You’re going to love this Shrimp Scampi (without wine). It’s delicious, rich, buttery and kid-friendly due to the lack of wine. The olive oil and garlic do all the work to elevate the delicious shrimp flavor.
Shrimp scampi is a delight to eat. I often forget this fact and go a few months without making it, but when I do again I’m always blown away by how good it is. I should be making it at least once a week!
The shrimp, especially if you use jumbo shrimp, pair so well with the garlicy sauce and with a spritz of lemon juice, it’s brightened just the right amount.
One of thing ingredients holding people back from making shrimp scampi is often the wine. You probably think it has to have the wine or it won’t be good, right? That’s definitely not the case. You can make delicious shrimp scampi without using wine, and it is still delicious.
Jean says: 
great flavors from the garlic, butter and lemon, its so good. I have to make again
nancy says: tasty and great flavours! definitely will make again!
» Also try these crispy shrimp tacos and air fryer bang bang shrimp.
Ingredients You Need
- Shrimp: The main ingredient for this dish is shrimp. Shrimp is available in both fresh and frozen, and in many different sizes. I always try to go for jumbo shrimp or 16/20 size that is substantial, but you can use smaller shrimp if you need to. If you are using fresh shrimp, make sure to peel and devein/clean them first.
- Olive oil: Olive oil is widely used for is healthy fats. Since the oil is being used for more than just a cooking oil – it adds flavor and richness – I wouldn’t suggest substituting it for another oil.
- Garlic: Garlic brings in an intense garlicky flavour. You can’t do without it in this recipe.
- Red pepper flakes: Add as many red pepper flakes as you like, as it brings the heat. If you don’t want it to be spicy, leave the red pepper out.
- Chicken broth: The chicken broth is used in place of wine for this recipe. You can use vegetable or shrimp stock as well. If you don’t have stock, use bouillon cubes dissolved in water.
- Lemon juice: It will bring a refreshing and tangy flavour. You need the acid from the lemon juice to balance the fat from the butter and olive oil.
- Butter: The butter adds a nice richness at the end of the cooking process and it helps to thicken the sauce.
- Parsley: Fresh parsley will add a freshness and herbaceous flavour. If you don’t like parsley, you can use cilantro.
Tips to Make the Best Shrimp Scampi
- Since the shrimp cook so quickly, you’ll want to have all of your ingredients at the ready before you start the process. Set everything out and be ready to pour it into the pan, so the shrimp don’t over cook.
- You may be wondering why you use both olive oil and butter in this recipe. The olive oil infuses flavor into the shrimp as it marinates and it has a higher smoke point than butter, so it won’t burn as you’re cooking the shrimp. The butter is then added at the end to thicken the sauce. This is why you should use high-quality olive oil only for this recipe.
- Wild-caught shrimp is the always the way to go with shrimp. Skip the farmed stuff. You’ll also find that this recipe is best when you use large shrimp (16/20 size) or prawns – not the smaller shrimp.
How to Make Shrimp Scampi Without Wine
Typically shrimp scampi is made by adding a dry white wine to the sauce. The wine gives is a subdued sweet acidity that builds an incredible amount of flavor. If you don’t want to use wine, you just need to replace it with chicken stock and lemon juice, which will give some of the flavor that the wine does.
Here is how you can make delicious shrimp scampi without adding wine.
Step 1: Marinate the shrimp
Start by marinating the shrimp. Add them to a large bowl. Add olive oil, garlic and salt. Toss and let them sit for 15 to 20 minutes.
Step 2: Cook the shrimp
In a frying pan, add oil and place it on medium heat. Once the oil heats up, add marinated shrimp and cook for two minutes or until they turn pink. Take the shrimp out of the pan, leaving the juices behind.
Add garlic and red pepper flakes to the pan and cook it for 30 seconds. Pour broth and add lemon juice.
Cook the mixture for 5 minutes or until it is reduced to half. Add butter and stir until it melts and the sauce starts to thicken up.
Add the cooked shrimp back to the pan and toss it in the sauce. Then add the chopped parsley. It’s ready to serve right away. You don’t want to let it sit in the pan at all, or the shrimp will continue to cook and will become dry and rubbery.
Step 3: Serve
Serve the shrimp right out of the pan, while hot. Pour the garlic butter over the top. You can soak up the butter sauce with bread, or serve it over linguine pasta to make a quick scampi pasta dish. Top it with chili flakes if you’d like a spicier dish.
Alternatives to Try
If you’re looking for alternative ways to serve or eat this shrimp scampi, try one of these alternative ideas:
- Serve the shrimp as a salad, on top of arugula or baby spinach. The butter sauce can act as a dressing.
