This Red Lobster Shrimp Scampi Recipe is a copycat version of the restaurant’s, and I think this scampi tastes better than theirs!! Perfectly seared shrimp is coated in an intoxicating white wine and lemon butter sauce, then seasoned with garlic and Old Bay. In just 30 minutes, you can have a 5 star dish that’s even quicker and easier to make than it is to order it off the menu!
Red Lobster Shrimp Scampi Recipe
The garlic shrimp scampi from Red Lobster™ and warm Cheddar Bay Biscuits are all-time favorites of mine!
If you love seafood, you’re gonna flip for this copycat version of Red Lobster shrimp scampi. Thankfully, it’s easy to make at home!
No need to go to the restaurant for this seafood spectacular! The whole meal comes together in a single skillet and in only 30 minutes!
Juicy and decadent, this Red Lobster shrimp scampi recipe makes an extravagant meal that’s incredibly simple to prepare!
Ingredient Notes and Substitutions
- Extra Large Shrimp – And I do mean extra large! If you use a smaller size, keep in mind that the cooking time will vary.
Personally, I keep the tails on for a better presentation. But you can remove them before preparing homemade Red Lobster shrimp scampi.
- Old Bay Seasoning – A Maryland favorite! Spicy in a uniquely earthy way, it pairs tremendously well with seafood of all shapes and sizes.
In a pinch, you can combine paprika and celery salt for a somewhat similar flavor – but it almost can’t be replaced!
- Minced Garlic – This is one time when I’m going to say you shouldn’t use garlic powder as a substitute.
You can’t get the fresh flavor and intensity needed for this shrimp scampi Red Lobster copycat from the dried stuff.
- White Wine – If you’d rather not cook with wine, you can substitute with white wine vinegar, apple cider vinegar, or chicken broth.
- Butter and Lemon Juice – These two simple ingredients come together to make the most incredible shrimp scampi sauce!
Unsalted butter is best. If you need to use salted butter, don’t add the salt that’s called for in the recipe below.
And use freshly squeezed lemon juice — it really makes a difference!
How to Thaw Frozen Shrimp
You can make this garlic shrimp scampi Red Lobster copycat recipe with frozen shrimp. In fact, it’s easier and less expensive than using fresh seafood!
If you’re thawing just before you cook the dish, place the frozen seafood in a large bowl of cold water.
Use a spoon to break the shrimps apart, and they’ll be good to go in just 15 minutes.
Another option is to put the frozen shrimps in the fridge the night before, letting them thaw on their own.
Either way you do it, be sure to pat them dry before adding them to the skillet.
Tips for Making Red Lobster Garlic Shrimp Scampi at Home
- Get that pan nice and hot!
Heat the oil until it’s shimmering a bit, so the shellfish starts to sear as soon as it hits the pan.
Otherwise, you’ll end up overcooking everything and causing it to be rubbery. Yuck!
- Don’t forget to scrape up the browned bits.
That’s where all the flavor is! Adding white wine and lemon sauce will help release the seasoning that’s stuck to the pan — this process is called deglazing.
You’ll still need to help it along some, though. A wooden spoon is the best tool for the job.
- Add a garnish.
Freshly grated parmesan and chopped fresh parsley really bring the whole dish together.
Of course, this step is optional — but I highly recommend it! Especially if preparing Red Lobster garlic shrimp scampi for dinner guests.
Storing and Reheating Shrimp Scampi from Red Lobster
Keep any leftover seafood in an airtight container in the fridge. Shrimp doesn’t last very long at all, so you’ll need to enjoy this dish within 3 days.
It’s best to reheat shrimp scampi from Red Lobster in a skillet on the stovetop, along with the sauce and seasonings.
You can also like to sprinkle on just a bit more parmesan cheese after reheating the dish.
Red Lobster Shrimp Scampi FAQ
It’s super simple, yet unbelievably delicious! All you need is white wine, lemon juice, and butter for the base. As for the seasonings, it’s all about the Old Bay and garlic!
Follow my copycat Red Lobster shrimp scampi recipe as listed before adding salt and pepper to taste.
The best white wine for cooking seafood, in my opinion, is Pino Grigio. But, really, any white wine will do!
Something dry and zesty will go best with the sauce for this Red Lobster garlic shrimp scampi. Other popular choices are Sauvignon and Chardonnay.
Not long at all! This particular Red Lobster shrimp scampi recipe takes just 30 minutes from start to finish, with just 15 minutes of actual frying involved.
Shrimp cooks fairly quickly, so you need to pay attention the whole time to make sure it doesn’t burn.
With love, from our simple kitchen to yours.
Other Scrumptious Shrimp Dinners
Red Lobster Shrimp Scampi Recipe
- 1 pound extra large shrimp, peeled and deveined
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 teaspoons Old Bay Seasoning, divided
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 1/2 cups white wine
- 1/4 cup lemon juice, freshly squeezed (1 lemon)
- 1/2 cup unsalted butter, room temperature
- 2 tablespoons chopped flat leaf parsley
- freshly grated Parmesan cheese
- Season both sides of the shrimp with salt, pepper, and 1 teaspoon Old Bay Seasoning.
- Heat the olive oil in a large skillet over medium-high heat. When oil is hot, add shrimp and cook for 2-3 minutes. Use tongs to flip shrimp over and cook for another 2-3 minutes. Transfer shrimp to a plate and set aside.
- Add the minced garlic to the skillet and cook for 1 minute.
- Deglaze the pan with white wine and lemon juice, scraping up the bits in the pan with a wooden spoon or silicone spatula. Bring mixture to a boil, then reduce the heat and simmer for 5 minutes.
- Stir in the butter and remaining 1 teaspoon Old Bay Seasoning. Cook until the butter melts into the sauce.
- Add the shrimp back to the skillet and stir to combine. Season with salt and black pepper to taste.
- If desired, garnish with chopped parsley and grated parmesan cheese. Serve immediately.
The day of: Place the frozen shrimp into a large bowl and fill with cold water. Stir to break the frozen shrimp apart. The shrimp will be thawed in 10-15 minutes. Place the frozen shrimp in the refrigerator the night before. Shrimp will thaw by morning. I like to keep the tails on for presentation but you can remove them before you cook the shrimp if you prefer. You can store leftovers in an airtight container in the fridge for up to 3 days.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published September 2022, updated and republished September 2023
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