25+ Healthy Dutch Oven Low-Carb Camping Recipes You’ll Love

When you’re camping, the last thing you want to worry about is how to prepare a delicious, low-carb meal.

Thankfully, your trusty Dutch oven can be your best friend in the great outdoors.

Whether you’re looking for a hearty dinner after a long day of hiking or a light meal to enjoy by the campfire, Dutch oven cooking is ideal for crafting flavorful low-carb meals with minimal fuss.

The best part? These dishes are packed with protein, veggies, and rich, savory flavors that will satisfy all your cravings, without straying from your low-carb lifestyle.

From meaty stews and savory casseroles to smoky BBQ and even decadent desserts, the Dutch oven is perfect for whipping up a variety of dishes that keep you on track with your low-carb goals.

In this blog post, we’ve rounded up 25+ Dutch oven low-carb camping recipes that are simple, delicious, and perfect for your next outdoor adventure.

So, fire up your campfire, grab your Dutch oven, and get ready to enjoy these mouthwatering recipes on your camping trip!

25+ Healthy Dutch Oven Low-Carb Camping Recipes You’ll Love

Cooking low-carb meals while camping doesn’t have to be complicated.

With just a few ingredients and your trusty Dutch oven, you can create a variety of tasty dishes that are not only healthy but also satisfying.

Whether you’re making a flavorful stew, grilling up tender meats, or even enjoying a low-carb dessert, Dutch oven recipes offer endless possibilities for campers who want to stick to their low-carb lifestyle.

These 25+ recipes are just the beginning of what you can achieve in the great outdoors.

So next time you head out for a camping adventure, make sure your Dutch oven is packed, and get ready to enjoy delicious, low-carb meals under the stars.

Dutch Oven Cheesy Cauliflower Casserole

A warm, cheesy cauliflower casserole is the perfect comfort food for camping trips. This low-carb dish brings a satisfying, creamy texture while keeping your carb count low. Packed with rich cheeses and seasoned to perfection, it’s an easy-to-make crowd-pleaser that pairs well with any campfire meal.

Ingredients

• 1 large head of cauliflower, cut into florets
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 4 oz cream cheese, softened
• ¼ cup heavy cream
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1 tsp paprika
• Salt and pepper to taste

Instructions

1. Preheat the Dutch oven over medium heat with a layer of hot coals.
2. Drizzle the cauliflower florets with olive oil and season with salt, pepper, and paprika. Place them in the Dutch oven and cook for 5-7 minutes, stirring occasionally.
3. In a bowl, mix cream cheese, heavy cream, and garlic until smooth. Pour this mixture over the cauliflower.
4. Sprinkle the cheddar, mozzarella, and Parmesan cheeses evenly on top.
5. Cover the Dutch oven and cook for 20-25 minutes, until the cauliflower is tender and the cheese is bubbly and golden.
6. Let it rest for 5 minutes before serving.

This cheesy cauliflower casserole is a surefire way to make camping meals both low-carb and luxurious. Its rich, gooey texture will make you forget about carb-heavy alternatives, leaving everyone around the campfire satisfied.

Dutch Oven Keto-Friendly Chicken and Vegetable Stew

This hearty chicken and vegetable stew is a low-carb dream for outdoor cooking enthusiasts. Full of protein-packed chicken and low-carb vegetables, it’s a nutritious and flavorful meal that warms you up on chilly nights in the wilderness.

Ingredients

• 1 lb chicken thighs, diced
• 2 cups zucchini, diced
• 1 cup green beans, trimmed
• 1 cup diced bell peppers
• 1 cup chicken broth
• 1 tbsp tomato paste
• 2 tbsp olive oil
• 1 tsp Italian seasoning
• ½ tsp smoked paprika
• Salt and pepper to taste

Instructions

1. Heat the Dutch oven over medium heat with a bit of olive oil. Add the chicken and cook until browned on all sides. Remove and set aside.
2. In the same Dutch oven, sauté the zucchini, green beans, and bell peppers for 5 minutes.
3. Return the chicken to the Dutch oven and stir in the tomato paste, chicken broth, Italian seasoning, paprika, salt, and pepper.
4. Cover and simmer for 25-30 minutes, stirring occasionally, until the vegetables are tender and the chicken is cooked through.
5. Serve hot, straight from the Dutch oven.

