Caribbean Shrimp Scampi

Caribbean Shrimp Scampi is a wild twist on the classic shrimp scampi! Swapping out traditional ingredients like wine, lemon juice, and parmesan for new ones like light rum, lime juice, and queso fresco, this fusion will have your world hopping! And, it’s done in under 30 minutes!

Caribbean Shrimp Scampi?

I know, sound both intriguing and odd. But yes, it’s something I’ve been making for quite some time. Shrimp scampi is definitely one of my all time favorite seafood meals. And I also love the flavors of the Caribbean. So I decided to do a fusion of the 2. Wow! What a huge hit!

Traditional shrimp scampi is sautéed or roasted shrimp with white wine, lemon juice, parmesan cheese, fresh parsley, and lots of garlic and butter. It’s super easy yet super delicious. All I did was swap some of the classic ingredients for more tropical or Caribbean ones. I did, however, keep the loads of garlic and butter.

Instead of white wine, I use light rum, swapped lime juice for the some of the lemon juice, queso fresco instead of parmesan, and fresh cilantro instead of the parsley.

Caribbean Shrimp Scampi Tips

Here are a few tips to make this the best experience you can.

Use Cast Iron. I like to use a cast iron skillet for any shrimp scampi because you get a great seer on the shrimp and the heat conduction makes the whole pan cook evenly.

Searing. Get the skillet nice and hot. As soon as the shrimp go in, it will get a nice seer that will prevent the shrimp from having a rubbery feel.

Tail On. Leaving the tail on gives you a little handle to scoop up the goodies in the sauce. I use this general rule for deciding when to leave the tails on or take them off. Are the shrimp mixed in the dish like a pasta dish or a salad? Then the tails come off. Will the shrimp dish be a stand-alone part of the meal? Then I will generally leave the tails on.

What Can I Serve With Caribbean Shrimp Scampi?

Caribbean Shrimp Scampi is shown with plain white rice and our spectacular Pineapple Mango Salsa (click for recipe)!

• Yellow Rice
• Cilantro Lime Rice
• Avocado
• Pico de gallo (click for recipe)
• Guacamole (click for recipe)

What Ingredients Are in Caribbean Shrimp Scampi?

• 24 ounces Large Shrimp (31/35), peeled & deveined with tail on
• 2 Tablespoons Avocado Oil
• 6 Tablespoons Butter
• 1/4 cup Light Rum
• 1 Tablespoons Fresh Lime Juice (about 1 lime)
• 1 Tablespoons Fresh Lemon Juice (about 1/2 lemon)
• 8 cloves Garlic, minced
• 1/2 cup Queso Fresco, crumbled
• 1/4 cup Fresh Cilantro, chopped
• Salt and Pepper to taste

Ingredient Notes & Substitutions

Avocado Oil – you can sub canola oil or coconut oil. I wouldn’t use olive oil as that would change the flavor too much.

Butter – if you use salted butter, just remember to go light on the salt when it’s called for.

Light Rum – you can use any rum as a substitute. I use Bacardi rum.

How Is Caribbean Shrimp Scampi Made?

1. Heat the avocado oil and 2 tablespoons of butter in a 10-12 inch skillet, preferably a cast iron skillet, over medium-high heat.
2. Season the shrimp with salt and pepper and add them to the pan. Cook on one side for 3 minutes and turn them over. There should be a little char on them.
3. Remove the pan from the heat and add the rum. Use a grill lighter to ignite the rum. Be careful and stand back. Once the flames have gone out, return the pan to the heat. This takes about 30 seconds.
4. Add in the remaining butter, garlic, lemon juice, and lime juice and cook the shrimp for another 3 minutes. Top with queso fresco and cover for 2 minutes.
5. Stir in the fresh cilantro and remove from the heat. It’s ready to serve!

What Can I Do with the Leftovers?

The leftovers will keep nicely in fridge for us to up to 3 days in an airtight container. For best results, reheat this on the stove in a skillet with a little canola oil.

You can use the leftovers:

• with a salad
• on a sandwich
• or as tacos or fajitas

Can I Freeze Caribbean Shrimp Scampi?

Yes, absolutely! You can freeze the cooked shrimp in a airtight container up to 6 months. Thaw it on the counter or in the fridge overnight. Reheat using the instructions above.

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Other Amazing Recipes That You’ll Love!

Slow Cooker Carnita Street Tacos

Caribbean Grilled Chicken Breast

Mofongo

Caribbean Salmon with Pineapple Mango Salsa

Easy Jerk Shrimp Skewers

Coconut Pineapple Shrimp Skewers

Garlic Lime Shrimp and Mofongo

Print

Caribbean Shrimp Scampi

Course Main Course

Cuisine American, Caribbean, Tropical

Keyword caribbean, rum, shrimp scampi

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Servings 6

Ingredients

• 24 ounces Large Shrimp (31/35), peeled & deveined with tail on
• 2 Tablespoons Canola Oil
• 6 Tablespoons Butter
• 1/4 cup Light Rum
• 1 Tablespoon Fresh Lemon Juice (about 1/4-1/2 lemon)
• 1 Tablespoon Fresh Lime Juice (about 1/2-1 limes)
• 8 cloves Garlic, minced
• 1/2 cup Queso Fresco, crumbled
• 1/4 cup Fresh Cilantro, chopped
• Salt and Pepper to taste

Instructions

1. Heat the canola oil and 2 tablespoons of butter in a 10-12 inch skillet, preferably a cast iron skillet, over medium-high heat.

2. Season the shrimp with salt and pepper and add them to the pan. Cook on one side for 3 minutes and turn them over. There should be a little char on them.

3. Remove the pan from the heat and add the rum. Use a grill lighter to ignite the rum. Be careful and stand back. Once the flames have gone out, return the pan to the heat. This takes about 30 seconds.

4. Add in the remaining butter, garlic, lemon juice, and lime juice and cook the shrimp for another 3 minutes. Top with queso fresco and cover for 2 minutes.

5. Stir in the fresh cilantro and remove from the heat. It's ready to serve!