Classic Shrimp Scampi Fritta – Easy Olive Garden Copycat

This homemade Shrimp Scampi Fritta is a crispy fried shrimp dish with buttery lemon-wine sauce poured right over. It’s fast, salty, a little fancy but not fussy. Great if you want restaurant vibes without the whole leaving-the-house part.

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Quick Summary

• Prep time: 10 mins
• Cook time: 15 mins
• Flavor: crispy, buttery, citrusy
• Great for: lazy nights, shareable starters, fake date night

Why I Like This Recipe

I didn’t plan to make shrimp that night. Just… had them. Oil was already out from earlier, so figured why not? Threw it together and the sauce kinda saved my mood. It’s crispy, tangy, buttery — just solid.

Ingredients

For the Shrimp

• 1 lb shrimp (peeled + deveined)
• 2 cups cornstarch
• Vegetable oil, for frying

For the Scampi Sauce

• ½ cup dry white wine
• ½ cup white wine vinegar
• 2 tbsp finely chopped white onion
• 1 cup unsalted butter, cut into chunks
• ⅓ cup heavy cream
• ¼ tsp salt
• ⅛ tsp white pepper
• 1 tbsp fresh lemon juice
• 5–6 thin lemon slices
• ½ tsp parsley (fresh or dried)

How To Make Classic Shrimp Scampi Fritta

1. Heat the oil: Fill a deep pan with 3–4 inches of oil. Heat to 350°F. Toss in a test bit — if it bubbles, it’s ready.
2. Coat the shrimp: Toss shrimp in cornstarch. Shake off extra. It should be light, not caked.
3. Fry time: Fry in small batches, 2–3 mins each. Don’t overcrowd the pot. Lay ‘em on a wire rack or paper towel after.
4. Start the sauce: In a skillet, add wine, vinegar, and onion. Simmer down until it’s like a tablespoon of liquid left. Yeah, seriously that much.
5. Melt the butter: Drop in butter a few pieces at a time, stirring till smooth. Don’t rush this or it breaks.
6. Finish it up: Stir in cream, salt, pepper, lemon juice, slices, parsley. Let it thicken a little.
7. Put it together: Pile shrimp on a plate. Pour the warm sauce over. Add lemon slices or extra parsley if you care about looks.

Tips for Success

• Dry shrimp = better crunch
• Add butter gradually to the sauce or it’ll go weird
• Use real lemon juice. That bottled stuff? Nah
• Don’t skip the sauce reduction — it’s where the flavor lives
• Serve immediately. Not a “let it sit” kind of dish

Storage and Reheating

• Fridge: Shrimp: paper towel-lined container. Sauce: own jar. 2–3 days tops.
• Reheat: Oven at 375°F for 6–8 mins. Sauce? Warm it low and slow — don’t boil.
• Freezer: Not ideal. Texture goes meh.

Frequently Asked Questions

• Can I skip the wine?
  You could. Try broth + extra lemon. Different, but still works.
• Is cornstarch better than flour?
  For this, yeah. It gives a lighter, crispier texture.
• Can I air fry the shrimp?
  Not the same, but you can. Maybe try panko instead of cornstarch.
• What kind of shrimp should I use?
  Medium or large, peeled and deveined. Tail off or on — doesn’t matter.
• Can I double the sauce?
  Yes. Always yes. It’s good on pasta, bread… whatever’s lying around.

Common Mistakes and How to Dodge Them

• Crowding the pan: Oil temp drops, shrimp steams. Fry in small batches. Be patient.
• Skipping the reduction: You’ll end up with a watery sauce. Let it simmer down till thick.
• Adding cold butter too fast: Melt it in slowly so the sauce emulsifies right. Otherwise? Greasy mess.
• Overcooking shrimp: They go rubbery fast. Once they’re golden, pull ‘em out.
• Using bottled lemon juice: You’ll taste the difference. Fresh has that sharp, clean brightness.

Nutrition Facts (Per Serving)

• Calories: 874 kcal
• Total Fat: 68g
• Saturated Fat: 28g
• Cholesterol: 245mg
• Sodium: 400mg
• Potassium: 210mg
• Total Carbohydrate: 29g
• Dietary Fiber: <1g
• Sugars: 2g
• Protein: 28g

You Might Also Like:

• Shrimp Christopher – Easy Olive Garden Copycat
• Parmesan Shrimp – Easy Olive Garden Copycat
• Shrimp Caprese – Easy Olive Garden Copycat
• Chicken and Shrimp Carbonara – Easy Olive Garden Copycat