Recipes › Main Course › Grilled Shrimp Scampi Skewers Recipe

Grilled Shrimp Scampi Skewers Recipe High-Protein

Recipe by Pedro M. A. Neves

Grilled shrimp scampi skewers bring the classic Italian coastal flavors of garlic, white wine, and fresh parsley directly to the grill. These protein-packed skewers are tender, aromatic, and ready in under 25 minutes, making them ideal for fitness-focused meals without sacrificing authentic taste.

Ingredients

• 1.2 kg (42 oz) large shrimp, peeled and deveined
• 80 ml (⅓ cup) extra virgin olive oil
• 6 cloves garlic, minced
• 120 ml (½ cup) dry white wine
• 30 ml (2 tablespoons) fresh lemon juice
• 15 g (¼ cup) fresh Italian parsley, chopped
• 5 g (1 teaspoon) dried oregano
• ¼ teaspoon red pepper flakes
• 8 wooden skewers, soaked in water for 30 minutes
• 6 g (1 teaspoon) sea salt
• 2 g (½ teaspoon) black pepper
• Wooden skewers or metal skewers for grilling

Instructions

1. Soak wooden skewers in water for 30 minutes to prevent burning during grilling.

2. In a medium bowl, combine olive oil, minced garlic, white wine, lemon juice, chopped parsley, oregano, and red pepper flakes. Whisk together until well combined.

3. Add peeled shrimp to the marinade bowl. Toss gently to coat all shrimp evenly. Let marinate for 10 minutes at room temperature.

4. Thread marinated shrimp onto prepared skewers, alternating direction of each shrimp for even cooking. Use approximately 5-6 shrimp per skewer. Season lightly with salt and pepper.

5. Preheat grill to medium-high heat (approximately 200°C or 400°F). Lightly oil the grill grates to prevent sticking.

6. Place shrimp skewers on the hot grill and cook for 3-4 minutes on the first side without moving them, until they develop char marks and turn opaque.

7. Flip skewers carefully using tongs and cook the second side for another 3-4 minutes until the shrimp are fully cooked through and lightly charred.

8. Remove skewers from grill to a serving platter. Drizzle with any remaining marinade and garnish with fresh parsley and a squeeze of fresh lemon juice.

Substitutions

• Use 90 ml (⅜ cup) additional chicken broth instead of white wine for an alcohol-free version
• Replace fresh parsley with fresh basil for a different Mediterranean herb profile
• Substitute shrimp with 1.2 kg cubed firm white fish such as halibut or sea bass, adjusting cooking time to 4-5 minutes per side
• Use avocado oil or ghee instead of olive oil for a different fat source

Tips

• Don't skip marinating shrimp for the full 10 minutes—the garlic and lemon juice begin tenderizing the protein immediately
• Ensure shrimp is completely dry after removing from marinade before grilling to achieve better char and browning
• Arrange shrimp so they lay flat against the grill grate rather than curling to ensure even cooking on both sides

Scampi originated in Italian coastal regions, particularly around Naples and Sicily, where garlic-white wine preparations have long preserved the delicate flavor of fresh-caught seafood. This grilled adaptation honors the traditional sauté method while adding the smoky char characteristic of modern Italian-inspired cooking.

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