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Baked Shrimp Scampi
Baked Shrimp Scampi


Ken wanted something quick, but delicious and Patti wanted something easy and a bit elegant. After all it was our date night! Plus, with the Lenten season we wanted something non-meat. This was perfect with lots of shrimp in butter, lemon and garlic sauce with just a hint of Dijon mustard. Making in on our Outdoor Oven made it so easy and we love the smoke box for another layer of flavor. Patti used our Swimmin’ in Smoke Fish Bait Seasoning to make it extra special. We used Lumberjack’s new “Paris-Bordeaux Rosemary” wood pellets in the smoke box. Paris-Bordeaux Rosemary adds a savory resinous flavor and aroma. It has a tea-like aroma and a piney flavor.

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme.  Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

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Baked Shrimp Scampi
A Cooking Together Recipe

Prep Time: 10 minutes
Cook Time: 15 minutes at 450 degrees (230c)
Grill: Outdoor Oven

Pellets: Lumberjack “Paris-Bordeaux Rosemary”

Ingredients: Baked Shrimp Scampi

  • raw large shrimp, shelled
  • raw jumbo shrimp, shelled
  • ¾ cup butter, melted
  • ¼ cup olive oil
  • 2 Tablespoons fresh lemon juice
  • 2 Tablespoons fresh garlic, minced
  • 2 teaspoons Swimmin’ in Smoke Fish Bait seasoning
  • ¾ teaspoon white pepper
  • 2 Tablespoon spicy mustard
  • ½ cup green onions or shallots, sliced
  • ½ cup Italian parsley, chopped
  • 1 cup Parmesan cheese, shredded
  • ¾ lb. Angel Hair pasta, cooked and tossed with ¾ cup Italian salad dressing

Baked Shrimp Scampi
A Cooking Together Recipe

Directions: Baked Shrimp Scampi

In 2 quart cast iron Dutch oven add melted butter, oil, juice, garlic and seasonings and onion. Whisk over low heat until well blended, about 3 minutes. Turn off heat and add shrimp, turning until well coated with sauce. Bake in your Outdoor Oven stirring every five minutes. Serve over pasta, garnish with parsley and cheese.

Baked Shrimp Scampi
In 2 Quart Cast Iron Dutch Oven


Baked Shrimp Scampi
In The Outdoor Oven @ 450 degrees (230c)

Cooking Directions:

Cooking in the Outdoor Oven is a snap. If you are going to use the smoke box fill it up first with either wood chips or pellets.

Turn on the propane tank. Open the oven door so you can see and hear when the burner lights. Turn the control knob to the high position and hold it in. At this time press the igniter button. You’ll be able to hear and see the burner light. Continue to hold the control knob for about 10 seconds for the burner to get hot.

Close the door and preheat the oven to your desired temp. You may have to adjust it up or down until you reach your temperature. But, once you hit it the oven will hold it. Bake for 15 minutes 450 degrees (230c) giving it a stir every five minutes.

Baked Shrimp Scampi
A Cooking Together Recipe

Note: The bottom stone and it gets “HOT” so you need to stay right with it or you will burn what your are cooking. I only use heavy cast iron or baking dishes here. For most things I have found that it is better to use the middle shelf. You can use a stone here or not depending on your cook.

Baked Shrimp Scampi
Smells So Good

Baked Shrimp Scampi
Ready to Plate

Baked Shrimp Scampi
A Cooking Together Recipe

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Uuni Wood Fired Pizza Oven, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can do our recipes on any grill, even some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion and Do What You Love,
Ken & Patti

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