20-Minute Shrimp Scampi Without Wine (Dairy Free)

This recipe for shrimp scampi without wine is so easy to make from scratch! It is ready in just 20 minutes from start to finish. Cooked on the stovetop and made with tail on shrimp, olive oil, garlic, chili flakes (optional), parsley, lemon juice, and broth. It pairs perfectly with your favorite pasta but is also delicious served on its own with a side dish or as an appetizer. A wholesome recipe that is gluten free, dairy free, and bursting with flavor!

The best shrimp scampi without wine

Shrimp is one of our favorite proteins to make at home because it cooks so quickly, and there are so many flavorful ways to season and serve it!

And shrimp scampi made from scratch is 100% a front runner around here.

The flavors of fresh parsley, garlic, chili flakes, and lemon juice are a classic combination that never disappoints. And when you start with fresh, high quality ingredients, they will do all the talking – in the best possible way!

I first started experimenting with making shrimp scampi without wine years ago during a Whole30 and quickly realized it was just as delicious made without wine as it was with it. So now this is our go-to way of cooking it!

We like it with a little extra sauce (because who doesn’t?!), so I include a bit more broth than most recipes call for.

Whether you’re doing a Whole30 or simply like to avoid cooking with alcohol, this recipe is for you. 

If you’re looking for more mouth-watering ideas for shrimp cooked on the stovetop, be sure to check out these recipes for 10-Minute Pan Seared Shrimp, Sautéed Cajun Shrimp with Garlic Aioli, or Garlic Basil Sautéed Shrimp!

Recipe features

• Easy to make yet impressive. This shrimp scampi recipe comes together in just 20 minutes with very little effort but boasts big flavors and an impressive presentation. It is just the thing to make for dinner guests, your next special occasion, or a fancy date night!
• Light and satisfying. Besides leaving out the wine, we’re replacing butter with olive oil in this recipe for a lightened-up dairy free take but with all the classic flavors intact. The recipe is also naturally gluten free!
• A versatile crowd-pleaser. Shrimp scampi is often served with pasta, and while this recipe pairs perfectly with your favorite noodle, it can also be served on its own for a main course with a side dish or two or even as an appetizer! And if you have mixed preferences amongst your family or guests, some can eat it with pasta while others enjoy it as the main course.

Ingredients and substitutions

You can find the full list of ingredients, along with measurements, in the recipe card below. These are my ingredient notes and recommendations for easy swaps and substitutions!

What is shrimp scampi made of? An effortless blend of punchy ingredients that are so good they will literally make your mouth water!

Raw tail on shrimp

You could use shell on shrimp or shrimp peeled and without tails, but our personal preference is peeled and deveined tail on shrimp. Leaving the tail on shrimp helps prevent them from overcooking and adds some additional flavor to the dish.

You can find this type of shrimp at most grocery stores. They will either be sold fresh at the seafood counter or in the freezer section. If buying frozen, be sure to check out the section below for a few methods for how to quickly and safely thaw shrimp!

Olive oil

Shrimp scampi is typically made with butter, but we’re using olive oil instead of butter to keep this recipe dairy free. While not *techinically* dairy free, ghee is another delicious substitution for butter that also works well!

Garlic

Plenty of chopped garlic adds a ton of depth to shrimp scampi! Use freshly chopped garlic instead of jarred for the best flavor.

Pinch of chili flakes

Chili flakes are optional, but add an extra layer of interest to the dish.

If you’re like me and enjoy just a *small* amount of spice, I recommend Aleppo Chili flakes instead of the traditional ones you’d find at the grocery store (like the ones you’d get with a takeout pizza). They boast more chili flavor but with less of a spicy kick!

Broth

Most recipes for shrimp scampi use a combination of broth and white wine, but since we’re making this recipe with no wine, you’ll only use broth for the sauce portion of the dish.

I typically reach for chicken broth, but vegetable or seafood broth would also work well!

This is the exact low sodium chicken broth I used.

Lemon juice and fresh parsley

Besides the garlic, lemon juice, and parsley are the two ingredients that add the most character to this recipe! Use fresh lemon juice instead of jarred for the brightest flavor.

Salt and pepper

Based on my recipe testing, I provide a suggested amount in the recipe card below, but feel free to season to taste!

Tips for buying the best shrimp

The type of shrimp you use can make a big difference in the quality of the final dish.

Here are a few things to consider when buying shrimp from the grocery store:

Size: The size of the shrimp will determine how long they take to cook and the texture. Shrimp sizes are measured by number of shrimp per pound. I typically opt for jumbo shrimp (anywhere from 21/35 to 16/20 per pound), but any size will work for this recipe if you adjust the cooking time accordingly.

Freshness: Look for shrimp that smells clean and briny, with firm, translucent flesh free of discoloration or sliminess. Frozen shrimp is a great option if you can’t find any good-looking fresh shrimp. Most fresh shrimp at the seafood counter has been previously frozen anyway, and there are several ways to thaw it quickly at home that I detail in the section below.

How to make shrimp scampi without wine

With a little bit of chopping and a few basic kitchen tools, this recipe for shrimp scampi comes together in under 20 minutes! All you need is a large skillet, a cutting board, and a knife. I always suggest reading through the recipe at least once and preparing your ingredients before cooking to keep the flow moving smoothly.

If you’re ready to start cooking the complete set of ingredients and instructions are located in the recipe card at the bottom of the blog post.

Step 1: Sauté garlic and chili flakes

In a large skillet, heat olive oil or ghee over medium heat. Add garlic and chili flakes (if using) and sauté until garlic is aromatic but hasn’t yet started to brown.

Step 2: Add broth

Add broth and bring to a simmer – until liquid is reduced by half.

Step 3: Add shrimp and remaining ingredients

Add shrimp with salt, pepper, and lemon juice. Sauté, stirring occasionally, until shrimp is opaque and cooked through, depending on the size of your shrimp.

Step 4: Season and serve

Stir in the parsley and season to taste with more salt and pepper if desired. Serve by itself or over pasta or rice, and enjoy!

Serving suggestions

Shrimp scampi is often served over pasta (spaghetti, linguine, angel hair, or fettuccine are typical choices), rice, or crusty bread. All of these options are delicious, but it can also be served as an appetizer or on its own with a side dish or two.

This lemon garlic asparagus, mashed potatoes, crispy roasted sweet potatoes, or easy sautéed spinach would all be great options!

To serve with pasta and keep the recipe gluten free we always reach for Jovial Gluten Free Pasta! It is never not stocked in our pantry.

Reheating

I have found that the best two ways to reheat shrimp scampi are in the oven or on the stove top. 

In the oven: Preheat the oven to 300 degrees F. Place shrimp in an oven safe dish and add splash of broth if there isn’t much sauce remaining. Cover with tin foil and warm in the oven for 10-12 minutes until heated through.

On the stove top: Heat a medium sized skillet over medium low heat. Add shrimp with a splash of broth and cover the skillet with a lid. Stir occasionally, warming for 8-10 minutes, until warmed through.

Shrimp scampi can also be reheated in the microwave in 30-second increments until warm.

If you enjoyed this recipe, we’d love it if you would take 5 seconds to rate and review it below! It’s also super helpful for other readers if you share any modifications you made to the recipe. 

Thank you for sharing your kitchen with NK. We’re so grateful you’re here!

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