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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.

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 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

1. What is 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.

2. Are shrimp and scampi the same thing? No, they’re not the same. True scampi are small lobster-like creatures, while shrimp are different crustaceans entirely. In the U.S., “shrimp scampi” is simply shrimp prepared in the traditional scampi cooking method with garlic, butter, and wine.

3. What does the “U” in front of a number mean when shopping for shrimp? 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

4. What kind of shrimp should I buy for shrimp scampi? 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.

5. How long should I cook shrimp for scampi? 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.

6. Can I make shrimp scampi without wine? Yes! You can substitute the white wine with chicken broth, seafood stock, or even extra lemon juice. The dish will still be delicious, though it will lack some of the depth that wine provides.

7. Should I leave the tails on or remove them? The shrimp look pretty with the tails on, perfect if serving as an appetizer. If serving over pasta, choose shrimp without tails.

8. How long to grill scampi? For grilled shrimp scampi, cook shrimp for 2-3 minutes per side over medium-high heat. Brush with the garlic butter mixture before and during grilling. The shrimp are done when they’re pink, opaque, and slightly charred.

9. What is grilled shrimp scampi? Grilled shrimp scampi takes the classic flavors of butter, garlic, white wine, and lemon but applies them to grilled shrimp instead of pan-seared. The shrimp are often marinated or basted with the scampi sauce while grilling.

10. What pasta works best with shrimp scampi? Angel hair, linguine, or spaghetti are traditional choices because their long, thin shape allows the sauce to coat each strand beautifully. The delicate pasta won’t compete with the shrimp.

11. Can I make shrimp scampi ahead of time? The dish is best served immediately, but you can prep ingredients up to 24 hours in advance. Cook the scampi just before serving, as reheated shrimp can become tough.

12. How do I prevent my shrimp from being rubbery? Don’t overcook them! Shrimp are done as soon as they turn pink and opaque. Also, pat shrimp completely dry before cooking and don’t overcrowd the pan, which can cause them to steam rather than sear.

13. Can I use frozen shrimp for scampi? Yes, but thaw them completely first and pat them very dry. Frozen shrimp often contain more water, which can make your sauce watery if not properly drained.

14. What’s the best way to serve shrimp scampi? Serve immediately over pasta, with crusty bread for soaking up the sauce, over rice, or with zucchini noodles for a low-carb option and a full dinner. For this appetizer, I just garnish with fresh parsley and lemon wedges and serve with crusty bread.

15. How much shrimp do I need per person? Plan for about 1/3 to 1/2 pound of shrimp per person for a main course, or about 1/4 pound per person if serving as an appetizer.

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.