What is scampi shrimp?
Our jumbo scampi shrimp are very large raw shrimp, about 6 to 8 per pound, sold shell-on. They aren't seasoned or marinated, so you control the flavor and can cook them any way you like, including a classic garlic-butter scampi.
Are they seasoned or marinated?
No. They're plain raw shrimp, so you control the flavor. For a classic scampi, finish them with garlic, butter, white wine, lemon and parsley.
Do I need to peel and devein them?
They ship shell-on, which keeps the shrimp moist and adds flavor as they cook, so leave the shell on while cooking. To devein, snip along the back through the shell with kitchen scissors and lift out the vein. Peel them at the table, or after cooking.
How do I cook it?
These shrimp are very large, so they need more time than typical shrimp. Heat oil in a large skillet over medium-high heat, add the shrimp in a single layer, and cook about 3 to 4 minutes per side, until the shells turn pink and the flesh is opaque all the way through. For faster, more even cooking, butterfly them first by cutting along the back through the shell. Add garlic and butter in the last minute so the garlic doesn't burn, then finish with lemon and parsley.
How many should I order per person?
At 6 to 8 per pound, plan on 3 to 4 shrimp, about 1/2 pound, per person as a main course, or 1 to 2 as an appetizer.
What should I serve it with?
Pasta, rice or crusty bread to soak up a garlic-butter pan sauce.
How should I store it, and how long will it stay fresh?
Refrigerate it as soon as it arrives and use it within 48 hours of delivery, or freeze it right away. See our Care & Prep guide for thawing tips.
How do I keep shrimp from getting tough?
Shrimp cook in just a few minutes. Remove them from the heat as soon as they turn pink and opaque and curl into a loose "C." A tight "O" means overcooked.
What size are they?
Shrimp are sized by count per pound, and a lower number means bigger shrimp, so 16 to 20 per pound is larger than 31 to 40.
