Crispy Baked Shrimp Scampi is easy to make with a fancy restaurant flair right at home, and takes only minutes to prepare!
Oven Baked Shrimp Scampi topped with flavourful golden, buttery, garlic parmesan breadcrumbs. The easiest way to cook shrimp in your oven in just 15 minutes!
Serve as an appetizer OR a light meal with salad, garlic bread or pasta. Perfectly crunchy, delicious and buttery…you won’t be able to stop!
BAKED SHRIMP
So easy to make, you won’t believe the flavours coming out of your skillet OR dish when it’s done! How fitting it is to be beachfront with a glass of rosé, writing up a post about shrimp. It does not get any better.
This recipe contains a good amount of buttery flavour without being in complete fear of busting out of your jeans. Also, I’ve cut a couple of steps out of the usual recipe, creating something a little easier for those of us finding ourselves out of breath in the kitchen.
HOW TO MAKE BAKED SHRIMP SCAMPI
Shrimp gets mixed right in your skillet or baking dish with some key ingredients:
- Lemon juice
- Butter
- Shallots
- White wine.
As usual, the white wine is optional and can be replaced with chicken stock, extra lemon juice or left out completely. Up to you.
The crumb mixture consisting of melted butter, bread crumbs, garlic, parmesan cheese, red pepper flakes and parsley is mixed up and sprinkled over the shrimp. Then bake for 12 minutes, or until shrimp is ‘just’ cooked through.
Change oven settings to broil or grill for a further minute or so, until the top is crispy and golden.
PANKO BREADCRUMBS
Using Panko breadcrumbs guarantee a better texture when compared with regular breadcrumbs, but you can use what you have on hand. Mix breadcrumbs with parmesan cheese, garlic and a hint of red pepper flakes for a slight taste bud awakening. You can of course add more to suit your taste!
Baked Shrimp is so much better with a crispy topping!
HOW TO STORE LEFTOVER BAKED SHRIMP
Store baked shrimp in an airtight container and keep in the fridge for up to 3 days.
MORE SHRIMP RECIPES
Lemon Garlic Butter Shrimp
Creamy Tuscan Shrimp
Creamy Shrimp and Mushroom Linguine
NOW ON VIDEO!
Crispy Baked Shrimp Scampi
Ingredients
- 2 pounds shrimp peeled, deveined and tails on or off
- 2 tablespoons lemon juice freshly squeezed
- 2 tablespoons white wine optional - sub with extra lemon juice or chicken stock
- 1 brown shallot minced
- ⅓ cup butter melted, divided
- 1 pinch salt to taste
- 1 pinch pepper to taste
- ⅓ cup Panko breadcrumbs
- 4 cloves garlic minced
- 2 tablespoons parmesan cheese grated
- ½ teaspoon red pepper flakes crushed, or more, to taste
- ¼ cup fresh parsley leaves chopped
- 3 lemon wedges to serve
Instructions
- Heat oven to 425º F (220°C). Combine shrimp, lemon juice, white wine, shallots, 2 tablespoons of melted butter, 1 teaspoon salt and ¼ teaspoon pepper in a skillet or baking dish. Mix well to coat shrimp.
- OPTIONAL: Starting from the outer edge of your skillet or dish, arrange the shrimp in a single layer towards the centre of the pan. Set aside.
- In a small bowl, combine the remaining melted butter, bread crumbs, garlic, parmesan cheese, red pepper flakes and 2 tablespoons of the chopped parsley; mix well.
- Sprinkle the breadcrumb mixture over the shrimp and bake for 12 minutes, or until hot and bubbling, and the shrimp are 'just' cooked through. Change oven settings to broil or grill for a further minute or so, until the top is crispy and golden.
- Garnish with remaining parsley, squeeze over a drizzle of lemon juice and serve with lemon wedges.
Pat says
This was SO GOOD!! There are only two of us, so I halved the recipe, but kept the panko at 1/3 cup.
Julie L. says
This was so easy and delicious! This will be our go to scampi from now on. My husband loved it and said “let’s have this from now on!” Thank you!
Janine Thirne says
This is a really great recipe! My kids love it! We are having it tonight for the second time. We’ve decided to add it to our family cookbook!
Anne says
Made this tonight and it was great! Very flavorful, which is so important. One note: since we are watching sodium intake in our house I didn’t add any salt. Didn’t need it! The natural salt in the shrimp and the cheese were sufficient, and the garlic more than compensates for the flavor the salt would have provided. So if other readers are wondering about salt, this is doable! This is definitely going on our “make it again” list.
Larine Kwolek says
This was delicious and so easy. Plus I like the fact the recipe calls for a lot less butter than traditional scampi. The topping added a great crunch and another layer of deliciousness! Leftovers were great too! A definite keeper.
Mark says
Thanks Anne. We are also avoiding salt and you are absolutely right, no need to add any. It was perfect and the red pepper flakes (increased a bit) made up for all the spice needed. Loved the recipe and will be on the monthly rotation.
Sheryl says
Going to make this for Christmas! Looks wonderful. Will be using 2 pounds of shrimp. Will be too much to fit in our cast iron pan. Am afraid this is the secret to the crispiness of the shrimp. Would a 13×9 baking dish cook it as well? Any recommendations? Thank you!
Philip Alfieri says
I have made this recipe several times as it is delicious. I would like to know if, short of actual cooking, it can be prepared in advance. If so, how far in advance without affecting the quality of the finished dish?
Ann says
I have made this dish several times over the years, and it is my favorite go-to for shrimp scampi. I serve it with spaghetti squash from my garden. After roasting the squash and shredding it, I mix it with a sauce of sautéed garlic, garden greens, cream cheese, cream, and parmesan and top with mozzarella. It is a perfect Italian meal!
donna southard says
can you put this together ahead and bake the next day?