Baked Shrimp Scampi

by Sabrina Snyder

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16 Comments

4.63 from 8 votes
8 servings
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
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Baked Shrimp Scampi is a zesty twist on a classic that owns the heart of many. Give this recipe a try the next time you want to mix it up!

Shrimp Recipes are an easy go-to dish I make for my family during the week, because they cook within minutes. Try out my Easy Grilled Shrimp and Sauteed Garlic Butter Shrimp.

baked shrimp with lemon

Sabrina’s Baked Shrimp Scampi Recipe

Baked Shrimp Scampi was one of the first dishes I made for friends when I was super young, before culinary school. It’s inspired by one of the most entertaining food personalities on television, Ina Garten. She nails this dish, and I think it shows!

Recipe Card

Dinner, then Dessert

Baked Shrimp Scampi Recipe

Baked Shrimp Scampi is a zesty twist on a classic that owns the heart of many. Give this recipe a try the next time you want to mix it up!
Yield 8 servings
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dinner
Cuisine Italian
Author Sabrina Snyder
baked shrimp with lemon
PrintRate

Ingredients
 

  • 2 pounds 12 to 15 per pound shrimp in the shell
  • 3 tablespoons olive oil
  • 2 tablespoons dry white wine
  • Kosher salt and freshly ground black pepper
  • 12 tablespoons (1 ½ sticks) unsalted butter , at room temperature
  • 4 teaspoons minced garlic , 4 cloves
  • 1/4 cup minced shallots
  • 3 tablespoons minced fresh parsley leaves
  • 1 teaspoon minced fresh rosemary leaves
  • 1/4 teaspoon crushed red pepper flakes
  • 1 teaspoon grated lemon zest
  • 2 tablespoons freshly squeezed lemon juice
  • 1 large egg yolk
  • 2/3 cup panko , Japanese dried bread flakes
  • Lemon wedges , for serving

Instructions

  • Preheat the oven to 425 degrees F.
  • Peel, devein, and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture.
  • In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, Panko, ½ teaspoon salt, and ¼ teaspoon of pepper until combined.
  • Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp.
  • Bake for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges.

Nutrition

Calories: 239kcal | Carbohydrates: 5g | Protein: 1g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 42mg | Potassium: 33mg | Fiber: 0.4g | Sugar: 0.5g | Vitamin A: 605IU | Vitamin C: 3mg | Calcium: 22mg | Iron: 0.4mg

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Notes From Sabrina

The best part of the white wine and lemon baked shrimp is the topping! It is made with Panko breadcrumbs, garlic, butter, crushed red pepper, and lemon zest. You can use this same crust that my family loves so much on salmon and chicken as well.

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About this Recipe

The fun take on the classic recipe is made with jumbo shrimp baked in a white wine, lemon and butter sauce. Topped with buttery toasted Panko breadcrumbs and Parmesan cheese.

What to Pair With

This would be a great weeknight dinner, served along side with Baked Asparagus and Garlic Bread. For a hearty option, try adding it to Chicken Alfredo Pasta.

How to Store

  • Store: Keep leftovers in the refrigerator for up to 3 days in an airtight container.
  • Reheat: For best results, use an oven or air fryer at 350 degrees for 3-5 minutes. Alternatively, toss in a skillet pan with oil on medium heat. Avoid the microwave.
  • Freeze: I don’t recommend freezing as both the topping and the shrimp will lose flavor, texture and tenderness.

Frequent Questions

How do I peel and devein shrimp?

To peel raw shrimp, tear away at the shell above the first segment of the shell (the tail segment). Take a paring knife and make a shallow cut along the spine of the shrimp (the back of it). Using the paring knife or a fork, gently remove the black strip of intestines. To remove tails, squeeze the shrimp out from the bottom of the tail segment.

Can I substitute regular bread crumbs?

The benefit of using Panko breadcrumbs in the recipe instead of regular or Italian breadcrumbs is their flaky texture. I don’t recommend using regular bread crumbs.

How do I use the Panko Crust on Salmon?

To crust salmon with the same topping, salt and pepper the salmon filet to taste, and press the topping gently onto the salmon. Bake in a preheated oven at 425 degrees for 8-10 minutes.

Love Shrimp? Here's More!

Shrimp Scampi pin image

Photos used in previous posts

shrimp in baking dish
shrimp with lemon wedge
shrimp in panko crust

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. We loved this! The shrimp came out so moist and flavorful. The only problem I had was that the topping just sat in clumps once cooked, nothing at all like the picture. I use real butter and it was soft, so I know that wasn’t it. I think I’ll cut the butter way back next time. And there WILL be a next time, it was that tasty! Thank you for sharing with us.

    Reply

  2. Flavor was good but a bit too much liquid overall. Half crispy topping, half soggy panko. And I omitted the extra marinade upon transfer.

    Reply

  3. I made this recipe for my mother and I last night, and it was delicious!
    I omitted the lemon and the rosemary.
    Substituted chicken stock for the white wine.
    I didn’t have extra-large shrimp, so used large instead (reducing cook time).
    Sprinkled the entire pan lightly with paprika before placing in the oven.
    Served over linguini pasta.
    It was so yummy! The only complaint is not enough breading and sauce.
    Next time, will double the breading and marinading sauce.
    Thank you for sharing! 🙂

    Reply

  5. Wow! What’s a wonderful recipe and so beautifully presented. I could eat this for dinner every night.

    xo Michael

    Reply