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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. And then, as I was updating this recipe, I was gifted from Lodge a two-sided cast iron grill pan that I’m loving. Great options when making this dish. BUT don’t get hung up on needing those pans. You can use skewers, a casserole dish or even a disposable, tin foil pan to make this dish (and then there is no clean up!). And once you fall in love with grilling your shrimp, try my grilled hoisin shrimp too.
How to make grilled scampi style shrimp
- To make this dish, just clean your shrimp. (See my “how to devein and clean shrimp” section below.). You can buy shrimp already deveined and shells removed to make this even easier.
- Then, chop up some fresh parsley and put to the side.
- If you are using a specialty pan that holds the shrimp, put a shrimp in each little well and top with any remaining butter from the bowl. If you are lucky enough to have a cast iron grill pan, you can use that right on the grill and not have to worry about your shrimp falling through the grates. This is my newest find and a two-sided cast iron grill pan that I’m using for all kinds of things I make on my outdoor grill. 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. NOTE: if you are using wooden skewers, be sure you soak them in water for about 30 minutes to prevent them from burning on the grill. It is normal for them to get black in spots, but soaking them will prevent flair ups on the grill. If using metal skewers remember they get hot…very hot. Use grilling gloves and be careful.
- Remove from the grill and plate. Serve with extra lemon wedges, a glass of white wine and a loaf of crusty bread for the perfect start to your meal.
How to clean and devein shrimp
Start by removing the shell, beginning at the head end and peeling it away in sections, leaving the tail on if desired for presentation. Once peeled, make a shallow cut along the outer curve of the shrimp’s back using a sharp paring knife, cutting about 1/4 inch deep. You’ll see a dark vein running along this line – this is the shrimp’s digestive tract. Use the tip of your knife or your fingers to lift out this dark vein and discard it. Some shrimp may have a second, smaller vein along the belly side that can also be removed. Rinse the cleaned shrimp under cold running water to remove any remaining debris, then pat them completely dry with paper towels before cooking. While the vein is harmless to eat, removing it improves both the appearance and texture of your finished scampi, ensuring each bite is clean and tender.
Frequently Asked Questions About Shrimp Scampi
Traditionally, scampi refers to a species of small lobster-like crustaceans (Nephrops norvegicus) found in European waters. However, in American cuisine, “scampi” refers to the cooking style – seafood prepared in garlic, butter, white wine, and lemon. When we say “shrimp scampi,” we’re describing shrimp cooked scampi-style. With that said, I love scampi-style cooking and have several recipes where I used that garlic, butter, wine and lemon scampi sauce. Try my King Crab Legs Scampi Style or my Salmon Scampi on Confetti Cauliflower Rice to try it with other seafood options.
The “U” stands for “Under” and represents the number of shrimp per pound. The lower the number, the larger the shrimp. Shrimp Size Buying Guide: Small, Medium, Large, And Beyond
Medium to large shrimp work best for scampi. Look for 21-25 count (21-25 shrimp per pound) or 31-40 count shrimp. These sizes hold up well to the cooking process and provide satisfying, meaty bites that won’t overcook easily.
Shrimp cook very quickly – typically 2-3 minutes per side depending on size. They’re done when they turn pink and opaque and curl into a “C” shape. Overcooked shrimp become tough and rubbery.
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 liked this recipe, please leave a rating and a comment below. I’d love to hear from you. Did you use the pan or skewers? Let me know.
Then, be sure to 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.
