The Best Shrimp Scampi on the Planet (AIP, Paleo, Low FODMAP)

I love seafood and I love baby bok choy. I wanted to make a scampi without noodles or grains and so I thought, ‘why not use my favorite veggie?!’. So, I did. And it was an epic mouthful of delicious, yummy, flavors.

HOW AMAZING DOES THIS LOOK?

I used a heaping dollop of Melt Soy Free Vegan butter because the ingredients are ‘safe’ for us, but you could use whatever alternative you want or omit it. I know there are some tasty recipes for creating your own buttery spread.

And of course, this is toddler approved. I think my child ate more than I did, ha!

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The Best Shrimp Scampi on the Planet (AIP, Paleo, Low FODMAP)

Cook Time

20 mins

 

Shrimp scampi on a bed of baby bok choy with lemon juice and capers

Course: Main Course

Servings: 4 people

Author: Elisa

Ingredients

• 1 lb shelled and deveined shrimp
• 1/3 cup olive oil
• 1/2 tsp dried shallots
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 tsp chives
• 1/4 tsp parsley
• 1/4 tsp dill
• 1 tsp capers optional

Baby Bok Choy

• 6 head baby bok choy ends removed, thoroughly cleaned and pat dry
• 1/4 cup olive oil
• 1/4 tsp himalayan salt
• 1 tbsp minced garlic
• 1 small dollop Melt Soy Free Vegan butter
• lemon juice

Instructions

1. Place shrimp in a large oven safe pan.

2. Drizzle with the olive oil and sprinkle all the seasonings.

3. Broil for 4-6 mins or until pink then gently flip over and broil for another couple mins.

4. While the shrimp is cooking, add the olive oil and garlic to a large frying pan and saute until fragrant, just a couple minutes. 

5. Add baby bok choy and salt and gently toss every few mins until they are bright green and tender. 

6. Plate the baby bok choy with shrimp on top and add the capers, a drizzle of lemon juice, and a dollop of butter of your choice (optional). 

Recipe Notes