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Heart-Healthy Shrimp Scampi

Recipes January 14, 2026 • 2 min
A vibrant plate of hearthealthy shrimp scampi showcases a colorful array of fresh vegetables intermingled with plump pink shrimp
Heart-Healthy Shrimp Scampi
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This veggie-forward shrimp scampi emphasizes colorful vegetables, heart-healthy fats, and bright citrus flavor—without relying on excess butter or salt. Shrimp provides lean protein, while a generous mix of vegetables adds fiber, potassium, and antioxidants to support heart health. The result is a light yet satisfying meal that works equally well over vegetables, whole grains, or on its own.

Prep Time: 15 min
Cook Time: 15 min
Total Time: 30 min
Servings: 4

Ingredients:

Protein
  • 1 lb large shrimp, peeled and deveined
Vegetables (choose 2–4 for a veggie-forward meal)
  • 2 cups zucchini noodles or thinly sliced zucchini
  • 1 cup broccoli florets, lightly steamed or sautéed
  • 1 cup baby spinach or Swiss chard
  • 1 cup asparagus spears, cut into 1-inch pieces
  • 1 cup cherry tomatoes, halved
  • 1 cup green beans or snap peas, trimmed
Sauce
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp unsalted butter (optional; can be omitted)
  • 6 cloves garlic, minced
  • ¼ cup dry white wine (or low-sodium chicken broth)
  • 1 lemon, zested and juiced
  • ¼ tsp crushed red pepper flakes (optional)
  • ¼ tsp black pepper (or to taste)
  • ¼ cup fresh parsley, finely chopped

Instructions:


  1. Prepare the shrimp
    Pat shrimp dry with paper towels and season lightly with black pepper. Set aside.
  2. Cook the garlic
    Heat olive oil in a large skillet over medium heat. Add garlic and cook for 1–2 minutes until fragrant, stirring frequently.
  3. Cook the shrimp
    Add shrimp in a single layer and cook 2–3 minutes per side until pink and opaque. Remove from skillet and set aside.
  4. Deglaze the pan
    Pour white wine or low-sodium broth into the skillet. Scrape up any browned bits and simmer for 2–3 minutes to slightly reduce.
  5. Add vegetables
    Add heartier vegetables (broccoli, asparagus, green beans) to the skillet first and cook 2–3 minutes until just tender.
    Stir in softer vegetables (zucchini, spinach, tomatoes) and cook 1–2 minutes until wilted or warmed through.
  6. Finish the sauce
    Lower heat and stir in lemon zest, lemon juice, and optional butter until the sauce is smooth.
  7. Combine and serve
    Return shrimp to the skillet and toss gently to coat with vegetables and sauce. Finish with parsley and red pepper flakes if using. Serve immediately.

Notes:


  • Vegetables make up the bulk of the plate, increasing fiber and nutrient density
  • Olive oil and citrus replace heavy butter and excess sodium
  • Naturally low in saturated fat and adaptable for low-carb or whole-grain meals
  • Easy to customize based on seasonal or frozen vegetables

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