Shrimp Scampi Meatballs Recipe – A Seafood Twist on a Classic Favorite

Bylina

If you’re a fan of shrimp scampi and love meatballs, this recipe is about to change your dinner game. These Shrimp Scampi Meatballs combine everything we love about the garlicky, buttery flavor of scampi with the bite-sized convenience of meatballs. It’s a match made in culinary heaven—and the perfect way to bring a fresh, coastal twist to your next meal.

Whether you’re looking to impress dinner guests or just shake up your weeknight routine, these shrimp meatballs are flavorful, elegant, and surprisingly easy to make. Serve them over pasta, rice, or even tucked into a toasted baguette for a scampi meatball sub that dreams are made of.

Why You’ll Love These Shrimp Scampi Meatballs

  • 🍤 A new take on comfort food – All the garlicky, lemony flavor of scampi in a fun new form.
  • 🧄 Loaded with flavor – Garlic, butter, herbs, and a touch of lemon bring these to life.
  • 🍋 Light yet rich – They feel indulgent but are made with lean seafood.
  • 🍝 Versatile serving options – Pasta, subs, appetizers—you name it.
  • 🥂 Dinner party-worthy – Elegant enough to impress, easy enough for a Tuesday.

Ingredients

For the Meatballs:

  • 1 lb raw shrimp, peeled and deveined
  • ½ cup panko breadcrumbs
  • ¼ cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 2 tbsp fresh parsley, chopped
  • 1 egg
  • Zest of 1 lemon
  • ½ tsp salt
  • ¼ tsp black pepper
  • ½ tsp crushed red pepper flakes (optional)

For the Scampi Sauce:

  • 3 tbsp butter
  • 3 tbsp olive oil
  • 4 cloves garlic, minced
  • ½ cup dry white wine (or chicken broth)
  • Juice of 1 lemon
  • 1 tbsp fresh parsley, chopped
  • Salt and pepper to taste

Instructions

Step 1: Prep the Shrimp

Roughly chop the shrimp, then pulse in a food processor until finely minced but not puréed. You want texture, not a paste.

Step 2: Make the Meatball Mixture

In a mixing bowl, combine the minced shrimp, breadcrumbs, Parmesan, garlic, parsley, egg, lemon zest, salt, pepper, and red pepper flakes. Mix until just combined—don’t overwork the mixture.

Step 3: Form the Meatballs

Scoop about 1 to 1 ½ tablespoons of the mixture and gently roll into meatballs. You should get around 16–18 meatballs.

Step 4: Cook the Meatballs

Heat a large nonstick or cast-iron skillet over medium heat with a tablespoon of olive oil. Add the meatballs in batches and cook for 3–4 minutes per side, until golden and cooked through. Remove and set aside.

Step 5: Make the Scampi Sauce

In the same pan, melt the butter and add olive oil. Sauté the garlic for 1 minute until fragrant, then add the wine (or broth) and lemon juice. Let it simmer for 2–3 minutes to reduce slightly. Season with salt and pepper.

Step 6: Return the Meatballs to the Pan

Add the meatballs back into the sauce and spoon the sauce over them. Simmer together for a few minutes to let the flavors combine. Sprinkle with chopped parsley before serving.

Serving Suggestions

These Shrimp Scampi Meatballs are incredibly versatile. Here are some delicious ways to enjoy them:

  • 🍝 Over linguine or angel hair pasta – Classic scampi style.
  • 🥖 As sliders or subs – Toasted buns + melted provolone = magic.
  • 🍚 With lemon rice or garlic butter couscous – A lighter twist.
  • 🥗 On a salad – Great with arugula, cherry tomatoes, and vinaigrette.
  • 🍢 As an appetizer – Skewer and drizzle with extra sauce.

Pro Tips for Success

  • Use fresh shrimp if possible for the best flavor and texture.
  • Don’t overmix the meatball mixture—gentle handling keeps them tender.
  • Pulse the shrimp, don’t fully blend. You want small bits, not mush.
  • Use a cookie scoop for evenly sized meatballs.
  • Deglaze with wine or broth to pick up all the tasty brown bits in the pan.

Optional Add-Ins

Want to take these to the next level? Try adding:

  • Chopped sun-dried tomatoes or spinach to the meatball mix.
  • A splash of cream in the sauce for a more luxurious finish.
  • Extra Parmesan on top before serving.

How to Store and Reheat

Fridge: Store leftovers in an airtight container for up to 3 days.

Freezer: These meatballs freeze well! Freeze them cooked or uncooked for up to 3 months. Thaw before reheating or cooking.

Reheat: Warm in a skillet with a splash of broth or in the microwave in 30-second bursts.

Make-Ahead Tip

You can prepare the meatballs ahead of time and refrigerate them for up to 24 hours before cooking. Perfect for meal prepping or prepping for guests.

Why This Recipe Works

Shrimp scampi is already a flavor powerhouse, so transforming it into meatballs gives it a fresh, playful twist. These meatballs deliver the same garlicky, buttery, lemon-forward flavor you love, but in a form that’s easier to serve, freeze, and repurpose. Plus, it’s an excellent way to introduce seafood to picky eaters in a familiar format.

Final Thoughts

If you’ve never tried seafood meatballs before, these Shrimp Scampi Meatballs are the perfect place to start. They’re bursting with flavor, simple to prepare, and versatile enough for casual dinners or elegant gatherings. Whether you serve them over pasta or on their own, they’re sure to impress.

So next time you’re craving something different, skip the usual scampi and roll with these shrimp-packed beauties instead. Your taste buds will thank you!