Shrimp scampi has always been a favorite in my kitchen because it’s quick, easy, and incredibly flavorful.

Adding Meyer lemons takes this classic dish to the next level, balancing the buttery richness with a sweet and tangy citrus punch.

This Meyer Lemon Shrimp Scampi is the perfect combination of elegance and simplicity, ideal for a weeknight dinner or a special occasion.

This Meyer Lemon Shrimp Scampi is a vibrant and delicious dish featuring succulent shrimp, garlic, and a luscious lemon-butter sauce.

Serve it over pasta or with crusty bread to soak up every drop of the flavorful sauce.

Meyer Lemon Shrimp Scampi
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Meyer Lemon Shrimp Scampi

Recipe by JoanneCourse: MainCuisine: Italian-InspiredDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

15

minutes
Calories

350

kcal

Ingredients

  • 1 pound large shrimp, peeled and deveined

  • 2 tablespoons olive oil

  • 3 tablespoons unsalted butter

  • 4 garlic cloves, minced

  • 1/4 teaspoon red pepper flakes (optional)

  • 1/2 cup dry white wine

  • 2 Meyer lemons (zest and juice)

  • 1/2 teaspoon salt (or to taste)

  • 1/4 teaspoon black pepper

  • 1/4 cup fresh parsley, chopped (for garnish)

  • Cooked pasta or crusty bread (optional, for serving)

Directions

  • Prepare the Shrimp:
  • Pat the shrimp dry with paper towels and season lightly with salt and pepper.
  • Cook the Shrimp:
  • Heat olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2–3 minutes per side until pink and opaque. Remove the shrimp from the skillet and set aside.
  • Make the Sauce:
  • Lower the heat to medium and add the butter to the skillet. Once melted, add the minced garlic and red pepper flakes (if using). Sauté for 1 minute until fragrant.
  • Deglaze with Wine:
  • Pour in the white wine and let it simmer for 2–3 minutes, scraping any browned bits from the bottom of the skillet.
  • Add Meyer Lemon:
  • Stir in the Meyer lemon juice and zest. Let the sauce simmer for another minute to combine the flavors.
  • Combine Shrimp and Sauce:
  • Return the shrimp to the skillet and toss to coat in the sauce. Cook for an additional 2 minutes until the shrimp are warmed through.
  • Serve:
  • Garnish with fresh parsley and serve immediately over cooked pasta or with crusty bread for dipping.

Notes

  • Shrimp Selection: Use fresh or thawed large shrimp for the best texture. Smaller shrimp can be substituted but may cook faster.
  • Wine Substitute: If you prefer to skip the wine, substitute with chicken or vegetable stock for a similar flavor profile.
  • Meyer Lemon Substitute: Regular lemons can be used if Meyer lemons are unavailable, though the dish will be slightly more tart.
  • Side Suggestions: Pair this dish with a simple green salad or roasted asparagus for a complete meal.

Storage and Warming Leftovers

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
  • Reheating: Reheat gently in a skillet over low heat with a splash of water or wine to loosen the sauce. Avoid overcooking the shrimp.
  • Freezing: This dish is best enjoyed fresh and is not recommended for freezing due to the delicate nature of the shrimp and sauce.