Grilled Shrimp Scampi
Grilled Shrimp Scampi ~ a twist on the classic-fresh shrimp grilled basted in rich, buttery-garlic white wine sauce, topped with fresh mixed herb gremolata.
A couple of weeks ago I ooohed and aaahed at the adorable baby rabbits small enough to fit in a cereal bowl romping around my yard. Sometimes they’d come right up to the patio door. That was then.
Now those little darlings have munched their way through my perennials and moved on to the vegetables like it’s their own private product market. Thankfully they don’t seem to have an interest in my herbs. Yet.
So while I still have herbs left, it’s time to make Grilled Shrimp Scampi ~ a twist on the classic ~ fresh shrimp grilled and basted in a rich, buttery-garlic white wine sauce, topped with fresh mixed herb gremolata.
This meal is quick enough to enjoy on a weeknight, but if you’re entertaining this summer, this is your meal. As light as white summer wine and loaded with flavor.
This Grilled Shrimp Scampi is ramped up with gremolata, a chopped herb condiment usually made with just lemon zest, garlic and parsley, but today we’re making a mixed herb gremolata ~ remember the herbs I saved from the rabbits? They’re all here.
Gremolata is similar to pesto, combining fresh herbs, garlic and lemon, but it’s not saucy ~ just gently sprinkled over the top of everything from steak, grilled vegetables, chicken or even pasta, taking any dish to the next level.
I like to serve Grilled Shrimp Scampi with baguette and vegetables; brown rice would also be delicious.
Today I grilled some vegetables I had on hand to go with this Grilled Shrimp Scampi and slathered a baguette with some of the lemon-garlic blend we’re going to make then toasted it up on the grill. Delicious!
Have the gremolata ready before you start grilling the shrimp. It can even be made the day before.
Mixed Herb Gremolata:
fresh Italian parsley
Finely chop the herbs, grate the lemon zest and garlic, blend and refrigerate until you’re ready to eat.
You’ll need about a pound of 21-25 shrimp. Tip: 21-25 refers to the size of the shrimp and about how many shrimp you’ll get per pound. The smaller the shrimp the larger the number.
- large shrimp
- olive oil
- lemon juice and zest
- Old Bay seasoning
- dry white wine (optional)
- wooden skewers
- vegetable oil (to oil the grates)
TIP: If you’re using wooden skewers, soak them in water for at least 30 minutes before threading with shrimp to prevent them from burning.
Grilled Shrimp Scampi Instructions:
Preheat the grill to medium high (about 400 degrees) and oil the grates. Thread the shrimp onto the skewers and season them with salt and pepper.
While the grill is preheating, add the olive oil to a small skillet and once it’s warm, grate in the garlic then cook the garlic 3-4 minutes until it’s soft and fragrant. Add the butter, Old Bay seasoning, lemon juice and zest and wine and continue cooking another 3-4 minutes.
Once the grill is preheated add the shrimp skewers (and optional and vegetables). Baste with the flavored butter/oil blend. Slather the sliced baguette with the butter/oil blend and gently place on the grill.
Continue to baste the shrimp as they’re grilling, cooking 2 minutes on one side and 1 ½ – 2 minutes on the other until the shrimp is pink.
After removing the shrimp from the grill, sprinkle some of the mixed herb gremolata over the top.
If you tried this recipe or any other on the blog, don’t forget to leave a comment or star rating ~ I love hearing from you!
Grilled Shrimp Scampi ~ healthier version of the classic topped with fresh herb gremolata.
- 1/4 cup finely chopped fresh Italian parsley
- 3 tablespoons grated lemon zest
- 2 garlic cloves grated
- 1 1/2 tablespoons finely chopped fresh rosemary
- 1 1/2 tablespoons finely chopped fresh thyme
- 1 pound of large shrimp peeled and deveined 21-25 count or larger
- ⅓ cup olive oil
- 2 cloves grated garlic
- Juice and zest from one lemon
- 1 1/2 teaspoons Old Bay seasoning
- 1/4 cup dry white wine optional
- 2 tablespoons butter
- 4 wooden skewers
- vegetable oil to oil the grates
For the mixed herb gremolata, finely chop the herbs, grate the lemon, blend and refrigerate.
Preheat the grill to medium high (about 400 degrees) and oil the grates.
Thread the shrimp onto the skewers and season them with salt and pepper.
Add the olive oil to a small skillet and once it’s warm, grate in the garlic then cook the garlic 3-4 minutes until it’s soft and fragrant. Add the butter, Old Bay seasoning, lemon juice and zest and wine and continue cooking another 3-4 minutes.
Grill the shrimp skewers, basting with the flavored butter/oil blend 2 minutes on one side and 1 ½ – 2 minutes on the other until the shrimp is pink.
Slather the sliced baguette with the butter/oil blend and gently place on the grill.
Remove the shrimp from the grill and sprinkle some of the mixed herb gremolata over the top.