Transform the beloved Italian-American Shrimp Scampi into an effortless and sensational summer meal with this grilled adaptation! Succulent shrimp skewers, marinated to perfection, are grilled shell-on to achieve a delectable light char. They are then served with a warm, aromatic lemon-garlic butter for dipping, creating an unforgettable culinary experience.
This versatile dish offers two delightful serving options. For a casual, interactive appetizer, serve the grilled shrimp as a generous hors d’oeuvre, encouraging guests to peel them at the table while enjoying a glass of crisp wine. Alternatively, for an elegant main course, peel the shrimp after grilling and serve them over a bed of fluffy rice or al dente pasta, drizzled with the exquisite lemon-garlic butter. This flavorful grilled shrimp recipe is destined to become a staple in your warm-weather entertaining repertoire.
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Why Choose Grilled Shrimp Scampi? The Ultimate Summer Twist
For generations, Shrimp Scampi has held a cherished place in my family’s holiday traditions, particularly as a highlight of our Christmas Eve dinner. The classic dish, with its tender, broiled shrimp bathed in a rich, buttery lemon-garlic sauce, never lingers long on the table. However, as an ardent enthusiast of outdoor cooking during the warmer months, I was inspired to reimagine this beloved family recipe for the grill. This adaptation has since become a much-anticipated summertime favorite, bringing a fresh, smoky dimension to a timeless classic.
The magic of grilling truly transforms the scampi experience. As the shrimp emerge from the grill, their shells bear a beautiful, lightly-charred exterior, yielding to plump, lusciously marinated shrimp within. Unlike the traditional method where shrimp are tossed directly in the sauce, this grilled version invites a delightful interactive element: each succulent shrimp is dipped, one by one, into a warm, fragrant lemon-garlic butter, brightened with fresh scallions. A subtle hint of red pepper flakes provides a gentle pop of heat, perfectly complementing the smoky essence imparted by the grill. Just writing about it makes my mouth water all over again!
Grilling not only infuses the shrimp with an irresistible smoky flavor but also offers a lighter, more vibrant take on scampi. The high heat of the grill locks in the natural sweetness of the shrimp, while the direct flame creates those desirable charred edges that add complexity and depth. It’s a perfect alternative to stove-top or oven preparations when you want to keep the kitchen cool and enjoy the great outdoors.
Selecting the Perfect Shrimp for Grilled Scampi
The quality and size of your shrimp are paramount to the success of this grilled scampi recipe. I highly recommend using larger shrimp for these skewers, specifically U15 (meaning fewer than 15 shrimp per pound) or 16/20 count (16-20 shrimp per pound). The reason for this preference is simple: larger shrimp are less prone to overcooking on the intense heat of the grill. Smaller shrimp cook incredibly fast, making it easier to accidentally turn them rubbery and dry. Opting for a more substantial size ensures juicy, tender results every time.
When you’re at the seafood counter, make sure to purchase raw shrimp with both the tail and shell intact. While it might seem counterintuitive to grill shrimp with the shell on, it’s a game-changer for this recipe. The shell acts as a protective barrier, shielding the delicate shrimp meat from the direct heat of the grill grates. This extra layer allows the shrimp to cook evenly, retain its moisture, and remain amazingly tender and succulent. Moreover, the shells absorb the marinade’s incredible flavors and impart a subtle richness to the meat as it cooks, enhancing the overall taste and texture. Look for shrimp that are firm, translucent, and have a fresh, mild sea scent – avoid any with a strong ammonia smell or slimy texture. Fresh is always best, but high-quality frozen shrimp, properly thawed, can also work wonderfully.
Expert Tip: Navigating the seafood market can be tricky. For a comprehensive guide on understanding different shrimp sizes and making the best selection, explore my Shrimp Sizing Guide.
The Art of Deveining Shrimp for Optimal Flavor
Deveining shrimp is an essential step for an enjoyable eating experience. While the “vein” is actually the shrimp’s digestive tract and isn’t harmful, it can sometimes contain grit and impart an unappealing texture or flavor. To save time on prep, don’t hesitate to ask the friendly staff at your seafood market or grocery store counter to devein the shrimp for you. Many will gladly do so.
