Quick Keto Instant Pot Shrimp Scampi With Zucchini Noodles

Introduction

While traditional shrimp scampi typically features pasta as its base, this keto-friendly Instant Pot version swaps in spiralized zucchini noodles for a delicious low-carb alternative. You’ll love how this dish captures all the garlicky, buttery goodness you crave while keeping your carb count in check.

I discovered this recipe when I needed a quick weeknight dinner that wouldn’t knock me out of ketosis. The Instant Pot makes it incredibly simple – you’ll have dinner on the table in under 15 minutes. The zucchini noodles, or “zoodles” as they’re affectionately called, soak up the rich sauce just like regular pasta would. Plus, you’re getting an extra serving of vegetables without even trying. Trust me, you won’t miss the traditional pasta one bit.

Recipe

Keto Instant Pot Shrimp Scampi delivers all the flavors of traditional shrimp scampi while keeping carbs to a minimum by substituting regular pasta with zucchini noodles. This quick and easy dish combines tender shrimp with a rich garlic butter sauce that perfectly coats the spiralized zucchini.

The Instant Pot makes this recipe particularly convenient, cooking the shrimp to perfection in just minutes while preserving their succulent texture. The zucchini noodles maintain a slight crunch, creating an excellent balance of textures while soaking up the flavorful sauce.

• 1 pound large shrimp, peeled and deveined
• 4 medium zucchini, spiralized
• 6 tablespoons butter
• 6 cloves garlic, minced
• 1 teaspoon salt

Select sauté mode on the Instant Pot and melt the butter. Add minced garlic and sauté for 30 seconds until fragrant. Add shrimp and salt to the pot, close the lid, and set valve to sealing position. Cook on high pressure for 1 minute, then perform a quick pressure release. Open the lid and add the spiralized zucchini, stirring to combine with the shrimp and sauce. Let the mixture sit for 2 minutes until the zucchini softens slightly in the residual heat before serving.

To prevent a watery dish, prepare the zucchini noodles 15 minutes before cooking by placing them in a colander and sprinkling with salt to draw out excess moisture. Pat them dry thoroughly with paper towels before adding to the Instant Pot. If using frozen shrimp, make sure they are completely thawed and patted dry to maintain proper cooking temperature and prevent excess liquid in the final dish. For best texture, avoid overcooking the zucchini noodles as they can become mushy.

Prep Time

Getting this shrimp scampi ready doesn’t take long at all – you’ll need about 15-20 minutes total for prep work. Start by spiralizing your zucchini, which takes about 5 minutes using a handheld spiralizer. While the zucchini’s draining with salt, you can peel and devein your shrimp if they’re not already prepared.

The actual prep work is pretty straightforward. You’ll spend about 5 minutes mincing the garlic and measuring out your ingredients. If you’re using frozen shrimp that’s already been thawed overnight, just pat them dry with paper towels. I like to have everything laid out before starting – it makes the cooking process much smoother. Trust me, once you’ve made this dish a couple times, you’ll get even faster at the prep work.

Equipment needed

Since this recipe relies heavily on pressure cooking, an Instant Pot is the star player in your kitchen lineup. You’ll also need a spiralizer to transform those zucchini into perfect pasta-like strands – I recommend a countertop model with multiple blade options for the best results.

Here’s your essential equipment list:

• Instant Pot (6-quart or larger)
• Spiralizer
• Colander
• Paper towels
• Large mixing bowl
• Measuring spoons
• Sharp knife
• Cutting board
• Garlic press (optional)

Don’t worry if you’re new to spiralizing – it’s surprisingly simple! While a handheld spiralizer can work in a pinch, investing in a sturdy countertop version will make your low-carb cooking adventures much more enjoyable and efficient.

Basic Cooking Method and Time

While preparing shrimp scampi in an Instant Pot might seem challenging at first, I’ve found the entire cooking process takes just 15 minutes from start to finish. You’ll start by melting butter in your pot on sauté mode, then adding minced garlic until it’s fragrant – this takes about 30 seconds.