This keto-friendly chicken and vegetable stew is a wholesome camping meal that’s packed with flavor and nutrients. The smoky paprika and fresh vegetables blend seamlessly with the tender chicken, making this dish a campfire favorite for low-carb enthusiasts.

Dutch Oven Low-Carb Breakfast Casserole

Starting your day with a hearty breakfast is essential for an adventurous camping trip, and this low-carb breakfast casserole fits the bill perfectly. Loaded with eggs, sausage, and cheese, it’s a protein-packed way to fuel your day without the carbs.

Ingredients

• 8 large eggs
• ½ cup heavy cream
• 1 lb ground breakfast sausage
• 1 cup shredded cheddar cheese
• ½ cup diced onions
• ½ cup diced bell peppers
• 2 tbsp butter
• Salt and pepper to taste

Instructions

1. Heat the Dutch oven over medium heat and melt the butter.
2. Cook the ground sausage until browned, then remove and set aside.
3. Sauté the onions and bell peppers in the same Dutch oven until softened.
4. In a bowl, whisk together eggs, heavy cream, salt, and pepper.
5. Add the cooked sausage back to the Dutch oven, spreading it evenly with the sautéed vegetables. Pour the egg mixture on top.
6. Sprinkle cheddar cheese over the egg mixture and cover the Dutch oven.
7. Cook over medium heat for 20-25 minutes, or until the eggs are set and the cheese is melted and bubbly.

This low-carb breakfast casserole is a fantastic way to kickstart your morning in the wilderness. Its rich and savory flavors will keep you satisfied and energized, making it the ideal camping breakfast for those staying carb-conscious.

Dutch Oven Low-Carb Beef and Mushroom Stroganoff

Indulge in a rich and creamy low-carb beef and mushroom stroganoff while camping. This dish features tender beef and earthy mushrooms simmered in a luscious cream sauce, all made in one Dutch oven. Perfect for a hearty dinner around the campfire, it’s both low in carbs and full of flavor.

Ingredients

• 1 lb beef stew meat or beef sirloin, cubed
• 1 cup mushrooms, sliced
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 cup beef broth
• 1 tbsp Dijon mustard
• ½ cup heavy cream
• 2 tbsp olive oil
• 1 tsp paprika
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Heat the Dutch oven over medium heat and add olive oil. Brown the beef cubes in batches, then remove and set aside.
2. In the same Dutch oven, sauté the onions, garlic, and mushrooms until softened, about 5-7 minutes.
3. Stir in the paprika, beef broth, and Dijon mustard. Bring to a simmer, scraping any browned bits off the bottom of the Dutch oven.
4. Return the beef to the Dutch oven and stir to combine. Cover and simmer for 20 minutes, until the beef is tender.
5. Reduce heat, stir in heavy cream, and simmer for an additional 5-10 minutes, until the sauce thickens.
6. Garnish with fresh parsley before serving.

This low-carb beef and mushroom stroganoff is a perfect way to enjoy a comforting, creamy meal in the outdoors. The beef is tender, the sauce is velvety, and the mushrooms add a savory depth of flavor, making this dish a crowd-pleaser that fits perfectly into your low-carb lifestyle while camping.

Dutch Oven Low-Carb Stuffed Peppers

These low-carb stuffed peppers are packed with seasoned ground meat, vegetables, and cheese, creating a satisfying and flavorful camping meal. The bell peppers act as natural “boats” for the filling, offering a crunchy bite with each serving, making it a fun and wholesome meal in the great outdoors.

Ingredients

• 4 large bell peppers, tops cut off and seeds removed
• 1 lb ground turkey or beef
• 1 cup diced zucchini
• ½ cup diced onions
• 1 cup shredded mozzarella cheese
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• ½ tsp salt
• ½ tsp black pepper
• 1 cup marinara sauce (low-carb)
• 2 tbsp olive oil

Instructions

1. Preheat the Dutch oven over medium heat with olive oil.
2. Brown the ground meat with the diced onions and zucchini in the Dutch oven, breaking up the meat as it cooks. Season with garlic powder, Italian seasoning, salt, and pepper.
3. Stir in the marinara sauce and cook for an additional 5 minutes, allowing the flavors to combine.
4. Stuff the bell peppers with the meat mixture and top with shredded mozzarella cheese.
5. Place the stuffed peppers into the Dutch oven, cover, and cook for 25-30 minutes until the peppers are tender and the cheese is melted and bubbly.
6. Serve hot, garnished with fresh herbs, if desired.

