FREE 5-Ingredient Recipe EBook

• Why You’ll Love My Easy Shrimp Scampi Recipe
• What Is Shrimp Scampi?
• Ingredients & Substitutions
• How To Make Shrimp Scampi
• My Recipe Tips
• Storage Instructions
• Serving Suggestions
• More Easy Shrimp Recipes
• My Favorite Skillet For This Recipe
• Easy Shrimp Scampi (10 Minutes) Recipe card
• Recipe Reviews

I have such a soft spot for dishes that look fancy without much time or effort. If you’re in the mood for a dinner recipe that feels elegant but is actually super easy to whip up, I’ve got just the thing for you… my easy shrimp scampi recipe! It’s a little bit like my garlic butter shrimp (it’s got the butter and garlic, after all), but it’s also swimming in this irresistible lemony white wine sauce that gives it a unique refined flavor. And that time and effort thing? All you need is one pan and 10 minutes!

Why You’ll Love My Easy Shrimp Scampi Recipe

• Zesty, garlicky, and buttery flavor – A good scampi needs the perfect balance of zesty and garlicky, so naturally I use plenty of lemon and garlic! But you’ve also got butter for richness, white wine for depth (and to make the shrimp more tender), and a shallot for a delicate sweet bite.
• Plump, tender shrimp – I can’t stand this seafood overcooked, to the point that I used to think I disliked it… until I learned to cook shrimp the right way , that is. But my shrimp scampi in particular is extra juicy, because the white wine helps it stay tender.
• Simple ingredients – Grab a bag of shrimp and maybe a shallot, and the rest is just easy pantry staples!
• Quick and easy – Your busy weeknight just got a whole lot easier! You can whip up my easy shrimp scampi in just 10 minutes.
• Works for fancy meals and regular days – This dish tastes like it came out of a restaurant (hello, date night!), but making it is simple enough to serve up any night of the week.

What Is Shrimp Scampi?

Shrimp scampi is an Italian-American dish cooked in a garlic, butter, lemon, and white wine sauce. With some of my favorite flavors all combined and ultra quick prep, it’s no wonder I’m obsessed with it. If you like the sauce in my chicken saltimbocca , this one is very similar!

Ingredients & Substitutions

Here I explain the best shrimp scampi ingredients, what each one does in my recipe, and substitution options. For measurements, see the recipe card .

• Shrimp – I used extra-large shrimp (26-30 count per pound), mostly because that’s what I could find. I don’t know why, but in my area looking for specific sizes is always such a challenge and it’s always changing! It’s totally fine to use whatever size you’ve got, the cook time might just vary very slightly. I buy my shrimp peeled and deveined for convenience, but you can also do it yourself. Leave the tails on, as this will give your shrimp scampi more flavor!
• Garlic – Mince up fresh garlic cloves for the most intensity, or use 2 teaspoons of jarred minced garlic for convenience.
• Shallot – Adds a mild, sweet flavor, similar to an onion but more subtle. Mince it finely.
• Dry White Wine – It adds depth and acidity to the garlic butter sauce, but the best part is that it helps make the shrimp more juicy. You can substitute chicken broth , though it doesn’t quite have the same effect.
• Butter – For that buttery richness. Since I like to add my own salt to taste, I used unsalted butter .
• Lemon Juice – Gives the shrimp scampi that classic flavor. I used fresh lemon juice, but bottled can work. If you’re squeezing it fresh (highly recommend), you can even throw in the lemon zest.
• Oil – For sauteing. I prefer the flavor of olive oil for this dish, but avocado oil is a great alternative.
• Seasonings – Crushed red pepper flakes , sea salt, and black pepper.
• Fresh Herbs – I stir in fresh parsley for added color and freshness, though this is optional. You can consider other herbs, like chives or thyme, or add a sprinkle of grated parmesan cheese.

How To Make Shrimp Scampi

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Prep the shrimp. Peel and devein it if needed, then pat dry with paper towels and set aside.
2. Saute the aromatics. Heat olive oil in a large skillet over medium heat. Add the minced shallots, garlic, and crushed red pepper flakes. Saute until the shallots are translucent, and the garlic is fragrant.
3. Cook the shrimp. Add the shrimp to the pan, and season with salt and pepper. Stir, then saute in a single layer, until almost cooked. Remove with a slotted spoon and set aside.

1. Deglaze the pan. Add the wine (or broth) and scrape the bottom of the pan with a wooden spoon to deglaze. Simmer until the liquid volume reduces by half.
2. Finish cooking. Add the butter and lemon juice to the sauce. Let the butter melt, then return shrimp to the skillet. Simmer, stirring, until your shrimp scampi is fully cooked.

My Recipe Tips

• Be careful not to burn the garlic and shallots. This is particularly if you use a cast iron skillet like I do (which I still recommend because it cooks the shrimp scampi so evenly). Your sauce will be bitter if the aromatics burn. Just keep the heat on medium for this step, or even turn it down to low if they brown too much. I do recommend a little browning for flavor, though.
• If you want the dish milder, add the crushed red pepper at the end instead. I saute it with the garlic and shallot to infuse the oil with its flavor, which then transfers to the shrimp. If you add it later, it’s more subtle.
• You want to slightly undercook the shrimp when sauteing. It cooks a little more when you add it back to the pan after reducing the sauce, so if you fully cook it before then, it will be overcooked by the end. I remove it when it’s mostly opaque but has a few spots that aren’t.
• If you reduce the wine or broth too much, you can just add more. Yep, been there. You want it to reduce by half. If there’s too little left, you won’t have much sauce. It tastes just fine if you add another splash and simmer a little again.
• Don’t forget to scrape the bottom of the pan. Doing this after adding the wine releases all the delicious browned bits stuck to the bottom, giving your shrimp scampi sauce so much flavor. I use a wooden spoon to avoid scratching my pan.

