Easy & Healthy Shrimp Scampi

September 23, 2011
by Curt

My wife came across this recipe a couple of years ago and suggested I try it since I love shrimp so much. It’s a very healthy version of shrimp scampi and it’s amazingly easy to prepare.

I tend to go for the surf and turf when we go out to a restaurant for dinner. Most restaurants prepare shrimp scampi in a lot of butter and white wine, where this recipe has no butter and cuts the white wine with low sodium chicken broth.

So give this one a try. You’ll be amazed at how easy it is to prepare, and how delicious it tastes!

Modified for a printable and Google friendly recipe format on 12/13/2012.

Easy & Healthy Shrimp Scampi


  • 4 tsp olive oil
  • 1 1/4 pounds med raw shrimp, peeled and deveined (tails left on)
  • 6-8 garlic cloves, minced
  • 1/2 cup low sodium chicken broth
  • 1/2 cup dry white wine
  • 1/4 cup fresh lemon juice
  • 1/4 cup + 1 T minced parsley
  • 1/4 tsp salt
  • 1/4 tsp freshly ground pepper
  • 4 lemon wedges


  1. In a large nonstick skillet, heat the oil. Saute the shrimp until just pink, about 2-3 minutes. Add the garlic and cook stirring constantly, about 30 seconds. With a slotted spoon transfer the shrimp to a platter and keep them warm.
  2. In the skillet, combine the broth, wine, lemon juice, 1/4 cup of the parsley, the salt and pepper; and bring it to a boil. Boil uncovered, until the sauce is reduced by half.
  3. Spoon the sauce over the shrimp. Serve garnished with the lemon wedges and sprinkled with the remaining tablespoon of parsley.
  4. Makes 4 servings



  • Liz says:

    Oh, this scampi looks amazing, Curt! Simple and delicious~

  • Ramona says:

    Thanks for dropping by Curry and Comfort. This shrimp scampi looks delicious. I love that it is healthy..it looks great without all the butter. I would definitely dig into this one any day. 🙂

  • Carolyn says:

    Wow, from the pictures, I wouldn’t guess that this is lightened at all. Looks amazing!

  • What great shrimp! My hubby loves scampi! I have a bag of shrimp I have been trying to figure out a recipe to make with them. Going to save this one for sure!

  • Ann says:

    Curt – that looks fabulous! I like the lemon and olive oil instead of butter! Nicely done!

  • Christine says:

    Looks wonderful. Will have to try this. Thanks for sharing.

  • sippitysup says:

    I think it is smart to take a classic dish like that and modernize it. GREG

  • Curt says:

    Thanks all. It is not only delicious, but healthy, and I really need that these days.

    Thanks Greg, I agree.

  • love the recipe but have to ask… why tails left on???

    • Curt says:

      The tails are left on for something to hold on to when you dip them and eat them. I realize you can just use a fork, but that is traditional.

      In fact, there’s an art to removing the tail meat with your teeth. 🙂

  • You are killing me here. I am hungry and just saw this. YIKES! Looks awesome Curt!

  • Amore says:

    Yum, delicious! Try adding some red chile flakes next time…I love the little kick it gives.

  • Tierney says:

    This shrimp scampi recipe allows for the true flavors of shrimp to be experienced.

  • Annella says:

    I just made this for dinner – it’s delicious! Super easy and quick too. I’ve never been a fan of oily garlic shrimp – this is fresh and oh-so-garlicky. Totally YUM. Thank YOU!

  • Alison says:

    What could you serve these with? Rice or veggie pasta? They look really yummy!!

    • Curt says:

      Thanks! You could serve it with either. I personally prefer white rice, but that’s just a southern thing I think. A nice rice pilaf on the side would be really scrumptious!

  • Amazing!!! It must be very delious!

  • Alyssa says:

    I just made this for my wife and I- total hit. We will definitely be making this again! Plus, having so much wine left over is always an A+ for me 😉

  • Andrea says:

    Wow! I just made this for dinner. Must say this was amazing!

    Thanks for the recipe!

    • Curt says:

      Awesome, I’m always glad to hear it when someone is happy with what they find on my site. I almost reduced the amount of lemon, but decided to leave it alone. Sometimes it seems a bit too lemony when I make it.

  • Tai says:

    Can i make it without the white wine?

    • Curt says:

      The alcohol cooks off if that’s your concern. The white wine basically is what makes it a bit more healthy than the recipes with all the butter.

  • Tai says:

    I don’t drink wine.

  • Kristin says:

    I’m new to cooking shrimp….Is this made using raw shrimp or frozen shrimp (already cooked)?


    • Curt says:

      Hi, welcome to the world of shrimp. I can’t get enough of it myself! This is defintely calling for raw shrimp. Just pull the shell off, rinse the shrimp, and they’re ready for cooking in the recipe.,

  • Natalia says:

    My husband and I are going to stay in this Valenties day while the munchkins are at the church’s “parents night out” and were going to make this! I cant wait to try it!!!

