recipe developer . podcast co-host . cookbook author . photographer . mental health warrior . online educator


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Keto Cookbooks



Strawberry Almond Porridge
Recipe Index: Find the recipe you need here
Sour Cream and Chive Biscuits (+ VIDEO!)
Liposomal Vitamin C (+ VIDEO!)
Spicy Beef Liver & Bacon Pate
The KETO Ice Cream Scoop Cookbook
Keto and Low Carb Thickeners
Tips For Staying Sane When Your Brain Is Trying To Kill You
Lemon Dill Sheet Pan Salmon

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Seafood Scampi

Yogi Parker – KETO Trucker Extraordinaire – who I had the absolute pleasure of having dinner with while he was delivering a huge old truck load of goodies to Connecticut in the Fall of 2018 – has so much cooking-in-a-truck goodness to share that we’ve teamed up to bring his recipes right to your device of choice! And today he’s serving up Seafood Scampi!

Whether you’re living in a truck, a tiny home, or a regular house, you can benefit from these amazing, innovative recipes! All of this gourmet goodness happened IN A TRUCK!

Please enjoy Yogi’s unabridged, unedited recipes in all their glory! You can join Yogi and I in the Keto Kitchen Facebook Group, or over on Patreon. Come hang!

Seafood Scampi | Yogi Parker

Seafood Scampi



  1. Take two cloves of garlic, and grate it on a fine greater.
  2. Add grated garlic and avocado oil to seafood, mix well.
  3. Cover and place into refrigerator to marinate for at least one hour, but preferably over night.
  4. Crush and slice thin remaining garlic.
  5. If using stove, heat pan on medium high, if using electric skillet, set initial temp to about 350.
  6. Lightly sear seafood in skillet, careful not to cook all the way, just until starting to become opaque.
  7. Use tongs to turn the seafood, about a minute on each side.
  8. Remove seafood from heat and place in separate bowl.
  9. Reduce heat to medium low, or about 200 degrees on electric skillet.
  10. Add in vermouth and de-glaze pan.
  11. Add butter and garlic.
  12. Sauté for about a minute then add lemon juice.
  13. Add seafood back in, season with cayenne, salt, pepper to taste.
  14. Sauté for about five minutes.
  15. Serve over squash noodles, steamed cauliflower rice or a nice steak for a great surf and turf.
  16. Garnish with grated Parmesan and chopped parsley leaves.
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