Description
This Grilled Shrimp Scampi recipe features juicy, marinated shrimp grilled to perfection with their shells on, served with a flavorful lemon-garlic butter dipping sauce. The marinade infuses the shrimp with fresh lemon, garlic, shallots, and parsley, while the dipping sauce offers a rich, buttery complement with a hint of zest and heat. Perfect as an appetizer or main dish, this recipe provides an elegant, easy-to-make seafood meal with bold flavors and a delightful presentation.
Ingredients
For the Shrimp Marinade
- 1-1/2 pounds raw shrimp, shell on (U15 or 16/20 count)
- 1/3 cup extra virgin olive oil
- 1/4 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
- 1/2 teaspoon freshly-ground black pepper
For the Lemon-Garlic Butter Dipping Sauce
- 6 tablespoons unsalted butter
- 2 tablespoons extra virgin olive oil
- 1-1/2 teaspoons finely-chopped garlic (about 1 large clove)
- 1/4 teaspoon kosher salt
- 1 teaspoon grated lemon zest
- 1/2 to 1 tablespoon fresh lemon juice (to taste)
- 1 tablespoon thinly-sliced scallions
- 1 tablespoon finely-chopped fresh parsley
- 1/4 teaspoon crushed red pepper flakes (optional)
Instructions
- Prep the Shrimp: Devein the shrimp by making a shallow cut along the back with a paring knife or kitchen shears and removing the dark vein. Leave the shells on but loosen them slightly to allow the marinade to penetrate.
- Marinate the Shrimp: In a medium bowl, whisk together olive oil, lemon juice, garlic, shallots, parsley, salt, and black pepper. Add the shrimp and toss to coat. Cover with plastic wrap and refrigerate for 45 minutes. Remove from the fridge 15 minutes before grilling to let it reach room temperature, totaling 1 hour of marinating.
- Preheat the Grill: Heat the grill to medium-high and lightly oil the grates to prevent sticking.
- Thread and Grill the Shrimp: Remove shrimp from the marinade, shaking off excess liquid. Thread shrimp onto stainless steel skewers and discard the marinade. Grill the shrimp 2-4 minutes per side until the shells are pink and the meat is opaque white. Avoid overcooking to keep them tender.
- Prepare the Dipping Sauce: In a small saucepan, melt butter with olive oil over low heat. Remove from heat and stir in garlic until fragrant, about 30 seconds. Add salt, lemon juice, lemon zest, scallions, parsley, and red pepper flakes if using. Keep warm until serving.
- Serve: Carefully remove shrimp from skewers onto a serving platter. Serve the shrimp with the warm lemon-garlic butter sauce for dipping alongside crusty bread. Alternatively, peel the shrimp after grilling and serve drizzled with sauce over rice or pasta.
Notes
- Keeping the shells on helps to lock in moisture and flavor during grilling.
- Be careful not to overcook the shrimp to maintain their tender texture.
- If you don’t have stainless steel skewers, wooden skewers soaked in water for 30 minutes work.
- Adjust the amount of red pepper flakes in the sauce according to your spice preference.
- Allowing the shrimp to come to room temperature before grilling ensures even cooking.
- This dish pairs well with a light white wine such as Sauvignon Blanc or Pinot Grigio.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Seafood
- Method: Grilling
- Cuisine: American