Sheet-Pan Shrimp Scampi
- Total Time
- 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:3 to 4 servings
- 2lemons
- Extra-virgin olive oil
- 1teaspoon fine sea salt, plus more as needed
- 1cup dry white wine
- 3tablespoons unsalted butter
- 1pound peeled large or extra-large shrimp
- 2 to 3garlic cloves, thinly sliced
- ⅛teaspoon red-pepper flakes, plus more for garnish
- Freshly ground black pepper
- ½cup fresh parsley, chopped
- ¼cup fresh basil, chopped (or use more parsley)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
264 calories; 12 grams fat; 6 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 6 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 24 grams protein; 527 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Position a broiler rack 4 inches from heating element, then heat the broiler. If your oven is separate from your broiler, heat the oven to 450 degrees.
- Step 2
Slice one of the lemons ¼-inch thick, removing the seeds. Arrange lemon slices in a single layer on a rimmed baking sheet. Cut the other lemon into wedges and reserve for serving.
- Step 3
Brush lemon slices generously with oil and sprinkle lightly with salt. Carefully pour wine onto baking sheet, avoiding pouring directly over lemon slices.
- Step 4
Transfer pan to the oven or broiler, and broil until the tops of the lemon slices are caramelized and charred in spots, and the wine has reduced by half, 6 to 12 minutes. (Broilers vary a lot in their intensity, so watch carefully.) If your broiler is in your oven, turn off the broiler and heat oven to 450 degrees. (It should heat up quickly since the broiler’s been on.)
- Step 5
Meanwhile, in a medium pot over medium heat, melt the butter. Remove from heat and add shrimp, garlic, ¾ teaspoon salt, the red-pepper flakes and black pepper; toss well to coat shrimp with butter.
- Step 6
Transfer shrimp mixture to the baking sheet, and spread shrimp in an even layer on top of the lemon slices. Roast until shrimp are cooked through, 3 to 5 minutes. Toss lemons and shrimp well, taste, and add more salt if needed. Transfer shrimp, lemons and any pan juices to a serving platter and sprinkle with parsley, basil and more red-pepper flakes. Serve immediately, with lemon wedges for squeezing.
Private Notes
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Cooking Notes
Marlette
Willow, I would think you'd set it on Hi since the oven gets set at 450 later, which is a very hot oven but only slightly less hot than an average broiler. It appears that the broiler is used only for quick wine reduction and caramelizing the lemon. If you put shrimp under the broiler along with the lemon and wine it would be cooked way before the reduction and broiling would be completed. Hope that helps.. You're right that the recipe should specify this. Sometimes chefs and very accomplished
Stuart
This is the worst recipe on NYT Cooking and I’ve been cooking here for years. It does make delicious shrimp, but it does so with many more dishes, heat sources, and steps than it should. Shrimp scampi is a very easy dish that only requires a pan, a bowl, and a cooktop. If you want scampi, use Kim Severson’s Southern Shrimp Scampi or Melissa Clark’s Classic Shrimp Scampi, both available here. Same result, fewer dishes, fewer steps, easier. This recipe is nonsense.
Wink
Doesn't the acid from the lemon and wine react with the aluminum baking sheet?
Willow
Broiler on Hi or Low?
Kim
How about substituting olive oil for those of us with heart disease?
RobG
TONS more garlic is needed! Was a hit, but garlic barely registered on the palate. The garlic did not get enough time to cook in the 3-5min in the oven in step 6, so I would suggest cooking the garlic in the butter in the pot before pulling it off the stove.
Andy in Doylestown PA
Great-tasting recipe, but no need to bother with a rimmed baking sheet. An enameled cast iron pan works equally well, and leaves one fewer dish to clean afterwards.
colleen
Recipe was so easy and delicious. Made as directed with one addition: added cherry tomatoes (so many to use). My only comment is that the garlic isn’t really pronounced as I like in scampi. Next time, I’ll probably poach the garlic and red pepper flakes in butter for a bit before adding shrimp. Thanks for this new addition to the repertoire!
Hector
This recipe might be easier to cook and to control on the range top.