Storage Instructions

This dish doesn’t store well for very long, but you can keep leftovers in an airtight container in the refrigerator for a day or two. Just dump it back into a skillet (along with any sauce) and warm over medium heat for a couple of minutes.

Serving Suggestions

Shrimp scampi recipes are typically served with pasta, but that’s not the only way to do it! Here are some of my suggestions:

• Noodles – Had to start with this one, as it’s the most traditional! Most people serve shrimp scampi over linguine or angel hair pasta. Just cook it separately and then toss it with your shrimp. I usually use either this high-protein fusili (not gluten-free, but less processed and higher in protein than regular pasta) or make my baked spaghetti squash (lighter option).
• Zoodles – When I first made my easy shrimp scampi recipe, this is how I served it (pictured above). The bonus is you can cook your zucchini noodles in the same pan. If you’re looking for that older version of my recipe, it’s simple: Just salt the zoodles in a colander for 20 minutes, squeeze out extra moisture, and throw them in the pan to cook before the last step.
• Salad – Since this dish has Italian vibes, I love serving it with an Italian-inspired salad on the side. Try my equally elegant burrata salad , quick artichoke salad , or hearty antipasto salad .

More Easy Shrimp Recipes

This simple shrimp scampi is perfect when I’m craving a bit of elegance, but there are so many ways to prepare this protein! Try one of my other easy shrimp recipes next:

My Favorite Skillet For This Recipe

This cast iron skillet is my beautiful, durable go-to that you can spot all over my site. And my recipe for shrimp scampi cooks so fast in it!

Ingredients

Tap underlined ingredients to see the ones I use.

• 1 lb Extra large shrimp (peeled and deveined, preferably with tails on; I used 26-30, but any size works) ▢
• 2 tbsp Olive oil ▢
• 4 cloves Garlic (minced) ▢
• 1 medium Shallot (minced) ▢
• 1/4 tsp Crushed red pepper flakes (or more for extra heat) ▢
• 1/2 tsp Sea salt (plus more to taste) ▢
• 1/4 tsp Black pepper (plus more to taste) ▢
• 1/4 cup Dry white wine (or chicken broth) ▢
• 1/4 cup Unsalted butter ▢
• 2 tbsp Lemon juice ▢
• 2 tbsp Fresh parsley (chopped; optional) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Pat the shrimp dry with paper towels. Set aside.
2. Heat 2 tablespoons (29 ml) of olive oil in a large cast iron skillet over medium heat.
3. Add the minced shallots, garlic, and crushed red pepper flakes. Saute for 1-2 minutes , until the shallots are translucent, and the garlic is fragrant.
4. Add the shrimp. Season with salt and pepper, stir to combine, and arrange in a single layer. Saute for 1-2 minutes per side, until just slightly undercooked. Remove the shrimp with a slotted spoon and set aside.
5. Add the wine (or broth) and scrape the bottom to deglaze. Simmer for 2-3 minutes , until the liquid volume reduces by half.
6. Stir in butter and lemon juice. After butter melts, return the shrimp to the pan and simmer for 2-3 more minutes, stirring occasionally, until the shrimp is cooked through and the sauce reduces a little.
7. Adjust salt and pepper to taste if needed. Stir fresh parsley into your shrimp scampi if you like.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 7-8 shrimp with sauce, or 1/4 of entire recipe

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Easy Shrimp Scampi

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

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The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

Get The Keto Cheat Sheet System PDF (Only $37)

Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Easy Shrimp Scampi (10 Minutes)

A 10-minute, easy shrimp scampi recipe! The juicy shrimp in a lemony, garlicky white wine sauce feels fancy, yet it’s quick for busy nights.

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/shrimp-scampi/

Ingredients

• 1 lb Extra large shrimp (peeled and deveined, preferably with tails on; I used 26-30, but any size works)
• 2 tbsp Olive oil
• 4 cloves Garlic (minced)
• 1 medium Shallot (minced)
• 1/4 tsp Crushed red pepper flakes (or more for extra heat)
• 1/2 tsp Sea salt (plus more to taste)
• 1/4 tsp Black pepper (plus more to taste)
• 1/4 cup Dry white wine (or chicken broth)
• 1/4 cup Unsalted butter
• 2 tbsp Lemon juice
• 2 tbsp Fresh parsley (chopped; optional)

Instructions

1. Pat the shrimp dry with paper towels. Set aside.
2. Heat 2 tablespoons (29 ml) of olive oil in a large cast iron skillet over medium heat.
3. Add the minced shallots, garlic, and crushed red pepper flakes. Saute for 1-2 minutes , until the shallots are translucent, and the garlic is fragrant.
4. Add the shrimp. Season with salt and pepper, stir to combine, and arrange in a single layer. Saute for 1-2 minutes per side, until just slightly undercooked. Remove the shrimp with a slotted spoon and set aside.
5. Add the wine (or broth) and scrape the bottom to deglaze. Simmer for 2-3 minutes , until the liquid volume reduces by half.
6. Stir in butter and lemon juice. After butter melts, return the shrimp to the pan and simmer for 2-3 more minutes, stirring occasionally, until the shrimp is cooked through and the sauce reduces a little.
7. Adjust salt and pepper to taste if needed. Stir fresh parsley into your shrimp scampi if you like.

Maya’s Recipe Notes

Serving size: 7-8 shrimp with sauce, or 1/4 of entire recipe

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)