Coastal Home Blog

From the galley

Grilled Shrimp Scampi


12 jumbo shrimp, peeled and deveined
1/2 cup canola oil
10 cloves garlic
1/4 teaspoon crushed red pepper flakes
1 teaspoon ground fennel seed
Salt and freshly ground black pepper
1 stick unsalted butter
1 large lemon, zested and juiced
1 tablespoon chopped tarragon leaves
2 teaspoons chopped fresh thyme leaves, plus sprigs for garnish
1/4 cup chopped fresh Italian parsley leaves, plus extra for garnish


Put the shrimp in a large baking dish.

Combine the canola oil, garlic, red pepper flakes and fennel seed in a small food processor and process until the garlic is somewhat paste-like. Pour this mixture over the shrimp and let them marinate for 30 minutes.

Light a grill to high heat.

Strain the shrimp from the marinade and season them with salt and black pepper, to taste. Grill the shrimp on both sides until they are slightly charred and just cooked through, about 2 minutes per side (see Cook's Note). Transfer the shrimp to a plate.

Melt the butter in a large saute pan set over the grates of the grill. Add the lemon zest, lemon juice, tarragon and thyme leaves and cook for 30 seconds. Add the shrimp and cook, tossing once, about 1 minute. Finish with the parsley and adjust the seasonings, if necessary. Transfer the shrimp to a serving platter and garnish with thyme and parsley.

Cook's Note

They can be left slightly undercooked since they will cook longer in the butter sauce.

Coastal recipes for your seaside lifestyle, spice things up at the dining table. Grille shrimp scampi recipe from the galley at Our Boat House.


Grilled Shrimp Scampi


Grilled Shrimp Scampi

Spicy Breakfast Fajitas with Eggs and Guacamole


Quick Guacamole

6 ounces avocado (from 1 large or 1 1/2 medium)
1 tablespoon lime juice, or more if needed
Kosher salt


1 tablespoon extra-virgin olive oil
2 red, yellow, or orange bell peppers, sliced into 12-inch-wide strips
12 medium white onion, sliced into 12-inch-wide wedges
1 teaspoon ground cumin
12 teaspoon chili powder
Pinch of red pepper flakes
Kosher salt
2 cloves garlic, pressed or minced
2 teaspoons fresh lime juice

Fajitas and Garnishes

6 corn tortillas
olive oil spray
6 large eggs
1 ounce crumbled feta or queso fresco cheese
Handful of fresh cilantro, chopped
Freshly ground black pepper
Hot sauce and/or your favorite salsa


For the guacamole:

Using a spoon, scoop the flesh of the avocados into a small bowl.
Add the lime juice and 14 teaspoon salt and mash with a pastry cutter, potato masher, or fork until the mixture is blended and no longer chunky.
Taste and add additional lime juice and/or salt, if necessary.

To prepare the veggies:

In a large skillet, heat the olive oil over medium heat.
Once the oil is shimmering, add the bell peppers and onion, cumin, chili powder, red pepper flakes, and a few dashes of salt. Toss to combine, cover the pan, and cook, stirring occasionally, until the vegetables are easily pierced by a fork, 5 to 8 minutes.
Uncover and continue cooking, stirring often, until the vegetables are lightly charred on the edges, about 3 to 5 minutes more.
Add the garlic, toss well, and cook for another minute.
Remove the pan from the heat and drizzle in the lime juice. Toss, season to taste with additional salt, and cover to keep warm.

Meanwhile, to prepare the fajitas:

In a small skillet over medium heat, warm each tortilla on both sides until heated through. Stack the warmed tortillas on a plate as they are done and cover them with a kitchen towel to keep warm.
Wipe the skillet, spray with oil over medium-low heat.
Carefully crack an egg and pour it into the skillet without breaking the yolk. Cook covered until the whites set, about 2 minutes, or longer to taste.
Transfer the egg to a plate and repeat with the remaining eggs.
To assemble the breakfast fajitas, spread the guacamole on each tortilla, top each with an egg, followed by some veggies. Sprinkle with cheese, cilantro, and freshly ground pepper. Serve with hot sauce and/or salsa on the side.


Yield: 6 fajitas, Serving Size: 1 fajita

Amount Per Serving:

Smart Points: 6

Points +: 6

Calories: 227

Total Fat: 13g

Saturated Fat: g

Cholesterol: 190mg

Sodium: 142mg

Carbohydrates: 19g

Fiber: 4.5g

Sugar: 0.5g

Protein: 9.5g

Yummy coastal recipes you need to try. Spice up your coastal dining experience with this tasty recipe.


Spicy Breakfast Fajitas with Eggs and Guacamole

Coastal Outdoor Tables

1. Table space is key to a great low country boil for the entire family to enjoy. Best way to design your boil right is by placing at least 2 long coastal tables together. This gives you plenty of room to pour the boil out on the tables.

2. SeatingBenches work great for lots of easy coastal seating. Guests can slide on in next to each other for a comfy cozy party atmosphere.

Low Country Boil Party

3. Newspaper. Cover your tables in layers of newspaper to soak up and hold your boil dinner. Brown packing paper works just as well.

Hanging Outdoor Nautical Lights

4. Light your space with hanging lanterns or string lights over the dining space to set the ambiance and keep the party going when the sun goes down.

Coastal Fire Elements

5. Fire. Add some fire to your party with a fire table or fire pit for guaranteed gathering into the night. There is something mesmerizing about sitting around a fire at night, add in the sounds of the ocean and you are all set.

Design tips for setting up the coolest coastal outdoor space for your low country boil. Let's have a party with great coastal style, get your design tips here.


Low Country Boil

Long Coastal Table Set Up

Coastal Tables With Benches

String Lights Over Outdoor Coastal Dining Area

Hanging Nautical Lanterns

Coastal Fire Pit

 Laguna Fire Bowl

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