Shrimp Scampi Without Wine

5 from 5 votes

This delicious take on classic shrimp scampi has no alcohol and is sulfite-free with a rich lemon and olive oil sauce.

Prep Time15

Cook Time10

Total Time25

Course: Dinner

Cuisine: American

Diet: Gluten Free, Low Lactose, Low Salt

Servings: people

Calories: 293kcal

Author: Alicia

¼ cup olive oil
1½ lbs white jumbo shrimp, peeled and deveined
10 cloves garlic, peeled and sliced thin lengthwise
½ cup vegetable broth
1 tablespoon lemon juice *can be substituted with 2 teaspoons distilled white vinegar
1 tablespoon butter, chilled
¼ cup chopped Italian parsley
kosher salt and black pepper to taste

Heat 1 tablespoon olive oil over medium heat in a large cast iron or non-stick skillet until hot. Add peeled and deveined shrimp, lightly salt and pepper the shrimp, and fry about 2-4 minutes until opaque and cooked through, flipping halfway. Remove shrimp from the skillet and set aside.
To the same skillet, add the remaining 3 tablespoons of olive oil. Add sliced garlic and cook about 2 minutes over medium heat, stirring often so it doesn't get dark brown or burn. Once the garlic has softened and become fragrant add vegetable broth, turning heat to high till boiling. Reduce the broth by about ½ it's amount - it will begin to thicken a bit into a sauce after about 1-2 minutes.
Turn the heat to low and whisk in lemon juice and butter till smooth. Stir in the cooked shrimp until well-coated. Taste and adjust with salt and pepper.
Sprinkle with parsley and serve warm with crusty bread or one of the suggestions in the post..

This recipe is a part of my reintroduction series. Lemon is not allowed in the initial elimination phase. It can easily be omitted from the recipe, but I recommend adding some acidity with vinegar or about ½ teaspoon sumac.
Lightly salt the shrimp when cooking, and taste to adjust at the end. I find shrimp naturally more salty, so like to leave it to personal preference.
To make the original chili garlic shrimp recipe, sauté 1 sliced red jalapeño pepper along with the garlic cloves. Also add 2 more tablespoons of chilled butter at the end.