Dairy-Free Shrimp Scampi

Why You’ll Love This Recipe

You’ll love Dairy-Free Shrimp Scampi for its rich, zesty flavor and effortless preparation. This version swaps butter for olive oil or vegan butter, keeping it light yet full of depth. The combination of garlic, lemon, and white wine creates a luxurious sauce that perfectly coats the shrimp and pasta. It’s ready in under 30 minutes and makes a restaurant-quality meal that’s completely dairy-free.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Large shrimp, peeled and deveined
• Olive oil (or dairy-free butter alternative)
• Garlic cloves, minced
• Dry white wine (or chicken broth)
• Lemon juice and zest
• Crushed red pepper flakes (optional)
• Fresh parsley, chopped
• Salt and black pepper
• Cooked pasta, rice, or zucchini noodles (for serving)

Directions

1. Pat the shrimp dry with paper towels and season lightly with salt and pepper.
2. Heat olive oil in a large skillet over medium heat.
3. Add minced garlic and sauté for about 30 seconds until fragrant (do not burn).
4. Add the shrimp and cook for 1–2 minutes per side until pink and opaque. Remove and set aside.
5. Pour white wine (or chicken broth) and lemon juice into the pan, scraping up any browned bits. Simmer for 2–3 minutes until slightly reduced.
6. Return shrimp to the skillet, add lemon zest and chopped parsley, and toss to coat in the sauce.
7. Taste and adjust seasoning with more salt, pepper, or lemon juice.
8. Serve immediately over pasta, rice, or vegetables.

Servings and timing

This recipe serves 4 people.
Preparation time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes

Variations

• Vegan option: Use plant-based shrimp alternatives for a vegan scampi.
• Spicy version: Add extra red pepper flakes or a dash of hot sauce.
• Gluten-free: Serve with gluten-free pasta or zucchini noodles.
• Extra lemon flavor: Add more lemon zest or a few slices of fresh lemon to the sauce.
• Creamy dairy-free version: Stir in a tablespoon of coconut cream or cashew cream for richness.

Storage/Reheating

Store leftover Dairy-Free Shrimp Scampi in an airtight container in the refrigerator for up to 2 days. To reheat, warm gently in a skillet over low heat until just heated through. Avoid microwaving for too long, as shrimp can become rubbery. This dish is best enjoyed fresh, but leftovers can also be tossed into a salad or wrap.

FAQs

What can I use instead of butter in shrimp scampi?

Olive oil or dairy-free butter alternatives work perfectly to replace traditional butter.

Can I use frozen shrimp?

Yes, just thaw completely and pat dry before cooking.

What type of wine is best for this recipe?

A dry white wine such as Sauvignon Blanc or Pinot Grigio adds the right acidity and depth.

Can I make it without wine?

Yes, substitute with chicken or vegetable broth for a non-alcoholic version.

How do I prevent the shrimp from overcooking?

Cook them just until pink and opaque — about 1–2 minutes per side — then remove from heat.

Can I add vegetables to the dish?

Absolutely! Spinach, asparagus, or cherry tomatoes complement the flavors beautifully.

What pasta works best with shrimp scampi?

Linguine, spaghetti, or angel hair pasta are traditional choices.

How can I make the sauce thicker?

Let it simmer a bit longer to reduce, or add a teaspoon of cornstarch mixed with water.

Is this recipe keto-friendly?

Yes, serve it over zucchini noodles or cauliflower rice for a low-carb version.

Can I prepare it ahead of time?

It’s best made fresh, but you can prep ingredients in advance and cook right before serving.

Conclusion

Dairy-Free Shrimp Scampi is a light, elegant, and flavor-packed seafood dish that proves you don’t need butter to make something luxurious. With its zesty lemon-garlic sauce, tender shrimp, and simple preparation, it’s the perfect weeknight meal or dinner-party centerpiece. Serve it with pasta, rice, or vegetables, and enjoy a wholesome, dairy-free twist on a timeless classic.

Dairy-Free Shrimp Scampi

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Dairy-Free Shrimp Scampi is a fresh and vibrant take on the Italian classic, featuring juicy shrimp cooked in olive oil, garlic, white wine, and lemon. This light, dairy-free version delivers all the bright, zesty flavors of traditional scampi without butter, making it a quick, healthy, and elegant meal perfect for any occasion.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Sautéed
• Cuisine: Italian-American
• Diet: Low Lactose

Ingredients

• 1 lb large shrimp, peeled and deveined
• 3 tablespoons olive oil (or dairy-free butter)
• 4 garlic cloves, minced
• 1/2 cup dry white wine (or chicken broth)
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 1/4 teaspoon crushed red pepper flakes (optional)
• 2 tablespoons chopped fresh parsley
• Salt and black pepper, to taste
• Cooked pasta, rice, or zucchini noodles (for serving)

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Instructions

1. Pat shrimp dry and season lightly with salt and pepper.
2. Heat olive oil in a large skillet over medium heat.
3. Add minced garlic and sauté for 30 seconds until fragrant, being careful not to burn it.
4. Add shrimp and cook for 1–2 minutes per side, until pink and opaque. Remove and set aside.
5. Pour white wine (or broth) and lemon juice into the pan, scraping up browned bits. Simmer for 2–3 minutes until slightly reduced.
6. Return shrimp to the skillet, add lemon zest, crushed red pepper, and chopped parsley, then toss to coat evenly.
7. Taste and adjust seasoning with salt, pepper, or extra lemon juice.
8. Serve immediately over cooked pasta, rice, or zucchini noodles.

Notes

• For a richer sauce, stir in 1 tablespoon of coconut cream or cashew cream.
• Use dry white wine such as Pinot Grigio for authentic scampi flavor.
• Don’t overcook shrimp — they cook quickly and can turn rubbery if left too long.
• Add vegetables like spinach, asparagus, or cherry tomatoes for extra nutrition.
• For a vegan version, use plant-based shrimp alternatives.

Nutrition

• Serving Size: 1 serving
• Calories: 290
• Sugar: 1g
• Sodium: 740mg
• Fat: 14g
• Saturated Fat: 2g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 4g
• Fiber: 0g
• Protein: 34g
• Cholesterol: 225mg