Grilla scampi tid
Grilled Shrimp Scampi
By Amanda Biddle. This post may contain affiliate links.
When you purchase products through these links, we may receive a small commission at no extra cost to you. Please read our affiliate disclosure.
Roasted Shrimp Cocktail with Two Dipping Sauces
Take the classic flavors of Italian-American Shrimp Scampi to the grill for easy summertime cooking! Marinated shrimp skewers are grilled shell-on, lightly-charred, and served with warm lemon-garlic butter for dipping. This flavorful, versatile grilled shrimp dish is sure to become a favorite. This post contains affiliate links. As an Amazon Associate, I earn a commission at no additional cost to you from qualifying purchases made by clicking these links.
As always, all grilla scampi tid and opinions expressed are my own. My family has served Shrimp Scampi as a part of our Christmas Eve dinner for generations. The platter of tender, broiled shrimp, bathed in a buttery, lemon-garlic sauce is never long for the table. Coming off of the grill, the lightly-charred shells gave way to luscious marinated shrimp.
Grilled Cajun Shrimp and Grits
A light sprinkling of red pepper flakes gave the dish a subtle pop of heat to complement the grilled flavor. Since shrimp cook within minutes on the grill, I find that smaller counts are more prone to overcooking. Buy the shrimp raw, with the tail and shell on. Deveined, shell-on shrimp still pick up great flavor from the marinade and the char of the grill, but the extra layer between the meat and the grates allows the meat to remain amazingly tender and juicy.
Heading to the market? Check out my Shrimp Sizing Guide for help navigating the selection. To save a few "grilla scampi tid" of prep, ask your seafood market or counter at the grocery store to devein the shrimp. Using a paring knife or a pair of kitchen shears, carefully make a shallow cut along the back of the shrimp the curved sidein the middle, from the tip to where the tails begin.
While I leave the shells on the shrimp for grilling, I like to slightly loosen them so that the marinade can more easily find its way to the meat. The marinade for this recipe uses classic flavors inspired by Shrimp Scampi: fruity olive oil, lemon juice, garlic, shallots, and parsley. Simply whisk the marinade together in a bowl or a zip-top bag, toss in the shrimp to coat, cover, and let them mingle for 45 minutes in the refrigerator.
I like to take the shrimp out of the fridge and let them stand at room temperature around 70 degrees F for 15 minutes before grilling. Being able to flip shrimp at a time allows you to move quickly and cook the shrimp evenly. If you prefer to use bamboo skewers, remember to soak them in water for at least 30 minutes, up to a couple of hours, before threading the shrimp and heading to the grill.
When using an outdoor griddle, I prefer to cook the shrimp off of skewers, tossing them with two griddle spatulas. Whether using the grill or griddle, cook the shrimp over medium-high heat for grilla scampi tid per side. When the shrimp are cooked, their shells will turn pink, and the meat will be white and opaque. Right before grilling the shrimp, make the butter sauce for dipping—it takes less than 5 minutes!
Just melt together butter and olive oil, and stir in fresh garlic, lemon juice and zest, grilla scampi tid, parsley, and salt. Add a pinch of red pepper flakes for a little kick, if desired. Peeling the shrimp at the table is a little messy, but part of the fun.
Grilled Lemon Garlic Shrimp
Provide a separate bowl on the table for discarding the shells, break out the moist towelettes, and dig in! Serve them over a bed of rice or pasta, drizzled with the Lemon-Garlic Butter. Grilled Shrimp Scampi grilla scampi tid well with a chilled bottle of dry Pinot Grigio to complement the rich butter sauce. These shrimp are a great addition to any summertime gathering, for something a little bit different from the usual picnic fare.
Subscribe to my newsletter and join me on FacebookPinterest, and Instagram for the latest recipes and news. Nutrition information is automatically calculated, so should only be used as an approximation. This recipe originally appeared on Striped Spatula on September 2, Your email address will not be published. This recipe has so much flavor yet was very easy to prepare.
It tasted fresh and much healthier than other scampi recipes I have tasted. Thank you so much for sharing!