Crispy Shrimp Scampi with Garlic Butter Sauce: A Step-by-Step Guide251

Shrimp scampi is a classic dish for a reason: it's incredibly delicious, relatively quick to make, and incredibly versatile. This recipe focuses on achieving perfectly crispy shrimp with a rich, garlicky butter sauce that's bursting with flavor. Forget soggy, rubbery shrimp; this guide will walk you through each step to ensure succulent, golden-brown shrimp every time. Get ready to elevate your weeknight dinners!

Yields: 4 servings
Prep time: 15 minutes
Cook time: 15 minutes

Ingredients:

For the Shrimp:
1 pound large shrimp, peeled and deveined (tails on or off, your preference)
1/2 cup all-purpose flour
1 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup cornstarch
1 large egg, lightly beaten
Vegetable oil, for frying

For the Garlic Butter Sauce:
1/2 cup (1 stick) unsalted butter
4 cloves garlic, minced
1/4 cup dry white wine (optional, but adds depth of flavor)
2 tablespoons lemon juice
1 tablespoon chopped fresh parsley
1/4 teaspoon red pepper flakes (optional, for a touch of heat)
Salt and freshly ground black pepper to taste

Instructions:

Preparing the Shrimp:

1. Pat the shrimp dry: This is crucial for achieving a crispy exterior. Use paper towels to thoroughly dry the shrimp. Excess moisture will prevent proper browning.

2. Season the flour: In a shallow dish, combine the flour, paprika, garlic powder, salt, and pepper. Mix well.

3. Prepare the dredging station: Set up three shallow dishes: one with the seasoned flour, one with the beaten egg, and one with the cornstarch.

4. Dredge the shrimp: First, dredge each shrimp in the seasoned flour, ensuring it's fully coated. Then, dip it into the beaten egg, allowing any excess to drip off. Finally, coat the shrimp in the cornstarch, pressing gently to adhere.

5. Fry the shrimp: Heat about 1 inch of vegetable oil in a large skillet or deep fryer to 350°F (175°C). Carefully add the shrimp to the hot oil, working in batches to avoid overcrowding the pan. This will lower the oil temperature and result in soggy shrimp. Fry for 2-3 minutes per side, until golden brown and cooked through. Remove the shrimp from the oil and place them on a wire rack or paper towel-lined plate to drain excess oil.

Making the Garlic Butter Sauce:

1. Melt the butter: In the same skillet (after removing the excess oil), melt the butter over medium heat.

2. Sauté the garlic: Add the minced garlic to the melted butter and cook for about 1 minute, or until fragrant. Be careful not to burn the garlic, as this will make the sauce bitter.

3. Deglaze the pan (optional): If using white wine, add it to the pan and let it simmer for a minute or two, scraping up any browned bits from the bottom of the pan. This adds a wonderful depth of flavor.

4. Stir in the remaining ingredients: Add the lemon juice, parsley, and red pepper flakes (if using). Season with salt and pepper to taste.

5. Combine shrimp and sauce: Add the cooked shrimp to the garlic butter sauce and toss gently to coat. Heat through for a minute or two.

Serving:

Serve the crispy shrimp scampi immediately over pasta, rice, or with crusty bread for dipping. Garnish with extra parsley or lemon wedges, if desired. Enjoy!

Tips and Variations:

• For extra crispy shrimp, you can double-dredge the shrimp in the flour and cornstarch mixture.

• If you don't have white wine, you can substitute with chicken broth or simply omit it.

• Feel free to experiment with different herbs and spices in the sauce. Chives, oregano, or thyme would all be delicious additions.

• For a spicier kick, add more red pepper flakes or a dash of your favorite hot sauce.

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.

This recipe is a fantastic starting point for your shrimp scampi adventures. Don't be afraid to get creative and adjust the ingredients and seasonings to your liking. Happy cooking!

2025-05-29

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