Grilled Shrimp Scampi

When I think of summers spent by the grill, Grilled Shrimp Scampi always comes to mind. The aroma of succulent shrimp sizzling, mingling with the fresh zest of lemon and the rich scent of garlic is enough to make anyone’s mouth water. It’s a dish that transports me back to lazy beach days, where friends gather around the grill, laughter filling the air like the sound of waves crashing on the shore. The beauty of Grilled Shrimp Scampi is that it’s not just a dish; it’s an experience. Each bite brings a burst of flavor that’s both simple and sophisticated, perfect for any occasion—from casual barbecues to elegant dinner parties.

In our home, it has become a staple for summer gatherings, something I look forward to preparing and sharing with loved ones. The joy of watching the shrimp turn from translucent to a vibrant pink as they cook is just as satisfying as the first bite that follows. Pairing this dish with a side of crusty bread or a fresh salad makes it a complete summer meal, ideal for warm evenings spent outside. You can’t help but feel the joy of summer in every bite.

What Goes Into Grilled Shrimp Scampi

The ingredients in Grilled Shrimp Scampi come together like a symphony, creating a dish that is as flavorful as it is simple. Each component plays a vital role: the shrimp offers sweetness, the lemon juice adds brightness, and the garlic brings depth. Together, they create a harmonious blend that is incredibly satisfying and perfect for any summer gathering.

• 1-1/2 pounds raw shrimp, shell on (U15 or 16/20 count): Make sure to use fresh shrimp for the best flavor; the shells help to seal in moisture and add depth during grilling.
• ⅓ cup extra virgin olive oil: This adds richness and helps to balance the acidity of the lemon juice.
• ¼ cup fresh lemon juice (about 1 large lemon): Freshly squeezed lemon juice brightens the dish and enhances the shrimp’s natural sweetness.
• 1 tablespoon finely-chopped garlic (about 2 cloves): A must-have for flavor, it brings a warm, aromatic quality to the dish.
• 2 tablespoons finely-chopped shallots: These add a delicate sweetness and a subtle onion flavor without being overpowering.
• 1 tablespoon finely chopped fresh parsley: Fresh herbs elevate the dish with vibrant color and flavor.
• 1 teaspoon kosher salt: This enhances all the flavors and ensures the shrimp are seasoned.
• ½ teaspoon freshly-ground black pepper: A touch of spice complements the other flavors beautifully.
• 6 tablespoons unsalted butter: Adds a rich, creamy texture to the sauce.
• 2 tablespoons extra virgin olive oil: Additional oil for cooking the garlic and butter mixture.
• 1-1/2 teaspoons finely-chopped garlic (about 1 large clove): More garlic is always a good idea; it deepens the flavor in the butter sauce.
• ¼ teaspoon kosher salt: More seasoning for the sauce to ensure a balanced flavor.
• 1 teaspoon grated lemon zest: This brings a punch of lemony brightness to the dish.
• ½ to 1 tablespoon fresh lemon juice (to taste): Adjust the acidity to suit your palate.
• 1 tablespoon thinly-sliced scallions: Adds a fresh crunch and color.
• 1 tablespoon finely-chopped fresh parsley: For garnishing and fresh flavor.
• ¼ teaspoon crushed red pepper flakes (optional): For those who like a little heat.

Putting Together Grilled Shrimp Scampi

Bringing together Grilled Shrimp Scampi is a joyful process. From prepping the shrimp to grilling them to perfection, each step is a delightful experience. Just imagine the aroma filling your kitchen as you cook. Let’s dive into the steps to create this delicious dish.

1. Start by deveining the shrimp. Using a paring knife or kitchen shears, make a shallow cut along the back of the shrimp (the curved side), from tip to where the tails begin. Carefully remove the dark vein with the tip of your knife. The shells should remain on the shrimp, loosening them slightly so that the marinade can seep through.

2. In a medium bowl, whisk together olive oil, lemon juice, garlic, shallots, parsley, salt, and pepper. This mixture will become the marinade for your shrimp. Make sure to blend everything well so that the flavors are evenly distributed.

3. Add the shrimp into the bowl and toss them to coat in the marinade. Cover with plastic wrap and place in the refrigerator to marinate for about 45 minutes. This step is essential as it allows the flavors to infuse the shrimp.

