Shrimp Scampi with Lemon & White Grape Juice Recipe

Prep Time 15 mins
Cook Time 12 mins
Total Time 27 mins
Cooking Method:
Cuisine: ,
Courses: ,
Difficulty: Intermediate
Cooking Temp: 180  C
Servings: 4
Best Season: All Seasons
Description

Shrimp Scampi with Lemon & White Grape Juice is a fresh, light, and flavorful dish featuring succulent shrimp sautéed in butter, garlic, and olive oil, then finished with a splash of white grape juice and lemon juice for brightness. This alcohol-free recipe delivers the same tangy, zesty flavor as the traditional version while staying halal-friendly. Perfect for serving over pasta, rice, or with crusty bread.

Ingredients
    For the Shrimp Scampi Sauce
  • 500 g large shrimp (peeled & deveined, tails on preferred)
  • 2 tbsp olive oil (extra virgin)
  • 4 tbsp unsalted butter (divided, 2 tbsp for cooking + 2 tbsp to finish)
  • 5 cloves garlic (minced finely)
  • 120 ml white grape juice (with 1 tsp apple cider vinegar or lemon juice for acidity)
  • 1 lemon (zested + juiced)
  • 0.5 tsp red chili flakes (optional, adjust to taste)
  • Salt (to taste)
  • Black pepper (freshly ground, to taste)
  • 2 tbsp fresh parsley (chopped, for garnish)
    • For Serving (Optional Pairings)
  • 300 g linguine or spaghetti (cooked al dente)
  • Crusty bread (for dipping)
  • Steamed rice or roasted vegetables
Instructions
    Prepare the Shrimp
  1. 1
    Rinse and pat dry the peeled & deveined shrimp with paper towels. Season lightly with salt and pepper. Keeping them dry ensures better searing.
    2. Sear the Shrimp
  2. 2
    Heat 2 tbsp olive oil + 2 tbsp butter in a large skillet over medium-high heat. Once hot and foamy, add shrimp in a single layer. Cook for 1–2 minutes per side, until they turn pink and slightly golden. Remove from skillet and set aside.
    3. Make the Aromatic Base
  3. 3
    In the same skillet, add minced garlic and red chili flakes. Sauté for 30–40 seconds until fragrant, being careful not to burn the garlic.
    4. Deglaze with White Grape Juice
  4. 4
    Pour in the white grape juice + apple cider vinegar/lemon juice mixture. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Simmer for 2–3 minutes until the sauce reduces slightly.
    5. Add Lemon & Finish Sauce
  5. 5
    Stir in lemon juice + zest. Lower the heat to medium, add the remaining 2 tbsp butter, whisking until the sauce is glossy and silky.
    6. Return Shrimp & Coat
  6. 6
    Add the shrimp back to the skillet, tossing them in the lemon-garlic sauce. Cook for 1–2 minutes until shrimp are fully coated and sauce thickens slightly.
    7. Garnish & Serve
  7. 7
    Sprinkle with freshly chopped parsley. Serve hot over pasta, rice, or alongside crusty bread.
Note

Storage: Best enjoyed fresh. Refrigerate leftovers in an airtight container for up to 2 days. Reheat gently to avoid rubbery shrimp.

Variations:

  • Add spinach or zucchini ribbons for a veggie boost.
  • Use scallops instead of shrimp for a twist.
  • For creaminess, stir in 3 tbsp heavy cream before finishing with butter.
Keywords: shrimp scampi recipe, halal shrimp scampi, lemon shrimp pasta, quick seafood dinner
Read it online: https://petitepanini.com/recipe/shrimp-scampi-with-lemon-white-grape-juice-recipe/