Once you’ve added your shrimp and salt, you’ll lock the lid and set the valve to sealing. Cook on high pressure for just one minute, then do a quick pressure release. I love this part because it’s so fast! Finally, you’ll stir in your prepared zucchini noodles and let everything sit for two minutes. The residual heat will perfectly soften your zoodles without making them mushy. Trust me, you won’t believe how quickly this restaurant-quality meal comes together.

Cooking Steps

Let’s break down this Instant Pot shrimp scampi into simple, manageable steps.

1. Start by prepping your zucchini noodles – salt them and let them drain in a colander for 15 minutes, then pat dry with paper towels.
2. Set your Instant Pot to sauté mode and melt the butter until it’s nice and bubbly. Add your minced garlic and let it become fragrant – I love this part because the aroma is incredible!
3. Add your shrimp and salt, seal the lid, and cook on high pressure for just 1 minute.
4. After quick-releasing the pressure, toss in those prepared zucchini noodles. You’ll want to gently stir everything together and let it sit for 2 minutes – this perfectly softens the noodles without making them mushy.

Step 1. Drain Zucchini to Remove Moisture

The secret to keeping your shrimp scampi from turning into soup lies in properly draining the zucchini noodles before cooking. You’ll want to start by placing your spiralized zucchini in a colander and sprinkling it generously with salt. Let it sit for about 15 minutes – trust me, this step is worth the wait! I’ve learned from experience that skipping this process can lead to a watery mess.

Once your zucchini has released its excess moisture, pat the noodles thoroughly with paper towels. Don’t be shy about pressing firmly – you’re aiming to remove as much water as possible. I like to spread the noodles on a clean kitchen towel and give them an extra pat before adding them to the Instant Pot. This simple prep step guarantees your sauce stays rich and clingy, not diluted.

Step 2. Melt Butter With Garlic

Pressing the sauté button on your Instant Pot kicks off the most aromatic part of this recipe. Once the display reads “HOT,” add your butter and watch it melt into a golden pool. I love this moment – it’s when the kitchen starts to fill with that irresistible buttery aroma that makes everyone ask what’s cooking.

Add your minced garlic to the melted butter and give it a quick stir. You’ll want to keep a close eye on it for about 30 seconds since garlic can burn quickly. Trust me, there’s nothing worse than bitter, overcooked garlic! The goal is to let it become fragrant and slightly golden, releasing its essential oils into the butter. This garlic-infused butter will become the foundation of your scampi’s signature flavor.

Step 3. Add Shrimp and Seasonings

Now’s the perfect time to introduce your shrimp to their buttery spa treatment. Add your peeled and deveined shrimp to the fragrant garlic butter, making certain they’re in a single layer for even cooking. Sprinkle the teaspoon of salt evenly across the shrimp – trust me, proper seasoning makes all the difference!

Close that Instant Pot lid and set the valve to “sealing.” I’ve learned through trial and error that one minute at high pressure is the sweet spot for perfectly cooked shrimp. They’ll turn out tender and succulent, not rubbery. While you’re waiting, I like to give the pot a gentle shake to confirm the butter sauce coats every shrimp. When the timer beeps, perform a quick pressure release – we don’t want those shrimp overcooking!

Step 4. Quick Release Pressure Valve

After your one-minute cook time, it’s crucial to release that built-up pressure immediately. You’ll want to carefully turn the pressure valve to the “venting” position using a long spoon or tongs – keep your hands away from the hot steam that’ll rush out. This quick release method prevents your shrimp from overcooking and becoming rubbery.

Watch for the pressure pin to drop completely before opening your Instant Pot’s lid. I learned this the hard way once when I was too impatient to peek inside! Once the steam has fully released and the pin drops, you can safely open the lid away from your face. Don’t worry if you hear some sputtering sounds during the release – that’s totally normal with liquid-based dishes like this scampi.

Step 5. Add Zucchini And Serve

With the pressure released, you’ll find perfectly cooked shrimp waiting in your Instant Pot. Now it’s time for the final touch – adding those prepared zucchini noodles. Gently stir them into the hot garlic butter sauce, making sure they’re well-coated.

