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This delicious and simple Shrimp Scampi will become your go-to weeknight meal! Made with fresh ingredients and a tasty light lemon sauce. The best part is it can be on your table in less than 20 minutes!
This healthier Shrimp Scampi recipe will not disappoint! Instead of cooking the shrimp with lots of butter, I used olive oil instead. You can of course also use avocado oil.
Made with lots of garlic and fresh lemon juice, this shrimp recipe ends up being so flavorful. Traditional shrimp scampi calls for white wine, but since I do not consume alcohol, I use broth instead, which cuts even more calories. Pan-frying shrimp doesn’t need to be intimidating, and the whole dish is ready in only 20 minutes.
Ingredients needed
Made with simple, fresh ingredients, most of which you probably already have in your kitchen. Below is a list of ingredients you will need to make it. Full measurements are listed further down below in the recipe card.
- Olive oil: This is my go-to, but a lot of times I switch it up with avocado oil.
- Shrimp: Use raw shrimp. This can be found in the frozen seafood section. Usually, they are peeled and deveined. Saves you time.
- Kosher salt & pepper
- Garlic cloves & onion: Fresh garlic always.
- Chili flakes, add a bit to heat but can be skipped if serving the little ones too.
- Lemon: do not use bottled unless you really have to!
- Fish stock or vegetable stock: To deglaze the pan for the amazing shrimp scampi sauce.
- Parsley: great to add a bit of flavor and color. Could be optional.
How to make shrimp scampi
Here’s a quick rundown of the process, but for full instructions, reference the recipe card at the bottom of the post.
- Prep: Heat the oil in a large skillet over medium heat.
- Sauté shrimp: Add the shrimp to the pan and season with salt and pepper. Cook until the shrimp is pink and opaque, then set aside.
- Sauté garlic & onion: To the same skillet, add the garlic, and onion and sauté for 2-3 minutes. Stir in the chili flakes, lemon juice, zest, and stock.
- Finish & serve: Allow the sauce to bubble for a minute. Return the shrimp into the sauce and stir in with the fresh parsley. Remove from heat and serve.
Tips for recipe success
- Raw shrimp will be a grayish color. As it cooks, it will turn to an opaque whitish-pink color. Shrimp cooks super quick – about 2-3 minutes per side! Be sure to watch it closely.
- Keep the tails on the shrimp, if you’d like. They’re easier to grab with tails on if you’re going to be serving these as an appetizer.
- I prefer to use medium or large shrimp for this recipe, but it’s up to you.
Frequently asked questions
Scampi sauce is usually made with butter, olive oil, white wine, garlic, red pepper flakes, lemon juice, and parsley for garnish. In this specific recipe, we’ve lightened it up a bit by omitting the butter and replacing the white wine with stock.
When fully cooked, shrimp will curl into a loose “C” shape. If they have curled up into a tight “O” shape, then the shrimp is most likely overcooked. (An undercooked shrimp will still have some grayish spots on them and form more of a flexible “U” shape.)
If you prefer using butter, why not? Moderation is key. Use 1-2 tablespoons of butter in place of the olive oil.
You can use any other protein of your choice. Try using chicken or salmon. Cut them into small bites, if possible, before cooking them. You may need to cook for an additional 5-7 minutes.
Serving suggestions
- Shrimp scampi is traditionally served over pasta. I like it paired with linguine, fettuccini, or angel hair pasta.
- Healthy mashed potatoes or garlic butter mashed cauliflower also make delicious starchy complements for the sauce.
- For a low-carb, super light meal enjoy this with a simple green salad or roasted veggies. Try my garlic-roasted vegetables.
Storing & reheating
- This and most seafood dishes are best enjoyed immediately, but you can store leftovers in an airtight container in the fridge for 2-3 days.
- I prefer to reheat shrimp in the microwave so it doesn’t get overcooked and rubbery.
- This dish will not freeze well.
More shrimp recipes
- Easy Garlic Shrimp Pasta Recipe
- Healthy Lemon Shrimp Pasta
- Citrus Cajun Shrimp Salad
- Healthy Shrimp Salad with Peanut Dressing
- Avocado Corn Salad with Grilled Shrimp
- Mexican Shrimp Salad
If you try a recipe and you like it, leave me some feedback in the comment section below, and don’t forget to rate it! I would love it if you shared it with friends and family.
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Healthy Shrimp Scampi
Ingredients
- 1 tablespoon olive oil
- 1 1/2 pounds medium or large shrimp, peeled and deveined
- Kosher salt and pepper, to taste
- 4 cloves garlic, chopped
- 1 small onion, finely diced
- 1/4 teaspoon chili flakes, or to taste
- 1 medium lemon, zest and juice
- 1/2 cup fish or vegetable stock
- 2 tbsp minced fresh parsley
Instructions
- Heat the oil in a large skillet over medium heat.
- Add one1 tablespoon olive oil and season with Kosher salt and pepper. Cook until the 1 1/2 pounds medium or large shrimp is pink and opaque, then set aside.
- To the same skillet, add the 4 cloves garlic, and 1 small onion and saute for 2-3 minutes. Stir in the 1/4 teaspoon chili flakes, 1 medium lemon (juice and zest), and 1/2 cup fish or vegetable stock.
- Allow the sauce to bubble for a minute. Return the shrimp to the sauce and stir in with the 2 tbsp minced fresh parsley. Remove from heat and serve.
Notes
- This and most seafood dishes are best enjoyed immediately, but you can store them in an airtight container in the fridge for a couple of days.
- Reheat in a small saucepan over low heat very slowly until warmed through, taking care to not overcook the shrimp.
- This dish will not freeze well.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Yummy
This is the best recipe recipe light Airy with linguine love the lemon flavor and of course the delicious shrimp. Thanks for the recipe will make it again.❤️
thanks for the feedback. I am so glad you loved it
Delicious! My husband and I loved the flavor.
Thanks! Glad you loved it