Grilled Shrimp Recipe

Our easiest recipe for grilled shrimp

Our grilled shrimp recipe is so good that it should come with a label: "Warning: this delicious grilled shrimp is addictive!"  The combination of garlic, lemon, and paprika with the sweet, juicy shrimp is irresistible. 

Seriously, you need to buy extra shrimp when you make this recipe because people will eat more than you expect.  Fortunately, it's extremely easy to make, and you can either grill or broil the shrimp. 

We usually make this with fairly large shrimp - 20 or fewer per pound (for more about sizes, see our fish facts) so that they don't dry out on the grill. 

Easy Shrimp Scampi recipe

Serves 4 as main course, or 8 as a first course.

• 1 1/2 pounds large to jumbo shrimp (about 16 to 24), shelled and cleaned; frozen shrimp should be thawed
• 4 tablespoons butter
• 1/4 cup olive oil
• 2 shallots or 4 scallions (green onions), chopped fine
• 4 tablespoons garlic, minced or crushed
• 1/4 teaspoon red pepper flakes (optional)
• 1/2 cup white wine
• 1 - 2 tablespoons of fresh lemon juice
• Salt and pepper to taste
• 1/4 cup chopped fresh parsley

Cook and drain pasta.  Divide into 4 plates or shallow bowls. 

Heat butter, olive oil, shallots (or scallions), and optional red pepper flakes in a skillet over medium heat for about 2 minutes until the shallots begin to soften, but don't turn brown.

Add garlic and wine, and cook for 30 seconds more.

Add shrimp and cook until they turn pink and firm - about 1 to 2 minutes on each side. 

Remove from heat.  Add 1 tablespoon of lemon juice, and taste.  Add more lemon juice if needed, as well as salt and pepper to taste. 

Serve the shrimp and sauce over the pasta.

Our serving suggestions

When serving shrimp scampi as a main course, we like to add a steamed green veggie such as asparagus, peas, or broccoli, plus Italian or French bread for dipping into the wonderful sauce.