  • Carlos NYC says:

    I too like Natalia will be going to stay in this Valentine’s Day and I will be going to make a special dinner for my Lady. After a special dinner we’re going to catch a movie. Hey, Curt any suggestions for picking the dry white wine? I should have mentioned that I normally don’t cook but with helpful recipes like this one, I get the confidence to start cooking.

    • Curt says:

      Hey Carlos. You’ll find the correct dry white wine in the vinegar and dressing area of your grocery store. Any cooking wine will work just fine.

      • Carlos says:

        Thanks for your help Curt! Wish me luck that I find the dry wine & that my dinner comes out special like I want it to come out like. I’ll keep you updated. Thanks once again!

        • Curt says:

          You’re welcome! And good luck. Just follow the directions, and you and your special lady will be very pleased!

          • Diane McQuay says:

            Please don’t use the cooking wine from the grocery store! Loaded with sodium, might as well keep the butter! There are some brands that come in a six pack of small bottles (white or red wine). Google for a dry white and purchase that one, or just use one you like the taste of. I drink Chablis, so that’s what I use. It’s only half a cup, or leave out the wine and increase the chicken stock to one cup. Happy cooking!

          • Curt says:

            Thanks Diane, that’s great advice. I’ll Google sodium content of cooking wines, and search for low or no sodium choices.

  • Debbie says:

    I made this for my husband & I tonight and it was delicious. I served it over fettuccine. For any WW folks it’s 10 points and that includes the fettuccine. Yum!

  • Debbie says:

    I made this tonight for my husband & I and it was delicious. I served it over fettuccine. For any WW folks it’s 10 points total! Yum!

  • Sheree says:

    Wow! This is by the far the best Pinterest dish I have ever made. Absolutely delicious!

  • Kelly says:

    This looked interesting and trying to watch the calories lately so I thought I’d give it a try, I had this over 1 cup of riced cauliflower (instead of rice or pasta) and it was fabulous! Plus everything added up, a full serving is only 256 calories with the cauliflower!

    • Curt says:

      That’s a great idea with the cauliflower. I’ll bet broccoli would be great too! You can’t beat an awesome meal like that for only 256 calories!

  • Hayley R says:

    Just made this for my husband and it went over really well! Thanks so much for the tasty, quick meal!

    • Curt says:

      You’re welcome! It is pretty simple to make. Just the part while cooking the shrimp seems to move quickly, but once they’re cooked and removed, it’s a piece of cake!

  • Wendy Ciaccai says:

    A keeper! Delicious!!

  • Making this now with rice pilaf & roasted potatoes. Super excited to eat it & I feel good serving it to my family because its not loaded with fat. Thanx for the recipe!

  • Jessie says:

    I’m not a shrimp eater but my family likes it & normally only get it when we go out to eat…I bought a bag of devined, detailed frozen shrimp at a warehouse store with the intention of trying to make it for them but I have no idea what to do with it. I like this healthy version recipe & wanted to see what you thought about me trying it with the frozen stuff I have.

    • Curt says:

      Hi Jessie. As long as the shrimp is raw, you can use it. Just thaw the shrimp out and pull the shells off. You can remove the tails if you want, or leave them on as instructed. The tails are left on basically as a way of holding on to the cooked shrimp while eating.

      I typically always use the frozen stuff too, as getting fresh is more expensive here in Wisconsin.

  • Carla says:

    Try it over spagetti squash!

  • A.B. says:

    Sounds good, will give it a try. It is great that you took out some of the fat by removing the butter, but remember shrimp itself is high on cholesterol and if you do use “cooking wine” you are increasing the sodium tremendously. Still looks good to have on occasion. Thanks for sharing!

  • Kew says:

    Fresh or dry parsley?

  • Jenell says:

    Just made this with shrimp and scallops. When I told my husband this was not made with butter, he couldn’t believe it. Thanks for sharing this recipe.

    • Curt says:

      You’re welcome. I know every time I make this for company, they’re always impressed and looking for seconds.

  • brian says:

    I think this would taste great however, i’m not a fan of mixing land and sea flavors so I take the shells of the shrimp, place in a pot of water, add a diced onion, bring to a low boil then turn off heat for a nice light shrimp stock. i will then add this stock to my shrimp with white wine and serve. lemon is a good alternative to salt if you want to cut down.

  • Diane says:

    I made this last night and the most difficult thing was to prep the shrimp, so it is an easy recipe. I doubled the sauce ingredients so I could serve it with a pound of angel hair pasta. It worked well!

    • Curt says:

      Hi Diane, that’s awesome! I’m glad to hear it worked out for you. I’m about due to make this again myself. I love this stuff.

  • Kristin says:

    Wow, Terrific recipe! I put it over gluten free noodles, delish 🙂

  • Valerie says:

    Would this be good served over cheese grits? I’m not from the South, but I love shrimp & grits! As for the dry white wine, never cook with a wine you won’t drink (unless you’re a non-drinker). I’d go with a Chardonnay or a Pinot Grigio.

