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!
Ingredients
- 2 tablespoons white wine*
- 2 tablespoons freshly squeezed lemon juice
- ½ cup Panko*
- ¼ cup unsalted butter, melted
- 2 pounds medium shrimp, peeled and deveined
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- ½ teaspoon crushed red pepper flakes, or more, to taste
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Preheat oven to 425 degrees F. Add white wine and lemon juice to a 9×13 baking dish; set aside.
- In a small bowl, combine Panko and butter; set aside.
- In a large bowl, combine shrimp, olive oil, garlic and red pepper flakes; season with salt and pepper, to taste.
- Add shrimp in a single layer to the prepared baking dish. Sprinkle with Panko mixture.
- Place into oven and bake until golden brown and bubbly, about 10-12 minutes.
- 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.
*Chicken stock can be used for white wine as a non-alcoholic substitute.
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I just made and finished eating this absolutely delicious shrimp scampi made with extra large shrimp. I made it as written with the wine, Panko crumbs and parsley. If you want to impress someone this would be the dish to make. I love Panko crumbs with melted butter so I may have used a tad more than 1/2 cup, I usually don’t measure things to a tee unless Im baking. I loved the way you could taste the lemon at the end of each crunchy bite. Wow each perfect bite was a flavor explosion. Thank you for sharing this recipe.
This is seriously so delish and so easy! We serve with/on garlic bread. Such a great appetizer.
This recipe is so simple,yet SO DELICIOUS!
It has become a family favorite.
Thank you so much for sharing.
This is absolutely incredible! I’ve served this twice for guests. Not a single shrimp left in the skillet. I recommend using cast iron. Perfect!
This was a good recipe, however I thought it was lacking in flavor a bit. I left it in the oven for 15 minutes and the breadcrumbs never browned like in the picture. It is not a keeper for us but no one complained which was good.
Sounds like your oven needs to be calibrated!
Made this several times and given this recipe out. The only thing I do different is use 1/2 pinko and 1/2 Italian breadcrumbs.
I made this for my husband and daughter last evening. I wanted a simple dinner so just served it with homemade French baguettes. My family devoured it! I did add a touch more butter and I broiled it for a minute at the end to get the bread crumbs more browned. Is now on our favorite meals list!
Really good and easy! I’ve made it a couple times now. Thank you
Great recipe–so easy and just delicious. The shrimp was so tender. I halved the recipe and used jumbo (13-15) shrimp. Actually baked it for 18 minutes before the top was golden brown, but the shrimp were not overbaked at all–maybe the lemon juice and wine is key. Especially liked the tasty sauce with crushed red pepper. Served with rice pilaf. I didn’t think there was enough sauce to have pasta with it.
I can’t wait to try this. My question is do you serve it over rice or noodles or do you just savor on it’s own? What did others serve with it?
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.
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.
OMG! I am also following a low-carb diet and this was the exact comment I was looking for, thank you so much!!!!
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
Delicious!
Super easy and so delicious! I added more garlic! My family loved it!
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!
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.
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!
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.
I make this often, i vary it up with ingredients sometimes like way more butter!!