Shrimp Scampi Recipe Without Wine

Don’t Be Skimpy with the Scampi

I thoroughly enjoy seafood, especially shrimp if cooked properly. Shrimp scampi is a dish of large, plump jumbo-sized shrimp served in a buttery, savory, saucy bath of goodness. White wine is a traditional ingredient in shrimp scampi. I rarely keep white wine in my house. So today, we are going to make our shrimp scampi recipe without wine, but all the flavor. Whether you serve your shrimp with pasta or as a second protein, don’t be skimpy with the scampi.

Making shrimp scampi is a great weeknight meal. Even if you didn’t plan ahead to thaw the shrimp the night before, it will thaw quickly, cook quickly, and is an oh so tasty option. Buy shrimp on sale around or after the New Year and during Lent to get good bargains, then keep them in the freezer.

What You Need to Make Shrimp Scampi Without Wine

• Shrimp – I recommend using large shrimp that are already peeled and deveined. I have done my own peeling and vein removal and any savings is not worth my time. It is tedious work, but if you are up to it for a possibly better price on your shrimp, do it. Just allow extra time in your meal prep time. I also like a large shrimp 16-20 count, which are the number of shrimp per pound. The smaller the number, the bigger the shrimp.
• Garlic – Fresh garlic is what we’re using today. Peel and mash your own or use the minced garlic in a jar to save time.
• Wine Substitutes – To mimic the flavor of wine, we’re going to use white wine vinegar (just a small bit), water, and granulated sugar.
• Seasonings – Salt to season the shrimp. Use this sparingly, but enough to get on all the shrimp. And, Tajin, which is salty, citrusy, and a little spicy. Red pepper flakes are traditionally use in shrimp scampi if you don’t have Tajin.
• Fats – Lots of salted butter and olive oil to make the sauce.
• Toppings – Completely optional, grated Parmesan cheese, torn or chopped parsley leaves, and/or lemon wedges.

How to Make Shrimp Scampi without Wine

Nothing in this recipe takes long to prepare, so I recommend having everything collected and prepped before you start. First, be sure to thaw your shrimp. If they are not, no worries. If there are quick thaw instructions on the shrimp packaging, follow those. Or do as I do, I fill up the bag or place the shrimp in a bowl filled with room temp water. Let the shrimp soak. Be sure to change out the water a few times until the shrimp is thawed.

Drain the shrimp and pat them dry. Pat them even if you don’t have to soak, there will be ice water in the shrimp bag. Give the shrimp a dusting of salt.

If you are serving your shrimp with pasta, now is a good time bring the pasta water to a boil. See the recipe for more detail on the pasta prep.

Next, mix the water, white wine vinegar, and granulated sugar. Mix the sugar until it’s completely or almost completely dissolved.

Then, prepare the garlic. To do this, peel the garlic and use a garlic masher. Or, using a chef’s knife, cut the gloves into slices, then mince the garlic. Using the flat side of the knife, press the garlic and drag the knife towards you. Repeat until the garlic is all smashed.

Shrimp Scampi Sauce

In a large skillet, heat the half the oil and melt half the butter over low heat. Add the mashed garlic and Tajin. Stir the sauce frequently for several minutes until the garlic is tender and the Tajin is no longer gritty.

To the skillet, add the rest of the olive oil and butter. Melt the butter over low heat and whisk together to create the final sauce.

Place the shrimp in a single layer in the skillet. Cook the shrimp over low heat for 1 1/2-2 minutes on each side until the shrimp are no longer translucent. I had to cook mine in two batches. Remove the shrimp from the first round and set aside. If the first batch is not hot, give them a quick reheat with the second batch before serving.

If you prepared pasta, be sure to drain it well and plate it up before topping with the shrimp. In the image below, the shrimp have been flipped except for two. You can see how the shrimp have developed a pink outline as the first side cooked. These two will also need a flip to cook on the other side.

How To Serve Shrimp Scampi

Alongside a steak or on a bed of pasta! Pour extra sauce over the shrimp or mix the sauce with the pasta. Top the shrimp scampi with fresh parsley, grated Parmesan cheese, and a squeeze of fresh lemon.

Tips, Tricks, & FAQs

• How Do I Thaw Shrimp?
  • Having a few bags of shrimp on hand in the freezer are always handy when pressured for mealtime prep.
  • Frozen shrimp will thaw quickly and ready to cook in just a few minutes.
  • Follow the instructions on the bag if available.
  • My method is to keep the shrimp in the bag and add room temp tap water. Let them sit for a few minutes, then rinse the water and replace it.
  • Continue this 2-3 times until the shrimp is no longer frozen. In total, this should take 5-10 minutes. The shrimp will be thawed and still completely raw.
  • Do not use hot water. This will start the cooking process.

• How Do I Reheat Leftover Shrimp? While I recommend enjoying your seafood the first day, because we’ve carefully cooked our shrimp to tender perfection, I think they can handle a little reheat. A quick reheat in the microwave (30 seconds) will do the job. You could also add the sauce to a skillet, bring it up to heat and add the shrimp back until warm.
• Why Should I Use Jumbo Shrimp? I just find it easier to control the cook when the meat isn’t tiny little pieces. When the shrimp are large, they will cook more evenly. You can tell more easily if they require more cooking. If you need to check the cook temp, go for 145 degrees F.
• What Kind Of Shrimp Should I Use for My Shrimp Scampi? I recommend the grey shrimp simply because they change color when they are done. I’ve tried brown Gulf shrimp and pink Argentine. Different shrimp taste different and I think the latter two are just a little more difficult to tell when they are done.