    • Curt says:

      I definitely think you should try it with your modifications. Let me know how it turned out. That’s how new recipes are born, right?

  • Food Frenzy says:

    Congratulations! We wanted to inform you that this post has been selected as a Featured Archive Post on our site for the last two weeks of June 2013.

  • Kathy says:

    This is an awesome healthy recipe! I happen to b a shrimp lover though, so I’m bias. Lol!

    I also wanted to comment on the post made by A.B. on 3/16/13, the statement that shrimp r full of cholesterol is a MYTH! Seafood is on the list for diabetics to eat….? I remember when that info came out, but I also remember when it was debunked. Anyway, it’s not true.

  • Alternamommy says:

    Hey! This looks awesome! I posted it on my blog with a link back to yours. 😀 Thanks for sharing!

    • Curt says:

      Awesome! You’ll love it. I’ve made it quite a few times myself. Thanks for the link back.

  • Stacy says:

    My husband’s new favorite dinner! YUM

  • Carol says:

    Hello, love the recipe and will give it a try. I found a little oil/balsamic vinegar shop that had butter infused olive oil. It is pretty tasty. I can’t eat butter so am always looking for something I can use. I am going to try this with the butter infused oil instead of just plain olive oil.

    • Curt says:

      Sounds like a great plan. This recipe always turns out great for me! Modifications are always good when needed.

  • Rhonda says:

    Made this for dinner tonight and I was amazed how flavorful it was! Who needs butter when it tastes this good! My husband loved it too!

  • Leslie says:

    This was delicious and really simple to make. I added a bit of crushed red pepper which added great flavor. It was served with a salad and bread for dipping but next time I will try it over orzo or couscous. Thanks for posting.

  • Cathy says:

    Absolutely amazing, hubby thought a little less lemon, but super easy and very tasty. Served over long grain rice pilaf with a side of steamed sugar snap peas. A definite to be added to my meal rotation. 20 minutes from pot to table that’s my kind of meal!

    • Curt says:

      Glad to hear you liked it. Funny, I love lemon, and the last time I made it, I thought it had a bit too much lemon myself, but decided not to change it since I’ve had so many great reviews on it.

  • Connie soto says:

    Can you leave out the wine? Not a big wine drinker. I am interested in wine. I would like a wine that is similar to grape juice. Any suggestions?

  • Susan says:

    made this tonight for the first time but not the last. The men in our house LOVED it! Easy, health and delicious!!!! Thank you!

  • Mrs. C says:

    I literally JUST finished making this. I had to skip the chicken broth because I forgot to grab it at the store and I turned out SO Delicious!

    • Curt says:

      That’s awesome Mrs. C! I always love hearing from people that tried it and liked it. That reminds me, I need to make this again.

  • Chris O'Brien says:

    Hi Curt, Made this scampi last night and it was excellent! It went on our must eat regularly list,

  • Vicki says:

    Made this tonight 11/4/15 it is delish…husband is not a fan of lemon so I halfed that but it will become a regular at our house. Thanks for posting 🙂

    • Curt says:

      I’m glad you both liked it. I agree, the amount of lemon can be too much for some. I get varying opinions on that when I make it for company.

  • Barbara says:

    Hi, Curt… I was looking for a Paleo Scampi & found your site.. Just made this, w/Zucchini noodles, for our dinner & it received RAVE reviews! Thanks for an easy & delicious recipe.

  • Kimberly says:

    This was so unbelievably good we were eating the sauce with a spoon. Thank you! We used Bogle chardonnay, and the wine flavor melded beautifully with the broth, garlic and lemon, giving it a sophisticated flavor without all that butter. I’m making this again next week!

    • Curt says:

      Hi Kimberly! I’m so glad ya’ll enjoyed it so much. Thanks for letting me know. It’s still one of my favorite meals too!

  • Gaby Brenes says:

    Mira Sr. Curt, este platillo es espectacular. Se los hice hoy para la cena y han quedado sorprendidos del sabor y lo sano al evitar tanta mantequilla. Mis hijos ya se sueñan nuevamente con estos camarones, aquí les decimos así. Mil gracias por compartir tus recetas. Felicidades.

  • Asa morgan says:

    Thanks for the recipe loved it! So 1 serving approx 1/4 lb of shrimp is approximately 256 calories?

  • Lori says:

    Sounds yummy,
    Problem is I don’t have any wine,
    do u think it would be just as good without it ?

    • Curt says:

      Sorry it took so long to get back to you. Been very busy lately. You could probably substitute the wine with more chicken broth.

  • Maureen says:

    Sounds like everyone likes this version of this old standard ! I will try it this weekend we are trying to eat better but with 4 kids it’s hard to find a dinner everyone enjoys too.

    • Curt says:

      Good to hear. I would love to hear back to find out how you and the family liked it. I’ve also made this for friends and family a few times, and everyone was always pleased with it.

      I need to make this again now that I think of it! 🙂

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