Make Ahead

Easy Shrimp Scampi

Name: Easy Shrimp Scampi
Prep time: 15 min
Cook time: 8 min
Yield: Makes 12 shrimp approximately
Ingredients: 1 pound Jumbo Shrimp; 1/2 cup Whipping Cream; 2 tablespoons Melted Butter; 1/4 cup Cointreau; 2 teaspoons Minced Garlic; 1/4 cup Chopped Parsley; 1 teaspoon Paprika; Dash Salt and Pepper; 1/2 teaspoon Oregano(optional)

by: Picholine

May 19, 2016

1 Ratings

Photo by Picholine

Prep time 15 minutes
Cook time 8 minutes
Makes 12 shrimp approximately

Jump to Recipe

Author Notes

I've made this many times and it is delicious. I cannot remember where I got it from. —Picholine

Ingredients

1 pound Jumbo Shrimp
¹/₂ cup Whipping Cream
2 tablespoons Melted Butter
¹/₄ cup Cointreau
2 teaspoons Minced Garlic
¹/₄ cup Chopped Parsley
1 teaspoon Paprika
dash Salt and Pepper
¹/₂ teaspoon Oregano(optional)

Directions

Preheat oven to 400° Arrange Butterflied Shrimp in a baking dish.
Combine all of the sauce ingredients and Pour over Shrimp. Bake uncovered 8-10 minutes till shrimp is pink.

Tags:

See what other Food52ers are saying.

More Great Recipes

Spicy Shrimp

5-Minute Shrimp Scampi

Spicy Shrimp Ceviche

Sheet-Pan Shrimp Scampi for One

Popular on Food52

The Best Vanilla Extract Substitute Is Probably Hiding in Your Kitchen

11 Easy Dinner Recipes for When It's Been a Loooong Week

The 15 Best Pasta Salad Recipes to Make All Summer Long

5 Reviews

Write a Review

JohnL December 6, 2021

This recipe is in a Cointreau recipe pamphlet (minus the oregano option). The flavor is nice but the sauce is too soupy. Doesn't coat the shrimp at all. Is that the way it turns out when you make it?

Picholine December 8, 2021

Yes, I guess it’s a bit soupy but when I serve it I just put the sauce on top. I’ve made this for a surf and turf with tenderloin and with pasta as a main . If you have any suggestions to serve a thicker sauce, would love to know. Thanks for your information.

JohnL January 13, 2022

I'm going to try adding a little Wondra flour or another starch (blend it in before it goes into the oven). 1 TB or a scant TB of Wondra instant flour should do the trick. A good way to do it is to toss the shrimp with the flour and then proceed with the recipe. As it cooks in the oven, the flour will dislodge from the shrimp and meld with the sauce. When it comes out of the oven, give it a nice stir and it should be perfect. Let me know how it goes!