These Dutch oven low-carb stuffed peppers are the ultimate camping meal that doesn’t sacrifice flavor or nutrition. The combination of seasoned meat, vegetables, and melted cheese inside tender bell peppers makes for a hearty and filling dish that’s sure to please even the pickiest eaters.

Dutch Oven Low-Carb Pork Roast with Roasted Vegetables

Enjoy a delicious and hearty pork roast with roasted vegetables made in your Dutch oven during your camping trip. This one-pot meal is easy to prepare, and the roast becomes melt-in-your-mouth tender after cooking in the Dutch oven. Paired with roasted veggies, it’s a complete low-carb meal that delivers big on flavor.

Ingredients

• 2 lb pork roast (shoulder or loin)
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 2 tsp rosemary, dried or fresh
• 1 tsp thyme
• 1 tsp smoked paprika
• 1 cup low-sodium chicken broth
• 2 cups cauliflower florets
• 1 cup Brussels sprouts, halved
• Salt and pepper to taste

Instructions

1. Preheat the Dutch oven over medium heat and add olive oil.
2. Season the pork roast generously with salt, pepper, rosemary, thyme, and paprika. Sear the roast on all sides until browned, about 6-8 minutes.
3. Remove the roast and set aside. Add the garlic to the Dutch oven and sauté for about 1 minute until fragrant.
4. Pour in the chicken broth, scraping up any browned bits from the bottom of the Dutch oven. Place the roast back into the Dutch oven, cover, and cook for 1.5 to 2 hours, until the roast reaches an internal temperature of 145°F (63°C).
5. While the pork roasts, toss the cauliflower florets and Brussels sprouts with olive oil, salt, and pepper. After 45 minutes of roasting, add the vegetables to the Dutch oven around the pork. Continue cooking until the pork is tender and the vegetables are roasted.
6. Remove from the Dutch oven and let the pork rest for 10 minutes before slicing. Serve with roasted vegetables on the side.

This Dutch oven low-carb pork roast with roasted vegetables is a perfect camping dish that brings comfort and flavor together. The pork is tender and juicy, while the roasted veggies add a satisfying crunch. With minimal effort, you’ll have a full, nutritious meal that fits right into your low-carb camping experience.

Dutch Oven Low-Carb Lemon Garlic Chicken

This zesty, flavorful low-carb lemon garlic chicken cooked in a Dutch oven is the ideal camping dish. The tangy lemon and savory garlic infuse the chicken with vibrant flavors, while the Dutch oven ensures the chicken stays tender and juicy. Perfect for a quick yet satisfying outdoor meal, this dish requires minimal ingredients but delivers maximum taste.

Ingredients

• 4 boneless, skinless chicken breasts or thighs
• 3 cloves garlic, minced
• 1 lemon, zest and juice
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Preheat the Dutch oven over medium heat and add olive oil.
2. Season the chicken breasts with salt, pepper, thyme, and oregano.
3. Add the chicken to the Dutch oven and sear on both sides for about 3-4 minutes, until browned.
4. Add the minced garlic and cook for 1-2 minutes, until fragrant.
5. Pour in the lemon juice and zest, stirring to coat the chicken. Cover the Dutch oven and reduce the heat.
6. Let the chicken cook for 20-25 minutes, until fully cooked and tender.
7. Garnish with freshly chopped parsley before serving.

The Dutch oven low-carb lemon garlic chicken is a bright and fresh dish that adds a burst of flavor to your camping meals. The garlic and lemon combo creates a mouthwatering, juicy chicken that’s perfect for those looking for a light yet satisfying low-carb dinner under the stars.

Dutch Oven Low-Carb Eggplant Parmesan

Eggplant Parmesan is a classic Italian comfort food, and this low-carb version, made in a Dutch oven, takes it to the next level. With crispy, baked eggplant layers, marinara sauce, and melted mozzarella cheese, this dish offers all the flavor of the traditional recipe without the high carb count, making it an ideal camping meal for those watching their carbs.

