grilled shrimp scampi recipe

Grilled Shrimp Scampi

Lightly-charred shells gave way to luscious, marinated shrimp, served with warm, scallion-studded Lemon-Garlic Butter for dipping in this grilled version of one of my family’s favorite seafood dishes.
Course Appetizer, Main Course
Cuisine Italian
Prep Time 1 hour 10 minutes
Cook Time 10 minutes
Total Time 1 hour 20 minutes
Servings 4 to 6 servings
Calories 562kcal
Author Amanda Biddle



  • 1-1/2 pounds large shrimp , shell on (about 28-30)
  • 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


  • 4 tablespoons unsalted butter
  • 1/4 cup 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 tablespoon fresh lemon juice
  • 1 tablespoon thinly-sliced scallions
  • 1 tablespoon finely-chopped fresh parsley
  • 1/4 teaspoon crushed red pepper flakes (optional)



  • 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.
  • 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, 1 hour.
  • Preheat grill over medium-high flame for about 15 minutes. Oil grates or line with nontoxic, nonstick grill mats. Remove shrimp from marinade, shaking off excess, and thread onto skewers. Discard marinade. Grill shrimp 2-3 minutes per side until grill marks appear and shrimp are just transparent. Do not overcook.
  • 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.


  • 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.


Calories: 562kcal | Carbohydrates: 3g | Protein: 35g | Fat: 45g | Saturated Fat: 11g | Cholesterol: 458mg | Sodium: 2055mg | Potassium: 168mg | Vitamin A: 570IU | Vitamin C: 19mg | Calcium: 254mg | Iron: 4mg