Grilled Shrimp Scampi

by | Jul 17, 2025 | 5 points, between 300-400 calories, sea food recipes, weight-watchers-recipes | 0 comments

Bright, garlicky grilled shrimp at 205 calories. A quick citrus marinade and a hot grill are all it takes.

Grilled Shrimp Scampi takes the classic scampi flavors of garlic, lemon, and parsley and moves them outdoors. A short marinade infuses the shrimp with bright citrus and a gentle kick of red pepper flakes before a quick sear on the grill locks in the flavor. At 205 calories and 5 WW Classic Points per serving, this is a fast, warm-weather favorite that never feels like a compromise.

Recipe Info

Serves: 4  |  Prep Time: 15 minutes plus 30 minutes marinating  |  Cook Time: 6 minutes  |  Calories per serving: ~205

Nutrition per Serving (Estimated)

Protein: 24g  |  Fat: 11g  |  Carbohydrates: 3g  |  Fiber: 0.5g

WW Classic Points: Approximately 5 points per serving. Note: This estimate is based on the legacy WW points system and is provided as a general reference only.

Ingredients

  • 680g / 1.5 lb large shrimp, peeled and deveined
  • 1 tablespoon minced garlic
  • 3 tablespoons fresh parsley, chopped
  • 60ml / 0.25 cup extra virgin olive oil
  • 60ml / 0.25 cup fresh lemon juice
  • Pinch of red pepper flakes, to taste
  • Pinch of freshly ground black pepper
  • 1 to 2 tablespoons dry white wine, optional

Instructions

  1. Make the marinade. In a large non-reactive bowl, whisk together the garlic, parsley, olive oil, lemon juice, red pepper flakes, black pepper, and white wine if using.
  2. Marinate the shrimp. Add the shrimp to the bowl and toss to coat evenly. Cover and refrigerate for 30 minutes. Do not marinate longer, as the lemon juice will begin to cure the shrimp.
  3. Preheat the grill. Heat the grill to medium-high, about 190C to 200C / 375F to 400F. Lightly oil the grates to prevent sticking.
  4. Skewer the shrimp. Thread the shrimp onto metal or soaked bamboo skewers, piercing each shrimp twice to hold them securely in place. Discard the marinade.
  5. Grill. Grill for 2 to 3 minutes per side, until the shrimp are opaque with light grill marks. Watch closely, as shrimp overcook quickly and become rubbery.
  6. Serve. Remove from the grill and serve hot, garnished with extra parsley or lemon wedges.

Serving Suggestions

  • Serve with grilled vegetables such as zucchini and bell peppers for a full warm-weather plate
  • Pair with a simple arugula salad dressed with lemon and olive oil
  • A small portion of whole-wheat orzo or couscous rounds out the meal
  • Serve over a bed of greens for a light, protein-forward lunch
  • Offer with extra lemon wedges at the table for brightness

Tips and Variations

  • Do not skip the 30-minute cap on marinating time. Lemon juice is acidic and will start to “cook” the shrimp if left too long, affecting the texture.
  • No grill? These cook beautifully under a hot broiler for the same amount of time per side.
  • Double-piercing each shrimp on the skewer keeps them from spinning, making them much easier to flip evenly.
  • A pinch of extra red pepper flakes gives a noticeable kick for those who like more heat.
  • Leftover shrimp are excellent cold, tossed into a salad the next day.

Why This Recipe Works

The short, bright marinade is the key to this recipe’s success. Garlic and lemon juice penetrate quickly, while the olive oil helps carry the flavor and keeps the shrimp from sticking to the grill. Because shrimp cook in mere minutes, a fast sear over high heat is all that is needed to develop light char and smoky flavor without drying the shrimp out. It is a technique that delivers restaurant-quality results with minimal effort.

Storage and Reheating

Store cooled shrimp in an airtight container in the refrigerator for up to 2 days. Best enjoyed cold or gently reheated in a pan over low heat for 1 to 2 minutes, as extended reheating will toughen the shrimp.

Disclaimer: Nutritional information is estimated and may vary based on specific ingredients, brands, and portion sizes used. This recipe is for informational purposes only and is not a substitute for professional dietary or medical advice. Always consult a healthcare provider or registered dietitian for guidance tailored to your individual needs.

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