Baked Shrimp Scampi

8 servings
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Baked Shrimp Scampi with jumbo shrimp baked in a white wine, lemon and butter sauce with buttery toasted panko breadcrumbs and Parmesan cheese.

Shrimp recipes are an easy go-to dish for us during the week because they cook in just minutes like Easy Honey Garlic ShrimpKung Pao Shrimp and my favorite Shrimp Tempura which has basically the lightest, crispiest crust ever.

Baked Shrimp ScampiBaked Shrimp Scampi

Baked Shrimp Scampi was one of the first I made for friends when I was super young and before culinary school. It is from one of the most entertaining food personalities on television, Ina Garten. She nails this dish and I think it shows, the recipe has probably 1000 five star ratings.

I don’t normally cook other people’s recipes on the blog, this has some minor variations to it but otherwise it is her recipe, but it’s so delicious I wanted to include it on the blog. Plus since I shared my classic Shrimp Scampi it seemed only fitting I share this version of it since it’s my favorite version of the classic.

Crispy Buttery Panko Crust:

The best part of the white wine and lemon baked shrimp is the topping. Made with panko breadcrumbs, garlic, butter, crushed red pepper, lemon zest and more we love this crust so much we have begun using it on salmon as well as chicken.

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

Baked Shrimp Scampi

Can you substitute Regular Breadcrumbs:

The benefit of using panko breadcrumbs in the recipe instead of regular or Italian breadcrumbs is the flaky texture of them. The classic breadcrumbs would create a much heavier crust which would also stay pretty soggy.


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

What to serve with Baked Shrimp Scampi:

Baked Shrimp Scampi is best served with long pasta such as fettuccini or spaghetti, risotto or even Parmesan polenta. A side of asparagus or roasted vegetables would also round out the meal well.

Can you freeze Baked Shrimp Scampi? No I don’t recommend making this ahead and freezing as both the topping and the shrimp will lose flavor, texture and tenderness with the freezing process. This dish is best served freshly cooked.

Shrimp Scampi

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Baked Shrimp Scampi

Baked Shrimp Scampi with jumbo shrimp baked in a white wine, lemon and butter sauce with buttery toasted panko breadcrumbs and Parmesan cheese.
Yield 8 servings
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Author Sabrina Snyder


  • 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 extra-large egg yolk
  • 2/3 cup panko Japanese dried bread flakes
  • Lemon wedges for serving


  • 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.


Calories: 420kcal | Carbohydrates: 7g | Protein: 36g | Fat: 26g | Saturated Fat: 12g | Cholesterol: 473mg | Sodium: 1670mg | Potassium: 180mg | Vitamin A: 525IU | Vitamin C: 16.1mg | Calcium: 272mg | Iron: 4.1mg

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.

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  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.

  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.

  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! 🙂

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

    xo Michael