4. Remove the marinated shrimp from the refrigerator about 15 minutes before you plan to grill them. This allows the shrimp to come to room temperature, which helps them cook evenly.

5. While the shrimp is resting, preheat your grill over medium-high heat. Lightly oil the grates with a paper towel dipped in olive oil. This prevents sticking and ensures that the shrimp have nice grill marks.

6. Remove the shrimp from the marinade, shaking off any excess. Thread them onto stainless steel skewers, which I prefer for ease of use. If you’re using bamboo skewers, remember to soak them in water for about 30 minutes beforehand to prevent burning on the grill.

7. Discard the remaining marinade. It’s time to grill the shrimp! Place the skewers on the grill and cook for about 2 to 4 minutes on each side. Look for the shells to turn pink and the flesh to become opaque and white. Be careful not to overcook the shrimp, or they’ll become tough.

8. While the shrimp is grilling, prepare the lemon-garlic butter sauce. In a small saucepan, melt together butter and olive oil. Once melted, take it off the heat and stir in the remaining garlic, cooking until fragrant, which should take about 30 seconds.

9. Add salt, lemon juice, lemon zest, scallions, parsley, and the optional red pepper flakes to the butter mixture. Stir well and keep warm until ready to serve.

10. Once the shrimp are perfectly cooked, carefully remove them from the skewers to a serving platter. You can serve them as-is, letting your guests enjoy peeling the shells, or remove the shells yourself for a more elegant presentation. Drizzle the shrimp with the warm lemon-garlic butter sauce and serve alongside slices of crusty bread, or over a bed of rice or pasta. Enjoy!

Recipe Variations about Grilled Shrimp Scampi

There are so many ways to customize Grilled Shrimp Scampi to suit your taste! Here are some great ideas to try:

• Change the Protein: While the classic recipe uses shrimp, you can substitute with scallops or even chunks of firm fish like salmon for a different flavor.
• Add Vegetables: Consider skewering some zucchini, bell peppers, or cherry tomatoes alongside the shrimp for a colorful and nutritious addition.
• Spice it Up: If you enjoy a kick, add more crushed red pepper flakes or even a splash of hot sauce to the marinade for some heat.
• Cooking Method: If you don’t have a grill, you can easily cook the shrimp in a grill pan on the stovetop or even broil them in the oven.
• Herb Variations: Experiment with different herbs like basil or oregano instead of parsley for a unique twist.
• Substituting Lemon: If you want a different flavor profile, try using lime juice instead of lemon for a tropical flair.
• Serve it Differently: Instead of serving with bread, try it over a bed of quinoa or couscous for a hearty meal.

Perfect Matches for Grilled Shrimp Scampi

Serving Grilled Shrimp Scampi offers an opportunity to get creative. Here are my favorite pairing ideas:

• Crispy Garlic Bread: This classic side is perfect for dipping into the lemon-garlic butter sauce.
• Light Green Salad: A fresh salad with greens, cucumber, and a light vinaigrette pairs well with the shrimp’s richness.
• Pasta: Serve the shrimp over a bed of pasta tossed in olive oil or lemon sauce for a truly satisfying meal.
• Cold White Wine: While I don’t recommend alcohol in the recipe, a non-alcoholic white sangria can complement the flavors beautifully.
• Seasonal Vegetables: Grilled corn on the cob or roasted asparagus make excellent additions to your table.
• Summer Fruits: Fresh watermelon or a fruit salad can provide a refreshing contrast to the savory flavors of the shrimp.
• Occasions: This dish is perfect for summer barbecues, picnics, or even a nice family dinner.

FAQ

Conclusion

Grilled Shrimp Scampi is truly a highlight of summer dining, combining fresh flavors and simple preparation. The balance of garlic, lemon, and shrimp creates a dish that is both comforting and sophisticated. I encourage you to try this recipe for your next summer gathering or family dinner. It’s not just a meal; it’s a celebration of the season!

Grilled Shrimp Scampi

The ultimate summer dish, Grilled Shrimp Scampi is light, flavorful, and perfect for gatherings. With succulent shrimp marinated in lemon and garlic, it’s an easy weeknight dinner that will impress. Make this dish tonight!

