This Shrimp Scampi Without Wine is garlicky, lemony, and ready in twenty minutes, no bottle required. Seafood broth and a full lemon's worth of zest step in for the wine, and preserved lemon adds a savory depth most no-wine versions miss. It's a one-pan weeknight dinner that eats like something you'd order at a restaurant, similar to my Sheet Pan Shrimp and Veggies.
Shrimp Scampi Without Wine At A Glance
- ⏱️ Total Time: 20 minutes (10 min prep + 10 min cook)
- 🍽️ Servings: 4 🌍 Cuisine Type: Italian, Mediterranean
- 🍋 Flavor Profile: Garlicky and lemony with a savory backbone from preserved lemon and seafood broth, finished bright with fresh mint and parsley
- 🥗 Dietary Info: Naturally gluten-free when served over zucchini noodles, cauliflower rice, or gluten-free pasta
- 📦 Storage Notes: Refrigerate in an airtight container for up to 2 days. This recipe does not freeze well
- ⭐ Why You'll Love It: All the flavor of classic scampi without opening a bottle, plus a preserved lemon twist that makes it taste like nobody else's
Save And Summarize This Recipe
What Does Wine Do For Shrimp Scampi
Wine usually does two jobs in a classic scampi: it adds acidity and it deepens the sauce. Here, seafood broth handles the depth, and a full lemon, zest and juice both, handles the acidity, so the sauce never tastes thin. I lean on that same citrus-forward finish in my Baked Mediterranean salmon, and lemon carries the same weight in my Halibut with Lemon.
The preserved lemon is what actually sets this version apart from other no-wine scampi recipes. It brings a salty, almost fermented citrus note that a fresh lemon can't replicate on its own, the same way a splash of white wine would round out a traditional scampi. It's optional, but it's the ingredient I'd skip last if I were cutting corners.
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When I need a protein that cooks in minutes, shrimp is my go-to. It's the star in my Greek Shrimp, shows up baked and crisped in my Shrimp Oreganata, and even makes a cold soup feel like a full meal in my Gazpacho With Shrimp. Scampi is just the fastest way to get that same flavor onto the table.
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Key Ingredients
You will need the following ingredients to make this shrimp scampi recipe without wine:
- Seafood broth - I tested this recipe with vegetable broth and with seafood broth. The vegetable broth was fine but nearly flavorless. Seafood broth is what gives the sauce its depth and ramps up the shrimp flavor, since it's built from the same thing you're cooking.
- Preserved lemon - This is the ingredient that makes this scampi taste different from every other no-wine version out there. It adds concentrated lemon flavor along with a hint of salt that a fresh lemon alone can't deliver. Preserved lemons are a staple in Mediterranean cooking, and while they're optional here, I highly recommend using one. Chopping a whole preserved lemon into the dish changes the flavor in a way that's worth the extra step. I use preserved lemons in my Salmon with Citrus and my Quinoa Beet Salad too, if you want another way to use up the jar.
See the recipe card for quantities.
Variations
- Spicy - Add a ¼ teaspoon of Aleppo pepper or red pepper flakes for heat that doesn't overwhelm the dish.
- Garlic - Garlic is the star here. For a mellower, sweeter garlic flavor, swap in my Garlic Confit instead.
- Tomatoes - Stir in halved cherry tomatoes for a veggie addition and a little more color on the plate.
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.
Recipe Tips
- 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.
Gwen's Pro Tip
Don't skip patting the shrimp dry before seasoning. Wet shrimp will steam instead of sear, and you lose the light caramelization that makes the sauce taste richer. A dry paper towel and thirty extra seconds is the whole trick.
Shrimp Scampi Without Wine FAQ's
No. Seafood broth and extra lemon bring the depth and tang that wine usually contributes, and the preserved lemon adds a savory note wine can't.
You can prep the ingredients ahead, chop the garlic, zest and juice the lemon, chop the preserved lemon, but the shrimp itself should be cooked right before serving. Shrimp turns rubbery fast when reheated.
Don't overcook them. Cook in a single layer without crowding the pan, about 2 minutes per side.
More Seafood Dishes
Let me know your thoughts on Shrimp Scampi Without Wine by leaving a star rating below or by sharing it on Facebook, Instagram, or Pinterest!
Thank you!
Gwen
Shrimp Scampi Without Wine
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Equipment
Ingredients
- 12 ounces large shrimp peeled and deveined, tail-on is optional
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons unsalted butter divided
- 4 garlic cloves minced
- ¼ teaspoon crushed red pepper
- ⅓ cup seafood broth
- 1 tablespoon preserved lemon finely chopped
- 1 lemon zested, plus the juice (about 2 tbsps)
- ¼ teaspoon Kosher salt
- ⅛ teaspoon ground black pepper
- 1 tablespoon fresh mint chopped
- 2 tablespoons fresh parsley chopped, and more for finishing
Instructions
- Pat the shrimp dry. Sprinkle the shrimp with salt and pepper. Set aside.12 ounces large shrimp, ¼ teaspoon Kosher salt, ⅛ teaspoon ground black pepper
- Place the olive oil and 1 tablespoon of the butter in a large skillet set over medium heat.2 tablespoons extra-virgin olive oil, 2 tablespoons unsalted butter
- Add the garlic and red pepper. Saute for 30 seconds until fragrant.4 garlic cloves
- Stir in the broth, preserved lemon, lemon zest, and lemon juice. Simmer for 1 minute.⅓ cup seafood broth, 1 tablespoon preserved lemon, 1 lemon
- Add the shrimp in a single layer. Cook about 2 minutes per side until pink and just opaque.
- Take the skillet off the heat and add in the remaining 1 tablespoon of butter. Toss in the parsley and mint. Taste and adjust the seasonings. Serve.1 tablespoon fresh mint, 2 tablespoons fresh parsley
Gwen Wolken says
This is an easy weeknight meal!