Garlicky Appetizer Shrimp Scampi

Garlicky Appetizer Shrimp Scampi


"Quick, garlicky, and delicious shrimp scampi."

Ingredients 21 m {{adjustedServings}} servings 302 cals

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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 302 kcal
  • 15%
  • Fat:
  • 21.8 g
  • 34%
  • Carbs:
  • 0.9g
  • < 1%
  • Protein:
  • 25 g
  • 50%
  • Cholesterol:
  • 261 mg
  • 87%
  • Sodium:
  • 461 mg
  • 18%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat grill for high heat.
  2. In a large bowl, mix together softened butter, olive oil, garlic, shallots, chives, salt, pepper, and paprika; add the shrimp, and toss to coat.
  3. Lightly oil grill grate. Cook the shrimp as close to the flame as possible for 2 to 3 minutes per side, or until opaque.
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Reviews 127

  1. 167 Ratings

Dolores G

This one is a keeper! With 3 exceptions, we followed the recipe exactly. There were only 2 of us and we aren't big eaters, as in our younger years. We used just a tad over 1 pound of large shrimp, which made for left-overs. We both l-o-v-e garlic and felt that 1 tbs minced garlic sorta equates to "why bother?". I think I used about 6 good-sized cloves and minced 'em good. Used all the rest of the ingredients and let it all rest in the fridge for at least 1 1/2 hrs, if not a bit more. Bob didn't feel like messing with the grill, so we cooked 'em on the stove. Served it over angel hair pasta along with some steamed spinach and a salad, and a lovely bottle of dry, crisp white French wine. Oh my, what a meal!! We both agree we may never order shrimp scampi in a restaurant again! This recipe is sooo good on its own, 'though we just might try experimenting and add some white wine in the marinade next time. The leftovers reheated beautifully in the microwave at half-power. Thanks, Holly, this recipe is truly a keeper!


Too cold to be grilling outside, and no means of doing it inside, so I just cooked this in a skillet and served it over angel hair pasta seasoned with olive oil and garlic. It was a big hit.

PAMELA D. aPROpos of nothing

A now closed restaurant served something very like this. My favorite! I, like they, served it over fettucine. I garnished with green onion tops and served crusty slices of bread on the side. I cheated by cooking the shrimp in the sauce, stovetop. Yummy perfection and couldn't be easier! Edit: I added 2 T each of chicken broth and white wine.