Split-Second Shrimp Recipe
Split-Second Shrimp Recipe photo by Taste of Home
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Split-Second Shrimp Recipe

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In Marion, Illinois, Jalayne Luckett uses her microwave to hurry along preparation of this super-fast shrimp scampi that's buttery and full of garlic flavor. Tip: Serve it as an elegant entree or special-occasion appetizer.
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 6 servings


  • 2 tablespoons butter
  • 1-1/2 teaspoons minced garlic
  • 1/8 to 1/4 teaspoon cayenne pepper
  • 2 tablespoons white wine or chicken broth
  • 5 teaspoons lemon juice
  • 1 tablespoon minced fresh parsley
  • 1/2 teaspoon salt
  • 1 pound uncooked large shrimp, peeled and deveined

Nutritional Facts

79 calories: 5 piece, 3g fat (2g saturated fat), 119mg cholesterol, 349mg sodium, 1g carbohydrate (0g sugars, 0g fiber), 12g protein Diabetic Exchanges: 2 lean meat.


  1. In a 9-in. microwave-safe pie plate, combine the butter, garlic and cayenne. Cover and microwave on high for 1 minute or until butter is melted. Stir in the wine, lemon juice, parsley and salt. Add shrimp; toss to coat.
  2. Cover and microwave on high for 2-1/2 to 3-1/2 minutes or until shrimp turn pink. Stir before serving. Yield: 6 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Split-Second Shrimp in Quick Cooking May/June 2005, p7

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviewed Jul. 24, 2015

"Very nice recipe. I made the BLT salad, same page, as suggested by Katlaydee3, along with corn on the cobb. Very good summer dinner."

Lori Kostecki
Reviewed Feb. 2, 2012

"I love this recipe! So simple, with tasty results. I like to serve it atop angel hair pasta along with a green salad."

Reviewed Jun. 28, 2011

"I loved this recipe but I found that it took about a minute longer to cook. I served it with the BLT Salad on the same page."

Reviewed Jun. 24, 2009

"So easy and yummy! I use a lot less lemon juice...too much for my tastebuds and I add some garlic salt. I triple the sauce and serve over angel hair."

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