However, deveining shrimp at home is a straightforward process that anyone can master. You’ll need a small, sharp paring knife or a pair of kitchen shears. Carefully make a shallow cut along the back (the curved side) of each shrimp, starting from the head end down to where the tail begins. The cut should be just deep enough to expose the dark vein running along the shrimp’s back. Use the tip of your knife or shears to gently lift and remove this dark strand. Once removed, you can discard it.
For this grilled scampi recipe, even though we leave the shells on for grilling, I highly recommend taking an extra moment to slightly loosen them after deveining. This can be done by gently wiggling the shell around the body of the shrimp, without completely removing it. Loosening the shell allows the vibrant lemon-garlic marinade to penetrate more effectively between the shell and the meat, infusing every bite with maximum flavor. This small step makes a significant difference in the final taste profile of your grilled shrimp scampi.
Crafting the Perfect Marinade for Grilled Scampi
The marinade is the heart of our grilled shrimp scampi, infusing the shrimp with the bright, classic flavors of Italian-American cuisine. This simple yet powerful mixture is built upon a foundation of fruity extra virgin olive oil, tangy fresh lemon juice, aromatic minced garlic, delicate shallots, and vibrant fresh parsley. Each ingredient plays a crucial role in creating a balanced and irresistible flavor profile that perfectly complements the smoky notes from the grill.
Preparing the marinade couldn’t be easier. In a bowl or a zip-top bag (which can be very convenient for even coating and minimal cleanup), simply whisk all the marinade ingredients together until well combined. Then, add your prepared shrimp, tossing gently to ensure every piece is thoroughly coated. Once coated, cover the bowl or seal the bag and let the shrimp mingle in the refrigerator for precisely 45 minutes. This short marinating time is key. The lemon juice, being acidic, can begin to “cook” the delicate shrimp meat if left too long, resulting in a firm, less desirable texture. To ensure the shrimp are ready for the grill, I like to remove them from the refrigerator about 15 minutes before cooking, allowing them to come to a more ambient room temperature (around 70 degrees F). This brings the total marinating time to a perfect hour, ensuring maximum flavor absorption without compromising texture.
Mastering the Grill: Skewering and Cooking Shrimp
Grilling shrimp skewers might seem simple, but a few techniques can elevate your dish from good to exceptional. One of the most critical steps I’ve discovered for perfectly cooked, never-rubbery shrimp is to thread them onto skewers. This method is truly essential because it allows you to manage multiple shrimp at once, ensuring quick and even cooking. Attempting to flip individual shrimp on a hot grill can lead to uneven cooking, lost shrimp through the grates, and ultimately, overcooked, tough results. With skewers, you can effortlessly flip 6-7 shrimp simultaneously, maintaining precise control over the cooking process.
When it comes to skewers, I have a strong preference for stainless steel grilling skewers. They are incredibly sturdy, conduct heat well, and can be easily handled with a good grilling glove. Best of all, they eliminate the risk of catching fire, a common concern with their bamboo counterparts. If you opt for bamboo skewers, a crucial preparatory step is to soak them in water for at least 30 minutes, or up to a couple of hours, before threading the shrimp. This prevents them from burning on the grill, ensuring your focus remains on the delicious shrimp.
An exception to the skewer rule arises if you’re using an outdoor propane griddle. With some types of skewers, the shrimp might not make full, even contact with the griddle surface, which can hinder achieving that coveted char. In such cases, I find it more effective to cook the shrimp directly on the griddle surface, tossing them frequently with two griddle spatulas to ensure even cooking and browning. This method gives you maximum surface contact for consistent results.