- Add some half and half or heavy cream in the last minute of cooking to make a creamy dish.
- Serve shrimp scampi as an appetizer by skewering the shrimp and grilling them, or by serving them in small dishes with toothpicks.
- Serve shrimp scampi over a bed of rice, either plain or flavored with herbs and spices.
- Make a shrimp scampi sandwich by filling a toasted baguette with shrimp, lettuce, and tomato.
Questions About Shrimp Scampi Without Wine
Can you make shrimp scampi without wine?
Absolutely! If you don’t have wine or don’t wish to use it, you can still make delicious and buttery scampi. You will need to replace the wine with chicken or shrimp broth and lemon juice. These ingredients, combined with the garlic and butter will make amazing scampi sauce. The key is to use fresh lemon and garlic for the best flavor.
Can I use frozen shrimp?
Yes, you can use frozen shrimp for this recipe. You don’t have to defrost before cooking, however it will add some extra water to the pan and will take a little bit longer to cook through. Once the shrimp is fully cooked, pour out the excess water before adding the chicken broth, so your sauce is not watered down.
If you have the time, defrost your shrimp in the refrigerator before using it. This will give it a better texture and more flavorful sauce.
What size shrimp do I use?
I always try to go for jumbo shrimp or 16/20 size that is large enough to be substantial. As the shrimp cooks, it can lose a bit of its size as the water evaporates. You can use smaller shrimp if you need to. You’ll want to clean and devein the shrimp, and remove the tails.
Is the sauce still good without wine?
While wine is a typical ingredient in shrimp scampi, it can be made without wine and it won’t dramatically affect the flavor.
What to Serve Shrimp Scampi With?
You’re going to quickly see that shrimp scampi can be enjoyed all on its own. You might even want to tip the plate up to slurp the sauce. However, if you’re wanting to make a more substantial meal of this, shrimp scampi goes very well over pasta or with bread to sop up the sauce.
Side Dishes to Try
Salads
Crunchy Broccoli Salad
Corn & Black Bean Pasta Salad
Bacon, Jalapeno & Corn Salad
Classic Wedge Salad
Pear & Gorgonzola Salad
Veggies
Roasted Asparagus with Cranberries & Feta
Shaved Asparagus with Pesto
Roasted Green Beans & Mushrooms
Crispy Roast Potatoes
YOU MIGHT ALSO LIKE
Like it, Love it, Want Some More of It? Subscribe to our YouTube channel to watch us cook and follow us on Pinterest, Instagram and Facebook. We really love it when you save our recipes to Pinterest 😊
Shrimp Scampi (Without Wine)
Ingredients
- 1 pound (453.59 g) shrimp peeled and deveined
- 3 tablespoons (42 g) olive oil divided
- 3 cloves (9 g) garlic minced (divided)
- 1/2 teaspoons (3 g) salt
- 1/4 teaspoon (0.5 g) red pepper flakes
- 1/2 cup (118.29 ml) chicken broth
- 3 tablespoons (45 g) lemon juice
- 1/2 cup (113.5 g) butter
- 1/4 cup (15 g) parsley finely chopped
Instructions
- To a large bowl, combine the shrimp, 1 tablespoon of the olive oil, 2 cloves of the garlic, and salt. Toss to coat and marinate for 20 minutes.
- Heat remaining olive oil in a frying pan over medium heat. When hot, add shrimp and cook 1-2 minutes per side until shrimp are just pink. Remove shrimp with a slotted spoon to leave liquid in the pan. (If cooking from frozen, see note*)
- Add the remaining garlic and red pepper flakes to the pan. Cook until fragrant, about 30 seconds.
- Add broth and lemon juice. Cook until reduced by half, about 5 minutes.
- Add butter and cook until melted and the sauce thickens. Add shrimp back to the pan. Sprinkle with parsley and warm for 1-2 minutes before serving. Serve over pasta or with french bread, if desired.
Notes
- If cooking the shrimp from frozen, there might be excess liquid in the pan. Pour out all but 1-2 tablespoons of the liquid before moving on.
Nutrition
Like it? Why not pin it on Pinterest!
Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes.
great flavors from the garlic, butter and lemon, its so good. I have to make again
tasty and great flavours! definitely will make again!
I only have cooked frozen shrimp, can I use it?
Yes, you can use pre-cooked frozen shrimp. You will only want to cook the shrimp until they are heated through.
Easy wonderful dish!
1 1/2 tsp of salt is way too much. I went with 1/2 tsp and might drop it to 1/4 tsp next time.
great idea people could salt them the way they like them
great love shrimp,always get them when they are on sale
Very good and easy to understand
Great recipe Thank you! Loved it