Damn Delicious

Baked Shrimp Scampi

This is the easiest yet fanciest dish of all – tender shrimp baked with buttery breadcrumbs, garlic and lemon juice. Just 10 min prep!

Baked Shrimp Scampi - This is the easiest yet fanciest dish of all - tender shrimp baked with buttery breadcrumbs, garlic and lemon juice. Just 10 min prep!

This is epic. It really is.

Because everyone’s favorite shrimp scampi is transformed into an easy peasy baked version, crusted with buttery breadcrumbs.

Plus, no one will believe that this is completely baked in all of that crunchy, crispy goodness. And this comes together in just 20 min from start to finish.

With that tender shrimp just swimming in that garlicky, buttery sauce, you can’t go wrong. You just can’t.

Baked Shrimp Scampi

This is the easiest yet fanciest dish of all – tender shrimp baked with buttery breadcrumbs, garlic and lemon juice. Just 10 min prep!

10 minutes10 minutes

Ingredients:

  • 2 tablespoons white wine*
  • 2 tablespoons freshly squeezed lemon juice
  • 1/2 cup Panko*
  • 1/4 cup unsalted butter, melted
  • 2 pounds medium shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1/2 teaspoon crushed red pepper flakes, or more, to taste
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley leaves

Directions:

  1. Preheat oven to 425 degrees F. Add white wine and lemon juice to a 9×13 baking dish; set aside.
  2. In a small bowl, combine Panko and butter; set aside.
  3. In a large bowl, combine shrimp, olive oil, garlic and red pepper flakes; season with salt and pepper, to taste.
  4. Add shrimp in a single layer to the prepared baking dish. Sprinkle with Panko mixture.
  5. Place into oven and bake until bubbly and golden brown, about 10-12 minutes.
  6. Serve immediately, garnished with parsley, if desired.

Notes:

*Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.

*Chicken stock can be used for white wine as a non-alcoholic substitute.

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Nutrition Facts
Serving Size
Servings Per Container 6

Amount Per Serving
Calories 278.3 Calories from Fat 125.1
% Daily Value*
Total Fat 13.9g 21%
Saturated Fat 5.9g 30%
Trans Fat 0.4g
Cholesterol 306.3mg 102%
Sodium 344.0mg 14%
Total Carbohydrate 4.7g 2%
Dietary Fiber 0.1g 0%
Sugars 0.4g
Protein 31.4g 63%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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88 comments

  1. Rated 5 out of 5

    Made this tonight and it was hands down on of the easiest and most delicious recipes I’ve made. I seriously can’t believe how easy it was. I made it even easier by not mincing garlic and just used garlic powder. Will make this again and again and I have already shared it with a friend.

  2. Rated 5 out of 5

    I used to make this recipe before I went on a KETO diet over a year ago and always loved it. It’s so easy to make shrimp scampi when you bake it and the sauce is excellent. I decided to modify the recipe to fit my needs and swapped out shredded parmesan cheese for the bread crumbs. I also added a whole stick of butter rather than a half of stick and doubled the garlic. The dish was wonderful and my who family loved it, even my non-KETO teenagers.

  3. Rated 5 out of 5

    This. Is. The. Bomb The only thing we do different is bake it in a shallow cast iron skillet. We make this A. Lot. 
    Simple, fresh and delicious  
     

  4. Rated 5 out of 5

    Delicious!

  5. Rated 5 out of 5

    Super easy and so delicious! I added more garlic! My family loved it!

  6. This was an excellent recipe and best of all, very easy to make. Had it prepared and on the table in less than 30 minutes. Next time I will make some angel hair pasta to go along with it as it made a really flavorful sauce. Thanks for the great recipe!

  7. Rated 5 out of 5

    Superb!  Just made this for a group of friends last night. So simple, easy and delicious!  I served it over garlic butter parsley linguini and the fact that my time in the kitchen was 10 minutes was a big plus.  

  8. Rated 5 out of 5

    The most amazing recipe…turned out great! My mom and I enjoyed making this and has to be the best thing we made together yet! Thank you!

  9. Rated 5 out of 5

    Had jumbo brown shrimp in the freezer, and I wanted to try something different with them.  I saw this, pinned it, and made it tonight.  The flavors in the panko topping were a perfect pairing with the large meaty shrimp.  SO easy to make.  We loved it, and I can’t wait to make it for guests.  

  10. Rated 5 out of 5

    I make this often, i vary it up with ingredients sometimes like way more butter!!

  11. Rated 5 out of 5

    fantastic!

