A creamy (but dairy free!) sauce with lemon zest and basil is tossed with fresh succulent shrimp. The vodka gives a rich flavor (the alchohol will evaporate out during cooking), but if you prefer you can always omit it.

VodkaLemonCreamShrimp1 This dish quickly comes together, so prepare all your ingredients ahead of time so you are ready to go.
VodkaLemonCreamShrimp2 In a large skillet add oil and sauté onions until soft. Add garlic and prawns, cooking until prawns are pink, about 2 minutes.
Stir in the lemon zest and vodka, simmering until vodka is reduced by half, then remove from heat and stir in sour cream (or alternative) and herbs. Season to taste with lemon juice and salt and pepper.

VodkaLemonCreamShrimp3

VodkaLemonCreamShrimp1

Shrimp Scampi in Lemon Cream

Marla Hingley
Make this yummy sauce dairy free if you like by switching out the sour cream for soft tofu or canned coconut milk (full fat).
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Servings 4

Ingredients
  

  • 4 Tbsp olive oil
  • ¼ cup onion finely chopped
  • 3 cloves garlic minced
  • 2 lbs shrimp deveined
  • 1 Tbsp lemon zest
  • ¼ cup vodka*
  • 1/3 cup GF sour cream or equal amount of; soft tofu or canned coconut milk for dairy free
  • 2 Tbsp Italian parsley finely chopped
  • 1/3 cup fresh basil roughly chopped
  • 1 Tbsp lemon juice or more to taste
  • Salt and pepper to taste

Instructions
 

  • In a large skillet add oil and sauté onions until soft. Add garlic and prawns, cooking until prawns are pink, about 2 minutes.
  • Stir in the lemon zest and vodka, simmering until vodka is reduced by half, then remove from heat and stir in sour cream and herbs.
  • Season to taste with lemon juice and salt and pepper. Add some cooked peas if desired and serve with a GF crusty baguette or over rice.

Notes

*The alcohol in the vodka gets evaporated out as it cooks, leaving only its delicious flavor. You can omit it completely if you desire.
Tried this recipe?Let us know how it was!

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