Rosemary Shrimp Scampi

Delicious shrimp scampi recipe. This super easy, light, fresh-tasting entree makes a perfect summer meal. Freezer friendly too!

Years ago I found this Rosemary Shrimp Scampi Skewers recipe in Cooking Light Magazine.  Since then it’s been a highly requested “home run” recipe from my Freezer Club and from my kids. This super easy, light, fresh-tasting entree makes a perfect summer meal.

You’ll see in my pictures that we don’t eat usually eat the shrimp right off the skewer, although it’s delicious that way. Here’s my serving suggestion. I often times will double the marinade, boil it (to make sure it’s safe after having raw shrimp in it) while the shrimp is cooking, and then toss it with angel hair, the cooked shrimp, and some roasted asparagus and cherry tomatoes.  Grate a little fresh Parmesan over the top and sprinkle freshly chopped parsley.  Another idea is to serve over cous cous or brown rice with some extra sauce (that has been boiled, of course), as well.


Rosemary Shrimp Scampi

  • Author: Thriving Home
  • Prep Time: 15 mins
  • Cook Time: 5 mins
  • Total Time: 20 mins
  • Yield: 4 1x


This light, flavorful shrimp scampi dish has been a favorite for years. Kids and adults alike love the combination of flavors and ingredients! Serve over some whole grain pasta and you’ll have one incredible meal.


  • 6 tablespoons fresh lemon juice
  • 8 tablespoons olive oil
  • 2 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1/2 teaspoon red pepper flakes
  • 6 garlic cloves, minced
  • 2 (6-inch) rosemary sprig, finely chopped and stems discarded
  • 40 large shrimp, peeled and deveined (about 1 pound)
  • Cooking spray
  • Lemon wedges (optional)


  1. Combine first 7 ingredients in a zip-top plastic bag. Add shrimp to bag; seal and shake to coat. Marinate in refrigerator 30 minutes, turning bag occasionally.
  2. Grill or broil shimp 2 minutes on each side or until shrimp are done (should be pink).
  3. Serve with lemon wedges, if desired.


Freezer Meal Directions:
To Freeze:
To freeze for later, simply dump all the marinade ingredients into a freezer ziplock bag and shake. Add the frozen or fresh shrimp and freeze.

To Prepare:
When ready to cook, I usually run the bag under warm water until the shrimp are thawed. Grill away and you’re done!


Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. Pingback: Weekly Menu Plan + Top 5 "Stock Up and Save" | Thriving Home

  2. Emily says

    Can you freeze the noodles with it as well?

    • Rachel says

      Cooked pasta, especially when not in a casserole, gets pretty mushy in the freezer. I would suggest making the pasta fresh the day you cook the meal.

  3. Pingback: Top 10 “Health Food” Amazon Prime Favorites (and How I Use Them) | Thriving Home

  4. Rachel says


    Great question! What I typically do, actually, is broil the shrimp for 1-2 minutes on each side until pink. That’s it! So simple.

  5. Martha Lewis says

    Hey Rachel! Have you always done this over a grill? Just wondering if there’s a way to make this without firing up the grill. Thanks!