David
Tossing the garlic with the raw shrimp and warm butter gives no chance for the garlic to infuse itself into the fat, and ends up just hanging out in the oven and doing nothing. The garlic needs to be sauteed at least half a minute in the butter to incorporate flavor. Also, charring unpeeled lemon slices may be visually pretty but it adds an unpleasant burned bitterness of the lemon peel. Peel the lemons and saute the garlic.
jani
In spite of a long article in the Times on the environmental disaster of farmed shrimp, and the chemicals that are routinely added to imported farmed shrimp, not a word about carefully choosing sources in this recipe description! Huh?
mudd
Unless the lemons are organic, kind of scrub the lemon with a brush under warming water first. Some conventional onions have waxed skins which might make them taste funny when heated. In my experience organic lemons seem to be thinner skinned which means less pith
melibea
The lemon rinds really ruined the taste for me... It’s a beautiful and easy recipe but next time I would just use lemon juice and some lemon zest. Added cherry tomatoes and it kind of saved the whole thing
EW
Try Ali Slagle's One-pan Shrimp Scampi with orzo. Incredible flavor, super quick and easy and no waiting for the oven to heat up (or cleaning the char off the sheet pan)
XIANDI
@ Willow, I don't think it matters if the broiler is on high or low. Just watch carefully until the lemons are charred and caramelized. That is why the recipe gives you such a varied broiling time allowance.
Ellen P
Not making this again. I made the mistake of opening the oven door during broiling--to see flames licking the broiler element from the alcohol. I ended up finishing the dish on the stove.
Avril
I thought this was delicious. I put parchment paper down to avoid scorching. I didn’t really measure out the ingredients I just eyeballed the amount of chili flakes, garlic, etc.. Turned out great and got rave reviews from my guests. Like, people went mad for it.
Alex
This was good, but not worth all the effort. Much easier to spice up a pound of shrimp with blackened seasoning and cook in a pan or wok. A lot less dishes . . . and you can drink that cup of wine instead.
EKSanfilippo
Delightful - used two lbs of shrimp and same ratios of sauce and it worked out very well
Mark B
I had never tried making shrimp scampi before, but this recipe was easy to follow, came together quickly, and was a delightful Mother's Day dinner. We liked that it wasn't swimming in butter, too, so that we could taste all the ingredients. I'll make this again!
Courtney
I followed this recipe exactly and it tasted like burnt lemon to the point it was inedible.
Judith Bergson
This was easy and quick and my family really liked it.The sauce was especially good sopped up with slices of baguette.
Monica k.
Next time i do this, i will completely peel the lemons before slicing them. Otherwise, very good.
Maureen
Bummer! This is not a good recipe; one of the very few I've come across in NYT cooking. A lot of work, not much garlicky reward. I normally love Melissa's recipes! IMHO, this one should be quietly removed from the site to save face.
Jordan
Mine also caught on fire… is that the point? Pivoted to classic shrimp scampi, but with lime and cilantro instead.
mkilfoyle
I made this last night and what a hit it was.. As for the instructions, they do need to be clarified to make it clear that the shrimp doesn't go back under the broiler. I read it as such but I can see that people might miss it. It's not very clear but it is mentioned in step one that the oven needs to be reduced after caramelizing the shrimp. I've made scampi many times but wanted to try a different recipe. I thought it was delicious.
Laurie M
Sitting the shrimp on the lemon wedges kind of ruined the taste of the lemon. Too bitter from rind
Doug C.
OK, not great. Lemons add little to the dish, and the recipe calls for way too much parsley. I much prefer traditional shrimp scampi (excellent recipe in "Great Cooking, The Best Recipes from Time-Life Books." You can find it via Google.
KaBo
Finally made this last night. The lemon flavor was way too forward and harsh for me, but my husband loved it. I’ll stick to stove top scampi. It’s quicker and tastier.
MBH
I grilled the lemons under the broiler and the oil caught fire. I then all that away, aired out the kitchen and started with the sheet with the lemons farther way from the broiler. An hour later, I served it and it was delicious. Next time I think I will start in the overnight at 450, which should singe the lemons and then cook the shrimp. Fresh shrimp is also a better tasting dish.
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