Can I Make Shrimp Scampi Ahead of Time? A Detailed Guide for Preparing Shrimp Scampi in Advance

Shrimp scampi is a delicious classic dish that combines tender shrimp with garlic butter, lemon, and herbs. It’s quick and easy to make – the shrimp cooks in just a few minutes. But is it possible to prepare shrimp scampi ahead of time? The answer is yes! With some planning and a few adjustments, you can make shrimp scampi in advance so it’s ready when you need it.

Why Make Shrimp Scampi Ahead of Time?

There are several benefits to preparing shrimp scampi ahead

• Saves time: Shrimp scampi comes together quickly, but the prep work of peeling, deveining, and butterflying the shrimp can take time. Preparing this in advance saves you time later.

• Makes entertaining easier: If you’re hosting a dinner party, prepping the shrimp scampi early is one less thing to worry about when guests arrive.

• Allows flavors to meld: Making the dish ahead gives time for the garlic, lemon, and herbs to permeate the shrimp.

• Lets you cook at the last minute: Shrimp overcooks easily. Prepping ahead means you only have to toss it in the pan for a few minutes before serving.

How Far in Advance Can You Make It?

You can prep shrimp scampi up to 24 hours before cooking and serving. To keep optimal freshness and texture, it’s best to cook the shrimp within 12 hours. Here are a few timing guidelines:

• Marinated raw shrimp: Marinate peeled, deveined shrimp in olive oil, lemon, garlic, and seasonings up to 24 hours in advance. Keep refrigerated.

• Complete uncooked dish: Make the entire shrimp scampi recipe, including mixing the shrimp with the sauce, up to 12 hours before. Refrigerate until ready to bake.

• Cooked shrimp: You can cook the shrimp completely up to 4 hours in advance. Let cool, then refrigerate until ready to reheat and serve.

Step-By-Step Guide for Making Shrimp Scampi Ahead

Follow these steps for perfect shrimp scampi that you can prep in advance:

1. Prep the Shrimp

• For each pound of shrimp, you’ll need:
  • 12-15 extra large (16-20 per pound) shrimp
  • 10-12 jumbo shrimp (10-15 per pound)
• Peel the shrimp, leaving the tails on for presentation.
• Devein the shrimp by making a shallow cut along the back and removing the digestive tract.
• Butterfly the shrimp by cutting halfway through on the underside, then opening it up. This allows it to lie flat.

2. Make the Marinade

In a bowl or resealable plastic bag, combine:

• 3 Tbsp olive oil
• 3 Tbsp dry white wine
• 2 tsp kosher salt
• 1 tsp black pepper

Mix well. Add the shrimp and mix to evenly coat. Cover or seal, and refrigerate for up to 24 hours. The wine tenderizes the shrimp and adds flavor.

3. Prepare the Sauce

The sauce makes the dish! For a 1 lb batch of shrimp, mix together:

• 1.5 sticks softened unsalted butter
• 2 Tbsp minced garlic
• 1/4 cup chopped shallots
• 1/4 cup chopped parsley
• 1 tsp dried or 2 tsp fresh rosemary
• 1/4 tsp crushed red pepper flakes (optional)
• 2 tsp lemon zest
• 2 Tbsp lemon juice
• 2/3 cup panko breadcrumbs
• 1/2 tsp salt
• 1/4 tsp pepper

Mash everything together thoroughly with a fork or in a food processor. Refrigerate until ready to use.

4. Assemble the Dish

Up to 12 hours before baking and serving:

• Spread a bit of the sauce in a baking dish.
• Arrange the marinated shrimp in a single layer.
• Dollop the rest of the sauce over the top.
• Cover and refrigerate.

5. Bake and Serve

When ready to eat:

• Let the dish sit at room temperature for 15-30 minutes.
• Preheat oven to 425°F.
• Bake for 10-15 minutes until hot and the sauce is bubbling.
• Broil for 1-2 minutes to brown the top if desired.
• Serve with lemon wedges and crusty bread for dipping in the sauce.

That’s it – easy shrimp scampi that you can prep completely ahead of time! Now you can enjoy this restaurant-worthy seafood dinner any night of the week.

Frequently Asked Questions

Here are answers to some common questions about making shrimp scampi ahead of time:

Can I bread the shrimp in advance?

Breading shrimp too far ahead of time can result in the coating becoming soggy. For best results, wait to bread the shrimp until just before cooking.

How should I store prepped shrimp scampi?

Keep it covered in the refrigerator. Use a shallow baking dish or pan so the sauce spreads in an even layer. Make sure shrimp stay submerged in sauce.

Should I cook the shrimp all the way?

It’s best not to pre-cook the shrimp. Cook just until pink, then stop cooking so they don’t overcook when you reheat later.

Can I freeze shrimp scampi?

You can freeze completely cooled shrimp scampi for 1-3 months. Thaw overnight in the fridge before reheating on the stove or in the oven. Add extra sauce ingredients if needed once thawed.

How do I reheat shrimp scampi?

Gently reheat in a pan on the stove or bake in a 375°F oven. Cook just until warmed through, 5-15 minutes. Avoid microwaving to prevent overcooking the shrimp.

What’s the best sauce thickener?

The starch from the pasta water helps thicken the sauce. You can also mix a teaspoon of cornstarch with the sauce before baking or reheating on the stove.

What sides go well with shrimp scampi?

Try crusty bread, rice pilaf, orzo, pasta, roasted potatoes, or a green salad. Steamed broccoli also pairs nicely.

Tips for Success

Follow these tips when prepping shrimp scampi ahead of time:

• Chill the baking dish before adding sauce so it doesn’t melt.
• Butterfly shrimp for even cooking.
• Don’t overcrowd shrimp – use a single layer.
• Use the freshest shrimp possible.
• Take care not to overcook when reheating.
• Add pasta water or cornstarch if sauce seems thin.
• For extra flavor, finish with fresh lemon and parsley.

With this handy guide, you can relax knowing your shrimp scampi is prepped and ready for a delicious home cooked meal any night of the week. Now go enjoy time with family and friends while your flavorful shrimp scampi bakes to perfection.