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You are here: Home / Recipes / Crispy Baked Shrimp Scampi

By Karina 45 Comments Filed Under: Appetizers

Crispy Baked Shrimp Scampi

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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!


Oven baked shrimp with a hint of lemon and garlic, topped with flavourful golden and buttery, garlic parmesan breadcrumbs. This Crispy Baked Shrimp Scampi is easy to make with a fancy restaurant flair right at home, and takes only minutes to prepare! | cafedelites.com

Crispy Baked Shrimp Scampi

Crispy Oven Baked Shrimp Scampi with a hint of lemon and garlic, topped with flavourful golden and buttery, garlic parmesan breadcrumbs. Easy to make with a fancy restaurant flair right at home, ready in just 15 minutes!
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Prep: 10 mins
Cook: 15 mins
Total: 25 mins
Serves: 6 people

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.

Notes

Recipe Adapted From Ina Garten

Nutrition

Calories: 289kcal | Carbohydrates: 4g | Protein: 35g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 448mg | Sodium: 1440mg | Potassium: 175mg | Vitamin A: 590IU | Vitamin C: 13mg | Calcium: 276mg | Iron: 3.9mg

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Reader Interactions

Comments

  1. Christine Geery says

    August 18, 2020 at 8:30 am

    This was fantastic. The only thing I added was the zest of 2 lemons, dried oregano and basil. We wanted to lick our plates!

    Reply
  2. Deb says

    May 19, 2020 at 9:44 am

    5 stars
    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.

    Reply
  3. Evon Glass says

    May 13, 2020 at 2:27 am

    5 stars
    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!

    Reply
  4. Amy L says

    March 16, 2020 at 9:59 am

    Why are the tails not removed before cooking?

    Reply
  5. Shane says

    March 14, 2020 at 4:34 am

    Can this be made in a slow cooker instead of the oven? If so, for how long? Thank you.

    Reply
  6. Joann says

    March 13, 2020 at 6:27 am

    What is the red dipping sauce you serve with this shrimp?

    Reply
    • Debi says

      August 08, 2020 at 6:48 am

      That’s what I want to know!

      Reply
    • David says

      November 17, 2020 at 1:44 am

      Cocktail sauce is served with shrimp.

      Reply
  7. Rachel says

    March 08, 2020 at 10:31 am

    5 stars
    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

    Reply
  8. Barry says

    February 08, 2020 at 12:47 am

    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.

    Reply
    • Karina says

      February 08, 2020 at 6:59 am

      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.

      Reply
  9. Reenie says

    February 03, 2020 at 11:29 am

    5 stars
    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.

    Reply
  10. Kaitlin says

    January 27, 2020 at 5:43 am

    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.

    Reply
  11. Christine says

    January 12, 2020 at 10:29 am

    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!!

    Reply
  12. Randi Cooper says

    December 25, 2019 at 5:27 am

    5 stars
    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’!

    Reply
  13. Diana says

    September 15, 2019 at 5:41 am

    5 stars
    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!!

    Reply
  14. Patty says

    May 08, 2019 at 6:32 am

    5 stars
    This will be a definite go to dish. Absolutely love it TY

    Reply
  15. jolene Milbourn says

    February 28, 2019 at 4:37 am

    5 stars
    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

    Reply
    • Paris says

      April 08, 2020 at 10:38 am

      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 😉.

      Reply
  16. Michele says

    December 21, 2018 at 1:41 pm

    5 stars
    Hi I was wondering what size shrimp you used in this recipe.
    Thank You and Happy Holidays!!

    Reply
    • Karina says

      December 21, 2018 at 1:43 pm

      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!

      Reply
  17. Rosel says

    July 11, 2018 at 1:28 pm

    I tried the recipe tonight and it was so delicious. Everybody loved it! This recipe is a keeper. Thank you for sharing.

    Reply
    • Karina says

      July 12, 2018 at 1:04 am

      Great to hear! Thank you so much for letting me know! XO

      Reply
  18. Kathy says

    July 02, 2018 at 9:37 pm

    Would love to have the ingredients for the sauce, can you please share. Did you serve the sauce hot or cold?
    Thanks
    Kathy

    Reply
  19. Kathy says

    June 30, 2018 at 8:24 pm

    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

    Reply
    • Karina says

      July 01, 2018 at 1:36 pm

      So sorry, the video does add a cocktail sauce that we added. It is an option to have with this shrimp! Hope you enjoy!

      Reply
  20. Andre Santos says

    May 18, 2018 at 9:56 am

    5 stars
    Hi
    Great, really love It!.
    Question: which is the red sauce recipe ?
    Thanks
    Andre

    Reply
  21. Robin Duncan says

    May 09, 2018 at 1:34 pm

    5 stars
    Have made this twice. Both times a big hit! Super easy and quick. Husband loved the “crunchies”on top!

    Reply
    • Karina says

      May 09, 2018 at 10:18 pm

      That is awesome! I love the ‘crunches’ too! haha. So glad that it is liked! Thank you for sharing!

      Reply
  22. Bill Kneeland says

    April 27, 2018 at 10:08 pm

    5 stars
    Made in the airfryer reduced amounts to fit in the cooking pot and cooked at 400 for 12 minutes.

    Reply
  23. Linda says

    February 13, 2018 at 8:07 am

    Can you use cooked frozen shrimp instead or is it best to start from raw?

    Reply
    • Karina says

      February 18, 2018 at 9:40 am

      You are welcome to use cooked frozen shrimp if you prefer. Sometimes it will alter your taste and texture of the dish.

      Reply
  24. shannon says

    January 14, 2018 at 4:30 am

    5 stars
    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.

    Reply
  25. Aileen says

    December 30, 2017 at 11:51 am

    5 stars
    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!

    Reply
    • Karina says

      December 30, 2017 at 12:07 pm

      You’re very welcome Aileen! I’m so happy to hear that!

      Reply
  26. Chop4naija says

    December 15, 2017 at 2:51 am

    Wow! What a yummy and delicious recipes, i can’t wait to try this at home asap.

    Reply
  27. Kelly says

    October 23, 2017 at 6:47 am

    5 stars
    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!

    Reply
  28. Dorinda Lomax says

    October 10, 2017 at 9:37 am

    5 stars
    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…

    Reply
    • Karina says

      October 25, 2017 at 9:41 pm

      Can I just say… YUM! Oh my gosh with those sides?! I’d be in heaven! And you’re welcome Dorinda!

      Reply
  29. Ellen says

    October 09, 2017 at 9:23 am

    In your baked shrimp scampi – what is a brown shallot? I can’t wait to try making this!

    Reply
    • Karina says

      October 25, 2017 at 9:44 pm

      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 :).

      Reply
  30. Shawna says

    October 07, 2017 at 10:23 am

    4 stars
    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.

    Reply
    • Karina says

      October 25, 2017 at 9:45 pm

      Yay Shawna! Me too now!

      Reply
  31. Judy Warden says

    October 06, 2017 at 12:53 am

    4 stars
    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) ?

    Reply
    • Karina says

      October 25, 2017 at 9:48 pm

      Hi Judy! I’m so glad to hear/read that! You made my day 🙂

      Reply

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Welcome! My name is Karina and this is my internet kitchen hang-out. A self-confessed balanced foodie sharing some waistline friendly recipes that are full of flavour. Life is too short for bland and boring. …

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