  12. Rated 4 out of 5

    Great easy weeknight dinner. Fancy but quick! I threw some grape tomatoes in as well, 

  13. Rated 5 out of 5

    Pinned it today & made it tonight. So easy & very delicious! Will be making it again

  14. Rated 5 out of 5

    I made this for dinner tonight and my husband and I enjoyed it very much. The recipe is simple to follow and doesn’t involve a lot of complicated ingredients. I didn’t use fresh parsley, but I did sprinkle some dried parsley in with the panko. I would also add some hot sauce or Old Bay seasoning next time to try new flavors. This would be delicious served with a slice of crusty bread. 

  15. Rated 5 out of 5

    Followed recipe. Delicious!

  16. I would love to serve this shrimp with the garlic parmesan potatoes as you suggest – but the oven temperatures are different. Suggestion? Potatoes in at 425 degrees instead of 400 but for less time? Would love to serve together – looks delicious.

  17. I have made this dish many times, and everyone who tries it, loves it. It’s great recipe, and is perfect with a simple salad and a glass of the leftover wine.

  18. Can you use frozen shrimp?

  19. This was yummy and easy! Thank you!

  20. Hi 
    Thank u for all the great recipes 
    Here what can I substitute for white wine
    Thank you 

  21. I made this tonight and, I’ve got to say, it was excellent. I added two spices, paprika and Za’athr, just a light sprinkling on top. I read a novel and the main character used Za’athr spice to make lambchops. I found it online and made the chops. I’ve always used Curry and served them with mint jelly, but didn’t need either. If you haven’t tried Za’athr, please do so.

    Note: I will be making this scampi again for company in a couple of days.

  22. Can you also put scallops in it.. 🙂

  23. Can you make this before hand without baking it and put it in fridge until ready to put in oven hrs later?

  24. This is a great, easy recipe. I make it gluten free by using about a cup of crushed corn tortilla chips instead of the panko.

  25. I  added 1 Tb of wine , 1 Tb butter and 1 Tb lemon zest. I add lemon zest  to almost everything that requires lemon juice.

  26. I would like to try this recipe. Is previously frozen shrimp acceptable?

  27. A+

    First recipe of yours that I tried.  Winner!  Sent me searching for more.

  28. I just made this tonight, and it was delicious! I halved the recipe exactly,  cut down the temp to 400, the time baking to 8 min, and then broiled it after that until browned. I served it with julienned zucchini that I sautéed in a little butter, and garlic bread. Awesome! Thank you!!

  29. Made this for Christmas dinner, and it was amazing. Thank you!

  30. Thanks for another great recipe. This was a delicious treat for Christmas Eve dinner with a simple green salad. 

  31. Just love your recipes and your fabulous cookbook!!!!

  32. Made this tonight — it was fantastic. I used one pound of jumbo shrimp rather than two pounds of medium. Followed the recipe exactly. It was perfect for two of us (we love shrimp). I served it with a nice Caesar salad. Nothing else was needed. I frequently have issues with shrimp scampi in restaurants because it is floating in pools of butter and you lose the true taste of the shrimp. This was great with the breading, there basically was no sauce, the shrimp was very crispy and tasty. I baked it as directed for 12 min. and it was perfectly browned.

  33. Oh my!!!! Made this tonight and let’s just say I majorly overate!!! Your recipes are literally to die for! This was the most incredible shrimp I’ve ever eaten! I can’t believe I made it myself 🙂 I served with your baked zucchini, which was incredibly easy and delicious as well! Thank you for sharing!!

  34. Just made this for dinner! It was amazing, served it over pasta. Broiled it for last few minutes to brown top. Cant wait to make it again. Thanks for posting

  35. This looks so delicious. Can you substitute regular bread crumbs for panko?

  36. I absolutely love shrimp!  I am not trying  to discredit this recipe or the chef at all. But mine came so bad I had to throw all 2lbs out. We ended up ordering pizza. I know that I probably added to many breadcrumbs but even after the garlic and seasonings my shrimp still had a strong shrimp/fishy taste. Guess I will have to try again

  37. looks amazing & can’t wait to try!!! could scallops be substituted? how would u recommend adjusting ?

  38. What side dish would go well with this dish?

  39. Im using raw shrimp. So do I cook them up first before I put them in the mixture and put it in the oven?

    • Johanna, the recipe calls for uncooked shrimp so no, you do not have to cook the shrimp prior to placing them in the oven.

  40. Loved the simplicity of the preparation and great blend of flavors. I used vermouth as the alcohol as I frequently do when I don’t have a suitable white on hand. The recipe halved well.

  41. I made this tonight.  I doubled the breadcrumb part of it, but everything else I made ‘as is’.  It was FABULOUS!  I did run it under the broiler for a couple minutes after cooking just to brown the topping.  I paired it with your parmesan and spinach orzo recipe and some roasted asparagus, and it made for a wonderful dinner.  I initially thought it would be too much for four people, but the four of us ate the entire thing.  Thank you for yet another wonderful recipe!  🙂

  42. Chungah, 
    This recipe is a keeper!
    3rd time I prepared it, and it continues to get rave reviews in a household of the food snobby individuals.
    Many thanks, Jamie

  43. Hope this doesn’t post twice. Everyone loved dinner! My husband had lunch at the Ritz Carlton today, and he said dinner was equally gourmet. Hurry up with your cookbook. We are ready to order it, Chung -Ah. Your recipes are winners.

