Shrimp Scampi is one of my favorite things to eat. This easy recipe is garlicky, buttery, and quick to make. This dish will impress your guests, but can also be whipped up for a quick weeknight dinner idea! Serve it over your favorite pasta or with a side of veggies and you have yourself a delicious meal!
This shrimp scampi is super easy to make. It has the best qualities wrapped up in one recipe. This recipe is made without wine! I am one person that does not say no to her wine 😉 but when it comes to this dish it really doesn't even need it.
The flavoring of the chicken broth and lemon gives this meal everything it needs and more. Save that wine for a big glass on the side!
Looking for more delicious shrimp recipes you need to try my Easy Air Fryer Shrimp and my Mexican Shrimp Tacos!
Table of contents
Ingredients for this meal
Here is a list of the ingredients I used, but feel free to tweak them to your liking. You will need
- unsalted butter - I prefer using unsalted butter over salted because you can add as much salt as you need rather than starting with the amount that is already in salted butter. Having less sodium in your diet is better for your health in the long run.
- minced garlic - my favorite way to cut corners is to use garlic that is already minced for you. Spice World's organic minced garlic is a staple in my fridge.
- shrimp - peeled and deveined, my advice is to buy shrimp that is already peeled and deveined because having to do it yourself is not fun and is very time-consuming.
- low-sodium chicken broth - this is the ingredient I use in place of wine.
- lemon juice and the zest of 1 lemon - I recommend using a juice squeezer when getting the juice out of the lemon. Using a handheld lemon squeezer is a lot cleaner because it doesn't get all over your hand and keeps the seeds from falling into your dish.
- fresh parsley - an optional topping, but definitely makes your finished product stand out and look more appetizing with the dimension in color.
Step-by-Step directions to make this dish
Step 1 - In a large cast-iron skillet (or large skillet) heat 2 tablespoons of butter and oil over medium heat. Add garlic and cook until fragrant, about 5 minutes, stirring occasionally.
Step 2 - Add chicken broth and bring to a simmer. Cook for 3 to 5 minutes.
Step 3 - Add the shrimp and season with salt and pepper. Cook until the shrimp is no longer pink, stirring to be sure both sides of the shrimp turn pink; about 5 minutes.
Step 4 - Stir in the remaining tbsp of butter, lemon juice, and lemon zest. Stir to combine making sure to coat the shrimp completely. Remove from the heat and top with your fresh chopped parsley and serve immediately!
Here are a few swaps of ingredients you can do if you don't happen to have all the ingredients on hand I have listed in the recipe.
Unsalted Butter - I always opt for unsalted because it's what I keep in my home. I like unsalted better because this way you can add the salt to your liking. If you are a salted butter person then by all means feel free to use salted butter. Either way, this meal will turn out the same.
Low-Sodium Chicken Broth - this is the ingredient I use in place of the wine. If you prefer wine then you can use that instead of the chicken broth. Chicken stock and lemon juice combined give you some of the flavors the wine would have given your dish.
Fresh Chopped Parsley - I like to top my final product with some fresh parsley! It gives the dish a wow factor and some added color. You can definitely leave this ingredient out if you choose.
Cookware for this dish
I used a large cast-iron skillet to cook this dish, which I absolutely am a huge fan of. Everyone needs a cast-iron skillet! You can also cook your shrimp in a regular large non-stick skillet too.
What to serve with shrimp scampi
There are so many options to serve with shrimp scampi. I like to eat my shrimp scampi on top of whole wheat pasta. You can choose your favorite pasta or here are some options if you aren't sure. The possibilities are quite endless.
Now for the side dishes! I always opt for crusty bread or a salad, but if you prefer to cook up a side dish here are some great pairings for your scampi dish.
How can the kids help
Your kids can help you add all the ingredients into the skillet, with assistance of course. Also with assistance, they can help you stir the dish in the skillet.
Tips and FAQ's
Shrimp is a rich source of protein. It's low in calories, providing only 84 calories in a 3-ounce serving, and does not contain any carbs. So, if you're looking for a low-calorie meal, shrimp is the way to go.
This is an important tip because if you cook your shrimp too long it will taste rubbery and chewy. You know your shrimp is finished when it turns pink.
Shrimp scampi is served best when it's fresh, but you can store it in an airtight container in the fridge for up to 3 days. I would not recommend freezing this dish.
The taste of shrimp scampi is a combination of a garlicky butter sauce with sweet meaty shrimp!
Other seafood dishes you will also love
If you give this recipe a try don't forget to rate the recipe below! I always love hearing what you all think. You can also Stay in touch with me through social media on @Instagram, Pinterest, and Facebook. Don't forget to tag me when you try one of my healthy recipes!
Shrimp Scampi Recipe (without wine)
- large cast-iron skillet
- 2 tbsp olive oil
- 1 lb medium to large size shrimp peeled and deveined
- 3 tbsp unsalted butter
- ½ cup low-sodium chicken broth
- 3 tbsp garlic cloves minced
- 2 tbsp lemon juice
- zest from one lemon
- ½ tsp salt
- ½ tsp ground black pepper
- ¼ cup fresh chopped parsley optional topping
- Step 1 - In a large cast-iron skillet (or large skillet) heat 2 tablespoons of butter and oil over medium heat. Add garlic and cook until fragrant, about 5 minutes, stirring occasionally.
- Step 2 - Add chicken broth and bring to a simmer. Cook for 3 to 5 minutes.
- Step 3 - Add the shrimp and season with salt and pepper. Cook until the shrimp is no longer pink, stirring to be sure both sides of the shrimp turn pink; about 5 minutes.
- Step 4 - Stir in the remaining tbsp of butter, lemon juice, and lemon zest. Stir to combine making sure to completely coat the shrimp. Remove from the heat and top with your fresh chopped parsley and serve immediately!
I like the way you gave variations for the recipe as well as sides and also suggesting using the cast iron skillet to give the shrimp a nice sear.
Thank you so much Barbara 🙂