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
- 1 kg (2 pounds) shrimp, peeled, deveined and tails on or off
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons white wine (optional -- sub with extra lemon juice or chicken stock
- 1 brown shallot, minced
- 1/3 cup melted butter, divided
- Salt and pepper, to taste
- 1/3 cup Panko breadcrumbs
- 4 cloves garlic, minced
- 2 tablespoons grated parmesan cheese
- 1/2 teaspoon crushed red pepper flakes or more, to taste
- 1/4 cup fresh chopped parsley leaves
- 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 1/4 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.
Christine Geery says
This was fantastic. The only thing I added was the zest of 2 lemons, dried oregano and basil. We wanted to lick our plates!
Deb says
This was fabulous. I let the shrimp sit in the butter mixture for a bit before putting in the dish for baking. I also used crushed tortilla chips in place of breadcrumbs to make it gluten free.
Evon Glass says
I made this last night (after previously making many more of your fantastic recipes), and I too added a side of angel hair pasta with all but the shrimp from your Garlic Butter Shrimp Scampi (because my husband cannot eat shrimp). My youngest son and I DEVOURED the Crispy Baked Garlic Shrimp and the pasta! Now I want to see how I can change this up and use Scallops. Any suggestions??? Should I brown them first or just let them bake? Thank you! Your website is my all-time go-to – Surpassing Food Network!
Amy L says
Why are the tails not removed before cooking?
Shane says
Can this be made in a slow cooker instead of the oven? If so, for how long? Thank you.
Joann says
What is the red dipping sauce you serve with this shrimp?
Debi says
That’s what I want to know!
David says
Cocktail sauce is served with shrimp.
Rachel says
Ok this was absolutely fantastic! My fiancé and I loved this dish SO much! Thank you for sharing with us. It had the perfect flavoring, (we love garlic) and it was tasty and filled both of us up. Very yummy served over whole wheat pasta and a salad on the side. This is an excellent alternative to shrimp scampi with all the butter and the prep. Just delicious. We literally just finished it and were licking our plates. I feel like we just went out to dinner. Thank you!! <3
Barry says
I made this for dinner along with Karina’s Sheet Pan Garlic Parmesan Roasted Broccoli and Green Beans. Another great hit. I didn’t change anything on either recipe. My wife is starting to get more spoiled to my cooking, thanks to you Karina.
Karina says
Thank you so much for your kindness Barry. You have a very lucky wife. I’m sure she deserves every sweet gesture . Please say hi to her for me and big hugs to you both.
Reenie says
This was so easy to put together and tasted great! Forget chicken wings this was my Super Bowl food! Didn’t change a thing except after cleaning the shrimp I seasoned them as I always do. Thank you for all your wonderful recipes.
Kaitlin says
I used jumbo aregentine shrimp and I didn’t have shallots or Panko crumbs so I substituted some white onion and Romano seasoned Italian bread crumbs and can I say… this is SO delicious!! A huge hit.
Christine says
Made this tonight for my family but everyone had other plans & my husband was working so I had dinner by myself. This dish was extraordinary…so delicious!! Had some multigrain bread with it and some Pinot noir! Outstanding!!
Randi Cooper says
Thank You for all the wonderful recipes you’ve shared, and if someone would like to “print out” the recipe for ease of preparation, you make sure to include the “photo” of the dish. Let’s face it, half the enjoyment of food IS visual.
Wishing you and yours Happy Holidays’!
Diana says
Made this and it was so easy and absolutely delish!! My husband and picky teen son said this was the best and a definite keeper! Thank you for this fantastic dish!!
Patty says
This will be a definite go to dish. Absolutely love it TY
jolene Milbourn says
I made this recipe the other night and had to substitute a few ingredients & used what I had here at home and it was absolutely delicious! It was such an easy recipe to make. Everyone loved it! Thank you
Paris says
This is an awesome recipe. I usually don’t have success when breading chicken and fish with Panko bread crumbs and parmesan. This was a huge hit! My picky son doesn’t eat shrimp, so I had them all to myself 😉.
Michele says
Hi I was wondering what size shrimp you used in this recipe.
Thank You and Happy Holidays!!
Karina says
Hi Michele! We used king prawns in Australia! They are jumbo sized, nice and fat.
You’re very welcome and happy holidays to you too!
Rosel says
I tried the recipe tonight and it was so delicious. Everybody loved it! This recipe is a keeper. Thank you for sharing.
Karina says
Great to hear! Thank you so much for letting me know! XO
Kathy says
Would love to have the ingredients for the sauce, can you please share. Did you serve the sauce hot or cold?
Thanks
Kathy
Kathy says
Greetings,
Can’t wait to make this but wonder what is the dipping sauce you show? Looks too creamy to be cocktail sauce.
Thanks
Kathy
Karina says
So sorry, the video does add a cocktail sauce that we added. It is an option to have with this shrimp! Hope you enjoy!
Andre Santos says
Hi
Great, really love It!.
Question: which is the red sauce recipe ?
Thanks
Andre
Robin Duncan says
Have made this twice. Both times a big hit! Super easy and quick. Husband loved the “crunchies”on top!
Karina says
That is awesome! I love the ‘crunches’ too! haha. So glad that it is liked! Thank you for sharing!
Bill Kneeland says
Made in the airfryer reduced amounts to fit in the cooking pot and cooked at 400 for 12 minutes.
Linda says
Can you use cooked frozen shrimp instead or is it best to start from raw?
Karina says
You are welcome to use cooked frozen shrimp if you prefer. Sometimes it will alter your taste and texture of the dish.
shannon says
this looks delicious! one question though, are you talking about the skin of the shallot when you call for a brown one? because the only color shallot i’ve ever seen/used is purple.
Aileen says
Karina, thank you SO much for this recipe! It was so good – my husband and I both love it! I’m definitely making this again! Thank you again for sharing!
Karina says
You’re very welcome Aileen! I’m so happy to hear that!
Chop4naija says
Wow! What a yummy and delicious recipes, i can’t wait to try this at home asap.
Kelly says
I just made the Crispy Baked Shrimp Scampi today and WOW! This dish is so tasty. My family loved it. Great snacking food during football. Last night I made your garlic butter mushrooms stuffed chicken and that was such a huge hit. I may have to double the recipe because my husband and son will eat 2 breasts each. But that was so yummy. LOVED IT!
Dorinda Lomax says
Hello all, as much as I dislike shrimp, I decided to make this Crispy Baked Shrimp for my daughter an son in law, with a side of Angel hair pasta an garlic bread!! ! Ohhhhh my they were truly appreciative an impressed! Thank you so much…
Karina says
Can I just say… YUM! Oh my gosh with those sides?! I’d be in heaven! And you’re welcome Dorinda!
Ellen says
In your baked shrimp scampi – what is a brown shallot? I can’t wait to try making this!
Karina says
Hey Ellen! It’s possibly a normal shallot for you if you’re in the U.S? I’m in Australia and we have both green (which are scallions for you I believe) or brown :).
Shawna says
Normally when I find a recipe I usually have to change a lot of things like: Increase seasonings or Altering ingredients. This recipe was PERFECTION. Thank you!!! Can’t wait to create this for an upcoming dinner party.
Karina says
Yay Shawna! Me too now!
Judy Warden says
I love your recipes because they taste delicious and are easy to prepare!
I love to cook but do not have time or patience for a long prep list.
Thank you and keep feeding me more recipes. ( appreciate that you try and cut down on butter) ?
Karina says
Hi Judy! I’m so glad to hear/read that! You made my day 🙂