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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



  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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