Skillet-Smoked Shrimp Scampi over Quinoa
Equipment
- Smoker We used Traeger
Ingredients
Shrimp Ingredients
- 2 pounds large or extra large frozen shrimp peeled and deveined
- 6 tablespoons salted butter
- ¼ cup dry white wine Freakshow Chardonnay or similar
- 1 small lemon
- 1 head garlic peeled and chopped
- 2 tablespoons crushed red pepper
- 1 ½ teaspoons black pepper or lemon pepper
- 1 teaspoon salt or garlic salt
- ¼ teaspoon ground cayenne pepper optional
- ¼ teaspoon onion powder
Quinoa Ingredients
- 3 ¾ cups chicken broth
- 1 ½ cups quinoa
Garnish
- 1 cup freshly grated parmesan
- ¼ cup fresh parsley chopped
- ⅓ small lemon optional squeeze for serving
Instructions
- Marinate the Shrimp: In a large bowl, toss shrimp with garlic, crushed red pepper, black pepper, salt, cayenne, onion powder, and lemon juice. Let marinate in the fridge for 15–30 minutes — just enough time to pour yourself that glass of wine.
- Preheat the Smoker: Fire up your smoker and set it to 275°F. Lightly oil a cast iron skillet.
- Arrange the Shrimp: Place shrimp in a single layer, spiraling them inward like a little seafood masterpiece.
- Smoke: Smoke for 15 minutes, then scatter butter chunks around the pan and pour in the wine. Crank the heat to 450°F and let cook for another 15–20 minutes — until the shrimp are opaque, juicy, and just starting to caramelize at the edges.
- Cook the Quinoa: Meanwhile, bring chicken broth and quinoa to a boil. Reduce heat, cover, and simmer 20 minutes until fluffy.
- Serve: Spoon quinoa into bowls, top with shrimp, drizzle with that buttery sauce (aka liquid gold), and finish with Parmesan, parsley, and a squeeze of lemon.
Notes
No smoker? No problem.
To make this in the oven, preheat to 400°F and prepare the shrimp in your cast iron skillet the same way (tossed in garlic, spices, and lemon juice).
Bake uncovered for 10 minutes, then add the butter and wine. Return to the oven and roast another 8–10 minutes, until the shrimp are pink and the sauce is bubbling. You’ll miss the smoke, but the flavor is still incredible — buttery, garlicky, and bright.
To make this in the oven, preheat to 400°F and prepare the shrimp in your cast iron skillet the same way (tossed in garlic, spices, and lemon juice).
Bake uncovered for 10 minutes, then add the butter and wine. Return to the oven and roast another 8–10 minutes, until the shrimp are pink and the sauce is bubbling. You’ll miss the smoke, but the flavor is still incredible — buttery, garlicky, and bright.
Tried this recipe?Let us know how it was!