ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Grilled Lime Scampi

Jean Allsopp
Yield Makes 2 servings
If you are multiplying this shrimp recipe to serve four or six people, you should have room on your grill for it all. The smaller the shrimp, the more there are in a pound. Purchase large shrimp, and you'll spend less time peeling and deveining.


  • 1 pound peeled and deveined large shrimp
  • 1/3 cup fresh lime juice, divided
  • 1 tablespoon olive oil
  • 1/2 cup butter
  • 2 green onions, chopped
  • 3 garlic cloves, minced
  • 1/4 cup white wine
  • Pinch of cayenne pepper
  • 1/4 teaspoon salt

How to Make It

  1. Combine shrimp, 1/4 cup lime juice, and olive oil in a bowl, tossing to coat. Set aside.

  2. Melt butter in a large skillet. Add green onions and garlic, and sauté 1 to 2 minutes. Add wine, cayenne pepper, salt, and remaining lime juice. Simmer 3 to 5 minutes.

  3. Grill shrimp over medium-high heat 3 minutes or until opaque. Toss shrimp in lime-butter sauce, and serve immediately.

  4. Note: If it's pouring rain and you don't want to gear up like that famous yellow-clad fisherman to grill dinner, drain shrimp from the marinade and cook them in the lime-butter sauce in a large covered skillet for about 5 minutes.

  5. Pour: Here are a few easygoing whites that are also easy on the wallet: 3 Blind Moose Chardonnay, Blackstone Winery Monterey County Pinot Grigio, Nobilo Marlborough Sauvignon Blanc, and Talus Collection Pinot Grigio. Feel free to use any of these in the recipe, as well.