Ingredients

• 2 medium eggplants, sliced into ½-inch rounds
• 1 cup almond flour
• 1 egg, beaten
• 2 cups marinara sauce (low-carb)
• 1 ½ cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried basil
• Salt and pepper to taste

Instructions

1. Preheat the Dutch oven over medium heat with olive oil.
2. In one bowl, place the almond flour. In another, beat the egg. Dip each eggplant slice into the egg and then coat it in almond flour.
3. Fry the eggplant slices in the Dutch oven for 2-3 minutes per side, until golden brown. Remove and set aside.
4. Once all the eggplant is cooked, layer half of the eggplant slices in the bottom of the Dutch oven. Top with half of the marinara sauce, mozzarella cheese, and Parmesan.
5. Repeat the layers with the remaining eggplant, sauce, and cheese.
6. Cover the Dutch oven and bake over low heat for 15-20 minutes, until the cheese is melted and bubbly.
7. Serve hot, garnished with fresh basil if desired.

This low-carb eggplant Parmesan is a perfect vegetarian camping meal that brings all the comfort and flavors of a classic Italian dish, minus the carbs. The crispy eggplant layers, rich marinara, and gooey melted cheese make this dish both satisfying and delicious, ideal for anyone on a low-carb diet.

Dutch Oven Low-Carb Pork and Sauerkraut

This low-carb pork and sauerkraut recipe is a comforting and hearty meal that’s easy to make while camping. The pork roast becomes tender as it simmers with tangy sauerkraut, creating a dish that’s full of flavor and low in carbs. Perfect for a filling dinner, this meal is a great option for those who love savory, tangy flavors with minimal prep.

Ingredients

• 2 lb pork shoulder or pork loin
• 2 cups sauerkraut, drained
• 1 medium onion, sliced
• 2 cloves garlic, minced
• 1 tbsp caraway seeds
• 1 cup chicken broth
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Heat the Dutch oven over medium heat and add olive oil. Brown the pork shoulder on all sides, about 4-5 minutes per side.
2. Remove the pork and set it aside. Add the onions and garlic to the Dutch oven, sautéing for 2-3 minutes until softened.
3. Return the pork to the Dutch oven, and add the sauerkraut, caraway seeds, chicken broth, salt, and pepper.
4. Cover and cook on low heat for 1.5-2 hours, until the pork is tender and pulls apart easily with a fork.
5. Slice the pork and serve with the sauerkraut.

The Dutch oven low-carb pork and sauerkraut is a flavorful, savory dish that will warm you up on even the coldest camping nights. The tangy sauerkraut balances beautifully with the tender, juicy pork, making it a satisfying and hearty low-carb meal that’s perfect for those looking to enjoy comfort food in the great outdoors.

Dutch Oven Low-Carb Chili

A warm, hearty bowl of low-carb chili is perfect for chilly camping nights. This Dutch oven version combines tender beef, spicy seasonings, and a rich tomato base, with no beans or high-carb ingredients, making it suitable for low-carb diets. It’s an easy, one-pot meal that will fill you up and keep you cozy by the campfire.

Ingredients

• 1 lb ground beef or turkey
• 1 onion, diced
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes (no sugar added)
• 1 cup beef broth
• 1 tbsp chili powder
• 1 tsp cumin
• ½ tsp smoked paprika
• ¼ tsp cayenne pepper (optional for heat)
• Salt and pepper to taste
• 1 tbsp olive oil
• Fresh cilantro, chopped (for garnish)

Instructions

1. Heat the Dutch oven over medium heat and add olive oil.
2. Brown the ground meat, breaking it apart as it cooks. Once browned, remove excess fat if necessary.
3. Add the onions, bell pepper, and garlic to the Dutch oven and sauté for 3-4 minutes until softened.
4. Stir in the chili powder, cumin, smoked paprika, and cayenne pepper. Cook for another minute until fragrant.
5. Add the diced tomatoes and beef broth to the pot. Stir everything to combine, scraping up any browned bits from the bottom.
6. Bring the chili to a simmer, then cover the Dutch oven and reduce the heat. Let it cook for 30-40 minutes, stirring occasionally.
7. Season with salt and pepper to taste, and garnish with fresh cilantro before serving.