Print Recipe Pin Recipe

Prep Time 1 hour hr 10 minutes mins

Cook Time 10 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 1-1/2 pounds raw shrimp shell on (U15 or 16/20 count)
• ⅓ cup extra virgin olive oil
• ¼ cup fresh lemon juice (about 1 large lemon)
• 1 tablespoon finely-chopped garlic (about 2 cloves)
• 2 tablespoons finely-chopped shallots
• 1 tablespoon finely chopped fresh parsley
• 1 teaspoon kosher salt
• ½ teaspoon freshly-ground black pepper
• 6 tablespoons unsalted butter
• 2 tablespoons extra virgin olive oil
• 1-1/2 teaspoons finely-chopped garlic (about 1 large clove)
• ¼ teaspoon kosher salt
• 1 teaspoon grated lemon zest
• ½ to 1 tablespoon fresh lemon juice (to taste)
• 1 tablespoon thinly-sliced scallions
• 1 tablespoon finely-chopped fresh parsley
• ¼ teaspoon crushed red pepper flakes (optional)

Equipment

• Frying pan
• Grater
• Wooden Spoon
• Chef's Knife
• Whisk

Method

 

1. Start by deveining the shrimp. Using a paring knife or kitchen shears, make a shallow cut along the back of the shrimp (the curved side), from tip to where the tails begin. Carefully remove the dark vein with the tip of your knife. The shells should remain on the shrimp, loosening them slightly so that the marinade can seep through.
2. In a medium bowl, whisk together olive oil, lemon juice, garlic, shallots, parsley, salt, and pepper. This mixture will become the marinade for your shrimp. Make sure to blend everything well so that the flavors are evenly distributed.
3. Add the shrimp into the bowl and toss them to coat in the marinade. Cover with plastic wrap and place in the refrigerator to marinate for about 45 minutes. This step is essential as it allows the flavors to infuse the shrimp.
4. Remove the marinated shrimp from the refrigerator about 15 minutes before you plan to grill them. This allows the shrimp to come to room temperature, which helps them cook evenly.
5. While the shrimp is resting, preheat your grill over medium-high heat. Lightly oil the grates with a paper towel dipped in olive oil. This prevents sticking and ensures that the shrimp have nice grill marks.
6. Remove the shrimp from the marinade, shaking off any excess. Thread them onto stainless steel skewers, which I prefer for ease of use. If you’re using bamboo skewers, remember to soak them in water for about 30 minutes beforehand to prevent burning on the grill.
7. Discard the remaining marinade. It’s time to grill the shrimp! Place the skewers on the grill and cook for about 2 to 4 minutes on each side. Look for the shells to turn pink and the flesh to become opaque and white. Be careful not to overcook the shrimp, or they’ll become tough.
8. While the shrimp is grilling, prepare the lemon-garlic butter sauce. In a small saucepan, melt together butter and olive oil. Once melted, take it off the heat and stir in the remaining garlic, cooking until fragrant, which should take about 30 seconds.
9. Add salt, lemon juice, lemon zest, scallions, parsley, and the optional red pepper flakes to the butter mixture. Stir well and keep warm until ready to serve.
10. Once the shrimp are perfectly cooked, carefully remove them from the skewers to a serving platter. You can serve them as-is, letting your guests enjoy peeling the shells, or remove the shells yourself for a more elegant presentation. Drizzle the shrimp with the warm lemon-garlic butter sauce and serve alongside slices of crusty bread, or over a bed of rice or pasta. Enjoy!

Notes

• Tip 1: If you’re using bamboo skewers, soak them in water for at least 30 minutes to prevent burning.
• Tip 2: Ensure your grill is preheated for the best grilling results.
• Tip 3: Enjoy the shrimp as they are, or remove the shells for a more refined presentation.
• Tip 4: For an extra flavor boost, consider adding more garlic to the marinade.
• Tip 5: Use fresh ingredients for the best results; this dish shines with the freshest shrimp and herbs.

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Meet Paige Wilson

I’m our photographer and stylist, so it’s my job to make our food look as sunny and delicious as it tastes. I’m obsessed with finding that perfect light. When I’m not behind the lens, I’m in the kitchen as the official “chief taster.” I work closely with Hailey and Brooke to cook, test, and refine the flavors for every single recipe until it’s just right.