Shrimp Scampi Without Wine

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The secret sauce of this recipe is using a seafood broth and adding lots of lemon to bring the acidity that wine usually brings. This is a one pan, pantry staple recipe that has a lot of flavor.

When looking for a quick weeknight meal I tend to reach for a protein that cooks quickly and shrimp cooks in minutes. Shrimp is the star in the Shrimp Sheet Pan Dinner and makes the perfect accompaniment to Gazpacho.

You will need the following ingredients to make this shrimp without wine recipe:

Ingredient Notes

• Seafood broth - I tested this recipe using vegetable broth and using a seafood broth. The vegetable broth was fine but didn't add any additional depth to the dish. In fact, I found that it was almost flavorless. The seafood broth was the trick that added the depth and ramped up the shrimp flavor.
• Preserved lemon - I love adding preserved lemon to my recipes. It adds more lemon flavor and a hint of salt, deepening the lemon flavor. Preserved lemons are a staple in Mediterranean cuisine. While it is optional in this recipe, I highly recommend using it. Chopping one whole preserved lemon into your dish will really change the flavor. I use preserved lemons in the Salmon with Citrus and the Quinoa Beet Salad.

See the recipe card for quantities.

• Spicy - Add a ¼ teaspoon of Aleppo pepper or red pepper flakes to add spiciness without overwhelming the dish.
• Mint - Mint is optional in this dish, but after testing, I felt that it should be a big part of the recipe. If you can't find mint, then use more parsley.
• Tomatoes - Add in some cherry tomatoes for a veggie addition.

How To Make Shrimp Scampi Without Wine: Step-By-Step

Here are some quick visual instructions. Remember that full instructions with the exact ingredients are in the printable recipe card:

Step 1: Season the shrimp and set them aside. In a skillet, add the butter and olive oil and then add the garlic and saute for a couple of minutes.

Step 2: Stir in the broth, lemon zest, lemon juice, and preserved lemon. Simmer.

Step 3: Add the shrimp and cook about 2 minutes a side until fully cooked.

Step 4: Finish by adding some butter at the end to develop the sauce.

• You can serve this over anything that you prefer. Linguine, orzo, cauliflower rice all work well. I like using zucchini noodles or egg white noodles to keep the dish gluten-free.
• If you are using pasta as your base, reserve about a cup of the pasta water and add it to the sauce at the end. This will extend your sauce.

Don’t overcrowd the pan. Cook the shrimp in a single layer otherwise the shrimp will be cooked unevenly.

No. I am using a seafood broth and extra lemon to increase the depth and flavor, while increasing the tang that lemon brings to the dish.

Yes. Choose a gluten-free pasta or rice to pair with this recipe when serving.

Don't overcook the shrimp, and cook them in a single layer in the pan without overcrowding. This should be about 2 minutes per side.

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