Let everything sit for just 2 minutes – this is essential! You want your zoodles to soften slightly in the residual heat without becoming mushy. I’ve learned from experience that this brief rest period creates the ideal texture. Give the dish one final toss, and you’re ready to plate. If you notice any excess liquid pooling at the bottom, simply use a slotted spoon for serving. The tender shrimp and al dente zucchini noodles, bathed in that aromatic garlic butter sauce, make for an irresistible keto-friendly meal.

Customization Options

While this shrimp scampi recipe is delicious as-is, I’ve discovered several ways to customize it to your taste preferences. You can add a splash of white wine or lemon juice before pressure cooking for extra zing, or toss in some red pepper flakes if you enjoy heat. I often stir in fresh herbs like parsley or basil at the end.

For a richer sauce, try stirring in a few tablespoons of heavy cream after cooking. You can also swap the zucchini noodles for other low-carb alternatives – I’ve had great success with palmini or shirataki noodles. If you’re watching calories, reduce the butter and use olive oil instead. Sometimes I’ll even add sautéed mushrooms or cherry tomatoes for extra flavor and texture.

Ingredients list (with precise measurements)

The precise measurements in this keto shrimp scampi recipe guarantee you’ll get perfect results every time. You’ll need exactly 1 pound of large shrimp, peeled and deveined, plus 4 medium zucchini that you’ll spiralize into noodles. For the flavorful sauce, measure out 6 tablespoons of butter and mince 6 cloves of fresh garlic. You’ll also need 1 teaspoon of salt to season the dish perfectly.

I’ve tested these proportions extensively in my kitchen, and they create the ideal balance of buttery sauce to zucchini noodles. Don’t worry if you’re new to keto cooking – these measurements are foolproof. Just make sure you’re using fresh ingredients, especially when it comes to the garlic, as it’s key to that classic scampi flavor.

Storage Information

After you’ve followed those precise measurements to create your perfect keto shrimp scampi, you’ll want to store any leftovers properly to maintain their fresh flavor. You can keep the dish in an airtight container in your refrigerator for up to 2 days, though it’s best enjoyed within 24 hours.

When you’re ready to reheat, I’d recommend separating the zucchini noodles from the shrimp first. Warm the shrimp gently in a skillet over medium heat for 1-2 minutes, while quickly sautéing the zoodles separately. This prevents the shrimp from becoming rubbery and keeps the zucchini from getting mushy. I don’t recommend freezing this dish, as both the shrimp and zucchini noodles can become waterlogged when thawed, affecting their texture considerably.

Health Benefits or Special Features

Packed with protein and healthy fats, this keto-friendly shrimp scampi delivers impressive nutritional benefits without sacrificing flavor. You’ll get heart-healthy omega-3 fatty acids from the shrimp, while zucchini noodles provide essential vitamins A and C, plus fiber that’ll keep you feeling satisfied.

If you’re watching your carbs, you’ll love that each serving contains just 4 net carbs. The dish is naturally gluten-free and fits perfectly into your keto meal plan. Plus, using the Instant Pot means you’re preserving more nutrients than traditional cooking methods. When I’m looking for a quick weeknight dinner that won’t kick me out of ketosis, this is my go-to recipe. The bonus? You’ll get all the classic Italian flavors you crave without the carb-heavy pasta.

Prep Time

Getting this keto shrimp scampi ready takes just 15 minutes of hands-on prep time, making it perfect for busy weeknights. You’ll spend about 5 minutes spiralizing the zucchini and another 5 minutes peeling and deveining the shrimp (unless you’ve bought them pre-prepped).

While your zucchini noodles are draining in the colander, you can mince the garlic and gather your other ingredients. I’ve found that measuring everything out before starting helps the cooking process flow smoothly. The actual cooking time is incredibly quick – just 1 minute under pressure! You won’t believe how fast you can get this restaurant-quality meal on the table. Even with the Instant Pot’s pressurizing time, you’ll have dinner ready in under 30 minutes total.

