Grilled Shrimp Scampi
User Reviews
5
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Prep Time
1 hr 10 mins
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Cook Time
10 mins
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Total Time
1 hr 20 mins
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Servings
4 to 6 servings
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Calories
555 kcal
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Course
Main Course, Appetizer
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Cuisine
Italian-American Fussion
Grilled Shrimp Scampi
Description
This recipe begins by deveining raw shrimp with shells on, leaving them slightly loosened so the marinade seeps in. A marinade made from extra virgin olive oil, fresh lemon juice, finely chopped garlic and shallots, parsley, kosher salt, and freshly ground black pepper coats the shrimp. After marinating in the refrigerator for 45 minutes and standing at room temperature before grilling, the shrimp are threaded onto stainless steel skewers.
Grilling over medium-high heat imparts a smoky char while maintaining juicy shrimp inside. The dipping sauce is prepared by combining warm melted butter with olive oil, garlic, salt, lemon zest and juice, scallions, parsley, and crushed red pepper flakes if desired. This sauce adds rich, garlicky, and tangy notes that enhance the grilled shrimp.
The use of stainless steel skewers is recommended for ease, though bamboo skewers can be used if soaked beforehand to prevent burning. This dish works well as an appetizer or main course paired with simple sides.
Ingredients
Marinated Shrimp
- 1-1/2 pounds Shrimp shell on (U15 or 16/20 count, raw
- 1/3 cup extra virgin olive oil
- 1/4 cup lemon juice about 1 large lemon, fresh
- 1 tablespoon garlic about 2 cloves, finely chopped
- 2 tablespoons shallot finely chopped
- 1 tablespoon parsley finely chopped, fresh
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper freshly-ground
Dipping Sauce
- 6 tablespoons butter unsalted
- 2 tablespoons extra virgin olive oil
- 1-1/2 teaspoons garlic about 1 large clove, finely chopped
- 1/4 teaspoon kosher salt
- 1 teaspoon lemon zest, grated
- 1/2 to 1 tablespoon lemon juice to taste, fresh
- 1 tablespoon scallions thinly sliced
- 1 tablespoon parsley finely chopped fresh
- 1/4 teaspoon red pepper flakes optional, crushed
Instructions
Prep the Shrimp
- Devein shrimp: Using a paring knife or a pair of kitchen shears, carefully make a shallow cut along the back of the shrimp (the curved side), in the middle, from the tip to where the tails begin. Use the tip of your knife or shears to remove the dark vein. Leave shells on the shrimp, loosening them just slightly so that the marinade can seep between the shells and meat.
Marinate the Shrimp
- In a medium bowl, whisk together extra virgin olive oil, lemon juice, garlic, shallots, parsley, salt, and pepper. Add shrimp and toss to coat. Cover with plastic wrap and marinate, refrigerated, 45 minutes. Remove from the refrigerator 15 minutes before grilling, and let stand at room temperature (approximately 70 degrees F), for a total marinating time of an hour.
Grill the Shrimp
- When you remove the shrimp from the refrigerator, preheat grill over medium-high heat and lightly oil the grates.
- Remove shrimp from marinade, shaking off excess, and thread onto stainless steel grilling skewers.* Discard marinade. Grill shrimp 2-4 minutes per side, until shells are pink and meat is white and opaque. Do not overcook.
Make the Dipping Sauce and Serve
- In a small saucepan, melt together butter and extra virgin olive oil. Remove from heat, stir in garlic, stirring until fragrant, about 30 seconds. Add salt, lemon juice and zest, scallions, parsley, and red pepper flakes, if using. Keep warm until ready to serve.
- Carefully remove shrimp from skewers to a serving platter. Serve, allowing guests to remove shells and dip shrimp into the lemon-garlic butter, alongside slices of crusty bread. Alternatively, you can remove the shells for your guests after grilling and serve, drizzled with the lemon-garlic butter, over a bed of rice or pasta.
Notes
- Use stainless steel skewers to avoid burning; if using bamboo skewers, soak them in water for at least 30 minutes before use.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4to 6 servings
Amount Per Serving
Calories 555 kcal
% Daily Value*
| Serving | 0.25recipe | |
| Calories | 555kcal | 28% |
| Carbohydrates | 3g | 1% |
| Protein | 35g | 70% |
| Fat | 44g | 68% |
| Saturated Fat | 15g | 75% |
| Trans Fat | 1g | 50% |
| Cholesterol | 474mg | 158% |
| Sodium | 2056mg | 86% |
| Potassium | 207mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 748IU | 15% |
| Vitamin C | 18mg | 20% |
| Calcium | 266mg | 27% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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