This easy recipe for lemon artichoke shrimp scampi gets cooked on the grill for super simple cooking and clean-up. Full of bright springtime tastes with a flavorful breadcrumb topping.
So, we all know what Sunday is, right? Mother’s Day! The day that moms across the land get to kick back and not cook dinner OR clean up the kitchen.
(Full disclosure: this mom never cleans up the kitchen, because that is one of the Southern husband’s specialties. You can’t have him, he’s MINE.)
So if you are still pondering what to make your mama on Sunday, may I recommend this easy peasy recipe for lemon artichoke shrimp scampi? Along with being DE-licious, it also cooks up in a snap in a foil packet on the grill, meaning extremely little clean-up action for anyone involved.
So, ready for some lemon artichoke shrimp deliciousness? Let’s make it!
Of course, at this point I have to stop and send out a whole lot of love to my own mama. Here she is with her whole grown-up group of kiddos.
The two on the left are all kinds of wonderful. I leave you to draw your own conclusions about the two on the right. (Big sisters are completely and totally allowed to tease their little brothers both in person and online.)
As you know if you have been reading this here blog for a while, I got all my cooking know-how from my mama, and so this is my chance to say to the world that I am grateful to her for a million things, including the fact that I can cook well enough to have this here blog. I love you, my amazing mother!
What is scampi sauce made of?
Traditional shrimp scampi sauce is a simple conglomeration of butter, lemon juice, white wine and garlic, and is usually made on the stovetop and served over pasta or with some bread for dipping into the sauce, and I am 100% fine with a traditional shrimp scampi.
However, I am me, and I love nothing better than to mess with success when it comes to a perfectly good recipe, so I mixed mine up by adding artichoke hearts to mixture, AND by not cooking it on the stovetop.
Nope, I took the lead from one of my favorite ways of cooking seafood and I did it in foil packets on the grill (you can also do this in the oven if you don’t have a grill), which produces melt in your mouth tender shrimp and a glorious sauce, with 0% clean-up needed at the end!
Here’s how you make lemon artichoke shrimp scampi!
You want to crank your grill up to medium high (or crank up your oven to 425) and grab your box of foil.
I like using heavy duty foil for this recipe, but if you don’t have any handy two sheets of regular foil will do just fine. Make a lovely pile of peeled shrimp and artichoke hearts and lemon slices and butter and a teeny bit of wine and some spices, seal up that foil and pop it on the grill.
Ten minutes later you will have this…
…tender, perfectly cooked shrimp and artichokes with a lovely light, spicy lemon flavor in a lovely warm buttery sauce.
Pour it onto a plate and sprinkle it with some cheesy toasted breadcrumbs…
…and tell your mama that dinner is SERVED! Oh, and if I’ve gotten you in a shrimp scampi mood...shrimp scampi ravioli. That’s all I’m gonna say.
Except for Happy Mother’s Day, all! (Especially to my wonderful mama. Love you to the moon and back.)
This easy recipe for lemon artichoke shrimp scampi gets cooked on the grill for super simple cooking and clean-up. Full of bright springtime tastes!
- 1 slice bread
- 1/4 cup olive oil
- 1 1/2 pounds shrimp, peeled and de-veined
- 1 package artichoke hearts (9 ounces), thawed
- 1 lemon, zested and sliced into quarters
- 1 package artichoke hearts (9 ounces), thawed
- Salt and pepper
- 4 tablespoons butter
- 4 tablespoons white wine
- 1/4 cup white wine
- Pinch of red pepper flakes
- 1/4 cup parmesan cheese
- Chopped parsley and lemon wedges for garnish
- Preheat your grill to medium high or your oven to 425.
- Whirl the bread in your food processor until it is chopped into crumbs. Put the oil in a skillet over medium high heat and add the bread crumbs. Stir until they are golden brown and crispy, and set aside.
- Take four sheets of heavy duty foil (or double up eight sheets of regular foil) and divide the shrimp and artichokes among the four pieces of foil. Top with a lemon quarter. Sprinkle with salt and pepper, a teeny pinch of red pepper flakes and one tablespoon each of butter and white wine for each packet. Seal the packets up tight, leaving some air inside so the steam can build up nicely.
- Place the packets on the grill (or on a rimmed baking sheet in your oven) and cook for 10 minutes with the grill lid down.
- Meantime, mix the zest from the lemon and the cheese into the breadcrumbs.
- Carefully open the packets, slide the shrimp mixture onto plates, sprinkle with the breadcrumb mixture and serve. This is lovely just as it is, but is also wonderful over pasta or polenta!
Need to add something to your kitchen equipment to make this recipe? Below are some of the items we used in the Framed Cooks kitchen to help cook this up. These are affiliate links to things we use and love, which helps to pay for all that bacon I keep buying!