This easy Grilled Shrimp Scampi is quickly marinated in traditional scampi flavors like lemon, parsley, and garlic then popped on the grill. Serve over toasted bread for a quick and easy appetizer or entree. Tender, plump shrimp have never tasted so good!
If you love the flavors of scampi, but prefer it over noodles, don’t miss our easy Shrimp Scampi Pasta!
Delicious Grilled Shrimp in Minutes
This Grilled Shrimp Scampi recipe is inspired by the Italian restaurant favorite, with lemon, garlic, and fresh parsley. But instead of cooking it on the stovetop, the shrimp are quickly marinated, threaded on skewers, and then grilled in minutes.
Rather than traditional pasta, which shrimp scampi is often served with, we paired them with toasted baguette slices. It makes the dish a little lighter than serving it with a heaping bowl of noodles and it’s perfect if you’re serving grilled shrimp as an appetizer, which we also love to do.
Grilled Shrimp Scampi Recipe
Grilled shrimp scampi is made with a simple grilled shrimp marinade using classic scampi flavors like lemon, parsley and garlic. Not only do you get all of the lovely citrus and garlic flavors from the grilled shrimp marinade but you get a hint of that smoky grill flavor as well. Here’s what you’ll need:
(Scroll below to the printable recipe card for details and measurements.)
- Shrimp – Raw large or jumbo shrimp work best for this recipe. They should be peeled and deveined, completely thawed if frozen.
- Garlic – For flavor and aromatics. A main ingredient in any shrimp scampi dish.
- Olive oil – The base of the marinade that provides moisture and richness.
- Lemon juice – Adds a bright, citrus flavor.
- Fresh parsley – For both garnish and flavor in the marinade.
- Black pepper & red pepper flakes – For flavor and a bit of heat.
- Bread – Toasted slices of baguette-style bread, for serving.
How to Grill Shrimp
Making this grilled shrimp scampi is beyond easy, with just 15 minutes needed to marinade the shrimp and 5 minutes on the grill. Here’s what to do:
(Don’t miss the printable recipe card below for details.)
- Marinate shrimp. Add the shrimp and all other ingredients to a resealable plastic bag. Toss to coat. Refrigerate for 15-20 minutes.
- Grill. Preheat the grill and oil the grates. Thread the shrimp on metal skewers and place on the hot grill grates for 2-3 minutes per side.
- Cook the remaining sauce. Transfer marinade from the plastic bag to a saucepan. Boil, then simmer for a few minutes. Set aside.
- Grill the bread. Brush the bread slices with remaining olive oil and grill 1-2 minutes per side until toasted.
How Long to Grill Shrimp
How long it takes to grill shrimp will depend on the size of the shrimp, but a general rule is 2 to 3 minutes per side. Shrimp cooks quickly, so you don’t want to put it on the grill and walk away. As soon as it turns pink and opaque, it’s ready to pull off the heat.
Tips for Success
For shrimp grilled to perfection, keep these tips in mind.
- Don’t overcook the shrimp. As mentioned above, shrimp cook quickly on the grill. Be sure to remove it as soon as it’s cooked through to avoid tough, rubbery overcooked shrimp.
- Do not marinate for too long. While you want the shrimp to marinade for at least 15 minutes, be sure not to leave the shrimp in the marinade for much longer then that. The lemon will begin to cook as it does in ceviche and similar dishes.
- Soak the skewers. Metal skewers are ideal because they don’t require soaking. If you’re using wood or bamboo skewers, it’s important to soak them in water for 30 minutes before placing them on the grill. You can do this before you make the shrimp marinade.
What To Serve with Grilled Shrimp
We serve this grilled shrimp with the toasted baguette slices and use the leftover marinade as a scamp-inspired dipping sauce. Grilled shrimp works as both a tasty appetizer and a main dish. When serving this as a main dish, we recommend adding some vegetables, a salad, or rice. A few ideas:
How to Store Leftovers
Leftover shrimp should be stored in an airtight container in the fridge for up to 3 days. Reheating cooked shrimp isn’t optimal because it usually becomes tough. However, this grilled shrimp can be added cold to any number of salads, like this caesar salad.
More Easy Shrimp Recipes:
Grilled Shrimp Scampi
- 1/4 cup + 2 tablespoons extra virgin olive oil , divided
- 1/4 cup fresh lemon juice
- 3 tablespoons fresh chopped parsley , plus more for garnish
- 2 cloves garlic , minced
- 1/4 teaspoon black pepper
- 1/8 teaspoon cracked red pepper flakes
- 1 1/2 pounds large shrimp (21-25 count, peeled and deveined)
- 12 small slices baguette-style bread
- Put 1/4 cup of the olive oil, lemon juice, parsley, garlic, black pepper, and red pepper flakes in a large resealable plastic bag; seal and shake to combine.
- Add shrimp and seal again; toss to coat.
- Place in the refrigerator for 15-20 minutes.
- Preheat grill to high (450 degrees F) and oil the grates well.
- Remove shrimp from the plastic bag and transfer the marinade to a little saucepan.
- Place saucepan on the stove over medium-high heat. Bring to a boil, then reduce to a simmer for a few minutes. Remove from heat and set aside.
- Thread shrimp onto metal skewers – about 5 per skewer, leaving space in between. (If you only have wood or bamboo skewers, soak them first for at least 30 minutes.)
- Place skewers on the hot grill grates, close the lid, cook for 2-3 minutes, flip and cook for another 2-3 minutes until the shrimp are opaque and cooked through.
- Brush the bread slices with the remaining 2 tablespoons olive oil; grill 1-2 minutes per side until toasted.
- Serve shrimp with the toasted bread and sauce. Delish!