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Dehydrated Low-Carb Shrimp Scampi with Zoodles

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. In 4 mylar bags, equally, divide all the ingredients.
  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