Grilled Shrimp Scampi Style With Soy Sauce, Ginger and Garlic

The first time I tasted anything resembling this dish was at a tiny seaside shack on the Amalfi Coast. It wasn’t exactly this recipe, of course, but the memory of plump, grilled shrimp kissed with garlic and bright citrus lingers in my mind. Now, years later, I’ve crafted my own version, drawing inspiration from that Italian sun-drenched experience, but infused with the umami depth of soy sauce, the warmth of ginger, and the satisfying sizzle of the grill. This dish is quick, impressive, and a guaranteed crowd-pleaser – a little taste of summer, no matter the season.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 2-4 minutes
• Total Time: 17-19 minutes
• Servings: 4-6
• Dietary Type: Pescatarian

Ingredients

• 1/4 cup soy sauce
• 1 teaspoon soy sauce
• 2 tablespoons toasted sesame oil
• 2 teaspoons toasted sesame oil
• 2 limes, juiced
• 2 teaspoons honey
• 2 slices ginger, finely grated (2-inch)
• 4 garlic cloves, finely chopped
• 1/2 cup canola oil, divided
• 1 1/4 lbs shrimp (21-24 count), peeled and deveined
• 1/2 cup butter, softened
• Salt and Pepper to taste

Equipment Needed

• Mixing Bowl
• Food Processor
• Grill (outdoor or indoor grill pan)

Instructions

1. In a mixing bowl, whisk together the 1/4 cup soy sauce, 2 tablespoons toasted sesame oil, the juice of 2 limes, 2 teaspoons honey, 2 finely grated slices of ginger (about 2 inches total), 4 finely chopped garlic cloves, and 1/4 cup canola oil.
2. Pour the mixture into a food processor.
3. Add the 1/2 cup softened butter to the food processor.
4. Pulse the mixture in the food processor until everything is thoroughly combined and smooth. This creates the flavorful scampi-style marinade.
5. Season the 1 1/4 lbs of shrimp with salt and pepper to taste.
6. Brush the scampi-style mixture generously onto the seasoned shrimp, ensuring each shrimp is well-coated.
7. Preheat your indoor or outdoor grill (or a fry pan) to medium-high heat.
8. Place the shrimp onto the preheated grill in a single layer, being careful not to overcrowd the cooking surface.
9. Cook the shrimp for 1 to 2 minutes per side, or until they are just cooked through and have turned pink and opaque. Avoid overcooking, as shrimp can become rubbery.
10. Drizzle with the remaining 1 teaspoon soy sauce, and 2 teaspoons toasted sesame oil.

Expert Tips & Tricks

• Don’t overcook the shrimp! The biggest mistake people make with shrimp is cooking them for too long. They cook very quickly, so keep a close eye on them. As soon as they turn pink and opaque, they’re done.
• Devein the shrimp properly. While it’s not always necessary to devein shrimp, it can improve the texture. To devein, use a small knife to make a shallow slit along the back of the shrimp and remove the dark vein.
• Adjust the spice level. If you like a little heat, add a pinch of red pepper flakes to the marinade.
• Make-ahead marinade: The scampi-style marinade can be made a day or two in advance and stored in the refrigerator. This allows the flavors to meld together even more. Just remember to bring it to room temperature before brushing it onto the shrimp.
• Grill pan alternative: If you don’t have an outdoor grill, a grill pan on the stovetop works perfectly well. Just be sure to preheat it properly and avoid overcrowding the pan. You can also broil the shrimp in the oven for a similar effect. Place them on a baking sheet about 4-6 inches from the broiler and cook for 2-3 minutes per side.
• Skewers: Thread the shrimp onto skewers before grilling for easier handling and a more elegant presentation. If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent them from burning.

Serving & Storage Suggestions

Serve the grilled shrimp scampi style immediately while it’s hot and juicy. It’s delicious served over pasta, rice, quinoa, or even a simple salad. A squeeze of fresh lime juice and a sprinkle of chopped fresh parsley or cilantro add a bright finishing touch.

Leftover grilled shrimp can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm them in a skillet over low heat or in the microwave. Be careful not to overcook them when reheating. Reheating in the microwave can make the shrimp a bit tough, so the skillet method is preferred. Freezing is not recommended as it can affect the texture of the shrimp.

Nutritional Information

Please note that these values are estimates and can vary based on specific ingredients and serving sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	701.3 kcal	N/A
Calories from Fat	548 g	78%
Total Fat	61 g	93%
Saturated Fat	18.2 g	91%
Cholesterol	337.1 mg	112%
Sodium	1571.2 mg	65%
Total Carbohydrate	8.5 g	2%
Dietary Fiber	1.2 g	4%
Sugars	3.8 g	15%
Protein	32.3 g	64%

Variations & Substitutions

• Spicy Shrimp Scampi: Add a pinch of red pepper flakes to the marinade for a spicy kick. You can also use a chili garlic sauce for extra flavor.
• Lemon-Garlic Shrimp Scampi: Substitute lemon juice for the lime juice for a brighter, more traditional scampi flavor. Add some lemon zest for extra aroma.
• Coconut Shrimp Scampi: Replace half of the canola oil with coconut oil for a tropical twist.
• Herbaceous Shrimp Scampi: Add fresh herbs like parsley, basil, or oregano to the marinade for a more complex flavor profile.
• Vegetarian Option: Use large portobello mushroom caps instead of shrimp for a vegetarian-friendly alternative. Marinate and grill the mushrooms in the same way as the shrimp.
• Gluten-Free: This recipe is naturally gluten-free. Just double-check that your soy sauce is gluten-free, as some brands may contain wheat. Tamari is a good gluten-free alternative.

FAQs (Frequently Asked Questions)

Q: Can I use frozen shrimp for this recipe?
A: Yes, you can use frozen shrimp, but make sure to thaw them completely before marinating and grilling. Pat them dry with paper towels to remove excess moisture.

Q: How do I know when the shrimp are done?
A: Shrimp are done when they turn pink and opaque. Avoid overcooking them, as they can become rubbery. They should curl into a C shape.

Q: Can I marinate the shrimp for longer than 30 minutes?
A: While you can marinate the shrimp for longer, it’s best not to exceed a couple of hours. The lime juice in the marinade can start to “cook” the shrimp and make them mushy if left for too long.

Q: Can I use this marinade for other types of seafood?
A: Absolutely! This marinade works well with other types of seafood, such as scallops, fish fillets, or even chicken. Adjust the cooking time accordingly.

Q: What’s the best way to prevent the shrimp from sticking to the grill?
A: Make sure your grill is clean and well-oiled before placing the shrimp on it. You can also use a grill mat to prevent sticking.

Final Thoughts

I hope this recipe inspires you to fire up the grill and create your own delicious version of Grilled Shrimp Scampi Style! It’s a versatile dish that can be enjoyed in countless ways. Feel free to experiment with different herbs, spices, and serving suggestions to make it your own. Don’t hesitate to share your creations and feedback – I’d love to hear how it turned out! Consider serving this alongside a crisp white wine, like a Pinot Grigio, or a light, refreshing salad for a complete and satisfying meal. Happy grilling!