Grilled Shrimp Scampi
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!
Servings: 6
Ingredients
- 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
Instructions
- 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!
Nutrition
Calories: 130kcal | Carbohydrates: 2g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Sodium: 13mg | Potassium: 29mg | Fiber: 1g | Sugar: 1g | Vitamin A: 182IU | Vitamin C: 7mg | Calcium: 7mg | Iron: 1mg