Easy Kosher ‘Shrimp’ Scampi with Hearts of Palm

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I’ll be honest, when I first heard about using hearts of palm as a shrimp substitute, I was skeptical. But after years of experimenting in my kosher kitchen, I can tell you that this combination works beautifully. The tender, slightly sweet hearts of palm have a texture that’s surprisingly similar to shellfish, and when you season them right, they absorb all those classic scampi flavors.

Why Hearts of Palm Work as a Shellfish Substitute

The beauty of this dish lies in its simplicity. Traditional shrimp scampi relies on butter, garlic, white wine, and lemon to create that perfect balance of richness and brightness. Since we’re keeping kosher, I use a good quality olive oil instead of butter, which actually makes the dish lighter while still delivering that satisfying richness. The garlic gets golden and fragrant, the wine adds depth, and fresh lemon juice brightens everything up.

What really makes this version shine is how you prepare the hearts of palm. I slice them into medallions that mimic the shape and size of jumbo shrimp, then give them a quick sear in the pan. This step is crucial because it removes excess moisture and gives them a slightly golden exterior. You want them to have some texture, not turn mushy.

The Secret to Perfect Scampi Texture

This makes an elegant weeknight dinner when served over pasta, or you can serve it as an appetizer with crusty bread for dipping in that garlicky sauce. I often make it when I want something that feels special but comes together in under 20 minutes. The whole dish has that restaurant quality that makes guests think you spent way more time cooking than you actually did.

Easy Kosher 'Shrimp' Scampi with Hearts of Palm - Italian-American recipe
I'll be honest, when I first heard about using hearts of palm as a shrimp substitute, I was skeptical. But after years of experimenting in my kosher kitchen, I can tell you that this combination works beautifully. The tender, slightly sweet hearts of palm have a texture that's surprisingly similar to shellfish, and when you season them right, they absorb all those classic scampi flavors. The beauty of this dish lies in its simplicity. Traditional shrimp scampi relies on butter, garlic, white wine, and lemon to create that perfect balance of richness and brightness. Since we're keeping kosher, I use a good quality olive oil instead of butter, which actually makes the dish lighter while still delivering that satisfying richness. The garlic gets golden and fragrant, the wine adds depth, and fresh lemon juice brightens everything up. What really makes this version shine is how you prepare the hearts of palm. I slice them into medallions that mimic the shape and size of jumbo shrimp, then give them a quick sear in the pan. This step is crucial because it removes excess moisture and gives them a slightly golden exterior. You want them to have some texture, not turn mushy. This makes an elegant weeknight dinner when served over pasta, or you can serve it as an appetizer with crusty bread for dipping in that garlicky sauce. I often make it when I want something that feels special but comes together in under 20 minutes. The whole dish has that restaurant quality that makes guests think you spent way more time cooking than you actually did.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian-American
Calories: 245
Ingredients Method Notes

Ingredients
  

  • 2 cans hearts of palm 14 oz each, drained and patted dry
  • 1/3 cup extra virgin olive oil
  • 6 cloves garlic minced
  • 1/2 cup dry white wine or vegetable broth
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper freshly ground
  • 1/4 cup fresh parsley chopped
  • 1 pound pasta optional, for serving

Method
 

  1. Drain hearts of palm and pat completely dry with paper towels. Cut into 1/2-inch thick rounds on the diagonal to create medallions that resemble shrimp.
  2. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the hearts of palm medallions in a single layer and cook for 2-3 minutes per side until lightly golden. Remove from pan and set aside.
  3. Add remaining olive oil to the same skillet and reduce heat to medium. Add minced garlic and red pepper flakes, cooking for 30 seconds until fragrant but not browned.
  4. Pour in white wine and let it simmer for 1-2 minutes to cook off the alcohol. Add lemon juice, lemon zest, salt, and pepper.
  5. Return the hearts of palm to the skillet and toss gently to coat with the sauce. Cook for another 1-2 minutes to warm through.
  6. Remove from heat and stir in fresh parsley. Taste and adjust seasoning with more salt, pepper, or lemon juice as needed.
  7. Serve immediately over cooked pasta if desired, or with crusty bread as an appetizer.

Notes

Hearts of palm can be found in the international aisle of most grocery stores. Make sure to pat them very dry before cooking to prevent excessive splattering. This dish is best served immediately while the sauce is warm. For a richer flavor, you can finish with an extra drizzle of good olive oil.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 245
% Daily Value*
Total Fat 21g 27%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 0mg
Sodium 580mg 25%
Dietary Fiber 4g 14%
Total Sugars 2g
Protein 3g 6%
*Percent Daily Values are based on a 2,000 calorie diet.
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