  8. This is just too beautiful for words!! I am so glad I have come around to seafood in recent years -esp shrimp!! YUMOH!
    Megan {Country Cleaver} recently posted…Wild Salmon with CousCous and AsparagusMy Profile

  9. Oh yum! I love spaghetti squash :) this dish looks so full of flavor, I am dying to get a taste!

  10. This looks unbelievable! I want I want!!
    Jocelyn (Grandbaby Cakes) recently posted…Lemon White Chocolate Chip CookiesMy Profile

  11. This is a lot simpler than it looks. Shrimp also seems extra special. Well not to the people who don’t eat seafood of course. I live in a town on salt water in Washington state. So not eating seafood seems a teeny tiny bit bizarre. What got me on this side road. I lived a year in Hawaii back when the world was flat. It is a very special place. Plus it gives an interesting spin to your blog, which I discovered on The Lemon Bowl with the Ipad contest.

  12. If I can’t find Kerrygold what would be a good substitute for the cheese?

  13. I am trying this recipe today. I do not have any shallots and I also have already cooked shrimp. Any pointers? Should I just let the shrimp thaw and add it at the end of the bake? I don’t want them to be all rubbery. Any suggestions are appreciated.

    Thanks

  14. Vanessa Tipre says:

    I accidentally bought pre-cooked shrimp. Do you think I can still marinate it and just reduce the cooking time?

  15. I’m from Australia, never heard of spaghetti squash, does it have another name?

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  1. […] & Coconut’s Skinny Baked Shrimp Scampi had me the moment I saw it. There are so many good things going on here — tangy lemon, […]

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