Regardless of whether you use a traditional grill or a griddle, the cooking process for shrimp is remarkably fast. Aim for medium-high heat and cook the shrimp for 2-4 minutes per side. The exact cooking time will depend on the size of the shrimp you’ve chosen – larger shrimp will naturally take a little longer. You’ll know the shrimp are perfectly cooked when their shells turn a vibrant pink, and the meat inside becomes opaque and white. It’s crucial to avoid overcooking, as this is the primary cause of rubbery shrimp. A slight curl is normal, but they shouldn’t be tightly coiled into a “C” shape, which indicates they’ve cooked too long.
Serving Grilled Shrimp Scampi: Presentation and Pairings
The finishing touch to your grilled shrimp scampi feast is the exquisite dipping butter, which conveniently takes less than 5 minutes to prepare. Just before you start grilling the shrimp, gently melt butter and extra virgin olive oil in a small saucepan. Remove it from the heat and stir in freshly minced garlic until fragrant, which should only take about 30 seconds. Then, incorporate kosher salt, bright lemon juice and zest, vibrant scallions, and finely chopped fresh parsley. For those who appreciate a subtle warmth, a pinch of crushed red pepper flakes can be added for a delightful kick. Keep this luscious sauce warm until you’re ready to serve.
Chef’s Advantage: If your propane grill is equipped with a convenient side burner (like our 6-burner Weber Summit), you can efficiently prepare and maintain the warmth of your butter sauce simultaneously while grilling the shrimp. This allows for seamless service and ensures your dipping sauce is always at the perfect temperature.
We absolutely adore presenting Grilled Shrimp Scampi with a charmingly rustic presentation, serving it as a substantial hors d’oeuvre. There’s an undeniable joy in the communal experience of peeling the shrimp right at the table – yes, it can be a little messy, but that’s part of the fun and adds to the casual, convivial atmosphere. To make it comfortable for your guests, ensure you provide a separate bowl on the table specifically for discarding shells. Stock up on moist towelettes, and then simply encourage everyone to dig in!
For a more refined, entrée-style presentation, consider peeling the shrimp for your guests after they’ve been grilled. Arrange the perfectly peeled, smoky shrimp over a fluffy bed of rice or a tangle of freshly cooked pasta, then generously drizzle them with the warm Lemon-Garlic Butter. You truly can’t go wrong with either serving style, especially when you have a crusty loaf of bread on the side, ready to soak up every last drop of that delectable butter. The crunchy bread offers a delightful textural contrast and ensures no flavor goes to waste.
To perfectly complement the rich butter sauce and bright flavors of the shrimp, pair your Grilled Shrimp Scampi with a chilled bottle of dry Pinot Grigio. Its crisp, refreshing notes provide an ideal balance. These grilled shrimp skewers are a fantastic and distinct addition to any summertime gathering, offering something a little bit more special and memorable than the usual picnic fare. Prepare to impress your guests with this fresh, flavorful, and wonderfully versatile dish!
Explore More of Our Irresistible Shrimp Recipes
If you’ve fallen in love with this Grilled Shrimp Scampi, you’re in for a treat! Shrimp is an incredibly versatile ingredient, and we have a variety of other recipes that celebrate its delicious potential. Whether you’re looking for a quick weeknight meal, a show-stopping appetizer, or a comforting classic, you’ll find something to satisfy your cravings:
- Coconut Shrimp (Enjoyed Fried, Air Fried, or Baked to crispy perfection!)
- Roasted Shrimp Cocktail with Two Dipping Sauces (An elegant twist on a timeless appetizer.)
- Bacon Wrapped Shrimp with Bourbon Glaze (A savory, sweet, and smoky delight.)
- Cajun Grilled Shrimp and Grits (A soulful and hearty Southern-inspired dish.)
- Shrimp Lo Mein (Quick, flavorful, and perfect for takeout at home.)
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Grilled Shrimp Scampi
By Amanda Biddle
Lightly-charred shells give way to luscious, marinated shrimp skewers, served with warm, scallion-studded Lemon-Garlic Butter for dipping. This grilled version of one of my family’s favorite seafood dishes can be served as a heavy hors d’oeuvre or a delicious main course.
