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Recipe:Shrimp Scampi

  • Prep Time: 50 Minutes
  • Cook Time: 10 minutes

This classic dish is time-honored and foolproof, and with our Key West pink jumbo shrimp, it just got even juicier. Serves 4 - .


Serving Size
  • Key West Pink Jumbo Shrimp Shell On, thawed

    1.0 Lbs
    Qty 1.0 Lb
  • Garlic Cloves, 2 crushed and 2 thinly sliced

    Qty 4 Cloves
  • Himalayan Pink Salt

    Qty 1 tsp.
  • Crushed Red Pepper

    1 bottle
    Qty ¼ tsp.
  • Dry White Wine

    Qty ½ Cup
  • Lemon Juice

    Qty 1 Tbsp.
  • Unsalted Butter, cut in 4 equal parts

    Qty 4 Tbsp.
  • Fresh Parsley, chopped

    Qty 2 Tbsp.
  • Lemon Zest

    Qty 1 Tbsp.
  • French Baguette (warmed in oven)

    1 piece
    Qty 1 piece


  1. Bake baguette according to directions on the package. Keep warm.
  2. Peel and devein the shrimp, leaving tail-on. In a medium bowl, mix 2 Tbsp. olive oil, 2 cloves crushed garlic and salt. Add shrimp, toss, cover and refrigerate for 30 minutes.
  3. In a large skillet, heat the remaining 2 Tbsp. of olive oil over medium-high heat. Add shrimp and cook for 1 minute per side, stirring often and being careful to fully cook the shrimp and not to burn the garlic. Transfer to a plate with a slotted spoon.
  4. Add the 2 cloves sliced garlic and crushed red pepper to skillet and cook for 1 minute, or until fragrant. Add wine and lemon juice, stirring often and simmer until reduced by half. Lower heat and add butter. Swirl pan until butter is just melted, about 2 minutes.
  5. Put shrimp and its cooking juices back into the skillet. Toss to coat with sauce and continue cooking until shrimp are cooked, about 2-3 minutes.* 6. Transfer to a plate and garnish with parsley and lemon zest. Serve with warm crusty baguette.
    *USDA recommends cooking fish and shellfish to a minimum internal temperature of 145°F.

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