Cook Time

The actual cooking portion of this keto shrimp scampi is lightning-fast – you’ll spend just 1 minute at high pressure in your Instant Pot. Once you’ve melted the butter and sautéed the garlic, you’re practically done! After the one-minute pressure cooking, you’ll do a quick release of the pressure valve and stir in your zucchini noodles.

I love how the residual heat from the Instant Pot gently softens the zoodles without making them mushy. You’ll want to let everything sit for just 2 minutes after adding the zucchini – this creates the perfect al dente texture. Trust me, I’ve learned through trial and error that this timing is spot-on. The entire cooking process takes about 5 minutes total, making this dish perfect for busy weeknights.

Total Time

While prep work adds a bit more time to this recipe, you’ll have a delicious keto-friendly dinner ready in just 25 minutes from start to finish. The longest part is preparing the zucchini noodles, which takes about 15 minutes if you’re salting and draining them properly. After that, you’re looking at just 5 minutes of active cooking time in your Instant Pot, plus a few minutes for the pressure to build and release.

I love how this timing works perfectly for busy weeknights – while your zoodles are draining, you can gather your other ingredients and peel the shrimp if needed. Once everything’s prepped, it’s basically a hands-off process until that final quick release of pressure signals dinner’s ready.

Yield

A single batch of this keto shrimp scampi generously serves 4-6 people, making it perfect for family dinners or meal prep. You’ll find that each serving provides a satisfying portion of protein-rich shrimp and veggie noodles without the carb overload of traditional pasta.

If you’re planning to feed a larger group, you can easily double the recipe – just be sure not to overcrowd your Instant Pot. I’ve found that sticking to the original portions works best for a 6-quart model. When serving, you’ll want to divide the zucchini noodles first, then top with equal amounts of shrimp and that delicious garlic butter sauce. For meal prep, consider portioning into individual containers while hot – the flavors actually develop nicely overnight.

Final Thoughts

Making this keto shrimp scampi in your Instant Pot will revolutionize how you think about low-carb Italian dishes. You’ll love how quickly this meal comes together on busy weeknights, and your family won’t even miss the traditional pasta. I’ve found that the zucchini noodles provide the perfect vehicle for that rich, garlicky sauce while keeping carbs in check.

Don’t be surprised if this becomes your new go-to recipe when you’re craving comfort food without the guilt. The beauty of this dish lies in its simplicity – just a few quality ingredients and your trusty Instant Pot are all you need. Remember to follow the tips for preventing watery zucchini noodles, and you’ll have a restaurant-worthy meal that fits perfectly into your keto lifestyle.

Frequently Asked Questions

Can I Substitute Coconut Oil for Butter in This Recipe?

You can substitute coconut oil for butter, but you’ll miss out on the classic buttery flavor. If you prefer, use half butter and half coconut oil for a balanced taste.

How Do I Prevent Shrimp From Becoming Rubbery in the Instant Pot?

You’ll avoid rubbery shrimp by not overcooking them. Stick to the 1-minute pressure cooking time, guarantee they’re completely thawed, and pat them dry before cooking. Quick-release pressure immediately when done.

Will Pre-Cooked Shrimp Work for This Recipe?

You shouldn’t use pre-cooked shrimp as they’ll become tough and rubbery when pressure cooked. Instead, use raw shrimp to achieve the best texture and flavor in your dish.

Can I Make This Recipe Ahead and Reheat Later?

Fresh as morning dew, this dish is best served immediately. While you can reheat it, you’ll find the shrimp may become rubbery and your zucchini noodles will release excess water.

Is It Possible to Double the Recipe in a Standard Instant Pot?

You can double this recipe in a standard Instant Pot, but don’t exceed the 2/3 fill line. You’ll need to keep the cooking time the same.

Conclusion

You’d think a dish this elegant would require hours in the kitchen and loads of carbs, but that’s the irony – it’s ready in just 15 minutes and fits your keto lifestyle perfectly. Your Instant Pot does the heavy lifting while you enjoy the aroma of garlic and herbs. Next time you’re craving Italian, skip the restaurant wait and whip up this luxurious shrimp scampi at home instead.