Mustard Shrimp Scampi
This easy mustard shrimp scampi is ready in just 15 minutes with a buttery lemon-Dijon sauce. Perfect for weeknight dinners or elegant entertaining.
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🔎 A quick look at this recipe
- What It Is: Juicy shrimp simmered in a rich Dijon mustard, butter, lemon, and garlic sauce for an easy weeknight seafood dinner.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Servings: 4
- Calories: 213
- Cooking Method: Stovetop
- Good For: Busy weeknights, date nights, easy entertaining, or anytime you’re craving an elegant seafood dinner in just 15 minutes.
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⭐️ Why this recipe works
I have been making this elegant and easy little recipe for mustard shrimp scampi ever since the Southern husband and I got married, so we are literally talking decades now.
This recipe is proof that a tiny spoonful of Dijon mustard can work absolute magic. It gives the buttery lemon sauce just enough tang and richness to make everyone at the table wonder why their shrimp tastes so much better than usual.
The whole thing comes together in about 15 minutes, which means it’s just as perfect for a busy Tuesday as it is for a dinner party when you’d rather spend time with your guests than hovering over the stove.
Add some pasta or a loaf of crusty bread to soak up every last drop of that dreamy sauce, and you’ve got one of those recipes you’ll find yourself making again and again.
🍤 Ingredients you need
Because it has just a few ingredients, it’s important that all of them be fresh and lovely. So here’s my suggestion for how to go about that.
Shrimp: This is actually true for whatever you make with shrimp…you want to make sure they are fresh and as much as you can, sustainably caught.
Lemon juice, garlic, parsley: all fresh please. Trust me, you will taste the difference – there’s nothing like fresh ingredients.
Mustard: Do use the Dijon variety if you possibly can. It’s got a little bit of white wine in it and that makes a nice impact in this recipe.
Butter: Use the good stuff. If you don’t make your own (yes, I just said that. It’s RIDICULOUSLY easy to make your own butter) I like Kerrygold and Kate’s Homemade Butter (that is an actual brand, I don’t own a churn. Well actually, I DO own a churn, but it is purely decorative.) You can usually find it at Whole Foods.
Once the shrimp is done (which is going to be about 10 minutes after you start it), the only thing left to do is decide what you are going to serve it with. I’ve served it over rice, pasta, farro, polenta and when I am feeling especially virtuous, steamed asparagus. All are scrumptious.
So without further ado, here is one of the nicest, easiest, hardest-working recipes in my collection!
Mustard Shrimp Scampi
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 clove minced garlic
- 2 tablespoons butter
- 1/3 cup Dijon mustard
- 1/4 cup fresh lemon juice
- 1/4 cup chopped fresh parsley
Instructions
- Melt butter with garlic in large skillet. Saute shrimp over medium-high heat until just cooked through, about 3-5 minutes.
- Whisk in mustard, lemon juice and parsley and heat through.
- Serve shrimp with mustard sauce drizzled on top.
Kate, you kill me with your shrimp dishes. My kids have been begging for shrimp and I know just what I’m going to make – over rice for the kids and “virtuously” over asparagus for my husband and myself. Thank you for this recipe.
Oh, if only my daughter liked shrimp – she did not inherit my shrimp crush. But more for me, right?
Scampi is a favorite at our house Kate! My son Sean would eat it for every meal if he could! Yours looks delicious!
Scampi for breakfast – I love it!
I love dijon mustard and your scampi dish sounds terrific.
Thanks Karen – I love anything Dijon mustard as well! :)
You always have the best-looking seafood dishes. You’re making me so hungry!
Seafood is my favorite summer thing to eat! Well, that and chocolate. :)
The shrimps look amazing, my only worry is that 1 pound of shrimps would be just enough for my husband and me. :) And I love Kerrygold too, my favorite butter.
Ha! With you on being able to eat Lots Of Shrimp!
Hi Kate,
I made these shrimps today (finally!!!) and they were a dream!!! My husband and I loved them. We had them with Brussels sprouts and I was right before when I said that 1 pound would only be enough for the two of us. There was not one left. :)
I love a great go-to like this that works great for a lovely weeknight meal or impressive dinner party dish! And I’m always in the mood for shrimp, so this will be on our menu soon! Pinned!
Thanks for the pin, Kathryn – hope you love it!
PASS SOME OF THIS my way!! PUHH LEEEEZE?!
You know it – I always make enough to share!!
Alright, but if this recipe has stood the test of time for decades, then it’s a winner. NICE! You captured so many beautiful colors in your photos Kate. :) Thanks for sharing another easy and delicious recipe! Hope you have a wonderful weekend! Pinning this! xo
Thanks for all your sweet words (as usual) – hope you are having the best weekend!
I love easy (but elegant) recipes like this Kate! Perfect for throwing together for a weeknight meal or dinner party. Love that you served this over asparagus too. Great idea :)
I could eat asparagus for every meal, I think. Especially with SHRIMP!
yummy, yummycanvas prints
Hi there — yes, I totally agree about last minute substitutions leading to great surprises! That sounds delicious, I am going to try it that way next time!
Hi! I'm relatively new to your blog and am truly enjoying it. I tried this recipe over the weekend for guests and it was as delicious as it is easy! I've passed the recipe (and your blog link) along to several foodie friends.
I did make one lovely modification – out of desperation. (Isn't that the way new successes usually happen in the kitchen?) I ran short of Dijon mustard, so I substituted half of the measure with Maille Old Style Whole Grain Dijon. The whole grain mustard added texture while the Grey Poupon maintained just enough creaminess.
Thank you for the great new summer recipe. I'm looking forward to experimenting with several more…