Tarragon Shrimp Scampi


Kick shrimp scampi up a notch with a tarragon marinade, which imparts a unique flavor to your favorite shellfish.


Tarragon is often paired with poultry, but its unique, mild flavor (with hints of licorice and lemon) works well with shellfish like shrimp, too. Combined with garlic, lemon juice, and olive oil, our basic seafood marinade works its magic in just 30 minutes. Then, the broiler finishes the job, resulting in crispy, tender shrimp—perfect for topping anything from salad to pasta. This year-round recipe is sure to be in your cooking rotation for years to come.


  • cup olive oil

  • 4 cloves garlic, peeled and finely minced

  • 2 onions, peeled and coarsely grated

  • 1 small bunch fresh tarragon, finely chopped

  • ½ teaspoon salt

  • Freshly ground black pepper

  • 24 to 32 large shrimp, peeled and deveined

  • Juice of 1 lemon


  1. In a medium skillet, heat olive oil and saute garlic and onions over medium-low heat for 3 minutes. Add tarragon, salt, and pepper, and cook for 1 minute; do not let the mixture brown. Remove from heat and let cool.

  2. In a large bowl, combine the shrimp with the onion mixture and lemon juice, stirring until well coated. Let rest at room temperature for 30 minutes.

  3. Preheat the broiler. Arrange the marinated shrimp in a skillet. Cover the shrimp with any remaining marinade.

  4. Broil under high heat until the shrimp are pink and the topping is well browned, approximately 5 minutes. Serve immediately.

    Tarragon Shrimp Scampi
    David M. Russell
Related Articles