Easy Shortcut Shrimp Scampi

Easy enough for a quick weeknight meal but impressive enough for entertaining. This shortcut shrimp scampi will become a family favorite!

There aren’t many ingredients because I’m taking the help from an infused olive oil. It gives me the garlic and lemon flavor that is the signature of a scampi dish. I’m slightly obsessed with the Olive Tree right now because of all the infused oils they carry. Lemon, Rosemary, Jalapeño, Citrus…omg…the list goes on. Here’s a link to shop the olive oils.  

I also like to make this in a pretty skillet. I think the presentation is so beautiful. I like to start from the outer edge of a 14-inch cast-iron skillet and arrange the shrimp in a single layer. The skillet size will depend on your shrimp size. 

TIP:

I like to use big shrimp for this dish, 12-15 count. Remember, terms like jumbo or large really don’t mean anything. Shrimp sizes are denoted in numbers, such as 21/25 or U/15. When you see a “U” in the count, it means that there are “under” that number of shrimp in a pound. The slash between numbers denotes a range of shrimp in a pound.

So, for example, U/15 shrimp contain fewer than 15 shrimp per pound. 21/25’s weigh in at 21 to 25 shrimp to a pound. As the numbers get smaller, the shrimp get bigger. So pay closer attention to the number count than the sizing term. I also prefer gulf shrimp and wild-caught shrimp for the taste and texture.

Print the recipe below and let me know if you try it!

Cheers,

Lauren