{"id":4753,"date":"2020-10-08T01:22:19","date_gmt":"2020-10-08T01:22:19","guid":{"rendered":"https:\/\/betterfood.co\/?p=4753"},"modified":"2021-12-24T10:20:01","modified_gmt":"2021-12-24T10:20:01","slug":"how-to-make-grilled-shrimp-scampi","status":"publish","type":"post","link":"https:\/\/betterfood.co\/how-to-make-grilled-shrimp-scampi\/","title":{"rendered":"How to Make Grilled Shrimp Scampi?"},"content":{"rendered":"One day, I was at home looking for something crunchy and chewy. Guess what I have found to make. I will give the hint it is seafood.<\/p>\n
I guess you haven’t got it. I will tell you it is Grilled Shrimp Scampi.<\/p>\n
After I heard about the name of Grilled Shrimp Scampi Recipe<\/em>. I was very confused about what is scampi?<\/strong> It is an Italian word that arrives from Langoustine and most of the people in Europe called it Norway lobsters and Dublin Bay prawns.<\/p>\nIn what sense can we call Shrimp Scampi healthy?<\/strong> Shrimp Scampi helps to reduce belly fat. Because it has Omega 3 which is the main reason it will help to reduce belly fat and it has high cholesterol which is not good for health but you can have it accordingly.<\/p>\nI have cleared all my doubts and thought to make it from the recipe which I get from my friend who lives in Andaman and Nicobar. I was thinking of sharing the Grilled Shrimp Recipe with my lovely food lovers while I was making it for myself.<\/p>\n
But first, you have to gather all the ingredients required to make Grilled Shrimp Scampi Recipe at Home.<\/p>\n
<\/h2>\nIngredients For Grilled Shrimp Scampi Recipe<\/h2>\n
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For Marinated Shrimp<\/h3>\n
\n\n\n| \n Ingredients<\/strong><\/p>\n<\/th>\n| \n Amount<\/strong><\/strong><\/strong><\/p>\n<\/th>\n<\/tr>\n<\/thead>\n\n\n| \n Large Shrimp<\/p>\n<\/td>\n | \n 1\/2 Pounds<\/p>\n<\/td>\n<\/tr>\n | \n| \n Extra Virgin Olive Oil<\/p>\n<\/td>\n | \n 1\/3 Cup<\/p>\n<\/td>\n<\/tr>\n | \n| \n Fresh Lemon Juice<\/p>\n<\/td>\n | \n 1\/4 Cup<\/p>\n<\/td>\n<\/tr>\n | \n| \n Chopped Garlic Cloves<\/p>\n<\/td>\n | \n 1 tbsp<\/p>\n<\/td>\n<\/tr>\n | \n| \n Finely Chopped Shallot<\/p>\n<\/td>\n | \n 2 tbsp<\/p>\n<\/td>\n<\/tr>\n | \n| \n Fresh Chopped Parsley<\/p>\n<\/td>\n | \n 1 tbsp<\/p>\n<\/td>\n<\/tr>\n | \n| \n Kosher Salt<\/p>\n<\/td>\n | \n 1 tsp<\/p>\n<\/td>\n<\/tr>\n | \n| \n Ground Black Pepper<\/p>\n<\/td>\n | \n 1\/2 tsp<\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n <\/h3>\nFor Dipping Sauce<\/h3>\n\n\n\n| \n Ingredients<\/strong><\/p>\n<\/th>\n| \n Amount<\/strong><\/strong><\/strong><\/p>\n<\/th>\n<\/tr>\n<\/thead>\n\n\n| \n Butter<\/p>\n<\/td>\n | \n 4 tbsp<\/p>\n<\/td>\n<\/tr>\n | \n| \n Extra Virgin Olive Oil<\/p>\n<\/td>\n | \n 1\/4 Cup<\/p>\n<\/td>\n<\/tr>\n | \n| \n Finely Chopped Garlic<\/p>\n<\/td>\n | \n 1\/2 tsp<\/p>\n<\/td>\n<\/tr>\n | \n| \n Kosher Salt<\/p>\n<\/td>\n | \n 1\/4 tsp<\/p>\n<\/td>\n<\/tr>\n | \n| \n Grated Lemon Zest<\/p>\n<\/td>\n | \n 1 tsp<\/p>\n<\/td>\n<\/tr>\n | \n| \n Fresh Lemon Juice<\/p>\n<\/td>\n | \n 1 tbsp<\/p>\n<\/td>\n<\/tr>\n | \n| \n Sliced Scallions<\/p>\n<\/td>\n | \n 1 tbsp<\/p>\n<\/td>\n<\/tr>\n | \n| \n Chopped Parsley<\/p>\n<\/td>\n | \n 1 tbsp<\/p>\n<\/td>\n<\/tr>\n | \n| \n Red Pepper Flakes<\/p>\n<\/td>\n | \n 1\/4 tsp<\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n You will get all these ingredients from the nearby supermarket.<\/p>\n I was very excited to make it and One thing I noticed is how much time it will take to make it and from my assumptions, I have assumed the timings and mentioned the timings in the table below.<\/p>\n<\/p>\n How Much Time It Will Take?<\/h4>\n\n\n\n| \n Preparation Time<\/p>\n<\/th>\n | \n Cooking Time<\/p>\n<\/th>\n | \n Total Time<\/p>\n<\/th>\n<\/tr>\n<\/thead>\n | \n\n| \n 70 Mins<\/p>\n<\/td>\n | \n 10 Mins<\/p>\n<\/td>\n | \n 80 Mins<\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n So, now is the easiest part of this recipe, which I think you can do even without my instructions. Seems interesting right? So, let\u2019s make this Grilled Shrimp Scampi.<\/p>\n \n Grilled Shrimp Scampi<\/h2>\n<\/h5>\nFor Shrimp<\/h5>\n\n \n- Cut the shrimp with a paring knife, from tip to tail begins. Sear the tip of the shrimp dark vein.<\/li>\n
- Whisk the olive oil, lemon juice, garlic, shallots, parsley, salt, and pepper in a medium bowl. with shrimp to coat. Cover the bowl with plastic wrap and leave the bowl for 1 hour in the refrigerator.<\/li>\n
- For 15 minutes preheat the grill over medium flame. Apply the oil to make the grill non stick and remove the shrimp from the marinade and grill for 5 minutes until they look transparent.<\/li>\n
- With the help of skewers remove the shrimp from the grill to the serving platter. Over the shrimp drizzle the lemon garlic butter and make a bed of rice and place the shrimp.<\/li>\n<\/ol>\n
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