Have you ever had Red Lobster shrimp scampi?
No? Then grab your favorite skillet, some garlic, and white wine (and a glass) because it’s time to get cooking!
There’s nothing like a plate of shrimp scampi from Red Lobster. The buttery sauce and the tender shrimp – it’s a truly magical experience.
But what if you could make that same luxurious shrimp dinner at home?
This copycat recipe is inspired by Red Lobster’s signature dish, and it’s just as delicious.
So why not give it a try? Trust me – you won’t be disappointed.
Copycat Red Lobster Shrimp Scampi
Skip the trip to Red Lobster and make this shrimp scampi copycat at home instead!
All you need is shrimp, garlic, butter, and white wine. And it comes together in a snap.
Serve it over pasta, with a green salad, or with a batch of Red Lobster Cheddar Bay biscuits.
You really can’t go wrong.
It’s rich and flavorful, with a subtle hint of zestiness that ties the flavors together.
So what are you waiting for? Invite your friends over and delight them with this insanely delicious dish.
- Shrimp – I prefer medium to large shrimp for a plump and juicy bite. Make sure they’re peeled and deveined before cooking.
- Olive Oil – This ingredient is important for cooking shrimp and garlic. Using high-quality olive oil brings a distinctive taste that elevates the flavors of this dish.
- Garlic – It’s key to this dish’s rich, nutty goodness. Mince the garlic and sauté it in oil to bring out the flavors.
- Butter – Butter is another crucial ingredient in this dish. It melts into a rich sauce that coats the tender shrimp.
- White Wine – A splash of white wine is essential for a richer taste. I prefer chardonnay, but you can use whatever you have.
- Lemon juice – The zesty kick contrasts the sharp garlic and rich flavors.
- Parmesan Cheese – Sprinkle on the cooked shrimp for a cheesy garnish.
What Type of Shrimp to Use for Shrimp Scampi?
Most grocery stores offer fresh, frozen, pre-cooked, tails on, or tails off shrimp. And really, it’s up to you.
But if you ask me…
The best type of shrimp to use for shrimp scampi is large, fresh shrimp that are deveined, cleaned, and out of the shell. Bigger shrimp have a meatier bite and won’t overcook as quickly as smaller prawns. They’re also easier to clean at home.
Fresh shrimp are best, in my opinion, but you can use frozen. Just be sure to thaw them out first.
How to Devein Shrimp
Deveining means removing the black gut or vein that runs through the center of each shrimp.
If you’re having trouble finding pre-deveined shrimp, it’s easy enough to do at home.
Just run a sharp knife along the back of the shrimp from head to tail. Then carefully pull out the black/brown line.
You can also run it under cold water at this point to clean it out properly, but that’s not essential.
Can You Use Frozen Shrimp in Red Lobster Shrimp Scampi?
As mentioned, yes!
Frozen shrimp will work great in Red Lobster shrimp scampi as long as they’re fully thawed and cleaned before cooking. Cooking frozen shrimp often results in rubbery, overcooked meat.
Frozen shrimp is nice and convenient because they’re often already peeled and deveined. This means lesser prep work for you!
To thaw, pop the bag or container in the fridge overnight, and it’ll be ready by dinner time!
Alternatively, place the frozen shrimp in a large bowl of cold water and leave them for about 10-15 minutes.
Check to see if they need longer. If they do, carefully dump out the water and refill the bowl with fresh, cold water.
Cold is the key! Don’t use room-temperature or warm water to try and speed things up. That’s how you get food poisoning!
How to Store and Reheat Red Lobster Shrimp Scampi Leftovers
I almost never have leftovers when I make this. But if you do, here’s how to store and reheat them!
How to Store Shrimp Scampi:
First, allow the shrimp scampi to cool fully. That means cold, not kind of warm.
Then, transfer it to an airtight container and keep it in the fridge for 2-3 days.
How to Reheat Shrimp Scampi:
I have three ways to reheat shrimp scampi. And while they all work well, I suggest on the stove.
Pan-frying is the more traditional way of reheating shrimp scampi. And it’s my go-to because you can see the dish as it warms.
So, add the leftovers to a pan over medium heat and cook for 3-5 minutes.
Stir the sauce gently to keep it from sticking to the pan, and add a splash of white wine or chicken broth as needed.
If you’re reheating pasta, too, I suggest heating that first with the sauce. Then add the shrimp once it’s hot, so they don’t overcook.
If you prefer a hands-free method, pop it in the oven.
Preheat your oven to 275 degrees Fahrenheit and transfer the leftovers into a lightly greased baking dish.
Add a splash of chicken broth and white wine to keep it from drying out. Then cover and bake for 10 to 15 minutes.
Use the microwave if you want to reheat cooked shrimp scampi in a rush.
Place the leftovers in a microwavable container and add a splash of water. Don’t forget to cover the container to keep any steam from escaping.
Heat the shrimp for 1-2 minutes, depending on how much you have.
I suggest cooking for one minute, then checking it and cooking in 30-second intervals after that.
More Seafood Recipes You’ll Love
Lobster Bisque Recipe
Bang Bang Shrimp
Clam Dip Recipe
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