Shrimp Scampi

  • Servings : 2-3
  • Prep Time : 15m
  • Cook Time : 15m
  • Ready In : 30m
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Nutritional Info

This information is per serving.

  • Calories

  • Calories from Fat

  • Total Fat

  • Saturated Fat

  • Trans Fat

  • Cholesterol

  • Sodium

  • Carbohydrates

  • Dietary Fiber

  • Sugar

  • Protein

  • Serving Size:

    6 jumbo shrimp

Shrimp Scampi takes only minutes to cook and is a popular Italian restaurant menu item you can easily make at home.

With shrimp prices lower than they have been for years, shrimp is affordable on almost any budget. As always, the larger the shrimp, the higher the price.

Shrimp Sizes

In the United States, shrimp is sold by the approximate number of shrimp per pound. Shrimp labeled 21/25 means you get 21 to 25 shrimp per pound. The approximate number of shrimp per pound is more accurate than terms like medium and large since there is no legal definition. One companies medium shrimp is anothers large shrimp.

51/60 – extra-small or popcorn

40/50 – small

31/40 – medium

21/25 – large

16/20 – x-large

Substitutions For Vermouth

While this recipe calls for vermouth or tequila, a red or white wine flavored with herbs, you can substitute one of the following or eliminate it if you do not buy alcoholic beverages:

  • Madeira
  • Marsala
  • Dry red or white wine



  • 1 lb (450 g) large or jumbo raw scrimp, peeled and deveined
  • 1 tablespoon (15 ml) extra virgin olive oil
  • 2 tablespoons (30 ml) butter or margarine
  • 2-3 (10 g) garlic cloves, minced
  • 1-2 tablespoons (15-30 ml) fresh lemon juice
  • 1 tablespoon (15 ml) dry vermouth or tequila
  • 1 tablespoon (15 ml) fresh Italian parsley, minced
  • Pinch cayenne pepper
  • Salt and pepper to taste

Method of Preparation

Step 1

In a large skillet or wok, heat oil over medium high heat until it shimmers. Add shrimp and cook 2 to 3 minutes turning once until pink and cooked through. Do not over cook. Remove shrimp from pan.

Step 2

Return pan to stove on medium low heat and add one tablespoon of butter. Melt butter and add garlic stirring constantly about 30 seconds. Remove pan from heat if garlic begins to burn.

Step 3

Add vermouth, lemon juice remaining butter, parsley and cayenne. Season with salt and pepper.

Step 4

Return shrimp and any juice to the pan. Toss or stir to coat and serve immediately.

Step 5

Serve with crusty bread or over pasta, vegetable and dry white wine.