This low-carb chili is a perfect meal to enjoy while camping, especially for those craving comfort food. The tender beef, savory spices, and rich tomato base combine to create a flavorful and filling dish. It’s a great low-carb alternative to traditional chili, offering all the warmth and satisfaction without the carbs.

Dutch Oven Low-Carb Chicken Alfredo

If you’re craving a creamy, comforting dish on your camping trip, this Dutch oven low-carb chicken Alfredo is a great option. It features juicy chicken breasts cooked in a rich, creamy Alfredo sauce made with heavy cream and Parmesan cheese, served over a bed of zucchini noodles for a low-carb twist on the classic pasta dish.

Ingredients

• 4 boneless, skinless chicken breasts
• 2 medium zucchinis, spiralized into noodles
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 2 tbsp butter
• 2 cloves garlic, minced
• 1 tsp Italian seasoning
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• 2 tbsp olive oil

Instructions

1. Heat olive oil in the Dutch oven over medium heat. Season the chicken breasts with salt, pepper, and Italian seasoning.
2. Cook the chicken breasts in the Dutch oven for about 6-8 minutes per side, until golden brown and cooked through. Remove the chicken and set it aside to rest.
3. In the same Dutch oven, melt butter and sauté the garlic for 1-2 minutes until fragrant.
4. Add the heavy cream and Parmesan cheese, stirring constantly until the sauce thickens, about 5 minutes.
5. Add the zucchini noodles to the sauce and cook for 2-3 minutes, just until they soften slightly.
6. Slice the chicken and place it on top of the zucchini noodles. Pour the Alfredo sauce over the chicken.
7. Garnish with fresh parsley before serving.

This low-carb chicken Alfredo made in a Dutch oven offers all the creaminess and flavor of the traditional dish, minus the carbs. The zucchini noodles provide a great substitute for pasta, making it a perfect meal for low-carb eaters. This rich and flavorful dish will leave you feeling satisfied and cozy while camping.

Dutch Oven Low-Carb Bacon-Wrapped Pork Tenderloin

For a savory and satisfying camping dinner, try this Dutch oven low-carb bacon-wrapped pork tenderloin. The tender, juicy pork is wrapped in crispy bacon, infused with smoky flavors, and cooked to perfection in the Dutch oven. This dish is low in carbs and high in flavor, making it a great choice for a hearty outdoor meal.

Ingredients

• 1 lb pork tenderloin
• 6-8 slices of bacon
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried rosemary
• 1 tsp thyme
• Salt and pepper to taste

Instructions

1. Preheat the Dutch oven over medium heat and add olive oil.
2. Season the pork tenderloin with garlic powder, rosemary, thyme, salt, and pepper.
3. Wrap the bacon slices around the tenderloin, securing with toothpicks if necessary.
4. Place the bacon-wrapped pork tenderloin in the Dutch oven and sear on all sides until the bacon is crispy, about 3-4 minutes per side.
5. Once seared, cover the Dutch oven and reduce the heat. Roast the pork tenderloin for 25-30 minutes, or until it reaches an internal temperature of 145°F (63°C).
6. Remove the pork from the Dutch oven and let it rest for 5-10 minutes before slicing.

This bacon-wrapped pork tenderloin is a delicious and easy-to-make low-carb dinner that’s perfect for camping. The combination of juicy, tender pork and crispy bacon creates a mouthwatering flavor profile that will have you coming back for more. This one-pot meal is as satisfying as it is flavorful and will make your camping trip even more enjoyable.

Dutch Oven Low-Carb Beef StroganoffSummary

A rich and creamy low-carb beef stroganoff made in the Dutch oven is the perfect meal for a camping dinner. This comforting dish features tender beef simmered in a creamy, flavorful sauce made with sour cream, mushrooms, and onions, all without the carbs from traditional noodles. The savory flavors and velvety sauce will warm you up after a long day outdoors.