  44. that’s 4 TBSP lemon juice instead of the 2 tbsp lemon juice and 2 of white wine 

  45. So easy and delicious! My 7 year old wanted to make her dad dinner for his birthday and this recipe was perfect for ease of execution and maximum flavor. My 3 year old’s review “This stuff is amazing!” We used jumbo shrimp and used 4 TBSP and other than cutting back on the read pepper flakes a bit, stayed true to the recipe.

     I might cut back on the bread crumbs a bit and/or put this under the broiler for a minute when we make this again. The bread crumbs didn’t get crispy or brown but this was a winner all the same.

    It would make a great weeknight dinner as it comes together so fast. 

  46. Is it ok to use cooked shrimp?

  47. Yet another fabulous recipe!!   I served mine over Quinoa – sooo good!!  Served 3 of us – but should doubled it – we all wanted seconds!   SO GOOD and so easy!  Thank you!

  48. I made this for dinner tonight and it was so incredibly good! I also added @ 2 tsp of lemon zest to the shrimp and served it over angel hair pasta; there were nothing left. I bet would also be good with saffron rice. Will definitely add this to my quick weekday evening dinner list!

  49. Hi! Sorry I’m a total novice at cooking – finally experimenting more my senior year of college!

    The shrimp I buy from the store is supposed to be uncooked, right? Thanks!

  50. This post is making my mouth water and I just ate a big meal too! Looks yum!

  51. This was soooo good!! Served with angel hair pasta. A real keeper!!

  52. Just made this for dinner! Served it over brow rice. It was spectacular! Only thing I did different was put it closer to the top of the oven to brown it for the last 3 minutes. Every recipe I have tried of yours has been a winner so far! Thank you!

  53. I made this tonight and it was damn delicious. My husband *loved* it and said it’s one of his favorites.

    I’m allergic to dairy, so had to use a butter substitute (I know! I miss butter). I used Melt brand and it tasted great. I also used more red pepper flakes and broiled it for the last minute.

    I served it over fettuccine and roasted veggies on the side.

    Thanks for the great recipe! I’m looking forward to trying more.

  54. Thanks for another great recipe!! Just made it tonight. I had a question…was it supposed to be more saucy? I don’t know if maybe I added too much bread crumbs to the melted butter so it was more of a paste? And then in order to get it brown or crunchy I had to put it on Broil for a few extra minutes. The flavors were great…I guess I was expecting more sauce to pour over rice? Will have to try again but family really enjoyed it!! Thanks! I love all your recipes and photos!!

    • The sauce is mostly soaked up by the bread crumbs, but you can always add more butter, to taste. After all, you can never have too much butter, right?

  55. This was a well liked part of our dinner tonight, and so simple to make. Lemon orzo with asparagus was a great accompaniment. Thanks for a great recipe!

  56. I’m really into this type of fast and lazy meals that you can prepare with fewer ingredients. I’m not a fan of shrimps, though. I’ll try to replace it with chicken and I hope it’ll turn out as good as the shrimp version. Do you think that the chicken will suit well to the recipe?

  57. I’m definitely trying this! Right now I’m heating up my leftover Shrimp Scampi Dip! Your recipes don’t disappoint!

  58. Amazing!It looks so tasty & absolutely delicious.Can’t wait from tasting it!
    Thanks for share such a attractive recipe.
    Cool!

  59. I made this last night and my husband and teenaged boys loved it! So easy and so good. I doubled the bread crumb topping for 2 lbs. of shrimp and served with lemon risotto and asparagus. Yum!!

  60. Looks so great! I would love such dinner as I really like shrimp.

  61. This sounds great, but it makes a lot of servings. How does it reheat? Could I cut the recipe in half and bake it in a 8 x 8 or 9 x 9 or casserole dish? It should works as long as the shrimp is a single layer, right?

  62. Ahh I love scampi! Takes me back to my childhood x

    http://www.wonkylauren.com

  63. This scampi looks incredible!! I think it would be a great appetizer for parties too!

  64. This is do easy. It would be great for a luncheon with a salad but what would you accompany the shrimp with for a dinner?

  65. What kind of white wine do you suggest using for this Baked Shrimp Scampi? I am not a wine connoisseur but do like it in food(s).

  66. When baking the shrimp, does there need to be a flip halfway through the time?

  67. Oh my gosh! This Baked Shrimp Scampi looks so delicious! I need to make this soon!