Dehydrated Low-Carb Shrimp Scampi with Zoodles

Ready for another Backpacking Dinner recipe? Here is Dehydrated Low-Carb Shrimp Scampi with Zoodles. This is one of the simplest recipes for a dehydrated dinner but there’s no sacrifice on flavor!

Low-Carb Backpacking Food

If you follow me on Instagram or my blog, you might know I am a HUGE fan of Low-Carb, High-Veg meals. This is especially true when I am in the backcountry. Last year on my Delta Dall Sheep hunt I packed High-Fat food and it changed my life! Which sounds a bit dramatic, but I was able to get over 3,000 kcals to weigh about 1 pound!

Here is the complete round-up of all the food I brought on my Dall Sheep Hunt

Why You Should Make Dehydrated Low-Carb Shrimp Scampi with Zoodles

Dehydrated Low-Carb Shrimp Scampi is yummy enough you don’t really need another reason to make it, but here are 5 reasons anyway. (These are the same 5 reason I gave on my last post, Dehydrated Berbere Chicken Soup, but it is I take every chance I get to get up on my soapbox!)

1. Low-Carb High-Fat food contains more calories per ounce = lighter backpack
2. When your body is prepared for low-carb performance, it can do more, while feeling better (for more information read Why Go Keto For Sheep Hunting)
3. I have found when I eat more veggies in the backcountry, I feel better and don’t experience as many food cravings, all those micronutrients do the body good!
4. When you make your own dehydrated meals, you know what is in them. Most companies use artificial additives and preservatives, you don’t have to.
5. Dehydrated Low-Carb Shrimp Scampi with Zoodles tastes great!

Another reason I love Dehydrated Low-Carb Shrimp Scampi is the Zoodles! Zoodles, impressively, rehydrated in the field. Because they are raw when they go into the dehydrator when you add hot water, they have a pleasant texture and aren’t too mushy. This will not be the last recipe I make with zoodles.

Zoodles

Zoodles are a healthy alternative to noodles in the backcountry or at home. If you have never made them before I recommend you check out this post from Downshiftology. If you are as big of a fan of them as I am, I recommend you check out my recipes for Advieh Zoodles (Persian Inspired) or Healthy Pizza Zoodles for Meal Prep.

This recipe is for one serving, but you can easily make more than one batch at a time.

Macros for Dehydrated Low-Carb Shrimp Scampi with Zoodles

To increase to desired calories and grams of fat in your Dehydrated Low-Carb Shrimp Scampi with Zoodles just add butter or butter powder.  MCT oil would also work if butter is not a good option for you.

Total Carbs 9g

Fiber 3g

Net Carbs 6g

Protein 59g

Fat 1g + butter

Kcals 285 + butter

1 tablespoon of butter= 100 kcals

Packaging DIY Dehydrated Meals

Below are the exact Mylar Bags I have.

These are the mylar bags I will buy next time. The ones I have worked great, but I have been inspired by Heather’s Choice, I think a little zip-lock top is super handy once you have filled the bags with hot water.

I also recommend adding an oxygen absorber in the bag before you seal it (remember to remove it before you add hot water).

As extra insurance, store your packaged Low-Card Dehydrated Meals in the freezer or refrigerator)

Print

Dehydrated Low-Carb Shrimp Scampi with Zoodles

Dehydrated Low-Carb Shrimp Scampi with Zoodles is one of the easiest and yummiest Low-Carb meals you can make for the backcountry!

Course Dessert

Cuisine American

Keyword backpacking, collagen, dehydrated, dehydrator, easy, gluten-free, grain-free, healthy, high-fat, keto, low-carb, zoodles

Servings 1

Ingredients

• 2 teaspoons water
• 1 teaspoon lemon juice
• 1 teaspoon gelatin grass-fed
• 10 oz raw shrimp shelled and deveined
• 3 cloves garlic minced
• 1/2 t salt
• 1 t dried parsley
• Pinch of cayenne
• avocado oil
• 1 zucchini or yellow squash spiralized
• butter or butter powder

Instructions

1. To bloom gelatin, mix water, lemon juice, and grass-fed gelatin in a small bowl. Let sit until gelatin has absorbed all the liquid and become firm.
2. In a skillet, cook shrimp and garlic with the gelatin mixture, salt, cayenne, and just enough oil to keep food from sticking to the pan.
3. As soon as the shrimp is opaque, remove from heat.
4. Once shrimp is cooled enough to handle, cut shrimp into ¼ inch pieces.

5. Stir in zoodles and parsley

6. Spread scampi on dehydrator trays and dehydrate 165℉ or the highest setting on your dehydrator, for 12-16 hours, until the food is completely dehydrated.

7. Once all the food is completely dried, let cool to room temperature.

8. Add all ingredients to mylar bag.

9. Add a desiccant packet.
10. Try to get all the air out you can and seal bag with iron or hair straightener.

In the Backcountry

1. When you are ready to eat, add 1 ½ -2 cups of boiling water and let rehydrate for 20 minutes.
2. Stir in the butter if you have not already added butter powder and enjoy!

Recipe Notes

• When the shrimp rehydrates it is a little chewy. I like this texture because no one likes eating mush, but if it bothers you, you can always cut the shrimp in tiny pieces and make sure you give it plenty of time to rehydrate.
• If using butter powder, you can add the powder directly to the mylar bags before you seal them at home.

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