Pineapple Shrimp Scampi (UPDATE)

Sometimes you just need to revisit an old recipe and update the pictures.  So this is not a new recipe, just an update and a few tweaks. I found that the chicken stock is not really necessary, the pineapple, butter, and lemon provide enough liquid for this dish to cook and taste great. Also I really like to serve this over cauliflower rice.


2 tbs coconut oil

2 lbs of shrimp, peeled and deveined (I used fresh wild caught gulf shrimp)

5 tbsp of grassfed unsalted butter (I prefer the taste of butter, but ghee would also be acceptable in this dish)

1 medium sized onion, diced

6 cloves of garlic, minced

1 lemon juiced

1 cup of diced pineapple, plus any juice remaining (used store bough, already chopped pineapple)

3 tbsp of fresh parsley chopped

salt and pepper to taste


Melt coconut oil in a skillet on medium heat.  Add the shrimp and cook about 2 minutes on each side, until shrimp are pink. Remove from skillet.

Add butter to skillet and melt.  Add in onions and saute until translucent, about 5 minutes.  Add in garlic and saute for another minute.

Add in lemon juice, salt and pepper, and pineapple and cook for another 2 minutes.  Add back in the shrimp and coat with butter sauce to reheat.

Garnish with parsley and serve with cauliflower rice.

Leave a Reply

Your email address will not be published. Required fields are marked *