Comida Kraft
Recipe Box

Shrimp Scampi

(119) 103 Reviews
Prep Time
Total Time

6 servings, about 3/4 cup each

Herbs and spices elevate dinnertime to restaurant standards in this highly rated shrimp recipe. Our readers like it on rice or pasta—take your pick.

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What You Need

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Make It

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  • Mix dressing mix, juice, 1/4 cup water, 2 Tbsp. of the oil, parsley, garlic and pepper until well blended; set aside.
  • Heat remaining 2 Tbsp. oil in large skillet on medium heat. Add onion; cook and stir until tender but not browned. Add shrimp; cook 3 minutes or until shrimp turn pink, stirring occasionally. Stir in salad dressing mixture.
  • Bring to a boil on medium heat; boil 1 minute. Serve over hot cooked rice.

Serving Suggestion

Serve with your favorite green vegetable and a piece of fresh fruit.

Shrimp Sizes

The size of a shrimp is indicated by the count or number of shrimp per pound. The smaller the number, the larger the shrimp. Shrimp size terminology varies from place to place, so the count is the most accurate way to call for shrimp in a recipe. A basic guideline is: 11 to 15 is jumbo; 16 to 20 is extra large; 21 to 30 is large; 31 to 35 is medium and 36 to 45 is small.


Prepare as directed, using GOOD SEASONS Cheese Garlic Dressing Mix.


  • 6 servings, about 3/4 cup each

Nutritional Information

Serving Size 6 servings, about 3/4 cup each
Calories 210
Total fat 10g
Saturated fat 1.5g
Cholesterol 220mg
Sodium 710mg
Carbohydrate 4g
Dietary fiber 0g
Sugars 2g
Protein 24g
% Daily Value
Vitamin A 6 %DV
Vitamin C 15 %DV
Calcium 6 %DV
Iron 20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • CINDY97 |

    made this substituted chicken strips, it was great. Hubby gave it A+

  • asiewert |

  • mystic2102 |

    This recipe was ok. I thought it had way too much lemon. If I ever make it again I would use only a few tablespoons instead of a 1/4 cup. Changed a few things.. I used linguine instead of the rice, sub butter for some of the oil for cooking the shrimp, and also added some to the sauce to give it more flavor..used a little more garlic, and added some broccoli too. Also needed some salt. Next time I think I will use another shrimp scampi recipe, however my 7 year old daughter did like it and she is very picky.

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