📝 About This Recipe
This recipe takes the classic, elegant flavors of Italian-American scampi and reimagines them into a portable, high-heat fast food format. Succulent jumbo shrimp are marinated in a punchy garlic-lemon emulsion and charred to perfection over an open flame or griddle. The result is a smoky, buttery, and incredibly succulent seafood snack that captures the essence of a coastal boardwalk treat with the sophistication of a bistro classic.
🥗 Ingredients
The Shrimp
- 1.5 pounds Jumbo Shrimp (peeled, deveined, tail-on (16-20 count))
- 12 pieces Wooden Skewers (soaked in water for 30 minutes)
Scampi Marinade & Baste
- 6 tablespoons Unsalted Butter (melted)
- 2 tablespoons Extra Virgin Olive Oil (high quality)
- 6 cloves Garlic (finely minced or grated)
- 2 tablespoons Lemon Juice (freshly squeezed)
- 1 tablespoon Lemon Zest (finely grated)
- 1 tablespoon Dry White Wine (Pinot Grigio or Sauvignon Blanc)
- 1/2 teaspoon Red Pepper Flakes (adjust for heat preference)
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Black Pepper (freshly cracked)
Finishing Touches
- 1/4 cup Fresh Parsley (finely chopped)
- 1 whole Lemon Wedges (cut into 4-6 pieces for serving)
- 2 tablespoons Toasted Breadcrumbs (Panko, for a fast-food crunch)
👨🍳 Instructions
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1
If using wooden skewers, submerge them in water for at least 30 minutes to prevent them from burning during the high-heat cooking process.
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2
Pat the shrimp dry with paper towels. Removing excess moisture is the secret to achieving a beautiful golden-brown sear rather than steaming the seafood.
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3
In a medium bowl, whisk together the melted butter, olive oil, minced garlic, lemon juice, lemon zest, white wine, red pepper flakes, salt, and black pepper until well emulsified.
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4
Reserve 3 tablespoons of this garlic-butter mixture in a small ramekin to use for final basting; set aside.
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5
Toss the shrimp in the remaining marinade, ensuring every piece is thoroughly coated. Let them marinate at room temperature for no more than 10-15 minutes—any longer and the acid in the lemon will start to 'cook' the shrimp.
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6
Thread 3 to 4 shrimp onto each skewer. Pierce through the thickest part of the body and then again through the tail to ensure they stay secure when flipped.
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7
Preheat your grill, grill pan, or flat-top griddle to medium-high heat. You want a slight haze rising from the surface.
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8
Lightly oil the grates or surface. Place the skewers down, leaving space between them to allow for even airflow and browning.
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9
Grill the first side for 2-3 minutes. You are looking for the edges to turn opaque and the underside to develop a vibrant pink color with slight char marks.
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10
Flip the skewers and immediately brush them with the reserved garlic-butter mixture using a pastry brush.
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11
Cook for an additional 2 minutes on the second side. The shrimp are done when they form a 'C' shape and are opaque throughout. Avoid overcooking, as they will turn rubbery.
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12
Remove the skewers from the heat and place them on a warm serving platter.
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13
Immediately sprinkle with the fresh chopped parsley and the toasted Panko breadcrumbs for that signature fast-food texture.
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14
Serve immediately with fresh lemon wedges for an extra hit of bright acidity.
💡 Chef's Tips
Always use fresh garlic over the jarred variety; the flavor profile is significantly brighter and less bitter. Don't crowd the pan or grill; cooking in batches ensures the shrimp sear quickly and stay juicy. If you don't want to use wine, substitute with an equal amount of chicken stock or extra lemon juice. To get that 'fast food' crunch without deep frying, toast your Panko breadcrumbs in a dry pan with a pinch of salt until golden before sprinkling. Watch the shrimp closely—they cook incredibly fast and can go from perfect to overdone in thirty seconds.
🍽️ Serving Suggestions
Serve over a bed of buttery garlic noodles or angel hair pasta for a complete meal. Pair with a chilled glass of Pinot Grigio or a crisp, hoppy Pilsner to cut through the butter. Offer a side of spicy aioli or 'Boom Boom' sauce for dipping, keeping with the fast-food theme. Serve alongside grilled sourdough bread to soak up any leftover garlic butter. A simple arugula salad with a light balsamic vinaigrette provides a peppery contrast to the rich scampi flavor.