Prep Time: 1 hour 10 minutes
Cook Time: 10 minutes
Total Time: 1 hour 20 minutes
Servings: 4 to 6 servings
Ingredients
For the Marinated Shrimp
- 1-1/2 pounds raw shrimp, shell on (U15 or 16/20 count)
- ⅓ cup extra virgin olive oil
- ¼ 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
- ½ teaspoon freshly-ground black pepper
For the Dipping Sauce
- 6 tablespoons unsalted butter
- 2 tablespoons extra virgin olive oil
- 1-1/2 teaspoons finely-chopped garlic (about 1 large clove)
- ¼ teaspoon kosher salt
- 1 teaspoon grated lemon zest
- ½ to 1 tablespoon fresh lemon juice (to taste)
- 1 tablespoon thinly-sliced scallions
- 1 tablespoon finely-chopped fresh parsley
- ¼ teaspoon crushed red pepper flakes (optional)
Instructions
1. Prep the Shrimp
- Devein shrimp: Using a paring knife or kitchen shears, carefully make a shallow cut along the back (curved side) of each shrimp, from the tip to where the tails begin. Use the tip of your knife or shears to remove the dark vein. Leave the shells on, but gently loosen them slightly so the marinade can seep between the shells and meat for maximum flavor.
2. Marinate the Shrimp
- In a medium bowl, whisk together the extra virgin olive oil, lemon juice, garlic, shallots, parsley, salt, and pepper. Add the prepared shrimp and toss to coat evenly. Cover the bowl with plastic wrap and marinate, refrigerated, for 45 minutes. Remove the shrimp from the refrigerator 15 minutes before grilling, allowing them to stand at room temperature (approximately 70 degrees F), for a total marinating time of one hour.
3. Grill the Shrimp
- When you remove the shrimp from the refrigerator, preheat your grill over medium-high heat. Lightly oil the grill grates to prevent sticking.
- Remove the shrimp from the marinade, shaking off any excess (discard the remaining marinade). Thread the shrimp onto stainless steel grilling skewers.* Grill the shrimp for 2-4 minutes per side, until the shells turn a vibrant pink and the meat is white and opaque. Be careful not to overcook, as shrimp cooks very quickly.
4. Make the Dipping Sauce and Serve
- In a small saucepan, melt together the butter and extra virgin olive oil. Remove from heat and stir in the minced garlic for about 30 seconds until fragrant. Add the salt, lemon juice, lemon zest, scallions, parsley, and red pepper flakes (if using). Keep the sauce warm until ready to serve.
- Carefully remove the grilled shrimp from the skewers and arrange them on a serving platter. Serve immediately, encouraging guests to peel the shells and dip the succulent shrimp into the warm lemon-garlic butter. Offer slices of crusty bread on the side, perfect for soaking up any extra delicious butter. Alternatively, for a more formal presentation, you can peel the shrimp for your guests after grilling and serve them drizzled with the lemon-garlic butter over a bed of rice or pasta.
Notes
- *While I prefer using stainless steel grilling skewers for their durability and ease, if you choose to use bamboo skewers, remember to soak them in water for at least 30 minutes before threading the shrimp and grilling. This prevents the wood from igniting or burning over the heat.
Nutrition Estimate
Serving: 0.25 recipe | Calories: 555kcal | Carbohydrates: 3g | Protein: 35g | Fat: 44g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 474mg | Sodium: 2056mg | Potassium: 207mg | Fiber: 1g | Sugar: 1g | Vitamin A: 748IU | Vitamin C: 18mg | Calcium: 266mg | Iron: 4mg
Nutrition information is automatically calculated and should be used as an approximation only.
About Our Recipes
Please note that our recipes have been developed using the US Customary measurement system and have not been tested for high altitude or high elevation cooking and baking conditions.
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This recipe originally appeared on Striped Spatula on September 2, 2015. We meticulously updated it in 2021 with fresh photos and enhanced article content to enrich our readers’ experience, providing even more valuable tips and insights for perfecting this delightful grilled dish.