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Caribbean Shrimp Scampi

Caribbean Shrimp Scampi
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5 from 2 reviews

Classic shrimp scampi takes a vacation to the tropics with this light, bright, fresh, and slightly spicy Caribbean Shrimp Scampi. Don’t forget the crusty bread!

  • Author: Nicole Stover
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30 minutes
  • Yield: 2-4 1x
  • Category: Appetizer
  • Method: Sauteing
  • Cuisine: Caribbean

Ingredients

Units Scale
  • 1 pounds 16-20 count shrimp, peeled and cleaned
  • 2 tablespoons olive oil, divided
  • 1/2 teaspoon fine sea salt
  • 2 teaspoons lime zest
  • 4 garlic cloves, 2 grated, 2 minced
  • 1 shallot, minced
  • 1 habanero, seeds removed, finely chopped
  • 1/2 cup dry white wine, such as pinot grigio
  • 1 teaspoon less sodium soy sauce
  • 1 tablespoon fresh lime juice, plus extra lime for serving
  • 4 tablespoons unsalted butter, cold, cubed
  • 2 tablespoons cilantro, chopped
  • Crusty bread for serving

Instructions

  1. Peel and clean your shrimp. You can leave your tails on for presentation if desired. Pat them dry.
  2. Add the shrimp to a bowl along with 1 tbsp of olive oil, the salt, lime zest, and grated garlic. Toss to combine. Allow to marinate for at least 30 minutes up to 1 hour.
  3. Heat a skillet over medium heat. If cooking this on the grill make a cooler zone so you can move your skillet over if needed. Add remaining olive oil.
  4. Add the shrimp to the skillet, careful not to crowd. You can work in batches if needed. Allow the first side to cook for 2 minutes. You will begin to see the sides turn pink and opaque. Flip them over and cook the second side another 2-3 minutes until just cooked through. They will be completely opaque, pink, C shaped, and 120 degrees. Transfer to a plate.
  5. Add a splash of additional oil if needed. Add the minced garlic, shallot, and habanero. Let cook for 1 minute or until fragrant. Don’t let your garlic brown.
  6. Add the white wine and soy sauce, making sure to scrape up any bits from the bottom of the pan. Let the wine come to a simmer and reduce by half, 2-4 minutes.
  7. Add your lime juice.
  8. Turn your heat to low or move your pan over to the indirect side of the grill. Add the butter a few cubes at a time, stirring to combine.
  9. Add the shrimp back into the pan along with any juices. Add the cilantro and stir to combine.
  10. Serve with crusty bread for dipping. 

Notes

  1. You can freeze your butter for 10-15 minutes prior to making this scampi.
  2. Pick a wine that you enjoy drinking as the flavors will concentrate. 

Find it online: https://beachgirlgrills.com/caribbean-shrimp-scampi/