Ingredients

• 1 lb beef stew meat or sirloin, cut into bite-sized pieces
• 1 onion, diced
• 2 cloves garlic, minced
• 1 cup mushrooms, sliced
• 1 cup beef broth
• 1/2 cup sour cream
• 2 tbsp olive oil
• 1 tbsp Dijon mustard
• 1 tsp paprika
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Heat olive oil in the Dutch oven over medium heat. Add the beef pieces and brown them on all sides for about 5-7 minutes. Remove the beef and set aside.
2. In the same Dutch oven, sauté the onions and garlic for 2-3 minutes until soft and fragrant.
3. Add the mushrooms and cook for another 4-5 minutes, until they soften and release their moisture.
4. Stir in the beef broth, Dijon mustard, paprika, salt, and pepper. Bring to a simmer.
5. Return the beef to the Dutch oven and cover. Let it cook on low heat for 30-40 minutes, until the beef is tender and the sauce has thickened.
6. Stir in the sour cream and cook for another 5 minutes to combine.
7. Garnish with fresh parsley and serve.

This Dutch oven low-carb beef stroganoff is an indulgent yet low-carb meal that’s perfect for a hearty dinner around the campfire. The creamy sauce, tender beef, and savory mushrooms create a comforting dish without the extra carbs, making it a great option for low-carb eaters who crave something rich and satisfying.

Dutch Oven Low-Carb Stuffed Bell Peppers

Stuffed bell peppers are a classic dish that can easily be made low-carb by skipping the rice and using cauliflower rice or ground meat as a base. This Dutch oven version is packed with savory ground beef, veggies, and a rich tomato sauce, making it a delicious and filling meal to enjoy while camping. The Dutch oven keeps everything moist and flavorful, creating a perfect camping dish.

Ingredients

• 4 large bell peppers, tops cut off and seeds removed
• 1 lb ground beef or turkey
• 1 medium onion, diced
• 1 cup cauliflower rice
• 1 cup diced tomatoes (no added sugar)
• 1 tbsp Italian seasoning
• 1 tsp garlic powder
• Salt and pepper to taste
• 1 cup shredded mozzarella cheese (optional)
• 2 tbsp olive oil

Instructions

1. Preheat the Dutch oven over medium heat and add olive oil.
2. Sauté the onion until softened, about 3 minutes. Add the ground meat and cook until browned, breaking it apart with a spoon.
3. Stir in the cauliflower rice, diced tomatoes, Italian seasoning, garlic powder, salt, and pepper. Let it cook for 5 minutes, until everything is well combined.
4. Stuff each bell pepper with the meat mixture, pressing down to pack it tightly.
5. Place the stuffed peppers in the Dutch oven and cover. Cook for 30-40 minutes, or until the peppers are tender.
6. If desired, sprinkle shredded mozzarella on top of the peppers and let it melt for an additional 5 minutes.
7. Serve hot and enjoy!

Dutch oven low-carb stuffed bell peppers are a great camping meal for anyone looking for a satisfying and healthy dinner. The combination of savory beef, cauliflower rice, and tangy tomatoes in the tender peppers makes for a delicious, filling meal. It’s a great low-carb alternative to the traditional stuffed peppers, and it’s perfect for camping trips where you want something comforting and flavorful.

Dutch Oven Low-Carb Shrimp Scampi

Shrimp scampi is a light yet flavorful dish that can easily be made low-carb by skipping the pasta and serving the shrimp in a rich, garlicky butter sauce. This Dutch oven shrimp scampi recipe is quick and simple to prepare, making it an ideal meal for a camping dinner. The buttery, garlic-infused sauce pairs beautifully with the tender shrimp, offering a delicious low-carb option that feels indulgent.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 3 tbsp butter
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1 lemon, juiced
• 1 tsp red pepper flakes (optional for heat)
• 1 tbsp fresh parsley, chopped
• Salt and pepper to taste
• Zucchini noodles (optional for serving)

Instructions

1. Heat olive oil and butter in the Dutch oven over medium heat until melted.
2. Add the garlic and cook for 1-2 minutes, until fragrant.
3. Add the shrimp and cook for 2-3 minutes on each side, until pink and cooked through.
4. Stir in the lemon juice and red pepper flakes, then season with salt and pepper to taste.
5. Garnish with chopped fresh parsley and serve immediately. If desired, serve over zucchini noodles for a complete meal.

This Dutch oven low-carb shrimp scampi is a perfect light yet flavorful dish for camping. The garlic butter sauce creates a rich, indulgent taste, while the shrimp remains tender and juicy. It’s an easy-to-make, low-carb meal that brings a touch of elegance to your camping meals, making it a great choice for seafood lovers looking for a low-carb option.

Note: More recipes are coming soon!