This light and flavorful grilled shrimp scampi is perfect for warm evenings when you want something quick, healthy, and bursting with citrus and garlic flavor. The marinade enhances the shrimp’s natural sweetness without overwhelming it, making it ideal for Weight Watchers or anyone counting calories.
Serves: 4 | WW Points per serving: 5 | Calories per serving: approx. 205
Ingredients
- 1½ lbs large shrimp, peeled and deveined (approx. 680 g)
- 1 tbsp minced garlic (15 mL)
- 3 tbsp chopped fresh parsley (45 mL)
- ¼ cup extra virgin olive oil (60 mL)
- ¼ cup freshly squeezed lemon juice (60 mL)
- 1 pinch red pepper flakes (to taste)
- 1 pinch freshly ground black pepper (to taste)
- Optional: 1–2 tbsp dry white wine (15–30 mL)
Steps to Make It
- Prepare the Marinade
In a large non-reactive bowl, whisk together the garlic, parsley, olive oil, lemon juice, red pepper flakes, black pepper, and optional white wine. - Marinate the Shrimp
Add the shrimp to the bowl and toss to coat evenly. Cover and refrigerate for 30 minutes. Do not over-marinate or the lemon juice may start to “cook” the shrimp. - Preheat the Grill
Heat your grill to medium-high (about 375–400°F / 190–200°C). Lightly oil the grill grates to prevent sticking. - Skewer the Shrimp
Thread the shrimp onto metal or soaked bamboo skewers, piercing each shrimp twice to keep them secure. Discard the marinade. - Grill the Shrimp
Grill for 2–3 minutes per side, or until the shrimp are opaque and have light grill marks. Avoid overcooking, as shrimp can become rubbery. - Serve
Remove from grill and serve hot, garnished with additional fresh parsley or lemon wedges if desired. Pairs well with grilled vegetables or a side salad.
(Updated: 7/17/25)
