My grilled scampi style shrimp are almost always on my BBQ menu and are made at home several times a month. When I started to write this recipe, I simply planned on skewering my shrimp and throwing them on the grill. But then, I received this gift of a cast iron oyster pan and I wanted to give it a try. I must say, I really liked it. I didn’t have to fight with my skewers when going to eat the shrimp and I really liked that the shrimp could be grilled or baked in my oven in a little pool of garlic butter. BUT don’t get hung up on needing that pan. You can use skewers, a casserole dish or even a disposal, tin foil pan to make this dish (and then there is no clean up!).
To make this dish, just clean your shrimp (remove shells and devein them). You can buy shrimp already deveined and shells removed to make this even easier. Chop up some fresh parsley and put to the side.
To make the garlic butter, melt the butter, garlic, lemon juice, chili flakes, oregano and some salt and pepper in a small pot on the stove. Put this melted mixture into a bowl and add the chopped parsley. Stir to mix. Add the shrimp to coat.
If you are using the specialty pan, put a shrimp in each little well and top with any remaining butter from the bowl. If you are using a casserole dish, add the shrimp and spread them out and pour the remaining butter over them. This just goes in your oven or on top of your grill with the top down for five to eight minutes. Watch the shrimp. You want them pink and cooked through but not over cooked.
If you are using skewers, skewer your shrimp (4-5 on a skewer) and put on the grill. Flip once after a minute and cook on the second side another 1-2 minutes until pink and cooked through.
This is a fast and easy dish to pull together. Served with steamed veggies and rice, it makes a great quick meal. I’ll often serve this as an appetizer at my BBQs or as the “surf” with my steaks. This year, it will kick off my Father’s Day BBQ. If you like this, try some of my other shrimp dishes. Some, are super easy like my Shrimp Cocktail and others you can make right on the grill like my Grilled Hoisin Shrimp
Don’t miss my favorite Shrimp, Summer Corn and Tomato Salad or my Macadamia Crusted Shrimp. Both are family favorites. Enjoy.
Grilled Scampi Style Shrimp
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 Lb. Jumbo Shrimp, peeled and deveined w/tail on
- 1/2 Stick of butter
- 2 Garlic cloves, finely chopped
- 2 Lemons, divided – 1/2 one lemon juiced, the other cut into wedges
- 1/4 Tsp. Calabrian Chili Flakes
- 1/4 Tsp. Dried Oregano
- Kosher Salt and Freshly ground black pepper
- 1 Tbsp. Fresh Italian parsley, chopped
Instructions
- Melt the butter, with the garlic, juice of 1/2 lemon, Calabrian chili flakes, the oregano and a pinch of salt and pepper. Put to the side to let the flavors meld. (about 5 minutes)
- How you cook these shrimp is based on what you have on hand. You can skewer your shrimp if grilling on an open grill or if using a grill pan indoors. I recently got this great seafood grilling tray from Sur La Table that allows me to skip the skewers and place each shrimp in it’s own little well. I really like it because it allows the shrimp to cook in a little puddle of garlic butter Need I say more? You can use it on the grill or in your oven and get great results. If you don’t have the special tray, no worries. Just use a casserole dish and spread your shrimp out so they are all coated in the garlic butter. And again, place on the grill (with the lid down) or in your oven.I wrote this recipe to make the shrimp on the grill so if you are skewering your shrimp, you’ll need to wipe the grill with paper towels moistened with the canola oil to prevent sticking. The easiest way to do that is to hold the moist paper towel with tongs and rub on the grill. Spray your grill pan with cooking spray if cooking indoors. For the pan I used, it is non-stick and did not require a spray.
- In a large bowl, place your shrimp, the seasoned butter and the chopped parsley. Gently toss. Either skewer your shrimp or use the special pan or casserole dish – your preference. Lightly season the shrimp with a little more salt and pepper. Place on the grill for one minute and flip. Immediately baste the shrimp with the butter mixture. Cook for one minute more and flip again. Baste the shrimp with the butter again. Cook for one more minute and serve the skewers on a platter and pour the remaining butter over the shrimp. Sprinkle with parsley and serve with lemon wedges on the side.If you are using the pan I am recommending or a casserole dish in your home’s oven, bake for about 10 minutes. Baste with the butter and serve on a platter or on individual plates. Serve with more parsley and lemon wedges. Enjoy.
