30 min serves 2-4

Surf and Turf Zucchini Noodle Scampi

This scampi is made with shrimp and our lean Top Sirloin. The zucchini noodles are flavor sponges and keep this dish gluten-free. Are you not gluten-free? Then soak up the buttery sauce with a slice of crusty bread. Enjoy!
Gluten-Free Keto Paleo

PREP: 10 min. ACTIVE: 10 min. PASSIVE: 10 min. DIFFICULTY Medium


  • 1 Pre Top Sirloin Steak, 10 minutes out of the fridge, patted dry 
  • 1/2 tsp Redmond's Real Salt 
  • 3 tsp avocado oil, seperated
  • 1 lb shrimp, deveined and tails removed
  • 3 cups zucchini noodles, about 2-3 medium zucchinis
  • 4 cloves garlic, 2 minced and 2 cut into slivers
  • 1 small bunch parsley, chopped
  • 1 lemon, juiced
  • 1 tbsp grass-fed butter
  • 1/2 tsp red pepper flakes
  • salt and pepper to taste



Let's cook this

  1. Toss zucchini noodles with a pinch of salt, massage with hands, and let drain in a colander placed in the sink. Let sit at least 15 minutes and then ring out the noodles with your hands. 
  2. Preheat your skillet to medium-high. 
  3. Season steak on all sides with salt first then 1 tsp oil. 
  4. Place into the hot skillet. Sear on both sides until the desired doneness is reached. Using this temperature guide. Click here for more about sirloin. Set aside to rest for 6-7 minutes. 
  5. Pour 2 tsp avocado oil and garlic into the same skillet. Let simmer until fragrant, about 30 seconds. 
  6. Add half of the parsley. stir and cook for 1 minute. 
  7. Add shrimp to the skillet and cook fully. About 2 minutes. Turn heat to medium-low. 
  8. Add lemon juice and drained zucchini to the pan and toss. 
  9. Slice steak against the grain and cut into bite-sized strips. Add to the skillet and toss. 
  10. Season with black pepper, red pepper flakes, and salt. 
  11. In the middle of the pan add grass-fed butter. Melt and toss with contents. 
  12. Serve in small bowls or on top of crostini. Enjoy! 


Amount per 100g