shrimpmain

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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.
bowl of raw shrimp.
butter and seasoning in pot.
raw shrimp with scampi butter in pan.

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.

shrimp cooking in pan.
shrimpmain

Grilled Scampi Style Shrimp

A delicious, fast and easy appetizer on the grill has to be these scampi style grilled shrimp.
5 from 2 votes
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Starter
Cuisine General
Servings 4 Served

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.
Keyword appetizer, grilled, grilling, shellfish, shrimp, starter
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