Shrimp Scampi
Dairy-free shrimp scampi with olive oil and lemon, anti-inflammatory Mediterranean recipe for rheumatoid arthritis.
Ingredients
- 1 lb large shrimp peeled and deveined
- 3 tablespoons extra virgin olive oil
- 4 cloves garlic minced
- ¼ teaspoon red pepper flakes optional
- Juice of 1 lemon
- Zest of 1 lemon
- ¼ cup dry white wine optional
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
- 2 tablespoons fresh parsley chopped
For serving (choose one):
- Zucchini noodles gluten-free option
- Cauliflower Rice
- Quinoa
- Sautéed spinach
Instructions
- Pat shrimp dry with paper towels.
- Heat olive oil in a large skillet over medium heat.
- Add garlic and red pepper flakes; sauté for 30 seconds until fragrant (do not brown).
- Add shrimp in a single layer. Cook 2–3 minutes per side until pink and opaque.
- Add lemon juice, lemon zest, white wine (if using), salt, and pepper. Simmer 1–2 minutes.
- Remove from heat and sprinkle with fresh parsley.
- Serve immediately over zucchini noodles, quinoa, or cauliflower rice
Notes
Use high-quality extra virgin olive oil for maximum anti-inflammatory benefit.
Avoid overcooking shrimp; they cook quickly.
For elimination-friendly version, serve over vegetables or quinoa.
Leftovers are best eaten within 24 hours.